Analysis of nonpolar lipophilic aldehydes/ketones in oxidized edible oils using HPLC-QqQ-MS for the evaluation of their parent fatty acids-Reference-Cited by-同舟云学术

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Analysis of nonpolar lipophilic aldehydes/ketones in oxidized edible oils using HPLC-QqQ-MS for the evaluation of their parent fatty acids

Published:2014-10 Issue: Volume:64 Page:901-907
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Cao Jun,Zou Xian-Guo,Deng Long,Fan Ya-Wei,Li Hongyan,Li Jing,Deng Ze-Yuan

Funder

National Natural Science Foundation of China

Jiangxi Provincial Post-Doctoral Fellowship, PhD Subject Fund from Education Department

Natural Science Fund from Science and Technology Department of Jiangxi Province

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Edible fats and oils;Belitz;Food Chemistry,2009

2. Monitoring the oxidation of almond oils by HS-SPME-GC-MS and ATR-FTIR: Application of volatile compounds determination to cultivar authenticity;Beltrán;Food Chemistry,2011

3. Mechanisms and factors for edible oil oxidation;Choe;Comprehensive Reviews in Food Science and Food Safety,2006

4. Methods for analysis of conjugated linoleic acids and trans-18:1 isomers in dairy fats by using a combination of gas chromatography, silver-ion thin-layer chromatography/gas chromatography, and silver-ion liquid chromatography;Cruz-Hernandez;Journal of AOAC International,2004

5. Response of urinary lipophilic aldehydes and related carbonyl compounds to factors that stimulate lipid peroxidation in vivo;Csallany;Lipids,2000

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