THERMAL-DECOMPOSITION OF CAPSAICIN .1. INTERACTIONS WITH OLEIC-ACID AT HIGH-TEMPERATURES

被引：40
|
作者：
HENDERSON, DE [1 ]
HENDERSON, SK [1 ]
机构：
[1] QUINNIPIAC COLL,DEPT CHEM,HAMDEN,CT 06518
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1992年 / 40卷 / 11期
关键词：
D O I：
10.1021/jf00023a042
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
The thermal decomposition of capsaicin alone and in the presence of oleic acid was studied by GC-MS. Decomposition products of capsaicin included vanillin, methylnonenoic acid, and methylnonenamide. In mixture with oleic acid, two unique products, 9-octadecenamide and N-vanillyl-9-octadecenamide, are formed. The formation of expected oxidative decomposition products of oleic acid is suppressed by the presence of capsaicin.
引用
收藏
页码：2263 / 2268
页数：6
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