1996 Fiscal Year Final Research Report Summary
DEVELOPMENT OF PEROXIDE VALUE DETERMINATION SYSTEM OF EDIBLE FATS AND OILS USING THERMOLUMINESCENCE METHOD
| 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)
|
|---|
| Project Period (FY) |
1995 – 1996
|
| Keywords | THERMOLUMINESCENCE / EDIBLE FATS AND OILS / PEROXIDE VALUE |
|---|
| 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.
|
