caa a22 4500 465766129 CHVBK 20180323111914.0 cr unu---uuuuu 170327e19900301xx s 000 0 eng 10.1007/BF02544330 doi (NATIONALLICENCE)springer-10.1007/BF02544330 Reaction products of α-tocopherol with methyl linoleate-peroxyl radicals [Elektronische Daten] [Ryo Yamauchi, Tomoatsu Matsui, Koji Kato, Yoshimitsu Ueno] α-Tocopherol was reacted with methyl linoleateperoxyl radicals at 37°C. The peroxyl radicals were generated by the reaction of methyl linoleate with a free radical initiator, 2,2′-azobis(2,4-dimethylvaleronitrile). The primary products of α-tocopherol with methyl linoleate-peroxyl radicals were isolated by reversephase and normal-phase high performance liquid chromatography (HPLC), and their structures were characterized by ultraviolet (UV), infrared (IR),1H and13C nuclear magnetic resonance (NMR) and mass spectrometry (MS). There were four stereoisomers of methyl 13-(8a-peroxy-α-tocopherone)-9(Z),11(E)-octadecadienoate and four stereoisomers of methyl9-(8a-peroxy-α-tocopherone)-10(E),12(Z)-octadecadienoate. American Oil Chemists' Society (AOCS), 1985 Yamauchi Ryo Department of Food Science, Faculty of Agriculture, Gifu University, 1-1 Yanagido, 501-11, Gifu City, Gifu, Japan aut Matsui Tomoatsu Department of Food Science, Faculty of Agriculture, Gifu University, 1-1 Yanagido, 501-11, Gifu City, Gifu, Japan aut Kato Koji Department of Food Science, Faculty of Agriculture, Gifu University, 1-1 Yanagido, 501-11, Gifu City, Gifu, Japan aut Ueno Yoshimitsu Department of Food Science, Faculty of Agriculture, Gifu University, 1-1 Yanagido, 501-11, Gifu City, Gifu, Japan aut Lipids Springer-Verlag 25/3(1990-03-01), 152-158 0024-4201 25:3<152 1990 25 11745 https://doi.org/10.1007/BF02544330 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF02544330 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Yamauchi Ryo Department of Food Science, Faculty of Agriculture, Gifu University, 1-1 Yanagido, 501-11, Gifu City, Gifu, Japan aut NATIONALLICENCE 700 1- Matsui Tomoatsu Department of Food Science, Faculty of Agriculture, Gifu University, 1-1 Yanagido, 501-11, Gifu City, Gifu, Japan aut NATIONALLICENCE 700 1- Kato Koji Department of Food Science, Faculty of Agriculture, Gifu University, 1-1 Yanagido, 501-11, Gifu City, Gifu, Japan aut NATIONALLICENCE 700 1- Ueno Yoshimitsu Department of Food Science, Faculty of Agriculture, Gifu University, 1-1 Yanagido, 501-11, Gifu City, Gifu, Japan aut NATIONALLICENCE 773 0- Lipids Springer-Verlag 25/3(1990-03-01), 152-158 0024-4201 25:3<152 1990 25 11745 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer