食用油의 酸價에 미치는 溫度, 重合物, 貯藏期間의 영향 = Studies on the effect of temperature, polymer, and Storage period for acid value edible oils

다국어 초록 (Multilingual Abstract)

Study on the quality of edible oils in Gwangju area was performed from Sept. 20, 1978 to March 20, 1979, for seven months. Samples were purcheased on Sept. 20, 1978 in Gwangju area markets. The results are as follows.
1. The tested samples were good enough for eating oil. It were tested by the Ministry of Health and Social Affairs Food Standard.
2. The color of edible oils due to heat for 5 hours 'were changed in various sites, yellowish-pink, pink cloudy ambor, and dark red, except sample I and 4.
3. Acid values of the edible oils during storage in dark place of room temperature were changed in some extend. It showed that the acid value changes of the edible oils were dependent on peroxide values.
4. It. was investigated that the polymer in the edible oils were analyzed by gas liquid chromatography. The content of polymer in the edible oils samples 5,6,7, and 8, were. 2.505%, 2.301%, 3.050%, and 2.652%, respectively.
5. Fatty acids analyzed by GLC. contained 26∼69%, of the essential fatty, acids, and 66∼94% of the unsaturated fatty acids in total samples.
6. It was investigated that Gadoleic acid, Gondoic acid, Catoleic acid, Erucic acid, and Behenic acid were contained in sample 3.
7. Acid value of soybean oil was changed to be increased more readily at the tem- perature(150±5℃) than any others.