JPH03273098A - Method for preventing fat or oil from being oxidized - Google Patents
Method for preventing fat or oil from being oxidizedInfo
- Publication number
- JPH03273098A JPH03273098A JP7168990A JP7168990A JPH03273098A JP H03273098 A JPH03273098 A JP H03273098A JP 7168990 A JP7168990 A JP 7168990A JP 7168990 A JP7168990 A JP 7168990A JP H03273098 A JPH03273098 A JP H03273098A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- shell
- peanut
- antioxidant
- tocopherol
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims description 9
- 150000002632 lipids Chemical class 0.000 claims abstract description 17
- 235000020232 peanut Nutrition 0.000 claims abstract description 14
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 12
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 12
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 claims abstract description 10
- 230000001590 oxidative effect Effects 0.000 claims abstract description 3
- 241001553178 Arachis glabrata Species 0.000 claims abstract 3
- 239000003921 oil Substances 0.000 claims description 9
- 230000006866 deterioration Effects 0.000 claims description 3
- 235000014593 oils and fats Nutrition 0.000 claims description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 21
- 239000003963 antioxidant agent Substances 0.000 abstract description 15
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 abstract description 10
- 230000003647 oxidation Effects 0.000 abstract description 9
- 238000007254 oxidation reaction Methods 0.000 abstract description 9
- 239000011732 tocopherol Substances 0.000 abstract description 8
- 229930003799 tocopherol Natural products 0.000 abstract description 8
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 7
- 239000000284 extract Substances 0.000 abstract description 7
- 235000010384 tocopherol Nutrition 0.000 abstract description 7
- 229960001295 tocopherol Drugs 0.000 abstract description 7
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 abstract description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 4
- 230000002265 prevention Effects 0.000 abstract description 3
- 239000002154 agricultural waste Substances 0.000 abstract description 2
- 239000000839 emulsion Substances 0.000 abstract description 2
- 239000002024 ethyl acetate extract Substances 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract 1
- 238000010525 oxidative degradation reaction Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 235000006708 antioxidants Nutrition 0.000 description 14
- 244000105624 Arachis hypogaea Species 0.000 description 11
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 8
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 8
- 239000003925 fat Substances 0.000 description 8
- 235000019197 fats Nutrition 0.000 description 8
- 235000019198 oils Nutrition 0.000 description 8
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 5
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 5
- 235000020778 linoleic acid Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 239000002904 solvent Substances 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 238000012545 processing Methods 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 239000004480 active ingredient Substances 0.000 description 3
- 235000019439 ethyl acetate Nutrition 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- NJYFRQQXXXRJHK-UHFFFAOYSA-N (4-aminophenyl) thiocyanate Chemical compound NC1=CC=C(SC#N)C=C1 NJYFRQQXXXRJHK-UHFFFAOYSA-N 0.000 description 2
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 2
- 239000004322 Butylated hydroxytoluene Substances 0.000 description 2
- NLZUEZXRPGMBCV-UHFFFAOYSA-N Butylhydroxytoluene Chemical compound CC1=CC(C(C)(C)C)=C(O)C(C(C)(C)C)=C1 NLZUEZXRPGMBCV-UHFFFAOYSA-N 0.000 description 2
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- ZTHYODDOHIVTJV-UHFFFAOYSA-N Propyl gallate Chemical compound CCCOC(=O)C1=CC(O)=C(O)C(O)=C1 ZTHYODDOHIVTJV-UHFFFAOYSA-N 0.000 description 2
- 235000019282 butylated hydroxyanisole Nutrition 0.000 description 2
- 235000010354 butylated hydroxytoluene Nutrition 0.000 description 2
- 229940095259 butylated hydroxytoluene Drugs 0.000 description 2
- UQSZMPNERUBSHQ-UHFFFAOYSA-N n-benzyl-8,9-dimethoxy-5,6-dihydroimidazo[5,1-a]isoquinolin-3-amine;hydrochloride Chemical compound Cl.N=1C=C2C=3C=C(OC)C(OC)=CC=3CCN2C=1NCC1=CC=CC=C1 UQSZMPNERUBSHQ-UHFFFAOYSA-N 0.000 description 2
- 229930014626 natural product Natural products 0.000 description 2
- 150000002978 peroxides Chemical class 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 108010005094 Advanced Glycation End Products Proteins 0.000 description 1
- 239000004255 Butylated hydroxyanisole Substances 0.000 description 1
- 101100123850 Caenorhabditis elegans her-1 gene Proteins 0.000 description 1
- 206010007269 Carcinogenicity Diseases 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- 229910021578 Iron(III) chloride Inorganic materials 0.000 description 1
- 239000002310 Isopropyl citrate Substances 0.000 description 1
- 241000789558 Itoa Species 0.000 description 1
- 230000010718 Oxidation Activity Effects 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 238000000862 absorption spectrum Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- LFYJSSARVMHQJB-QIXNEVBVSA-N bakuchiol Chemical compound CC(C)=CCC[C@@](C)(C=C)\C=C\C1=CC=C(O)C=C1 LFYJSSARVMHQJB-QIXNEVBVSA-N 0.000 description 1
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 description 1
- 229940043253 butylated hydroxyanisole Drugs 0.000 description 1
- 230000007670 carcinogenicity Effects 0.000 description 1
- 231100000260 carcinogenicity Toxicity 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004440 column chromatography Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- RBTARNINKXHZNM-UHFFFAOYSA-K iron trichloride Chemical compound Cl[Fe](Cl)Cl RBTARNINKXHZNM-UHFFFAOYSA-K 0.000 description 1
- 235000019300 isopropyl citrate Nutrition 0.000 description 1
- SKHXHUZZFVMERR-UHFFFAOYSA-L isopropyl citrate Chemical compound CC(C)OC(=O)CC(O)(C([O-])=O)CC([O-])=O SKHXHUZZFVMERR-UHFFFAOYSA-L 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000007886 mutagenicity Effects 0.000 description 1
- 231100000299 mutagenicity Toxicity 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 238000007639 printing Methods 0.000 description 1
- 230000002250 progressing effect Effects 0.000 description 1
- 235000010388 propyl gallate Nutrition 0.000 description 1
- 239000000473 propyl gallate Substances 0.000 description 1
- 229940075579 propyl gallate Drugs 0.000 description 1
- 238000009781 safety test method Methods 0.000 description 1
- 238000010898 silica gel chromatography Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000019149 tocopherols Nutrition 0.000 description 1
- 231100000041 toxicology testing Toxicity 0.000 description 1
- 239000002569 water oil cream Substances 0.000 description 1
- QUEDXNHFTDJVIY-UHFFFAOYSA-N γ-tocopherol Chemical class OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Anti-Oxidant Or Stabilizer Compositions (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は油脂の酸化防止方法に関するものである。油脂
及び油脂を含む食品並びに各種工業製品の多くは空気存
在下の保存加工中に油脂成分が容易に酸化変敗し品質劣
化を来し、商品価値を失うばかりでなく、食品衛生上か
らも大きな悪影響を及ぼすことがある。このため、従来
より油脂の酸化防止に関して、莫大な 数の試験研究が
行なわれ、多数の有用な抗酸化剤の発見や酸化防止技術
が開発されてきた。例えば、食品衛生法で食品添加物と
して認められているものとしてブチルヒドロキシトルエ
ン（ＢＨＴ）、ブチルヒドロキシアニソール（ＢＨＡ）
、没食子酸プロピル、クエン酸イソプロピル、ＥＤＴＡ
・２ナトリムなどの合成化合物がある。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for preventing oxidation of fats and oils. Many of the foods and various industrial products that contain fats and oils are easily oxidized and degraded during storage processing in the presence of air, resulting in quality deterioration, which not only loses commercial value, but also poses a serious problem from a food hygiene perspective. May cause adverse effects. For this reason, a huge number of research studies have been conducted on the prevention of oxidation of oils and fats, and many useful antioxidants have been discovered and oxidation prevention technologies have been developed. For example, butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) are recognized as food additives under the Food Sanitation Act.
, propyl gallate, isopropyl citrate, EDTA
・There are synthetic compounds such as 2-sodium.
しかし近年の安全性に関する試験研究の結果、多くのも
のが変異原性や発癌性試験により安全性が疑われるよう
になり、これら合成抗酸化剤は安全基準内の使用も敬遠
されるようになっている。However, as a result of recent safety testing and research, the safety of many products has been questioned due to mutagenicity and carcinogenicity tests, and these synthetic antioxidants are now being avoided even when used within safety standards. ing.
それらに代わって安全性が高いと見做される天然物由来
の抗酸化剤の開発研究が進められ、トコフェロールをは
じめ各種の単離品及び抽出物の活用が盛んになっている
。また食品の調理や加工過程で生成するメイラード反応
生成物中にも優れた抗酸化性を示す成分が見いだされ利
用開発が進められている。In place of these antioxidants, research is underway to develop antioxidants derived from natural products that are considered to be highly safe, and the use of various isolated products and extracts, including tocopherols, is becoming more popular. In addition, components exhibiting excellent antioxidant properties have been found in Maillard reaction products produced during food cooking and processing, and their use and development is progressing.
しかしながら、天然物由来の抗酸化剤の場合はその原料
、抽出法等が多様であり、その使用法、安定性、効果な
どにも多くの問題点があり、すべてに満足するものはな
く、実用面においては適当な物を複合的に利用したりし
ている場合が多いが、より有用な抗酸化物質が求められ
ている現状である。However, in the case of antioxidants derived from natural products, their raw materials, extraction methods, etc. are diverse, and there are many problems with their usage, stability, effectiveness, etc., and no one is satisfied with all of them. In many cases, appropriate substances are used in combination, but there is currently a need for more useful antioxidants.
その問題点の一つとして、原料が量的、質的、価格的に
入手可能なものであり、保存安定性がありそれからの有
効成分の抽出が容易であるものは国内では、千葉系や入
用の一部など比較的限定された地場農産物であるため量
的に集中しており、また海外からの輸入品も当然量的取
り扱いが容易である。しかしその加工上においては除去
した殻や澁皮は利用価値がほとんどなく処理に困ってい
る状況で、それらの有効利用技術の開発が強く求められ
ている。One of the problems is that the raw materials are available in terms of quantity, quality, and price, and the ones that are storage stable and easy to extract the active ingredients from are Chiba-based and imported ingredients. Since these are local agricultural products that are relatively limited in quantity, such as some for domestic use, they are concentrated in quantity, and of course imported products from overseas are also easy to handle in quantity. However, during processing, the removed shells and persimmon bark have little utility value and are difficult to dispose of, so there is a strong need to develop techniques for effectively using them.
本発明者らは、落花生種子の構造と生理から、その殻や
澁皮の部分に抗酸化物質の存在を推測し鋭意試験研究を
行なった結果、落花生の殻に特に強い抗酸化成分が存在
し、澁皮にも抗酸化性があることを見いだした。そして
それらの抽出方法を調べ、油脂及び油脂含有食品の酸化
的劣化防止方法を確立したのである。Based on the structure and physiology of peanut seeds, the present inventors inferred the presence of antioxidants in the shell and pericarp, and as a result of extensive testing and research, we found that particularly strong antioxidant components exist in the shell of peanuts. , found that Shibaraki bark also has antioxidant properties. By investigating these extraction methods, he established a method for preventing oxidative deterioration of fats and oils and foods containing fats and oils.
欣に、その試験方法の概要について述べる。I will briefly explain the outline of the test method.
落花生を殻、澁皮、豆の三区分に分け、ソックスレー抽
出器と溶媒としてクロロホルム、メタノール、＃酸エチ
ル等を用いて、それぞれの脂質等を粗脂質として抽出し
た。その結果の例を表−１に示した。Peanuts were divided into three categories: shells, perilla, and beans, and the lipids of each were extracted as crude lipids using a Soxhlet extractor and solvents such as chloroform, methanol, and ethyl acetate. Examples of the results are shown in Table-1.
次に、リノール酸の酸化に対するそれら抽出物の抗酸化
性の試験を、過酸化物の生成量によって比較した結果を
図−１に示した。図−１では、縦軸は過酸化物の量を表
すロダン鉄による５００ｎｍにおける吸光度を示し、横
軸は保存日数を示し、過酸化物が急激に増大するまでの
誘導期間の長い程抗酸化性の強いことを示している。抗
酸化剤を添加していないものをブランクとし、天然抗酸
化剤として広く用いられているトコフェロールを対照と
しである。図に示されている通り、種子の抽出物は全く
効果がなく、種皮抽出物は活性を示すが、とくに殻から
の抽出物はトコフェロールよりも約２倍抗酸化力が強い
ことが明らかになったそこで、殻の！′１１脂質中の有
効成分を分離濃縮するためにカラムクロマトグラフィー
により分画してその各両分について抗酸化試験を行なっ
た。図−２はｎ−ヘキサン、エーテル、酢酸エチル、メ
タノールを溶媒とするシリカゲルクロマトグラフィーに
より分画したフラクションの抗酸化性を示した。図に見
られるように両分Ｎｏ、６と７の成分はトコフェロール
の２．５倍以上の強い抗酸化力があることが示された。Next, the antioxidant properties of these extracts against the oxidation of linoleic acid were tested and compared based on the amount of peroxide produced, and the results are shown in Figure 1. In Figure 1, the vertical axis shows the absorbance at 500 nm by rhodan iron, which represents the amount of peroxide, and the horizontal axis shows the number of days of storage. It shows that it is strong. The blank contained no antioxidant, and tocopherol, which is widely used as a natural antioxidant, was used as a control. As shown in the figure, the seed extract has no effect at all, and the seed coat extract shows activity, but it has been revealed that the extract from the shell in particular has about twice the antioxidant power as tocopherol. There, the shell! In order to separate and concentrate the active ingredients in the '11 lipid, it was fractionated by column chromatography and an antioxidant test was conducted on both fractions. Figure 2 shows the antioxidant properties of fractions fractionated by silica gel chromatography using n-hexane, ether, ethyl acetate, and methanol as solvents. As shown in the figure, components No. 6 and 7 were shown to have strong antioxidant power more than 2.5 times that of tocopherol.
このことは、Ｖ、酸エチルが抽出溶剤として優れている
ことを示し、さらに分画溶媒の比較から極性の強いもの
が適していることが推定される。This shows that V, ethyl oxide is excellent as an extraction solvent, and furthermore, from a comparison of fractionation solvents, it is presumed that those with strong polarity are suitable.
なお焙煎した落花生の殻から抽出した粗脂質の抗酸化性
も生の場合と殆ど変らなかったことから、熱安定性もあ
ることが示された。またとくに活性の強かった画分７は
塩化第二鉄反応、紫外部吸収スペクトルばかのデータか
らフェノール性物質と推定されるが、なおいくつかの構
造未定の有効成分の存在が推定されている。Furthermore, the antioxidant properties of crude lipids extracted from roasted peanut shells were almost the same as those of raw lipids, indicating that they also have thermal stability. Fraction 7, which was particularly active, is presumed to be a phenolic substance based on ferric chloride reaction and ultraviolet absorption spectrum data, but it is also assumed that there are some active ingredients whose structure has not yet been determined.
次に食品系における抗酸化性試験の結果を二三あげれば
、図−３は油脂のラードに殻粗脂質を００２％添加した
場合の酸化による重量の経時的変化を示したものでトコ
フェロールと同様の抗酸化性を示した。また図−４には
油−水エマルジョン系のドレッシングにおける殻のヘキ
サン：エタノール（９９：１）抽出物と酢酸エチル抽出
物のＯ０２％添加時の抗酸化性を調べた結果を示した。Next, let's look at some of the results of antioxidant tests in food systems. Figure 3 shows the change in weight over time due to oxidation when 0.02% crude shell lipid was added to lard, an oil and fat, similar to tocopherol. showed antioxidant properties. Furthermore, Figure 4 shows the results of investigating the antioxidant properties of hexane:ethanol (99:1) extracts and ethyl acetate extracts of shells when 2% O0 was added in oil-water emulsion dressings.
前者には弱い活性しか見られないが、後者はトコフェロ
ールより強＜ＢＨＡに匹敵する活性が見られた。The former showed only weak activity, but the latter showed activity that was stronger than tocopherol and comparable to BHA.
以上のとおり本発明による油脂の酸化防止方法は極めて
優れた抗酸化性を示し、食品、油脂製品の保存性向上、
品質保持に及ぼす効果が大きいばかりでなく、その有効
物質は農産廃棄物から容易に取り出すことが可能である
ため、資源の有効利用と地場農産加工の振興の一部にも
なる有用な発明である。As described above, the method for preventing oxidation of fats and oils according to the present invention exhibits extremely excellent antioxidant properties, improves the preservability of foods and fats and oils,
Not only does it have a great effect on quality maintenance, but its effective substances can be easily extracted from agricultural waste, making it a useful invention that will help to effectively utilize resources and promote local agricultural processing. .
表−１ 落花生部位別の■脂質含有量Table-1 ■ Lipid content by peanut part
図−１は落花生粗脂質のリノール酸に対する抗酸化作用
を示したものである。
図−２は落花生殻粗脂質とその成分を分画したもののリ
ノール酸に対する抗酸化作用を示したものである。
図−３は落花生粗脂質のラードへの添加試験の結果を示
したものである。
図−４はドレッシングのモデルとしてリノール酸−酸エ
マルジョンに対する殻粗脂質とその成分を分画したもの
の抗酸化作用を示したものである。
図−１
図面の浄書（内容に変更なし）
落花生部位別のリノール酸に対する抗酸化作用（ロダン
鉄性）
図−２
０、Ｄ、 （５００ｎｉ）
落花生膜ｔｌｌ脂質（フラクシラン別）のリノール酸に
対する抗酸化活性
（ロダン鉄性）
経過日数
３０ （ｄａｙ）
０
カラム： ５ｉｌｉｃａ Ｇｅ＋（６０−８０ｍｅｓｈ
）Ｃｏｎｔ、■二ＢＩＩＡ０．２％
Ｃｏｎｔ、■： ａ −Ｔｏｃｏ、 ０．２％（暗所３
７℃）
０
０
０
（ｄａｙ）
経過日数
ｎ−Ｅｅｘａｎｅ
ｎ−Ｂｅｘａｎｅ：Ｂｅｎｚｅｎ ３：１ｎ−１１ｅｘ
ａｎｅ：Ｅｔｈｅｒ ３：１ｎ−Ｈｅｘａｎｅ：Ｅｔ
ｈｅｒ １：１ｎ−Ｂｅｘａｎｅ：Ｅｔｈｅｒ
１：３ｎ−Ｈｅｘａｎｅ：ＥｔＯＡｃ １：ＩｔＯＡ
ｃ
ＭｅＯ［１
展開溶媒
Ｆ、ｌ：
Ｆ、２ ・
Ｆ、３
Ｆ、４
５
Ｆ、５
Ｆ、７ ・
Ｆ、８゜
図
３
落花生ｔＵ脂質および分画物添加によるラードの重ｎ変
化（重量法、明所４０℃）１ａｎｋ
Ｃｏｎｔ、■ＢＩＩＡ（０，２％）
Ｃｏｎｔ、■ＢＩＩＡ（０，０２％）
Ｃａｎｔ、■ａ −Ｔｏｃｏ、 （０，２％）（ｄａｙ
）
経過日数
手
続
補
正
薔
平成２年７月１６日
１、事件の表示
２、発明の名称
平成２年 特許膠 第７１６８９号
油脂の酸化防止方法
５、補正命令の日付 平成２年６月２６日６、補正の
対象 適正な願書ならび（こ適正な図面Ｃ全ｃ１５）
７、補正の内容 適正なＭＷについては別紙のとおり
（鮮明に標印）適正な図面については、
（図−Ｌ ２．３．４）
（内容に変更なし）
ＩＩＩに最初に添付した図面全部
を別紙のとおり浄１した。
０、 Ｉ）。
（５０υｎｍ）Figure 1 shows the antioxidant effect of peanut crude lipids on linoleic acid. Figure 2 shows the antioxidant effect of peanut shell crude lipids and fractionated components on linoleic acid. Figure 3 shows the results of an addition test of peanut crude lipids to lard. Figure 4 shows the antioxidant effect of fractionated shell crude lipids and their components on linoleic acid-acid emulsion as a dressing model. Figure-1: Printing of drawings (no changes in content) Antioxidant effect against linoleic acid by peanut part (iron-based) Figure-2 Antioxidant effect against linoleic acid of peanut membrane Tll lipid (by fraxilan) Oxidation activity (Rhodan iron) Elapsed number of days 30 (day) 0 Column: 5ilica Ge+ (60-80mesh
) Cont, ■2BIIA0.2% Cont, ■: a-Toco, 0.2% (dark place 3
7℃) 0 0 0 (day) Number of days elapsed n-Eexane n-Bexane:Benzen 3:1n-11ex
ane:Ether 3:1n-Hexane:Et
her 1:1n-Bexane:Ether
1:3n-Hexane:EtOAc 1:ItOA
c MeO[1 Developing solvent F, l: F, 2 ・ F, 3 F, 4 5 F, 5 F, 7 ・ F, 8° Figure 3 Changes in lard weight n due to addition of peanut tU lipids and fractions (weight method, bright light at 40°C) 1ank Cont, ■BIIA (0,2%) Cont, ■BIIA (0,02%) Cant, ■a -Toco, (0,2%) (day
) Procedure amendment for elapsed days July 16, 1990 1, Indication of case 2, Name of invention 1990 Patent glue No. 71689 Method for preventing oxidation of fats and oils 5, Date of amendment order June 26, 1990 6 , Subject of amendment Proper application form and (this proper drawing C all c15)
7. Contents of the amendment As for the appropriate MW, see the attached sheet (clearly marked). For the appropriate drawing, (Figure L 2.3.4) (No change in content) All the drawings originally attached to III. It was purified as shown in the attached sheet. 0, I). (50υnm)
Claims (1)
分によることを特徴とする油脂及び油脂含有食品の酸化
的劣化防止方法A method for preventing oxidative deterioration of oils and fats and oil-containing foods, which is characterized by using lipid components contained in peanut shells (pods) and inner skins (peel).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7168990A JPH03273098A (en) | 1990-03-20 | 1990-03-20 | Method for preventing fat or oil from being oxidized |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7168990A JPH03273098A (en) | 1990-03-20 | 1990-03-20 | Method for preventing fat or oil from being oxidized |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03273098A true JPH03273098A (en) | 1991-12-04 |
Family
ID=13467770
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7168990A Pending JPH03273098A (en) | 1990-03-20 | 1990-03-20 | Method for preventing fat or oil from being oxidized |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03273098A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997029166A1 (en) * | 1996-02-07 | 1997-08-14 | Sangi Co., Ltd. | Antioxidant and process for producing the same |
| WO1998017296A1 (en) * | 1996-10-21 | 1998-04-30 | Yahagi, Manami | Hematopoietic function restorative and processed food both containing treated peanut testae |
| US6258361B1 (en) | 1996-10-21 | 2001-07-10 | Akio Yoshihara | Agent for recovering hematopoietic function and processed food both containing treated product of peanut seed coats |
-
1990
- 1990-03-20 JP JP7168990A patent/JPH03273098A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997029166A1 (en) * | 1996-02-07 | 1997-08-14 | Sangi Co., Ltd. | Antioxidant and process for producing the same |
| WO1998017296A1 (en) * | 1996-10-21 | 1998-04-30 | Yahagi, Manami | Hematopoietic function restorative and processed food both containing treated peanut testae |
| US6258361B1 (en) | 1996-10-21 | 2001-07-10 | Akio Yoshihara | Agent for recovering hematopoietic function and processed food both containing treated product of peanut seed coats |
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