熱重量分析による油脂の品質評価 (第3報) : 各種食用油脂の熱分解挙動

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The pyrolysis characteristics of 14 kinds of commercial refined oils and fats (vegetable 12, animal 2) were investigated by thermogravimetry (TG), derivative thermogravimetry (DTG) and differential scanning calorimetry (DSC). <BR>1) When determined under a stream of air, the weight of perilla oil slowly increased from about 120 °C to 180 °C. However, the weight gains of sunflower, soybean, cottonseed and rapeseed oils were insignificant, and less than that of perilla oil. <BR>2) The TG and DTG curves of each oil or fat showed characteristic patterns of weight reduction in the temperature range from about 300 °C to 500 °C. These patterns could be classified into four groups, based on fatty acid composition. <BR>3) The temperatures at initial, 25%, 50% and 75% pyrolysis did not correlate to saponification values but to iodine values and the highest correlation coefficient (0.942) was obtained at the temperature for 25% pyrolysis. For no samples was correlation observed between temperature and acid or peroxide value, both being very low. <BR>4) The initial temperature of weight reduction on the TG and DTG curves was correlated to the smoke point as determined by the Cleveland open cup method (C.O.C. method) (γ=0.887). The initial ignition temperature, found from the DTG and DSC curves as a clear peak, was correlated to the flash point determined by the C.O.C. method. However, the regression line for lard, beef tallow, palm, coconut and palm kernel oils differed from that for the other vegetable oils. Thus, it seems that the ignition temperature of the oil of known type may be used for determining the flash point.

熱重量分析による油脂の品質評価 (第3報) : 各種食用油脂の熱分解挙動

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