トコフェロールの抗酸化効果向上に関する研究 (第1報) : トコフェロールの添加量と油脂の酸化安定性について

概要

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In order to find the most effective use of tocopherol (Toc) in practice, relationship between the antioxidant effect and the addition level of Toc was investigated using oven test (30 and 60°C) and the AOM test with refined lard and palm oil added commercial concentrated natural Tocs (m-Toc) and synthetic α-Toc (dl-α-Toc). 1) In antioxidative tests of lard, an optimal addition level of Toc had a tendency to increase with the rise of reaction temperature and of the POV level for evaluating the stability. 2) It was found that m-Toc showed a slight antioxidant effect on palm oil, but dl-α-Toc had no effect. 3) After 30d in the oven test at 60°C, the remnant portion of Toc in the same fat had a tendency to be higher with the increase of addition level, and the residual amount of Toc in palm oil was more than that in lard at the same addition level. During the oven test, each Toc had a tendency to be consumed in order of α>γ>δ. 4) In comparing POV after 30d in the oven at 60°C, the addition level of m-Toc in the sample showing the lowest was 0.020.05% in lard and 0.050.1% in palm oil. Also, that of dl-α-Toc was 0.02% in palm oil. But, any lard sample that had dl-α-Toc added showed remarkably high POV under the same condition.
社団法人日本油化学会の論文