加熱による植物油中のステロール組成の変動

抄録

Refined commercially available vegetable oils (soybean, corn, rapeseed and rice bran oils) were heated in glass tubes for AOM test at 200°C for 30h (6h/d), and the changes in the unsaponifiables and desmethylsterol content in these oils were investigated. Individual sterol groups were separated as 4-desmethylsterol, 4-monomethylsterol and 4, 4'-dimethylsterol by TLC, and their components were determined by GLC. The percentage of unsaponifiable matter in the oils was fairly constant during heating, but that of 4-desmethylsterol decreased considerably. In general, the percentage of sitosterol in the 4-desmethylsterol, cycloeucalenol in the 4-monomethylsterol and β-amyrin in the 4, 4'-dimethylsterol, increased with heating. However, the percentage of campesterol and stigmasterol in the 4-desmethylsterol as well as that of obtusifoliol and citrostadienol in the 4-monomethylsterol decreased steadily.