摘要：The present experiment was undertaken in an attempt to elucidate the correlation between the effect of antioxidants commonly used as additives for food and the kind and concentrations of fats and oils in food. The degree of oxidation of fats and oils was determined by the use of peroxide value (POV), and their stability by Active Oxygen Method (AOM). The highest AOM-stabilizing effect for vegetable oils was found in propyl gallate (PG) and isoamyl gallate (IAG), while butyl hydroxy anisol (BHA) was practically ineffective in this point. In prevention of oxidation of lard nor-dihydro guaiaretic acid (NDGA) was found to be the most effective, and in that of methyl oleate BHA showed the highest activity. The potency of other antioxidants was found to be in the decreased in the order of BHA, ethyl protocatechuate (EP) and guaiac resin, irrespective of the kind of fats and oils. With respect to the correlation between the level of antioxidants in food and their effect on prevention of oxidation, an increase in levels of antioxidants in food was proved to be associated with an increase in the effectiveness for vegetable oils, but somewhat different tendency was seen for lard.
