含トコフェロール濃縮物の利用に関する研究-2-濃縮物添加豚脂のA.O.M.安定性と還元性物質の抗酸化性

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In the previous paper, the authors reported that the tocopherol concentrate composed of hydrocarbones, tocopherols, higher alcohols, fatty acid methyl esters and other components, was separated into six kind of fractions by employing TLC. It was recognized that there were two kind of reducing substances in those fractions containing hydrocarbones and other non-polar materials. In this paper, several concentrates were prepared by mixing to the deodorized condensate from the rice bran oil (4.8% tocopherol content) with the tocopherol concentrate (42.6% tocopherol content), each fractions were prepared by means of the same method as the previous report, and two kind of fractions, one of which contained A-1 component and another contained A-2 component mainly, were prepared by separating and purifying on TLC plate. The samples prepared by the above method were added to lard and then the effects on A.O.M. stability were examined. The following results were obtained : 1. Optimum condition in the case using the concentrate as antioxidant was found as that the tocopherol content (wt%) in the concentrate was 20 to 30%, and concentration added to lard was 0.05% as α-tocopherol. 2. Induction period of lard mixed with the fraction, composed of sterols and higher alcohols, etc., was shorter than that of the reference. However, induction period of lard mixed with the non-polar fraction was a little longer. 3. Antioxidant ability was seen in the two kind of fractions containing A-1 and A-2 components.
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含トコフェロール濃縮物の利用に関する研究-2-濃縮物添加豚脂のA.O.M.安定性と還元性物質の抗酸化性

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