Abstract
Antioxidative action of α-and δ-tocopherols and mixture of these and also BHA added to lard with or without various synergists was compared after heating the oil at 160°C from 1 to 8 hr.
Judging from the 75% decomposition of these antioxidants, the heat stability of BHA was the worst and mixture of tocopherols was the best, and relative period for this decomposition was as follows: BHA 1hr. α-tocopherol 2.5hr., δ-tocopherol 3.8hr. and mixture of these tocopherols 4.2hr.
The antioxidative activity showed the same tendency with lard added these antioxidant with or without the synergist, when the oils were employed for the frying of chinese noodles.
