自動酸化による油脂中のトコフェロールの分解に対するチオジプロピオン酸の効果
1988 年 37 巻 4 号 p. 294-298
詳細
1988 年 37 巻 4 号 p. 294-298
The effects of thiodipropionic acid (TDPA) in preventing decomposition of tocopherol (Toc) in each oil (soybean, olive, palm and hardened palm oils), and changes in the peroxide values of soybean oil with different degrees of oxidative rancidness with TDPA during the oven test at 60°C were investigated. Toc content and peroxide values were determined by HPLC and the JOCS official method 2.4.12-71, respectively.
TDPA suppressed the oxidation of each oil and decomposition of Toc in each oil during the oven test at 60°C. The ratio of the decomposition of peroxide in oxidative rancid oil (POV10130) increased with the concentration of TDPA. The decomposition of Toc in peroxide from which oxidative rancid oil had been removed during storage at 60°C was observed. Peroxide may thus be concluded not to bring about the composition of Toc in oil. These results indicated the decomposition of Toc in oil to possibly be due to secondary products from peroxide.
