不飽和度の異なるトリグリセリド中におけるトコフェロールの熱酸化

概要

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Formerly, the authors found that tocopherol in the fats with low iodine value decomposes more rapidly than that in the fats with high iodine value during the course of thermal oxidation. This result was just the opposite of what was expected from the result of the decrease of tocopherol content accompanied by the autoxidation of several fats. In this study, the relation between the degree of unsaturation of triglyceride and thermal oxidation of tocopherols was examined with synthesized saturated and unsaturated triglycerides (1-lauroyl-2, 3-dipalmitin (LaPP), 1-lauroy-2, 3-dilinolein (LaLL) and trilinolein (LLL)). <BR>When triglycerides, in which γ-tocopherol was added at the concentration of about 0.07 %, were heated in an oil bath controlled at 180°C under the condition of specific surface area 0.45 cm<SUB>2</SUB>/g, the decreasing velocity of γ-tocopherol concentration, which was determined by both a colorimetry based on Emmerie-Engel reaction and a gas-chromatography, in unsaturated triglyceride was slower than that in saturated triglyceride. Thermal oxidation of α-and δ-tocopherols in unsatuarted triglyceride was also lower than that in saturated triglyceride.<BR>This fact confirmed that the stability of tocopherol in the fats is strongly affected by the degree of unsaturasion of triglycerides in the thermal oxidation process of fats.
社団法人日本油化学会の論文