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식용유의 산화 억제 효과에 관한 연구 : 식용유 산패에 대한 BHA와 Tocopherol의 항산화력 비교 연구
박외련,조미경,조현순,채영희 曉星女子大學校 藥學大學 學生會 1986 曉星藥誌 Vol.3 No.-
In present day, the effect of antioxidation was compared under the storage conditions and concentration, in order to investigate the changes of free fatty acid value, Iodine value, carbonyl value. Peroxide value and TBA value in the soy bean oil added BHA and Tocopherol which is used for food oils and fats as antioxidants. The result are as follows. 1) It was found to be most stable against oxidation to store condition of completely shut off air sunlight and low temperature. 2) Effect of antioxidation was most effective in high concentration. 3) Antioxidative effects were stronger Tocopherol than BHA.