加熱時における植物油脂中のトコフェロールの分解に対するりん脂質の効果

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  • Effects of phospholipid on the decomposition of tocopherol in heated vegetable oils.
  • カネツジ ニ オケル ショクブツ ユシチュウ ノ トコフェロール ノ ブンカイ

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Olive and soybean oil in glass tubes (2.7×20cm) with or without phospholipid (soya lecithin, phosphatidyl choline, phosphatidyl ethanol amine, phosphatidyl serine or phosphatidic acid) were heated in an oil bath at 180°C for 5, 10, 20 and 30 hours for testing by the Active Oxygen Method. Furthermore, Chinese noodles were fried at 180°C for 3 minutes in soybean oil with or without soya lecithin (1%) and stored at room temperature. The oxidative stability of the noodles was compared during storage. The residual Toc of the oils after heating and oxidative stability were determined by HPLC and the weighing method, respectively.<br> All phospholipids suppressed the thermal decomposition of Toc in the olive and soybean oils. The order of suppression in olive oil was : phosphatidyl choline>phosphatidyl ethanolamine> phosphatidyl serine=phosphatidic acid. In a modal experiment, phosphoric acid (a component of phospholipids) showed remarkable suppression to the thermal decomposition of Toc in olive oil, but the addition of fatty acid or choline had no effect. Soya lecithin and other phospholipids improved the oxidative stability of the oils after heating. The percentage of residual Toc after heating was higher in soybean oil than in soybean oil with phospholipids removed before use. Soya lecithin resisted the oxidation of Chinese noodles in frying oil. (Received August 8, 1986)

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