高温におけるトリグリセリド中のBHAの酸化的2量化のリン脂質による抑制〔英文〕

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The effects of phospholipids on the oxidative dimerization of t-butylated hydroxyanisole (BHA) were investigated during the thermal oxidation of saturated and unsaturated triglycerides.<BR>Glycerol trilaurate or glycerol trilinoleate, into which BHA and phospholipids (phosphatidyl choline and phosphatidyl ethanolamine) were previously dissolved, was oxidized by air at 150°C for 10h, and the concentrations of BHA monomer and its dimers in the reaction mixture were determined by HPLC.<BR>In glycerol trilaurate, the formation of a diphenyl ether type dimer from BHA monomer was strongly suppressed by addition of phospholipids. The effect of phosphatidyl ethanolamine was in essentially the same as that of phosphatidyl choline. In glycerol trilinoleate, the stability of the BHA monomer was remarkably increased and the amounts of dimers formed in a reaction mixture decreased significantly by the addition of phospholipids. However, the total amount of the BHA monomer and its dimers showed little change. From these facts, it is clear that phospholipids inhibit the initial stage of the oxidation of BHA. When tri-η-octylamine and tri-η-butyl phosphate were added to a solution of BHA in glycerol trilinoleate, a little inhibition of the oxidative dimerization was seen. Thus, the prevention of the oxidative dimerization of BHA by phospholipids may not necessarily be due to the combined action of phosphate ester linkage and amine group in the phospholipid molecule. The effect of phosphatidyl ethanolamine on the oxidative dimerization of BHA in a mixture of glycerol trilaurate and glycerol trilinoleate (4:1) was essentially the same as that in glycerol trilinoleate alone.
日本油化学会の論文

著者

藤谷健
広島大学教育学部

高温におけるトリグリセリド中のBHAの酸化的2量化のリン脂質による抑制〔英文〕

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