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KMID : 1007519990080030168
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Food Science and Biotechnology
1999 Volume.8 No. 3 p.168 ~ p.171
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Oxidative Degradation Pattern of Tocopherols on Heating
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Chung Hae-Young
Yang Cha-Bum
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Abstract
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The thermal degradation pattern and the formation pattern of thermal degradation products of tocopherols which were heated in glycerol at 100-250℃ for 5-60 min were investigated for alpha-, gamma-, and delta-tocopherols. Hexane extracts of thermally oxidized tocopherols were analyzed by HPLC using a reversed phase μ-Bondapak C_(18)-column with two kinds of elution solvent systems in a gradient mode. Tocopherols, during heating, were degraded in the range of 12-85% for α-tocopherol and 10-98% for γ- and δ-tocopherols. The content for the major thermal degradation products of tocopherols increased throughout the heating time at 100 and 150℃. At 200 and 250℃, however, the products increased for 30 min and thereafter decreased rapidly. Tocopherols were degraded more as the heating temperature and time increased.
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