食用油脂の変質に関する研究 (第3報) : インスタント・ラーメンの酸化による油脂の変質とその毒性について

概要

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The present report deals with the results of studies performed in consequence of the previous report to investigate the mechanism of rancid change and toxicity of waste oil. Samples of waste oil and of the noodle fried with its oil were exposed to the sun light for various periods of time. In addition, samples of the waste oil stored for 2 months at room temperature and the noodle fried with it were exposed to the sun light for various periods of time. The noodle samples were extracted with n-hexane after the exposures. The acid and peroxide values of those oil samples were determined to characterize the toxic substance. The acid values for the waste oil and the stored waste oil were 8 and 12 after the exposure for 600 hours. The acid values for the extracts of the noodle fried with the waste oil or the stored waste oil were 12 and 22 after the exposure of the noodle for 600 hours. The peroxide values for the extracts were 260 and 549 after the exposure of the noodle for 300 hours. The toxicities of the waste oil with or without storing and the extracts of the noodle were determined by peroral administration into mice. The toxicity was stronger in the extracts of the noodle than the waste oil. An acute catarrhal entertis in mice was observed from the results of pathological anatomy on the effect of these toxicities.
社団法人日本油化学会の論文