食用油の加熱によって生じる有害アルデヒド 4-hydroxy-2E-nonenalおよびその類縁化合物 4-hydroxy-2E-hexenalの定量分析

箭田 浩士, 亀山 眞由美
A cytotoxic aldehyde, 4-hydroxy-2E-nonenal (4-HNE), is formed by lipid peroxidation in cells. In order to investigate formation of 4-HNE and the related aldehyde, 4-hydroxy-2E-hexenal (4-HHE) in cooking oil, we developed a quantitative analytical method for the aldehydes using synthesized deuterium labeled aldehydes as the internal standards. The cooking oil including internal standards was clean-upped by a cartridge-type silica-gel column, and the hydroxyl groups of 4-HNE and 4-HHE were
more » ... ized to trimethylsilyl ether for the GC/MS measurement. Commercial cooking oils were heated and analyzed using the developed isotope-dilution method. 4-HNE levels increased according to heating time, and the final concentrations differed about five times among analyzed cooking oils. In the oil repeatedly used by tempura cooking, 4-HNE increased following the rise of peroxide value (POV) in the first several use, and then its concentration reached a plateau. Keywords:4-hydroxy-2E-nonenal(4-HNE) ,4-hydroxy-2E-hexenal(4-HHE) ,内部標準法,GC/MS,定量分析 食総研報(Rep. Nat'l Food Res. Inst
doi:10.24514/00002892 fatcat:rbgthn22dzhirbkj33fhubfqii