Qualitative Investigation of Lipid Peroxides in Edible Oil by Gas Chromatography/Mass Spectrometry
食用油脂质过氧化的气相色谱／质谱法定性研究

Lipid peroxides were formed by a series of active group reactions when edible oil was heated or stored for a long time. These nauseous substances can destroy the normal physiological action of human cell membrane and have chemically cancer inducing action. This paper describes a qualitative method of the lipid peroxides in edible oil by gas chromatography/mass spectrometry and 5 samples stored for different periods were analysed. Eight and 16 components were identified in the oils stored for 2 and 3 years, respectively.Among them the contents of hexanal and 2,4-decadienal were higher.