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KMID : 0380619900220010007
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 1 p.7 ~ p.12
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Oxidative Characteristics of Triglyceride Molecular Species in the Presence of Prooxidants
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Abstract
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The effect of Fe^(2+) and myoglobin on the oxidative stability of triglyceride molecular species was investigated at 25℃. The molecular species of soybean oil triglycerides were analyzed by capillary column gas chromatography and electron impact ionization mass spectrometry utilizing selected ion monitoring. When Fe^(2+) and myoglobin were added to soybean oil triglycerides, the oxidative stability of each molecular species of triglycerides appeared to decrease in proportion to the increase in the number of double bonds present in the acyl residues, and it was affected by degree of unsaturation of fatty acid when the total degree of unsaturation of triglyceride was the same. But the length of the saturated acyl chain had no influence on the stabilization of unsaturated fatty acid present in the same glyceride when prooxidants were added.
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