摘要：A total of 15 samples were analyzed to know the quality and oxidative stability of recent products of shortening for frying. 1) Acid values for all samples were below 0.1, and there was hardly any difference in saponification value among the samples, but the melting point and iodine value varied greatly according to their purpose of use. Content of the total tocopherols was in the range of 0-41.9mg/100g (mean 18.8mg/100g) and that of citric acid, 0.4-18.6ppm (mean 7.9ppm), but iron, copper and nickel were hardly detected in the samples. Also, no synthetic antioxidants were detected. 2) Long chain fatty acids of over 20 carbons and short chain fatty acids of less than 12 carbons were hardly found, but linoleic acid and linolenic acid were found in the range of 4.2-26.3% (nean 10.7%) and 0-5.5% (mean 0.7%), respectively. 3) Evaluated from peroxide value after 30 and 60 hours under the AOM condition, there were differences in the stability toward oxidation among the samples, and 5 of the samples showed superior stability. Stability was closely correlated with the content of the polyunsaturated fatty acids, which were indicated as (% of linoleic acid)+(2×% of linolenic acid), but not correlated with content of the total tocopherols, citric acid of heavy metals.
