水産食品油脂のTBA測定法の検討-2-単層法

概要

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In the previous report, the authors examined how to prevent spurious TBA value induced by some iron compounds and proposed a modification of the distillation method by CASTELL et al. In this paper, the authors carried out a similar examination on the intact sample procedure proposed by YU et al. The results obtained were as follows: 1) The antioxidant mixture proposed by YU was effective on the samples containing hemoglobin, but could not completely prevent the effect of Fe2+ on the TBA values of blended fish oils. 2) The erroneous TBA values induced by Fe2+ was prevented by the addition of 150mg of EDTA to the sample mixture. From the results mentioned above, the authors propose the modified YU's method in which 200mg of EDTA is added together with the mixture of antioxidants. 3) The pattern of the periodical changes of TBA values obtained by the above two methods resembled each other with or without added hemoglobin. 4) When hemoglobin was not added, the pattern of the periodical changes of POV resembled those of TBA values, but was quite different from those of TBA values in the existence of hemoglobin.
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