食品油脂の変敗に関する研究 (第1報)

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書誌事項

タイトル別名
  • Studies on Rancidity of Fats in Foods (I)
  • ソクセキ ラーメン チュウ ノ ユシ ノ ヘンパイ ト ドクセイ ト ノ カンケイ
  • Relationship between the Degree of Rancidity and the Toxicity of Fats
  • 即席ラーメン中の油脂の変敗と毒性との関係

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抄録

The powder of the commercial pre-cooked Chinese noodles was preserved in an incubator at 50°C to make fats rancid, and then, the fats were extracted every week from the powder by the method of Folch, et al. Using those fats the authors investigated the relationship between the degree of rancidity of the fats and the acute toxicity to mice.<BR>It was shown generally that the five indices which indicate the degree of rancidity of fats changed remarkably in the samples during preservation for 6 to 8 weeks. Iodine value decreased remarkably after 6 weeks, on the other hand, acid value increased markedly at the same time. Peroxide value (POV) had its maximum after 6 weeks, and decreased markedly after 8 weeks and later. Carbonyl value raised sharply after 6 weeks, and remained almost unchanged later. TBA value raised sharply after 6 or 7 weeks, when it had its maximum, and fell down later.<BR>From the data of thin-layer chromatography and infrared spectra of the rancid samples, it was shown that as the rancidity progressed triglyceride in those samples decreased, diglyceride increased conversely, and monoglyceride and free fatty acids came to be detected after 5 weeks.<BR>Although it had been described by another authors that the toxicity of the rancid fats was parallel to those POV, from the result of our toxicity test to mice (30ml/kg, a single oral administration) it was found that the toxicity was very low in the sample having high POV preserved for 7 weeks (mortality, 20%), was very high in the two samples having lower POV preserved for 8 weeks and having more lower POV preserved for 14 weeks (mortality, both 100%).<BR>Therefore. it is considered that the toxicity of the rancid fats is not always caused by fatty peroxide, but is much ascribed to more oxidized products.

収録刊行物

  • 食品衛生学雑誌

    食品衛生学雑誌 11 (4), 268-274, 1970

    公益社団法人 日本食品衛生学会

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