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손화영,이가순,오만진 충남대학교 농업과학연구소 1990 농업과학연구 Vol.17 No.2
In order to investigate possible utilization as a naturall antioxidant. antioxidative fraction from pueraria root powder was obtained by solvent extraction. PO,CO and TBA values were measured at 60℃, 100℃, 145℃, respectively, after adding the pueraria root extract to the final concentration of 0.1% to the lard, beef tallow, pallor and soybean oil. The results of antioxidative effect of pueraria root extract to edible oils and fats were as follows : 1. Antioxidative fractions in pueraria root were extracted by sequential solvent systems using ethanol, methanol : isopropyl alcohol (1:4) and chloroform : methanol(95:5). 2. Antioxidative activity of the extracts to edible oils and fats was more effective than that of adding 100 ppm α-tocopherol at 60℃. 3. At 60℃ and 100℃, antioxidative effect was beef tallow> palm oil>lard>soybean oil in its orders. 4. At 145℃, the pueraria root extract showed antioxidative activity in beef tallow, lard and palm oil, but not in soybean oil. 5. The content of saturated fatty acids by the heat treatment was remained small] change, but that of unsaturated fatty acids was noticeable decreased.