肝油のビタミンA酸化防止剤に関する研究 (第3報)

アルキルクレゾールの酸化防止作用

抄録

Thirty-one kinds of alkyl-o-, -m-, and -p-cresol were synthesized and the effect of the position of the alkyl and hydroxyl groups and the number of carbon atoms in the alkyl group on the antioxidative action on vitamin A was examined. None of the compounds synthesized in the present series of experiments was as effective as 2, 6-di(tert-butyl)-p-cresol but it was found that the antioxidative effect of the alkyl derivatives differed according to cresol isomers and the m-cresol derivatives were markedly inferior than the o- and p-cresol derivatives. Cresol itself does not show any antioxidative effect and derivatives fomed by tthe introduction of an alkyl group show such an effect, the strongest being those with 4-5 carbon atoms in the alkyl group.