지방질의 산화반응기구와 항산화제의 역할 = Reaction Mechanism of Lipid Oxidation and Role of Antioxidants

다국어 초록 (Multilingual Abstract)

Lipid which contains essential fatty acid and fat soluble vitamines, such as vitamine A, D, E and F, are appreciated as high calories and nutrient food. But rancidity of lipid is very serious problems in the control of the duality of lipid. The oxidation of lipid take place as a seres of chain-reactions catalyzed by their own reaction products(radicals, hydroperoxides, peroxides). So, The addition of antioxidant can interfered previous reation and resulted in the depression of oxidative process before oxidation has started. The addition of antioxidant into fresh fat and oil is enhancing the elimination of free radicals and is promoting the delay of fat deterioration. Antioxidants can be divided into two groups : synthetic and naturally-occurring antioxidants. Some representative synthetic antioxidants are generally very effective. The toxicity of their use as food antioxidants and there have been known from the begining of their use as antioxidants and there have been reports which raise questions as to the use of the synthetic antioxidants as safe antioxidants. Naturally-occurring antioxidants are usually not as effective as some of the widely used synthetic antioxidants. Some naturally-occurring antioxidants seem to play very important roles in lipid peroxidation, i.e., the oxidation of lipid components in living tissues.

목차 (Table of Contents)

• Ⅰ.서론
• Ⅱ.지방질의 산화반응기구
• 1.자동산화반응
• 2.광산화 반응
• Ⅲ.항산화제의 반응기전과 종류
• 1.황산화제의 반응기전
• 2.황산화제의 종류
• Ⅳ.결언