표제지
목차
국문요약 13
Abstract 15
I. 서론 17
II. 재료 및 방법 20
1. 실험재료 및 시약 20
2. 에멀션의 제조 및 산화 21
3. 원료기름의 화학적 특성 분석 24
1) 지방질 특성 24
2) 산화방지 성분 26
3) 색소 29
4. 에멀션의 산화 중 지방질 산화 32
1) 에멀션의 지방질 산화 정도 평가 32
2) 에멀션의 산화방지 성분 34
3) 카로테노이드와 클로로필 35
5. 자료의 통계처리 36
III. 결과 및 토의 37
1. 원료기름의 화학 특성 37
2. 단일 기름으로 제조한 에멀션의 저장 중 산화 특성 42
1) 지방질 산화 정도 42
2) 산화방지 성분 48
3. 카놀라 기름 에멀션의 지방질 산화에 대한 올리브 기름의 첨가 효과 50
1) 지방질 산화 정도 50
2) 산화방지성분 함량 56
3) 색소 함량 63
4. 카놀라기름 에멀션의 지방질 자동산화 안정성에 대한 올리브기름 첨가 수준 효과 71
1) 지방질 산화 정도 71
2) 산화방지성분 함량 77
3) 색소 85
IV. 결론 92
V. 참고문헌 94
Table 1. Composition of oil-in-water emulsions 23
Table 2. Chemical characteristics of oils for emulsion-making 41
Table 3. Hydroperoxide contents of oil-in-water emulsions during storage at 40℃ in the dark for 8 days 46
Table 4. p-Anisidine value of oil-in-water emulsions during storage at 40℃ in the dark for 8 days 46
Table 5. Regression analysis between storage time and hydroperoxide contents and p-anisidine values of oil-in-water emulsions during storage at 40℃ in the dark for 8 days 47
Table 6. Total polyphenol contents (mg/kg) of oil-in-water emulsions during storage at 40℃ in the dark for 8 days 49
Table 7. Degradation rates of polyphenols of oil-in-water emulsions during storage at 40℃ in the dark for 8 days 49
Table 8. Hydroperoxide contents (mmol CuOOH/kg) of canola oil emulsion with/without added olive oil at 25% during storage at 40℃ in the dark for 8 days 54
Table 9. p-Anisidine value of canola oil emulsion with/without added olive oil at 25% during storage at 40℃ in the dark for 8 days 54
Table 10. Hydroperoxide and p-anisidine production rate in the canola oil emulsion with/without added olive oil at 25% during storage at 40℃ in the dark for 8 days 55
Table 11. Total polyphenol contents of canola oil emulsion with/without added olive oil at 25% during storage at 40℃ in the dark for 8 days 58
Table 12. Degradation rates of polyphenols in the canola oil emulsion with/without added olive oil at 25% during storage at 40℃ in the dark for 8 day 58
Table 13. Tocopherol contents of canola oil emulsion with/without added olive oil at 25% during storage at 40℃ in the dark for 8 days 61
Table 14. Degradation rates of tocopherols in the canola oil emulsion with/without added olive oil at 25% during storage at 40℃ in the dark for 8 days 62
Table 15. Carotenoid contents (mg/kg) of canola oil emulsion with/without added olive oil at 25% during storage at 40℃ in the dark for 8 days 65
Table 16. Degradation rates of carotenoids in the canola oil emulsion with/without added olive oil at 25% during storage at 40℃ in the dark for 8 days 65
Table 17. Chlorophyll contents (mg/kg) of canola oil emulsion with/without added olive oil at 25% during storage at 40℃ in the dark for 8 days 69
Table 18. Degradation rates of chlorophylls in the canola oil emulsion with/without added olive oil at 25% during storage at 40℃ in the dark for 8 days 70
Table 19. Hydroperoxide contents (mmol CuOOH/kg) of canola oil emulsion with added EVOO at different level during storage at 40℃ in the dark for 8 days 75
Table 20. p-Anisidine value of canola oil emulsion with added EVOO at different level during storage at 40℃ in the dark for 8 days 75
Table 21. Hydroperoxide and p-anisidine production rate in the canola oil emulsion with added EVOO at different level during storage at 40℃ in the dark for 8 days 76
Table 22. Total polyphenol contents (mg/kg) of canola oil emulsion with added EVOO at different level during storage at 40℃ in the dark for 8 days 79
Table 23. Degradation rates of polyphenols in the canola oil emulsion with added EVOO at different level during storage at 40℃ in the dark for 8 days 79
Table 24. Tocopherol contents (mg/kg) of canola oil emulsion with added EVOO at different level during storage at 40℃ in the dark for 8 days 83
Table 25. Degradation rates of total tocopherols in the canola oil emulsion with added EVOO at different level during storage at 40℃ in the dark for 8 days 84
Table 26. Carotenoid contents (mg/kg) of canola oil emulsion with added EVOO at different level during storage at 40℃ in the dark for 8 days 87
Table 27. Degradation rates of carotenoids in the canola oil emulsion with added EVOO at different level during storage at 40℃ in the dark for 8 days 87
Table 28. Chlorophyll contents (mg/kg) of canola oil emulsion with added EVOO at different level during storage at 40℃ in the dark for 8 days 90
Table 29. Degradation rates of chlorophylls in the canola oil emulsion with added EVOO at different level during storage at 40℃ in the dark for 8 days 91
Figure 1. Oxidation of oil-in-water emulsion samples at 40℃ in the dark for 8 days 22
Figure 2. Calibration curve for determination of polyphenol contents of oil (represented as caffeic acid) 27
Figure 3. Calibration curves for determination of tocopherol contents of oil 28
Figure 4. Absorption spectrum of standard lutein 29
Figure 5. Calibration curves for determination of Lutein contents of oil 30
Figure 6. Absorption spectrum of standard chlorophyll a and pheophytin a 31
Figure 7. Calibration curves for determination of chlorophyll a and pheophytin a contents of oil 31
Figure 8. Calibration curve for determination of hydroperoxide contents of emulsion 33
Figure 9. Absorption spectrum of standard chlorophyll a, pheophytin a, and lutein 36
Figure 10. Hydroperoxide contents and p-anisidine values of oil-in-water emulsions during storage at 40℃ in the dark for 8 days 45
Figure 11. Total polyphenol contents of oil-in-water emulsions during storage at 40℃ in the dark for 8 days 49
Figure 12. Hydroperoxide contents and p-anisidine value of canola oil emulsion with/without added olive oil at 25% during storage at 40℃ in the dark for 8 days 53
Figure 13. Total polyphenol contents of canola oil emulsion with added EVOO at 25% during storage at 40℃ in the dark for 8 days 57
Figure 14. Total tocopherol contents of canola oil emulsion with/without added olive oil at 25% during storage at 40℃ in the dark for 8 days 60
Figure 15. Carotenoid contents of canola oil emulsion with added EVOO at 25% during storage at 40℃ in the dark for 8 day 64
Figure 16. Chlorophyll contents of canola oil emulsion with added olive oil at 25% during storage at 40℃ in the dark for 8 days 68
Figure 17. Hydroperoxide contents and p-anisidine value of canola oil emulsion with added EVOO at different level during storage at 40℃ in the dark for 8 days 74
Figure 18. Total polyphenol contents of canola oil emulsion with added EVOO at different level during storage at 40℃ in the dark for 8 days 78
Figure 19. Total tocopherol contents of canola oil emulsion with added EVOO at different level during storage at 40℃ in the dark for 8 days 82
Figure 20. Carotenoid contents of canola oil emulsion with added EVOO at different level during storage at 40℃ in the dark for 8 days 86
Figure 21. Chlorophyll contents of canola oil emulsion with added EVOO at different level during storage at 40℃ in the dark for 8 days 89