トリラウリンとトリリノレインの混合物中におけるトコフェロールの熱酸化的二量化 : 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による二量体の生成 (第7報)

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Tocopherols (Tocs), dissolved in a mixture of trilaurin (Tri-La) and trilinolein (Tri-Li) in varying proportions, were oxidized with air at 180°C for a fixed period of time. The concentrations of the remaining Tocs and their dimers formed in the reaction mixture were determined by HPLC.<BR>The oxidative stability of Tocs decreased with increasing concentration of Tri-Li in a triglyceride mixture. When phosphatidyl choline (PC) was added to the triglyceride mixture at a concentration of 0.1%, the Tocs were stabilized remarkably even in a triglyceride mixture containing a large amount of Tri-Li. (Figs.-2, 3 and 4) <BR>The amounts of dimers formed from Tocs changed with the ratio of Tri-La to Tri-Li. The changes to diphenyl ether type dimers from r-and 5-Tocs was particularly great. These dimers attained maximum amounts when the proportion of Tri-Li in a triglyceride mixture was 510%. The amount of biphenyl type dimers changed little (Figs.5-, 6 and 8).<BR>In the presence of PC, very small amounts of the diphenyl ether type dimers were formed in relatively constant quantities during the thermal oxidation of γ-and δ-Tocs, regardless of the proportion of Tri-Li in the triglyceride mixture (Figs.-7 and 9).
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