辻本法呈色反応によるモノエン酸含量の高い油脂の鑑別

概要

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Various fats and oils (2ml) were tested for their reaction with Biebers reagent (10ml), a mixture of equal weights of sulfuric acid, fuming nitric acid and water. This is the so called Tsujimotos color reaction. Blue green colors were observed for camellia oil, sasanqua oil, olive oil and high oleic safflower oil. Also solid fats such as coconut oil, palm oil, and beef tallow were found to turn blue green. Other oils turned yellow or orange. This coloration was related to the ratio of the content of polyenoic fatty acid to that of monoenoic fatty acid. That is, the ratio at which the blue green color appeared was below about 0.25 for liquid oils, but below about 0.35 for solid fats. This color reaction makes possible the easy identification of fats and oils of high monoenoic fatty acid content (70%>).
社団法人日本油化学会の論文