Oxidative stability of horse fat rendered at 70 °C, - 0.1 MPa under vacuum and 110 °C, 0.1 MPa from horse fatty tissues was investigated after the addition of α-tocopherol at 0, 30, 60, and 150 mg/kg during storage at 60 °C in the dark. Peroxide values of initial horse fat rendered at 70 °C under vacuum ranged from 6.10 to 7.40 meq/kg. After 14 days, those of horse fat with α-tocopherol at 0, 30, 60, and 150 mg/kg increased to 142.40, 34.10, 39.37, and 58.23 meq/kg, respectively. Acid values and thiobarbituric acid values of horse fat rendered at 70 °C were lower than those of horse fat at 110 °C. Unsaturated fatty acids contents of horse fat rendered at 70 °C and 110 °C were 58.04 and 57.15%, respectively. These results indicate that rendering at 70 °C under vacuum improved the oxidative stability of horse fat and the addition of α-tocopherol helped to prevent lipid oxidation.

中文翻译：

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提炼和α-生育酚添加对马脂氧化稳定性的影响。

在储存期间以0、30、60和150 mg / kg添加α-生育酚后，研究了在70°C，-0.1 MPa的真空和110°C，0.1 MPa的马脂肪组织中产生的马脂肪的氧化稳定性。在黑暗中60°C下。在70°C的真空条件下提炼的初始马脂的过氧化物值为6.10至7.40 meq / kg。14天后，α-生育酚浓度为0、30、60和150 mg / kg的马脂的脂肪含量分别增加到142.40、34.10、39.37和58.23 meq / kg。在70°C提炼的马脂的酸值和硫代巴比妥酸值低于110°C的马脂。在70°C和110°C下提取的马脂中不饱和脂肪酸含量分别为58.04和57.15％。