| Literature DB >> 24423550 |
Ewa Sosińska1, Roman Przybylski2, Felix Aladedunye3, Paul Hazendonk2.
Abstract
Sterol dimers are the main oxidation products formed during sterols degradation at elevated temperatures. An investigation was carried out to decipher the structure of dimers differing in polarity, formed during β-sitosterol thermo-oxidation. The oxidation products were fractionated using silica gel into non-polar (NP), mid-polar (MP) and polar fractions (P). Oligomers were further separated by size-exclusion chromatography (SEC). Tentative chemical structures of non-polar, mid-polar and polar dimers were identified using Ag(+)/CIS-MS and APCI-MS procedures after on-line RP-HPLC separation. Further structures were verified by NMR and FT-IR spectroscopies.Entities:
Keywords: APCI–MS; BDE; CIS–MS; COSY; DEPT; Dimer; Disteryl ether; ELSD; FT-IR; Fourier transform infrared; HMBC; HSQC; NMR; NOESY; SEC; Thermo-oxidation; atmospheric pressure chemical ionisation–mass spectrometry; bond dissociation enthalpy; coordination-ion spray – mass spectrometry; distortionless enhancement by polarization transfer; evaporative light scattering detector; heteronuclear multiple bond correlation; heteronuclear single quantum coherence; nuclear Overhauser enhancement spectroscopy; size-exclusion chromatography; two-dimensional proton correlation spectroscopy; β-Sitosterol
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Year: 2013 PMID： 24423550 DOI： 10.1016/j.foodchem.2013.11.079
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514