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Analysis of cooking oil fumes by ultraviolet spectrometry and gas chromatography-mass spectrometry.
J Agric Food Chem. 2001 Oct; 49(10):4790-4.JA

Abstract

This paper investigated the components, especially aldehydes, in the fume condensates from four kinds of cooking oil using ultraviolet (UV) spectrometry and gas chromatography-mass spectrometry (GC-MS). It was observed that there was a great change of the UV absorption spectra from the results of the unheated oil to the results of the fume after heat treatment (190-200, 230-240, and 270-280 degrees C). There was a strong peak within the wavelength range of 260-270 nm in each condensate sample. From the GC-MS results, it was tentatively deduced that there were some 2,4-dialkylenaldehydes and other conjugated compounds in the condensates. The results showed there were large amounts of hexanal and 2-heptenal in the cooking oil fume and that the total aldehyde peak areas of the condensates from four kinds of oil were around 30-50% of the total peak area at 270-280 degrees C.

Authors+Show Affiliations

Department of Environmental Engineering, Zhejiang University, People's Republic of China.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

11600023

Citation

Zhu, X, et al. "Analysis of Cooking Oil Fumes By Ultraviolet Spectrometry and Gas Chromatography-mass Spectrometry." Journal of Agricultural and Food Chemistry, vol. 49, no. 10, 2001, pp. 4790-4.
Zhu X, Wang K, Zhu J, et al. Analysis of cooking oil fumes by ultraviolet spectrometry and gas chromatography-mass spectrometry. J Agric Food Chem. 2001;49(10):4790-4.
Zhu, X., Wang, K., Zhu, J., & Koga, M. (2001). Analysis of cooking oil fumes by ultraviolet spectrometry and gas chromatography-mass spectrometry. Journal of Agricultural and Food Chemistry, 49(10), 4790-4.
Zhu X, et al. Analysis of Cooking Oil Fumes By Ultraviolet Spectrometry and Gas Chromatography-mass Spectrometry. J Agric Food Chem. 2001;49(10):4790-4. PubMed PMID: 11600023.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Analysis of cooking oil fumes by ultraviolet spectrometry and gas chromatography-mass spectrometry. AU - Zhu,X, AU - Wang,K, AU - Zhu,J, AU - Koga,M, PY - 2001/10/16/pubmed PY - 2002/1/5/medline PY - 2001/10/16/entrez SP - 4790 EP - 4 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 49 IS - 10 N2 - This paper investigated the components, especially aldehydes, in the fume condensates from four kinds of cooking oil using ultraviolet (UV) spectrometry and gas chromatography-mass spectrometry (GC-MS). It was observed that there was a great change of the UV absorption spectra from the results of the unheated oil to the results of the fume after heat treatment (190-200, 230-240, and 270-280 degrees C). There was a strong peak within the wavelength range of 260-270 nm in each condensate sample. From the GC-MS results, it was tentatively deduced that there were some 2,4-dialkylenaldehydes and other conjugated compounds in the condensates. The results showed there were large amounts of hexanal and 2-heptenal in the cooking oil fume and that the total aldehyde peak areas of the condensates from four kinds of oil were around 30-50% of the total peak area at 270-280 degrees C. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/11600023/Analysis_of_cooking_oil_fumes_by_ultraviolet_spectrometry_and_gas_chromatography_mass_spectrometry_ L2 - https://doi.org/10.1021/jf001084y DB - PRIME DP - Unbound Medicine ER -