EFFECTS OF α-TOCOPHEROL ON CHLOROPHYLL-PHOTOSENSITIZED OXIDATION OF CANOLA OIL CONTAINING PHOSPHATID

来源 :第十四届世界食品科技大会 | 被引量 : 0次 | 上传用户：louqiangdj

【摘要】

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【作者】

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Eunok Choe Jiveun Lee

【机构】

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Department of Food and Nutrition, Irtha University,KOREA

【出处】

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第十四届世界食品科技大会

【发表日期】

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2008年1期

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　　TOCOPHEROL is a well-known singlet oxygen quencher,and phosphatidylcholine (PC) in canola oil was reported to decrease the chlorophyll degradation under light.Phosphatidylethanolamine (PE) also increased the oil oxidation under light,and tocopherol can thus affect the oil containing PE.

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EFFECTS OF α-TOCOPHEROL ON CHLOROPHYLL-PHOTOSENSITIZED OXIDATION OF CANOLA OIL CONTAINING PHOSPHATID

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