食品中の脂肪とThiobarbituric Acid (TBA) との反応について

(其の1)馬脂とTBAとの反応(馬肉の一新検出法)

抄録

(1) TBA (2-Thiobarbituric acid) test for the determination of the oxidation of milk fat was applied to horse fat. Then it was found that horse fat showed stronger color reaction than beef tallow or lard.
(2) TBA test was carried out on the fat extracted from horse meat which was mixed with beef to 0, 25, 50, 75 and 100%, and steamed at 100° for 1 hour. Colors produced with TBA by horse fat were lineal against to horse fat %.
(3) Linolenic acid showed the highest value in TBA test among C₁₈-fatty acids which seemed to concern with color development in horse meat.
(4) Absorption spectrum (400_??_600mμ) of horse fat was the same form as that of C₁₈-uns-aturated fatty acid, and the maximum absorption was found at 535mμ.
(5) TBA and peroxide values of oleic, linoleic and linolenic acid were detrmined daily duri ng autoxidation. TBA value increased with peroxide value in linolenic acid, but it remained about same in spite of the increase of peroxide value in oleic acid and linoleic acid.
(6) It was confirmed that compounds producing the color in TBA reaction with horse fat are linolenic acid and its oxidation products.
(7) This test seems to be applicable the detection of horse meat in beef products.