ブチルヒドロキシアニソール・没食子酸プロピル併用時における抗酸化剤分子の運命と抗酸化効果

概要

論文の詳細を見る
The effect of antioxidants used concomitantly were studied concerning the fate of antioxidant molecules during the antioxidation process. Phenolic antioxidants are frequently used in combination scince they exhibit marked synergistic antioxidative effects. The fate of antioxidant molecules in the mixture are important to understanding the synergism of the antioxidants. The antioxidative activity of a mixture of butylated hydroxyanisole (BHA) and propyl gallate (PG) in lard, soybean oil and methyl oleate were measured by the active oxygen method (AOM). On the other hand, the chemical changes of substances in oil were analyzed quantitatively by HPLC. A mixture of BHA and PG showed higher antioxidative effect on three oils than BHA or PG alone. The survival rate of antioxidative molecules increased remarkably with a combination of BHA and PG. In particular, BHA molecules were present in oils for many hours. These results are interesting enough to note that they seem to have some relation to the evaluation of synergism of antioxidant when they are concomitantly used.
日本食品化学学会の論文
1996-10-14