植物性 油脂의 熱 安定性에 미치는 抗酸化劑의 役割

• 영문명: Role of Antioxidants on the Heat Stability of Vegetable Oils
• 발행기관: 한국응용과학기술학회 (구.한국유화학회)
• 저자명: 임정수(Lim Jeong Soo) 조정순(Cho Jung Soon) 정승태(Jung Seung Tai)
• 간행물 정보: 『한국응용과학기술학회지』한국유화학회지 제9권 제1호, 47~54쪽, 전체 8쪽
• 주제분류: 공학 > 화학공학
• 파일형태: PDF
• 발행일자: 1992.05.30

영문 초록

The natural antioxidant such as α-tocopherol and synthetic antioxidant BHT were used to compare antioxidative effects of those antioxidants from the physico-chemical properties and fatty acid composition changes in the soybean oil due to number of frying. The composition of frying oil were consisted of a group(Fresh oil), B gorup(Fresh oil added with 0.05% α-tocopherol), C group(Fresh oil added with 0.2% α-tocopherol), D group(Fresh oil added with 0.1% BHT), E group(Tocopherol removed oil from oil by active alurmina column chromatography The results obtained were as follows : 1. The color was determined by the Lovibond colorimeter color intensity increased number of frying oil. 2. The acid value, TBA value and Carbonyl value were increased number of frying oil. 3. Natural antioxidants less effective than BHT but effect of α-tocopherol was very similar to that of BHT. 4. The order of antioxidative effect was 0.1% BHT, 0.2% α-tocopherol, 0.05% α-tocopherol, fresh oil, tocopherol remove oil.

목차

ABSTRACT

I. 서론

II. 실험재료 및 방법

III. 결과 및 고찰

IV. 결론

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