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5. Development a novel method for monitoring of malondialdehyde in cooking oil based on stir bar sorpti

Development a novel method for monitoring of malondialdehyde in cooking oil based on stir bar sorpti

来源 :2016中加分析化学研讨会(CCACC2016) | 被引量 : 0次 | 上传用户：qingfengliangban

【摘 要】

：

　　Malondialdehyde (MDA) is one main secondary products from oxidative polyunsaturated fatty acids (PUFAs) and it is one of the indexes the in deep fried cooki

【作 者】

：

Dongliang Ruan 

【机 构】

：

StateKeyLaboratoryofEnvironmentalandBio-analysis,HongKongBaptistUniversityandHKBUIRACE

【出 处】

：

2016中加分析化学研讨会(CCACC2016)

【发表日期】

：

2016年5期

【关键词】

：

cooking oil malondialdehyde SBSE-GC-MS 

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　　Malondialdehyde (MDA) is one main secondary products from oxidative polyunsaturated fatty acids (PUFAs) and it is one of the indexes the in deep fried cooking oils,in which the amount of MDA increases 5-30 times,and even higher in gutter and drainage oil issues.

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