揚げ油中のシリコーンオイルの機能について (第2報) 注1 : シリコーンオイルの抗酸化効果の検討

概要

論文の詳細を見る
Silicone oil (SiO) suppresses thermal deteriolation of frying oils. On autoxidation, however, it has been believed that SiO does not exert an antioxidative effect. This evidence has not been published as a paper with data proved by the experiments. In this experiment, soybean and linseed oils and their fatty acid methyl esters were used as substrates. SiO used were poly (dimethylsiloxane) which have various degree of polymerization. Concentration of SiO in oil were 0.1, 1, 10, and 100ppm. Sample oils were prepared by the same procedure as that used in the previous paper. Autoxidation were carried out in an oven thermostated at 55°C, or at room temperature. The effects were evaluated by measurement of POV. As a result, it has become apparent that SiO has a slight antioxidative effect. This fact suggests the presence of an essential mechanism which may be working at both low and high temperatures.
社団法人日本油化学会の論文