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Thermal Degradation Kinetics of Tocopherols during Heating without Oxygen  

Chung, Hae-Young (Dept. of Food and Nutrition, Kyungwon University)
Publication Information
The Korean Journal of Food And Nutrition / v.20, no.2, 2007 , pp. 120-124 More about this Journal
Abstract
The thermal degradation kinetics of alpha-, gamma- and delta-tocopherols was studied during heating at 100, 150 200 and 250$^{\circ}C$ for 5, 15, 30 and 60 min in the absence of oxygen. The tocopherols were separated by HPLC using a reversed phase ${\mu}$-Bondapak C$_{18}$-column with two kinds of elution solvent system in a gradient mode. The kinetics for degradation of ${\alpha}$-, ${\gamma}$- and ${\delta}$-tocopherols was analyzed as a function of temperatures and times. The degradation of tocopherols was described by the first-order kinetics in the absence of oxygen. The rate of tocopherols degradation was dependent on heating temperatures. The degradation rate constants for ${\alpha}$-, ${\gamma}$ and ${\delta}$-tocopherols showed an increasing trend as the heating temperature increased. The magnitude order of the experimental activation energy was ${\delta}$->${\gamma}$->${\alpha}$-tocopherol.
Keywords
토코페롤;열분해;키네틱스;무산소;
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Times Cited By KSCI : 1  (Citation Analysis)
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