DEVELOPMENT OF PEROXIDE VALUE DETERMINATION SYSTEM OF EDIBLE FATS AND OILS USING THERMOLUMINESCENCE METHOD

热释光法测定食用油脂过氧化物值系统的研制

• 批准号: 07556029
• 负责人: ENDO Yasushi
• 金额: $ 2.24万
• 依托单位: TOHOKU UNIVERSITY
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B)
• 财政年份: 1995
• 资助国家: 日本
• 起止时间: 1995 至 1996
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-07556029/
• 关键词: THERMOLUMINESCENCE; EDIBLE FATS AND OILS; PEROXIDE VALUE; ヒドロペルオキシド

WE TRIED TO DEVELOP THE SYSTEM TO DETERMINE THE PEROXIDE VALUE OF EDIBLE FATS AND OILS BY MEASURING THEIR THERMOLUMINESCENCE EMITTED WHEN HEATED.THERMOLUMINESCENCE WAS MEASURED FOR SOME FATS AND OILS WITH DIFFERENT PEROXIDE VALUE AT 100 TO 140ﾟC USING A THERMOLUMINESCENCE DETECTOR EQUIPPED WITH A PHOTO COUNTER.LUMINESCENCE INTENSITY INCREASED WITH HEATING TEMPERATURE AND AMOUNTS OF OIL,AND IT DEPENDED ON VARIETIES OF OILS ALTHOUGH IT INCREASED WITH CHEMICAL CHARACTERISTICS SUCH AS PEROXIDE VALUE.LUMINESCENCE INTENSITY WAS HIGHEST FOR SAFFLOWER OIL,FOLLOWED BY OLIVE,CORN AND SOYBEAN OILS.THERE WAS A POSITIVE RELATION BETWEEN PEROXIDE VALUE AND LUMINESCENCE INTENSITY OF CORN AND SOYBEAN OILS.THESE RESULTS SHOWED THAT PEROXIDE VALUE OF EDIBLE FATS AND OILS COULD BE DETERMINED BY MEASURING THEIR THERMOLUMINESCENCE.

本文介绍了一种测定食用油脂过氧化值的热释光测定系统。在100 ~ 140 ℃温度范围内，测定了几种过氧化值不同的油脂的热释光。发光强度随加热温度和油脂量的增加而增加，荧光强度随油脂种类的不同而不同，但随着油脂的化学特性如过氧化值的增加而增加，其中红花油脂的荧光强度最高，橄榄次之，玉米油和大豆油的过氧化值与发光强度呈正相关，结果表明，食用油脂的过氧化值可用热发光法测定。

项目成果

藤本 健四郎: "油脂の分析" ぶんせき. 1995. 556-561 (1995)

Kenshiro Fujimoto：“脂肪和油的分析”Bunseki 1995。556-561（1995）。

K.FUJIMOTO: "ANALYSIS OF FATS AND OILS" BUNSEKI. 1995-7. 556-561

K.FUJIMOTO：“脂肪和油的分析”BUNSEKI。

T. Miyazawa: "Chemiluminescence detection of mono-, bis-, and tris-hydroperoxy triacylglycerols present in vegetable oils" Lipids. 30. 1001-1006 (1995)

T. Miyazawa：“植物油中存在的单、双和三氢过氧化三酰甘油的化学发光检测”脂质。