지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2009.4
- 수록면
- 526 - 532 (7page)
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초록· 키워드
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Quenching mechanisms and kinetics of α-, β-, γ-, and δ-tocopherol in photosensitized oxidation of lard were studied. Lard at 0.03, 0.07, 0.11, and 0.3 M in methylene chloride containing 4.4×10?? M chlorophyll and 0, 0.1, 0.3, and 0.6 mM α-, β-, γ-, and δ-tocopherol were stored under light for 4 hr, respectively. Oxidation was determined by headspace oxygen and peroxide value. Tocopherols prevented the photosensitized oxidation of lard (p＜0.05). Steady state kinetic study showed that α-, β-, γ-, and δ-tocopherol prevented the photosensitized oxidation of lard by quenching singlet oxygen. Singlet oxygen quenching rates of α-, β-, γ-, and δ-tocopherol by headspace oxygen depletion were 1.86, 2.39, 2.47, and 2.11×10?/M/sec, respectively. The quenching rates of α-, β-, γ-, and δ-tocopherol by peroxide value were 1.42, 1.11, 0.97, and 0.42×10?/M/sec, respectively. The quenching rates of tocopherols were slightly different depending on the measurements of oxidation.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
References
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UCI(KEPA) : I410-ECN-0101-2013-573-000856207