化学
丙烯醛
色谱法
气相色谱-质谱法
热稳定性
降级(电信)
挥发性有机化合物
质谱法
有机化学
计算机科学
电信
催化作用
作者
Ibtissem Ben Hammouda,Flávia Freitas,Sourour Ammar,M.D.R. Gomes Da Silva,Mohamed Bouaziz
标识
DOI:10.1016/j.jchromb.2017.10.063
摘要
The formation and emission of volatile compounds, including the aldehydes and some toxic compounds of oil samples, ROPO pure (100%) and the blended ROPO/RCO (80-20%), were carried out during deep frying at 180°C. The volatile profile of both oil samples was evaluated by an optimized HS-SPME-GC/MS method, before and after 20, 40 and 60 successive sessions of deep-frying. Actually, from 100 detected compounds, aldehydes were found to be the main group formed. In addition, the oil degradation under thermal treatment regarding the volatile compounds were evaluated and compared. Consequently, the blended ROPO/RCO revealed fewer formations of unsaturated aldehydes, including toxic ones, such as acrolein, and showed a greater stability against oxidative thermal degradation compared to ROPO pure.
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