加熱油脂의 酸化安定性에 對한 Tocopheol, 구연산 및 燐酸鹽의 相乘效果

• 영문명: Synergistic Effect of Tocopherol, Citric Acid and Sodium Polyphosphate on the Oxidative Stability of Heated Frying Oil
• 발행기관: 한국응용과학기술학회 (구.한국유화학회)
• 저자명: Chang Hyun Ki(張賢基)
• 간행물 정보: 『한국응용과학기술학회지』한국유화학회지 제6권 제1호, 15~17쪽, 전체 3쪽
• 주제분류: 공학 > 화학공학
• 파일형태: PDF
• 발행일자: 1989.05.30

영문 초록

The oxidative stability of palm oil with moisture addition during heationg was investigated and the antioxidant effects of tocopherol, citric acid and sodium polyphosphate were evaluated. The addition of natural tocopherol up to 200 ppm level did not improve the oxidative stability of palm oil with moisture (1m1 H₂O additive to 200g of oil at 180℃). The maximum antioxidant effect was observed at the Concentration of 400 ppm. Addition of citirc acid did not influence the effective concentration of tocopherol. Whereas addition of sodium polyphosphate and citric acid increased the antioxidant effect of tocopherol. The maximum synergistice effect was observed at the concentrations of 50 ppm citric acid and 50 ppm of sodium polyphosphate. Addition of 50 ppm citric acid and 50 ppm sodium polyphosphate to 100 ppm of tocopherol exceeded the antioxidant effect of 400 ppm tocopherol alone.

목차

ABSTRACT

I. 緖論

II. 材料 및 方法

III. 結果 및 考察