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

Research Project

Project/Area Number	07556029
Research Category	Grant-in-Aid for Scientific Research (B)
Allocation Type	Single-year Grants
Section	試験
Research Field	食品科学・栄養科学
Research Institution	TOHOKU UNIVERSITY
Principal Investigator	ENDO Yasushi TOHOKU UNIVERSITY FACULTY OF AGRICULTURE ASSISTANT PROFESSOR, 農学部, 助手 (60194049)
Co-Investigator(Kenkyū-buntansha)	KAWABATA Sohei TOHOKU ELECTRONIC INDUSTRIAL CO., LTD DIRECTOR OF RESEARCH SECTION, 開発部, 研究部長 USUKI Riichiro SHOKEI WOMENS' COLLEGE FACULTY OF LIFE SCIENCE PROFESSOR, 生活科学部, 教授 (10005621) FUJIMOTO Kenshiro TOHOKU UNIVERSITY FACULTY OF AGRICULTURE PROFESSOR, 農学部, 教授 (00005620) MIYAZAWA Teruo TOHOKU UNIVERSITY FACULTY OF AGRICULTURE ASSISTANT PROFESSOR (20157639) 川端壮平東北電子産業(株), 開発部, 研究部長
Project Period (FY)	1995 – 1996
Project Status	Completed (Fiscal Year 1996)
Budget Amount *help	¥3,500,000 (Direct Cost: ¥3,500,000) Fiscal Year 1996: ¥700,000 (Direct Cost: ¥700,000) Fiscal Year 1995: ¥2,800,000 (Direct Cost: ¥2,800,000)
Keywords	THERMOLUMINESCENCE / EDIBLE FATS AND OILS / PEROXIDE VALUE / ヒドロペルオキシド
Research Abstract	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.