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-生育酚添加对马脂肪氧化稳定性的影响。


在储存期间添加 0、30、60 和 150 mg/kg α-生育酚后，研究了马脂肪在 70 °C、0.1 MPa 真空条件下和 110 °C、0.1 MPa 条件下马脂肪组织的氧化稳定性。 60°C 在黑暗中。在 70 °C 真空下提炼的初始马脂肪的过氧化值范围为 6.10 至 7.40 meq/kg。 14 天后，添加 0、30、60 和 150 mg/kg α-生育酚的马脂肪分别增加至 142.40、34.10、39.37 和 58.23 meq/kg。 70℃下提炼的马脂肪的酸值和硫代巴比妥酸值低于110℃下马脂肪的酸值和硫代巴比妥酸值。 70℃和110℃提炼的马脂肪的不饱和脂肪酸含量分别为58.04%和57.15%。这些结果表明，70°C 真空提炼提高了马脂肪的氧化稳定性，并且添加 α-生育酚有助于防止脂质氧化。