Earticle

초록

영어

Effects of bamboo smoke distillates (BSD) in oxidative stability of oil during storage were investigated. BSD at 0.1, 0.5, and 1.0% was added to palm oil and lard, and peroxide, acid, and TBA values were measured during storage at 60℃ for 25 days. Induction periods and relative antioxidant effectiveness (RAE) for the oils were also investigated. Antioxidative effect increased with increasing concentration of BSD. Oil with 0.1% BSD had higher antioxidative effect than that with 0.02% BHT and much higher than that with 0.02% α-tocopherol. Induction periods of lipid oxidation were 34.27 and 25.61 days for palm oil and lard, respectively. In oxidation reaction, palm oil was more stable during storage than lard. When 1.0% BSD was added RAEs of palm oil and lard were 233.92 and 2371.62%, respectively. Palm oil with 1.0% BSD showed higher antioxidative effect than that with 0.02% BHT, and lard showed much higher antioxidative effect than palm oil.

한국어

저장기간 동안 죽초액을 첨가한 팜유와 돈지는 뚜렷한 산패 억제 효과를 보였으며 과산화물가, 산가, TBA가 등 항산화효과는 농도가 증가함에 따라 비례적으로 증가하였고 그 중에서 죽초액 1.0%를 첨가하였을 때의 효과가 가장 좋았으며 그 정도는 BHT 0.02% 첨가하였을 때와 유사하였거나 더 좋았고 α-tocopherol 0.02% 첨가한 것보다는 월등히 높은 산화억제 효과를 보였다. 각 식용유지에 죽초액의 첨가량을 달리하였을 때 유도기간과 상대적 항산화효과는 농도가 증가할수록 크게 나타났으며 죽초액 1.0% 첨가가 팜유와 돈지에 대하여 유도기간은 각각 21.24일과 12.37일이었고 상대적 항산화효과는 각각193.97%와 1671.62%로 나타나 죽초액은 돈지에 대한 산화안정성이 팜유에 비하여 컸다.

키워드

저자

• 이범수 [ Lee, Fan-Zhu | 연변대학 농학원 식품과학계 ]
• 박근형 [ Park, Keun-Hyung | 전남대학교 응용생물공학부 식품공학전공 및 농업과학기술연구소 ]
• 은종방 [ Eun, Jong-Bang | 전남대학교 응용생물공학부 식품공학전공 및 농업과학기술연구소 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국식품과학회지 [Korean Journal of Food Science and Technology]

• 간기

  격월간

• pISSN

  0367-6293

• 수록기간

  1969~2011

• 십진분류

  KDC 574 DDC 664