Food Chemistry

Analysis of carbonyl compounds in sea buckthorn for the evaluation of triglyceride oxidation, by enzymatic hydrolysis and derivatisation methodology

S Mathew, C Grey, K Rumpunen, P Adlercreutz

文献索引：Mathew, Sindhu; Grey, Carl; Rumpunen, Kimmo; Adlercreutz, Patrick Food Chemistry, 2011 , vol. 126, # 3 p. 1399 - 1405

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被引用次数: 10

摘要

Carbonyl compounds formed in sea buckthorn berry (Hippophae rhamnoides) and oil samples as a result of lipid oxidation were determined by enzymatic hydrolysis followed by derivatisation with 2, 4-dinitrophenylhydrazine and analysed by LC–UV and electrospray ionisation (ESI) tandem mass spectrometry (MS/MS). Several classes of carbonyl compounds such as saturated, unsaturated, linear and branched aldehydes and ketones, ...