韓國産 大豆油의 抗酸化에 關한 硏究 (第一報) : 大豆油에 있어서 tocopherol과 phospholipid의 抗酸化 相乘效果에 關하여 Synergistic Antioxidation Effect of Tocopherol and Phospholipid = Study on the Antioxidation of Korean Soybean Oil (Ⅰ)

다국어 초록 (Multilingual Abstract)

The synergistic antioxidation effect of α-tocopherol and soybean phospholipid was examined by measuring peroxide value at 100℃, 150℃ and 200℃ with time.
Various concentrations of tocopherol and phospholipid were added to the edible soybean oil respectively.
When phospholipid was not added the antioxidation effect of tocopherol was more found at 0.01% addition level than 0.05% or 0.1% addition level. In the case of phospholipid was added the antioxidation effect was more significantly found than phospholipid not added and, when the addition level of tocopherol was increased the antioxidation effect of phospholipid was found at higher phospholipid addition level. But at the low addition level of tocopherol, the high phospholipid addition level was decreased antioxidation effect. When the 0.05% tocopherol and 0.1% phospholipid was added to the edible sobean oil at 100℃, the antioxidation effect was exhibited to maximum and also, 0.05% tocopherol and 0.05% pbospholipid at 150℃ too. The antioxidation effect was increased with an increase phospholipid addition level at 100℃ but at the low addition level of topherol, the antioxidation effect was decreased with an increase phospholipid concentrations at 150℃. The antioxidation effect was not significantly different from phospholipid and tocopherol at 200℃.