Massenspektrometrische Untersuchung von dimeren Fettsäuren aus einem thermisch und oxydativ belasteten Bratfett

Aus einem thermisch und oxydativ belasteten Erdnusol einer industriellen Frittier-Grosanlage wurden Dimere als Methylester saulenchromatographisch isoliert und massenspektrometrisch untersucht. Als Hauptkomponenten der Dimeren wurden zweifach ungesattigte bicyclische und vierfach ungesattigte acyclische Strukturen erkannt. Dimere sehr ahnlicher Zusammensetzung wurden synthetisiert. Der Mechanismus der Dimerenbildung wird diskutiert. Mass Spectrometric Investigation of Dimeric Fatty Acids from Frying Fats Subjected to Thermal and Oxidative Action Methyl esters of dimers from peanut oil subjected to thermal and oxidative action in an industrial frying plant were isolated by column chromatography and investigated by mass spectrometry. Di-unsaturated bicyclic and tetra-unsaturated acyclic structures were found to be the main components of the dimers. Dimers of very similar composition were synthesized. The mechanism of dimer formation is discussed.

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