Synergism of Amines and Their Oxides with Tocopherols in Inhibiting the Oxidation of Lard

抄録

The synergistic effects of several aliphatic amines and their oxides on the antioxidative activity of tocopherols in inhibiting the oxidation of lard were investigated and compared with those of trimethylamine oxide (TMAO). As for amines, the lower the volatility and the larger the molecular weight of amines become, the more effective they are, and tri-n-octylamine (TOA) showed the most excellent synergism with tocopherols. As for oxides, however, TMAO having the lowest molecular weight was found to be most effective. A distinct difference between TOA and TMAO was recognized in their synergistic mechanism.