Studies on Rancidity of Fats in Foods (II)

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  • SEKITA Hiroshi
    Department of Foods, National Institute of Hygienic Sciences
  • OSAWA Masanobu
    Department of Foods, National Institute of Hygienic Sciences
  • ITO Yoshio
    Department of Foods, National Institute of Hygienic Sciences
  • TANABE Hiroya
    Department of Foods, National Institute of Hygienic Sciences

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Other Title
  • 食品油脂の変敗に関する研究 (第2報)
  • ソクセキ ラーメン チュウ ノ ヘンパイ ユシ ノ シボウサン ソセイ ノ ブンセキ ナラビニ シシツ ブンカク
  • Analysis of Fatty Acid Composition and Column-Chromatography of Fats in Pre-cooked Chinese Noodles
  • 即席ラーメン中の変敗油脂の脂肪酸組成の分析ならびに脂質分画

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In this paper the authors investigated the composition of fatty acids in fats extracted from the pre-cooked Chinese noodles preserved as the same way in the previous report, and the fractionation of the fats by column-chromatography on Florisil, and then, the toxicity test on the fractionated fats to mice.<BR>After the separation of the extracted fats into the two fractions of the esterified and the free fatty acids, the composition ratio of fatty acids in each fraction was calculated by gas-chromatography with FID, respectively.<BR>In the fraction of the esterified fatty acids the ratio of the unsaturated fatty acids decreased remarkably in the sample preserved for 7 weeks, on the other hand, in the fraction of the free fatty acids, it did so in the sample preserved for 6 weeks. In the both fractions linoleic acid decreased most greatly, and oleic acid secondly.<BR>An unknown peak was found just in front of the peak of stearic acid on gas-chro-matogram of the free fatty acid fraction in the sample preserved for 5 weeks and more longer, and its retention time was identical with that of 8-formyloctanoic acid which was the product derived from methyl linoleate by auto-oxidation.<BR>From the result of the toxicity test by oral administration to mice on the samples obtained by fractionation of the fats incubated for 14 weeks which were most toxic to mice (mortality, 100%) in the previous report, it was found that the mixed fraction of monoglyceride and free fatty acids was most toxic (mortality, 70%).

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