| Autor: |
A.S. Gorodetsov, S.P. Peretyagin, S.A. Sokolov, S.V. Zimina, M.S. Piskunova, I.A. Potapova, O.E. Zhiltsova, E.M. Zharkova, O.V. Krasnikova |
| Rok vydání: |
2023 |
| Předmět: |
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| DOI: |
10.24412/2500-2295-2023-2-24-30 |
| Popis: |
The aim of the study was the IR spectroscopic and chromatographic analysis of products formed during the ozonation of fish oil. Fish oil samples were ozonized using an ozone therapy apparatus with an ozone destructor «Medozons-O3» (Nizhny Novgorod, Russia). The study of the chemical composition of fish oil ozonolysis products was performed on a Shimadzu IR Prestige 21 (Japan) infrared Fourier spectrophotometer in the region of wave numbers 4000 – 400 cm–1 in the form of liquid films in KBr, NaCl, or ZnSe windows. Chromatographic study of the composition of fatty acids was carried out on an Agilent 7890B gas chromatograph with a mass-selective detector 5977A. Qualitative and quantitative determination of propionic acid was carried out on the gas chromatographic complex «Chromosome GC – 1000». Chromatographic data processing was performed on the hardware and software complex «ChromatekAnalyst». The dynamics of IR spectra and quantitative composition of fatty acids (chromatographically) of the studied samples before and after ozonation were evaluated. The concentration of reactive oxygen species was controlled by iodometric titration according to the interstate standard GOST ISO 3900 – 2013. The acid number and saponification number of reaction products were determined by chemical methods. It was found that during the processing of fish oil, the reaction with ozone mainly proceeds locally along the ω–3 double bonds, leading to the formation of hydroperoxyesters and hydroperxy acids, as well as propionic acid. It is shown that the number of fragments of ω-6, ω-7 and ω-9 fatty acids practically does not change. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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