オキアミの酸化パターンと，オキアミにふくまれる抗酸化性物質

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  • Oxidation Pattern of the Fats and the Existence of Antioxidative Substance in Antarctic Krill (Euphausia superba)
  • オキアミ ノ シシツ ノ サンカ パターン ト オキアミ ニ フクマレル コウ

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In order to obtain the knowledge for establishing the method to prevent the deterioration of the dried material or the flour of Antarctic krill (Euphausia superba), oxidation pattern of the fats was estimated. Results were summarized as follows. (1) In spite of the high ratio of polyunsaturated fatty acids, the progress of oxidation of the krill fats was very slow. (2) It was chracteristic that POV of the krill fats were zero under the experimental conditions. (3) POV of linoleic acid containing the krill fats was kept to be zero when heated at 100°C for 90min. This fact shows the existence of antioxidative substance in the krill fats. (4) The krill fats contained about 200 or 350μg/g·oil of α-tocopherol. But, α-tocopherol has little antioxidant activity on the oxidation of linoleic acid. (5) Methanol fraction obtained from silicic acid column chromatography was determined to be only one which showed antioxidant activity.

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