Synergism of Amines and Their Oxides with Tocopherols in Inhibiting the Oxidation of Lard
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概要
- 論文の詳細を見る
The synergistic effects of several aliphatic amines and their oxides on the antioxidative activity of tocopherols in inhibiting the oxidation of lard were investigated and compared with those of trimethylamine oxide (TMAO). As for amines, the lower the volatility and the larger the molecular weight of amines become, the more effective they are, and tri-<I>n</I>-octylamine (TOA) showed the most excellent synergism with tocopherols. As for oxides, however, TMAO having the lowest molecular weight was found to be most effective. A distinct difference between TOA and TMAO was recognized in their synergistic mechanism.
- 社団法人 日本油化学会の論文
著者
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Fujimaki Masao
Department Of Nutrition And Food Science Ochanomizu University
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Kato Hiromichi
Department Of Agricultural Chemistry The University Of Tokyo
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Ishikawa Yukihiro
Faculty Of Regional Sciences Tottori University
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YUKI Etsuji
Hiroshima Food Research Institute
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ISHIKAWA Yukihiro
Faculty of Education, Tottori University
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FUJIMAKI Masao
Department of Agricultural Chemistry, University of Tokyo
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