Abstract
AbstractFormation of certain radiolysis products from palmitic acid, oleic acid, tripalmitin and triolein has provided a means for comparing the radiolytic effects in saturated and unsaturated triglycerides and fatty acids. These substances were chosen to represent the major constituents of fat found in beef. Fractionation and concentration of radiolytic compounds from the irradiated samples was accomplished by the means of size exclusion chromatography. Quantitative and qualitative analyses were performed using a combined GC/MS computer system. In addition to the primary radiolytic compounds, recombination products of relatively high molecular weight and various propanediol diesters from the corresponding glyceryl moities were identified. Quantitative analyses indicated a greater yield of various radiolytic compounds from free fatty acids than from the corresponding triglycerides. Similarly, radiolytic compounds were produced in greater quantities from the saturated fats than the unsaturated fats. Most of the radiolytic compounds identified in this study have not been previously reported.
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