油化学
Online ISSN : 1884-2003
ISSN-L : 0513-398X
40 巻, 3 号
選択された号の論文の10件中1~10を表示しています
  • 木田 吉重, 瀧井 和久, 太田 正徳, 石岡 道男, 三好 徳享
    1991 年 40 巻 3 号 p. 180-187
    発行日: 1991/03/20
    公開日: 2009/10/16
    ジャーナル フリー
    Polybasic fatty acids (PBFA) are now widely recognized as an important intermediate in various fields, because the carboxyl group can be easily converted to other versatile compounds such as glycidyls, anhydrides and hydrazides. In 1977, we established the full commercial scale technology to produce long-chain PBFA started from cyclohexanone in the presence of dienes or vinyl monomer by redox reactions. Since PBFA are readily available at reasonable cost, therefore, much efforts have been paid for their various uses.
    This article reviws the recent trend of Japanese market on the utilization of PBFA.
  • 福井 寛
    1991 年 40 巻 3 号 p. 188-195
    発行日: 1991/03/20
    公開日: 2009/10/16
    ジャーナル フリー
    1) Oxidation of fats and oils by the pigments with oxygen gas flow-DTA is described. The pigments promoting the oxidation of fats and oils are color pigments with transition elements such as chromium, iron and manganese.
    2) Decomposition of purfumes by pigments with a microcatalytic reactor is described. In nitrogen, the following dicomposition mechanism is suggested for linalool from the decomposition products : Dehydrated linalool is formed via a carbonium ion intermediate formed on acidic sites on the pigments, and cyclized products are formed after allyl rearrangement. Finally, p-cymene, which is a main cause of unpleasant odor in some pigmented cosmetics, is formed by dehydrogenation of the cyclized products.
    3) Inactivation of catalytic activity of pigments by using CVD (Chemical Vapor Deposition) of silicone is described. Silicone film on the pigments is about 10 Å, and many functional groups can be added to the film.
  • 梶本 五郎, 嘉ノ海 有紀, 吉田 弘美, 芝原 章
    1991 年 40 巻 3 号 p. 196-201
    発行日: 1991/03/20
    公開日: 2009/10/16
    ジャーナル フリー
    Thermal decomposition of tocopherols (Toc) in various vegetable oils, and/or oxidative stabilities following heat treatment were investigated. The oils or mixtures of soybean oil and methyl stearate or oleate were heated in a glass tube (2.7 × 20 cm) at 180°C. Residual amounts of Toc in oils and oxidative stabilities were determined by HPLC and oven tests, respectively. The degree of thermal decomposition of Toc in heated oils was found much higher in high oleic safflower, in high oleic sunflower, and in low erucic rapeseed oils than in low oleic safflower, and sunflower and high erucic rapeseed oils. No significant differences could be found in the thermal decomposition of Toc in four kinds of palm oils (palm oil, palm olein, palm stearin, and hardened palm oil). The thermal decomposition of Toc in mixtures of soybean oil and methyl stearate or oleate increased with the concentrations of stearate and oleate.
  • トコフェロールの酸化防止効果向上に関する研究 (第22報)
    青山 稔, 兼松 弘, 新谷 〓, 塚本 正人, 東海林 茂, 松本 太郎
    1991 年 40 巻 3 号 p. 202-205
    発行日: 1991/03/20
    公開日: 2009/10/16
    ジャーナル フリー
    Synergistic antioxidant effects of butyl caffeate (BC) and mixed tocopherol concentrate (m- Toc) on lard and palm oil were investigated by the oven test at 60°C and AOM test. The antioxidant effect of BC was also studied. BC was synthesized from caffeic acid and n-butyl alcohol, and its purity was found to be 94.5% by HPLC.
    1) On lard, BC showed strong antioxidant effect, and synergistically enhanced that of m-Toc in the oven and AOM tests. These effects were more pronounced than those of caffeic acid reported previously [Yukagaku, 37, 606 (1988)].
    2) On palm oil, BC showed definite antioxidant effect, while no synergistic effect with m-Toc could be detected.
    3) The addition of BC prevented the oxidative deterioration of Toc in lard and palm oil.
  • 吉岡 康司, 長田 隆博, 広中 清一郎
    1991 年 40 巻 3 号 p. 206-209
    発行日: 1991/03/20
    公開日: 2009/10/16
    ジャーナル フリー
    The evaporation of ethanol in an ethanol/nonionic surfactant/water system was investigated. The evaporation of ethanol from the surfactant ethanolic solution was very much controlled by the surface film which was formed by absorped of water in the solution or in the atmosphere.
    The surface film was confirmed to be a liquid crystal consisting of ethanol, surfactant and water based on findings from phase diagrams and polarizing microscopic observations.
  • 宮腰 哲雄, 小淵 秀範
    1991 年 40 巻 3 号 p. 210-215
    発行日: 1991/03/20
    公開日: 2009/10/16
    ジャーナル フリー
    Dimethyl ether derivative (6) of 3- (8 Z, 11 E, 13 Z-pentadecatrienyl) catechol (5) was prepared. Compound (5) in Japanese Lac, the sap of Rhus vernicifera, was confirmed to be present by a comparison of gas chromatographic retention time of the dimethyl ether (6) with that of the methylated derivative of the natural product. In the synthetic route to the targed compound (6), the double bond with Z configuration at position 8 in the side chain was constructed by a Wittig reaction between the aldehyde (7) and ylide from the C7-dienyl phosphonium salt (8) (Fig.-2). The phosphonium salt (8) was synthesized from 3-butyn-1-ol (9) via 8 steps as shown in Fig.-3.
  • 亀岡 弘, 相良 憲一, 中原 幸子
    1991 年 40 巻 3 号 p. 216-220
    発行日: 1991/03/20
    公開日: 2009/10/16
    ジャーナル フリー
    The aroma constituents of two varieties of medicinal herbs (Byakushi and Hamabofu) from Umbelliferae were obtained by steam distillation, and analyzed by GC and GC-MS.
    Byakushi (Angelica dahurica Benth et Hook) had a sweet spice-like odor, with the major components being terpenoids (53.7%) such as α, β-phellandrene as well as aromatic compounds (11.7%). Hamabofu (Glehniae lettoralis F. Schmidt) had a sweet fatty acid and ester-like odor. The major components were fatty acids (26.7%) and methyl and ethyl esters (11.8%). The sweet odor of the two aroma constituents were attributed to aromatic compounds such as 2-methoxy-4-vinylphenol and 2-acetyl pyrrole, γ-lactones.
  • 1991 年 40 巻 3 号 p. 220
    発行日: 1991年
    公開日: 2009/10/16
    ジャーナル フリー
  • 油脂及び油脂製品試験法部会合同実験結果
    佐藤 成一, 鹿間 達雄, 重松 康彦, 杉本 馨, 園 良治, 高橋 秀和, 星田 晴彦, 無類井 達夫, 森田 寛, 安川 拓次
    1991 年 40 巻 3 号 p. 221-228
    発行日: 1991/03/20
    公開日: 2009/10/16
    ジャーナル フリー
    Collaborative analyses of lecithin were conducted to establish a standard method for the Japan Oil Chemists' Society.
    Determinations of moisture, acid value, peroxide value, iodine value, acetone soluble matter and toluene insoluble matter of lecithin were carried out at ten different laboratories. All the data compiled showed good agreement except for those of moisture whose standard deviation showed considerable variation among laboratories. But this will not lead to any problems in practical applications in commercial transactions.
    The accuracy of acid determinations was increased by facilitating assessment of color change near the end point of titration. In the determinations of peroxide value and iodine value emulsification on shaking with water was prevented by adjusting the amount of sample and water. In the determination of acetone soluble matter, the lecithin sample had to be dissolved in exactly 2 mL of petroleum ether and washed thoughly with acetone.
    Good results were obtained by centrifugation instead of filtration using a glass filter for the ditermination of toluene insoluble matter.
  • 小日山 正剛, 兼松 弘, 新谷 〓
    1991 年 40 巻 3 号 p. 229-232
    発行日: 1991/03/20
    公開日: 2009/10/16
    ジャーナル フリー
    62 Brands of margarines (margarine ; “high grade” 35, “standard grade” 10 ; fat spread 17) for household use (including for school lunch) were examined for nickel, iron, copper and lead. As reference samples, 28 brands of analogous spreads containing natural foodstuffs (chocolate 7 ; peanut 11 ; soybean 2 ; almond 1 ; mustard 1 ; fruit 1 ; jams 5) were also analyzed.
    Nickel was found present up to only 0.05 ppm margarines samples and in 0.022.33 ppm in the analogouse spreads, though at higher levels in the chocolate, peanut and soybean spreads. Contents of iron and copper in the analogous spreads were higher than in the margarines (at 0.051.06 ppm and 0.05 ppm or less). Trace amount of lead could be found in all sample of the peanut and almond spreads and jams, but not found in all the margarines.
    Results from trans fatty acid analysis indicated hardened oil to be present in both nearly all margarines and analogous spreads except jams. For the chocolate and peanut spreads, the content of nickel was correlated with that of protein and copper. suggesting that the heavy metals in spreads originate in the cacao product or peanut rather than material fat containing hardened oil. Nickel and other heavy metals in household margarines are thus concluded to be present at a much lesser extent than in natural foods, such as chocolate, nuts and beans.
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