The chemistry of the 2‐thiobarbituric acid test for the determination of oxidative rancidity in foods. I. Some important side reactions

作者：Basil G. Tarladgis, Albert M. PEARSON, L. R. Dugan · 发表于：Journal of the American Oil Chemists Society · 年份：1962 · DOI：10.1007/bf02633347 · 被引用次数：102 · 研究领域：Meat and Animal Product Quality、Phytochemicals and Antioxidant Activities、Advanced Chemical Sensor Technologies

Abstract Evidence is presented by UV, visible, and IR spectra as well as by paper and column chromatography of variously treated TBA‐acid reagents that the structure of TBA is altered upon acid‐heat treatment. A more pronounced but similar effect results from the treatment of the TBA with hydrogen peroxide. Some of the degradation products of TBA absorb at the same wavelength as the TBA‐malonaldehyde complex, as do many compounds which are reported in the literature to react with TBA. The significance of these findings in respect to the quantitative aspects of the test for the determination of rancidity in food products is discussed.