Studies on Cause of Color Reversion of Edible Soybean Oil and its Prevention

DOI

書誌事項

タイトル別名
  • Part II. Tocored as a Precursor of Color Reversion of Soybean Oil

この論文をさがす

説明

Tocored as a precursor of color reversion of soybean oil has been isolated and identi-fied. We have found that the moisture of raw soybeans is closely related to the tocored content in crude oil and the yield of tocored is maximum when the moisture of soybeans is 15_??_18%. It seemed that tocored in crude oil were completely removed by the refining processes, but 30% of it remained in the colorless form in refined and deodorized oil and turned into tocored during storage or on heating the oil to a higher temperature. Tocopherols are relatively stable in refined oil and are not oxidized to tocored under a milder condition, such as the oxidation with air. Neither tocopherol nor tocored but “tocored in colorless form” is really the precursor of color reversion in soybean oil.

収録刊行物

キーワード

詳細情報 詳細情報について

  • CRID
    1390282681442992768
  • NII論文ID
    130003522714
  • DOI
    10.1271/bbb1961.31.461
  • COI
    1:CAS:528:DyaF2sXksFartrg%3D
  • ISSN
    18811280
    00021369
  • 本文言語コード
    en
  • データソース種別
    • JaLC
    • Crossref
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

問題の指摘

ページトップへ