Studies on the Poisonous Products of Edible Oil and Fat. II.

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  • 食用油脂の変質に関する研究 (第2報)
  • ショクヨウ ユシ ノ ヘンシツ ニ カンスル ケンキュウ 2 ソクセキ メンルイ チュウ ノ ユシ ノ ヘンシツ ト ソノ ドクセイ ニ ツイテ
  • On the Poisonous Products and Their Toxicity of Oil and Fat of Instant Chinese Noodle
  • 即席めん類中の油脂の変質とその毒性について

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Abstract

The mechanism of rancid change of oil contained in instant Chinese noodle was investigated.<BR>Samples of noodle and those of oil used for frying the noodle were exposed to the sun light for various periods of time. The noodle samples were extracted with n-hexane after exposure.<BR>For characterizing the samples of oil and of extract, acid, peroxide, iodine and carbonyl values were measured. The change in these values was dependent on the length of exposure to the sun light.<BR>The toxic action was determined by peroral administration into mice. The oil samples exposed for 300 hours or longer caused diarrheal in mice.

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