Synergistic antioxidative effects of tocopherol and ascorbic acid in fish oil/lecithin/water system

被引：0

作者：

Yi, Ock-Sook ^{[1
]}

Han, Daeseok ^{[1
]}

Shin, Hyun-Kyung ^{[1
]}

机构：

[1] Korea Food Research Inst, Seoul, Korea, Republic of

来源：

JAOCS, Journal of the American Oil Chemists' Society | 1991年 / 68卷 / 11期

关键词：

Antioxidants--Efficiency - Lipids--Biodegradation - Oils and Fats--Stabilizers - Vitamins--Efficiency;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

The individual and combined effects of ascorbic acid and δ-tocopherol on the autoxidation of fish oil have been evaluated with the induction period monitored by Rancimat. Their antioxidative efficiency was found to increase with increasing concentration. δ-Tocopherol and ascorbic acid acted highly synergistically with each other. When the δ-tocopherol content was varied at a fixed content of ascorbic acid, the synergistic efficiency was generally 100% or more. On the other hand, when the ascorbic acid content was varied at a fixed content of δ-tocopherol, the synergistic efficiency rose sigmoidally with increasing concentration. It is concluded that at least 0.01 to 0.02% ascorbic acid is required to obtain a significant synergistic effect with δ-tocopherol in stabilizing fish oil.

引用

页码：881 / 883

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