식용대두유의 산화방지를 위하여 항산화제로서 phenolics의 항산화 효과를 mild한 조건 (67ml $O_{2}/min$, $50^{circ}C$) 하에서 active oxygen method로 측정하였다. phenolics의 항산화 효과는 OH group의 수의 증가와 더불어 증가하는 경향을 나타내었으며, ferulic acid(101.5%), quinalizarin(126.7%), sesamol(149.1%), alizarin(230.7%), fisetin(355.2%), purpurogallin(360.8%) 순으로 증가하였다. 또한 control에 비하여 각각 1.5,26.7,49.1,130.7,255.2,260.8% 증가하였다. 금속이온을 첨가할 경우 역시 항 산화효과를 나타내었으나 ferulic acid, alizarin, quinalizarin의 경우는 그 효과가 적었다. 본 실험과 같이 mild한 산화조건하에서 NMR 분석법을 이용하여 항산화효과를 측정할 수 있었으나 UV와 IR 분석법은 적당치 않았다.
Some phenolics were examined as an antioxidant for the autoxidation of soybean oil. Soybean oil was autoxidized under a mild condition (the flow rate of 67ml $O_{2}/min$ and $50^{circ}C$). The antioxidant effect was estimated by active oxygen method. Phenolics show distinctive antioxidant effect, and the effect is prominent when cupper or iron was added. Phenolics showed a tendency to increase antioxidant effect with an increase of the number of hydroxyl group, and the increasing order was ferulic acid, quinalizarin, sesamol, alizarin, fisetin and purpurogallin. However, the effect was remarkably low in ferulic acid, alizarin and quinalizarin. It was found that the antioxidant effect was dependent on the functional group and geometric molecular structure of phenolics.
