암소저장(暗所貯藏) 및 일사광선조사(日射光線照射) 조건하(條件下)에서의 일부(一部) 항산화제(抗酸化劑)의 항산화효과에 대하여

• Yoon, Sei-Uk (Department of Food Technology, College of Agriculture, Korea University) ;
• Kim, Dong-Hoon (Department of Food Technology, College of Agriculture, Korea University)
• 윤세억 (고려대학교 농과대학 식품공학과) ;
• 김동훈 (고려대학교 농과대학 식품공학과)
• Published : 1973.03.28

Abstract

Relative retarding effect of BHA, BHT, PG, ${\alpha}-tocopherol$, ascorbic acid, pyrogallol, and antage 3C on the peroxide value and the free fatty acid value development of two groups of edible soybean oils was studied. The antioxidants were added respectively to the oils at a level of 0.05%, and one group of the oils was irradiated, 4 hours daily, with direct sunlight and the other group was stored in a dak place at $45{\pm}0.5^{\circ}C$. The retarding effect of the antioxidants on the P. V. development was, in general, more pronounced in case of the oils stored in the dark place than in case of the irradiated oils. BHT, PG, and antage 3C exhibited, in both cases, strong retarding effect on the P. V. development of the oils. In both cases, ${\alpha}-tocopherol$ showed some retarding effect, but the effect decreased rapidly as storage time increased. The inhibitory effect of the antioxidants on the free fatty acid value development was much more pronounced in case of the irradiated oils than in case of the oils stored in the dark place. The inhibitory effect of pyrogallol on the free fatty acid value development of the oils was, in both cases, especially strong and lasting.