EFFECTS OF ALPHA-TOCOPHEROL, GAMMA-TOCOPHEROL, AND DELTA-TOCOPHEROL ON OXIDATIVE STABILITY OF SOYBEAN OIL

被引：121

作者：

JUNG, MY

MIN, DB

机构：

[1] The Dept of Food Science & Technology, The Ohio State Univ, Columbus, Ohio, 43210

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb03960.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effectts of 0, 100, 250, 500 and 1000 ppm of α‐, γ‐, or δ‐tocopherol on oxidative stability of purified soybean oil in the dark at 55°C were studied. We measured peroxide value and headspace oxygen consumption in the samples. Purified soybean oil was prepared by liquid column chromatography. Tocopherols acted as antioxidants or prooxidants depending on their concentration. Optimum concentrations of α ‐, γ ‐, and δ– tocopherols to increase oxidative stability was 100, 250 and 500 ppm, respectively. The tocopherols had significant prooxidant effect (P < 0.05) at higher concentrations above this. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1464 / 1465

页数：2

共 16 条

[1]

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