食用色素の光増感作用による油脂の酸化

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書誌事項

タイトル別名
  • Photosensitized Oxidation of Oils with Food Colors
  • ショクヨウ シキソ ノ ヒカリ ゾウカン サヨウ ニヨル ユシ ノ サンカ
公開日
1979
DOI
  • 10.1271/nogeikagaku1924.53.2_51
公開者
公益社団法人 日本農芸化学会

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説明

Eleven artificial food colorings approved by the Food Sanitation Law of Japan and fourteen of those prohibited were examined for their abilities to sensitize the photooxidation of methyl linoleate by incubating under illumination of visible light. Erythrosine, rose bengale, phloxine and eosine were found to act as a sensitizer of photooxidation and gave the 9-, 10-, 12- and 13-hydroperoxide isomers. The proportions of the 9- and 13-isomers were slightly higher than those of the 10- and 12-isomers. The isomeric compositions obtained suggest that these food colorings. generate singlet oxygen.<br> Twenty natural food coloring preparations were also examined for their abilities to sensitize the photooxidation, and two preparations containing chlorophyll were found to act as a sensitizer of photooxidation.<br> Photooxidation of triglycerides purified from safflower oil was accelerated with the higher concentration of chlorophyll. Although β-carotene inhibited photooxidation of triglycerides in the presence of chlorophyll, BHT had little influence as an inhibitor.

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