ラウリン型ハードバターに関する研究 (第5報) : 加熱により生ずる不揮発性物質の検索

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Non volatile by products during deep fat frying of trilaurin and hydrogenated coconut oil were studied. After volatile products were removed from the fat used for frying, the fat was converted into methylester. <BR>From methylester, non-polymerized polar ester and polymerized product were separated by LC and TLC followed by distillation. Then, they were gaschromatographed. <BR>The non-polymerized polar ester was mainly keto-ester. Carbon numbers of keto-ester were distributed as to those of original fats. <BR>The molecular weight of polymerized product from trilaurin was 460 and had two ester groups in a molecule. <BR>The composition of the polymerized product was investigated by depolymerization and MS, though the parent peak was not present.
社団法人日本油化学会の論文