トコフェロールの酸化防止効果向上に関する研究 (第20報) : マーガリンにおける縮合リン酸塩との相乗効果

概要

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The synergistic effects of condensed phosphates along with a mixed tocopherols concentrate (m-Toc) on the oxidative deterioration of margarine with iron (III) were investigated. Margarine was prepared from the aqueous phase with iron (III) chloride and condensed phosphates, and lard with vitamin A, β-carotene and m-Toc. Its stability toward oxidative deterioration was evaluated on the basis of change in POV and content of vitamin A and β-carotene during storage at 25°C. <BR>1) The addition of sodium pyrophosphate by 0.05% inhibited the oxidation of margarine with iron (III) to some extent, and synergistically enhanced the antioxidant effect of m-Toc. However, further addition of it did not affect the antioxidant effect. Similar results were also obtained by adding sodium metaphosphate or sodium polyphosphate. <BR>2) The condensed phosphates inhibited almost entirely the accelerating effect of iron (III) on the oxidative decomposition of vitamin A and β-carotene in margarine. <BR>3) The remnant percentages of tocopherols in margarine indicated condensed phosphates to prevent the decomposition of tocopherols through their action as masking reagents for metallic ion.