抗酸化剤　ＶＩＩＩ　　酸化防止効果の検討

DOI Web Site 被引用文献1件

書誌事項

タイトル別名
  • Studies on the Antioxidants. VIII. Examination of Antioxidative Effect
公開日
1977
DOI
  • 10.1248/jhs1956.23.319
公開者
公益社団法人 日本薬学会

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説明

The present experiment was undertaken in an attempt to elucidate the correlation between the effect of antioxidants commonly used as additives for food and the kind and concentrations of fats and oils in food. The degree of oxidation of fats and oils was determined by the use of peroxide value (POV), and their stability by Active Oxygen Method (AOM). The highest AOM-stabilizing effect for vegetable oils was found in propyl gallate (PG) and isoamyl gallate (IAG), while butyl hydroxy anisol (BHA) was practically ineffective in this point. In prevention of oxidation of lard nor-dihydro guaiaretic acid (NDGA) was found to be the most effective, and in that of methyl oleate BHA showed the highest activity. The potency of other antioxidants was found to be in the decreased in the order of BHA, ethyl protocatechuate (EP) and guaiac resin, irrespective of the kind of fats and oils. With respect to the correlation between the level of antioxidants in food and their effect on prevention of oxidation, an increase in levels of antioxidants in food was proved to be associated with an increase in the effectiveness for vegetable oils, but somewhat different tendency was seen for lard.

収録刊行物

  • 衛生化学

    衛生化学 23 (5), 319-324, 1977

    公益社団法人 日本薬学会

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