栄養学雑誌
Online ISSN : 1883-7921
Print ISSN : 0021-5147
ISSN-L : 0021-5147
食用油の界面活性剤による性状の変化 (その2)
恒温 (30±0.5℃) 放置後冷蔵した場合のヨウ素価, 過酸化物価
仮屋園 璋
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ジャーナル フリー

1968 年 26 巻 6 号 p. 263-266

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The iodine value and the peroxide value on olive oil, corn oil and soybean oil added surfactant (span 80 one ml to oil 100ml) were investigated under the condition of the cold storage at 5°C for 627 days after the leaving alone at 30±0.5°C for 52 days.
The experiments were carried out with the following results: Iodine value that decreased in refered and test sections after the leaving alone at 30±0.5°C, now increased together by the cold storage nearly up to the same level showed the raw sample oils.
Peroxide value in the Cold storage (5°C) after the leaving alone at 30±0.5°C showed unilateral increases on each sections and especially the test sections in all oils showed large increases. Corn oil of all oils was the largest increase, but soybean oil was the smallest increase. Generally it appears that peroxide value is an index on the rancidity of rancid oil.

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