抄録
For the purpose of standardizing the method of fat and oil stability test by both some oil mills and oil users, the stability test on autoxidation was taken up as the 1st step, and collaborative tests were implemented by AOM test, oven test, organoleptic evaluation method and weighing method.
1. Results of AOM test
In inverse proportion to the length of storage period of soybean oil the induction period became shorter. Comparing capped oil with uncapped oil, there was no deviation in AOM stability between 15 days stored oil and 30 days stored oil. In the case of 108 days stored soybean oil, uncapped stored oil clearly showed much shorter induction period, compared with capped stored oil. Deviations among the collaborators were small.
2. Results of oven test
