魚油の酸化安定性に対する数種の酸化防止剤の効果

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書誌事項

タイトル別名
  • Effect of Several Antioxidants on the Stability of Fish Oil
  • ギョユ ノ サンカ アンテイセイ ニ タイスル スウシュ ノ サンカ ボウシザ

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説明

Assessment was made of the stabilization of fish oil, rich in highly unsaturated fatty acids, by several antioxidants at 5, 20, and 60°C. Antioxidants used were a mixed tocopherols concentrate (m-Toc), L-ascorbyl palmitate (Ap), dibutylhydroxytoluene (BHT), propyl gallate (PG), t-butylhydroquinone (TBHQ) and m-Toc combined with one or two of the others. Their added amounts were 0.1 and 0.2 % for m-Toc and 100 ppm for the others. In storage at 5°C, TBHQ markedly suppressed rapid increase in peroxide and carbonyl in fish oil. Antioxidant activity decreased in the order of TBHQ>PG>BHT>AP>m-Toc. m-Toc in combination with other antioxidants enhanced antioxidant activity. The most effective combination was that with TBHQ, followed by AP and PG. In storage at 20°C, the order of antioxidant activity was the same as at 5°C. Antioxidant effectiveness decreased with increase in storage temperature. Owing to the rapid rate of oxidation, no significant antioxidant activity could be seen at 60°C.

収録刊行物

  • 油化学

    油化学 42 (9), 680-684, 1993

    公益社団法人 日本油化学会

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