Abstract
The changes of the physico-chemical properties and fatty acid compositions of cooked soybean oil, 30 min at $180{\pm}5^{\circ}C$, were investigated to compare the antixidative effects of some antioxidants such as BHA, ${\alpha}-tocopherol$ and sesamol according to various storage conditions(room temperature, room temperature with a air tight in the dark and low temperature with air tight) for 4 weeks. The order of antioxidative effects according to different storage conditions was low temperature with air tight, room temperature with air tight in the dark and room temperature. Acid values, peroxide values and carbonyl values of soybean oil stored under low temperature with air tight after ${\alpha}-tocopherol$ treatment were similar to those of soybean oil stored under room temperature after BHA treatment. The relative contents of linoleic acid and linolenic acid decreased during storage, wheras those of oleic acid and palmitic acid increased. The contents of linoleic acid in soybean oil treated with ${\alpha}-tocopherol$ and BHA under low temperature with air tight storage were $53.61{\sim}50.29%$ and $53.78{\sim}50.68%$, respectively. These contents were very high in comparison with those in untreated oil under room temperature storage, $52.09{\sim}43.96%$.
합성항산화제인 BHA와 천연항산화제인 ${\alpha}-tocopherol$ 과 sesamol을 첨가한 가열유지를 실온방치의 순으로 높았으며, 특히 저온밀폐로 저장한 ${\alpha}-tocopherol$ 처리구의 산가, 과산화물가, carbonyl가는 실온방치로 저장한 BHA 처리구와 거의 동일하였다. 실온차광밀폐, 저온밀폐 $(4^{\circ}C)$로 4주간 동안 두면서 항산력을 측정하였다. 산화억제효과는 저온밀폐, 실온차광밀폐 실온방치점도와 비중의 상승은 저온밀폐, 실온차광밀폐, 실온방치의 순으로 억제되었다. 대부분의 가열처리유지의 linoleic acid와 linolenic acid의 함량은 감소하였고 oleic acid와 palmitic acid의 상대적 함량은 증가하였으나 특히 저온밀폐 ${\alpha}-tocopherol$ 처리구의 linoleic acid의 상대함량은 $53.61{\sim}50.29%$, BHA 처리구는 $53.78{\sim}50.68%$로 대조구의 $52.09{\sim}43.96%$에 비하여 매우 높았다.