食品からのクロロホルム・メタノール抽出による脂質の酸化
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概要
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In this study, lipids were extracted from various foods with chloroform-methanol in the absence or the presence of antioxidants and the extent of oxidation during this procedure was determined in terms of peroxide value, TBA value, and tocopherol content. The oxidation of lipids proceeded during and after extraction and was inhibited by the addition of appropriate amount of antioxidants. This oxidation was significant in samples rich in hemoglobin or after heating. Therefore, it is required to pay sufficient attention to the oxidation of lipids during extraction from beef and storage, blue-skinned fishes or their processed foods. It is also very important to show the extraction condition at the presentation of data about lipid oxidation.
- 社団法人日本家政学会の論文
- 1992-12-15
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関連論文
- 揚げ物における食品中の脂質の変化(第3報) : 素揚げと空揚げによる揚げ物中の脂質とトコフェロール量の比較
- 揚げ物における食品中の脂質の変化(第1報) : 油脂交換量におよぼす材料肉の脂質含量および形状の影響
- 食品からのクロロホルム・メタノール抽出による脂質の酸化
- 揚げ物における食品中の脂質の変化(第2報) : 揚げ条件の違いが油脂交換量におよぼす影響について