• 关键词：食用油  挥发性冷凝物  致变物  巴豆醛  2－甲基丙烯醛  机制

• 基金项目：国家自然科学基金

• 鲍子平
• 北京师范大学环境科学研究所, 100875

• 贺建群
• 北京师范大学环境科学研究所, 100875

• 侯福忠
• 北京师范大学环境科学研究所, 100875

• 摘要：食物及环境中的油脂经氧化后所造成生物学上的损害及对人体的毒性,越来越引起人们的关注.

• Abstract：Rapeseed oil,soybean oil and peanut oil are heated in air at 270-280℃ respectively.The volatile condensates are analyzed by GC/MS.Crotonaldeh-yde or 2-methylacrolein is found respectively in the volatile condensates of heated rapeseed oil and soybean oil.None of these compounds is found in the volatile condensates of heated peanut oil.An explanation about the mec-hanism of formation of crotonaldehyde is given.

• Key words：edible oil  volatile condensates  mutagens  crotonaldehyde  2-methylacrolein  mechanism The project supported by the National Natural Science Foundation of China To whom correspondence should be addressed

• 
  摘要点击次数： 1804 全文下载次数： 2313