Effect and mechanism of pyridoxamine on the lipid peroxidation and stability of polyunsaturated fatty acids in beef patties was written by Wong, Daniel;Hu, Xiaoqiang;Tao, Ningping;Wang, Xichang;Wang, Mingfu. And the article was included in Journal of the Science of Food and Agriculture in 2016.Application In Synthesis of 3-Hydroxy-5-(hydroxymethyl)-2-methylisonicotinaldehyde hydrochloride The following contents are mentioned in the article:
BACKGROUND : Little is known about how vitamins can affect the peroxidation and stability of polyunsaturated fatty acids in cooked foods. Thus the effects of 15 vitamins on toxic malondialdehyde (MDA) formation in cooked beef patties were examined with the application of solid phase extraction and thiobarbituric acid (TBA) anal. by HPLC-DAD. The polyunsaturated fatty acid profiles in cooked beef patties treated with some vitamins were further compared with that of control sample (no vitamin addition) by GC-MS anal. RESULTS : Pyridoxamine, pyridoxine, retinoic acid, α-tocopherol and L-ascorbic acid exhibited significant effects lowering the amount of MDA. It was further discovered that retinoic acid, α-tocopherol and
3-Hydroxy-5-(hydroxymethyl)-2-methylisonicotinaldehyde hydrochloride (cas: 65-22-5) belongs to alcohols. Alkyl halides are often synthesized from alcohols, in effect substituting a halogen atom for the hydroxyl group. Tertiary alcohols cannot be oxidized at all without breaking carbon-carbon bonds, whereas primary alcohols can be oxidized to aldehydes or further oxidized to carboxylic acids.Application In Synthesis of 3-Hydroxy-5-(hydroxymethyl)-2-methylisonicotinaldehyde hydrochloride
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts