목초액의 아질산염 소거, 전자공여작용 및 대두유에 농도별(0.5, 1 및 5%)로 첨가하여 항산화성을 조사하였다. 아질산염 소거 효과는 모든 농도에서 pH가 증가하면서 감소하는 경향을 보였고, pH 1.2의 경우 100 ${mu}ell$/mL의 농도에서 80%이상의 높은 활성을 보였다. 전자공여작용은 50 ${mu}ell$/mL의 농도에서 약 80%의 효과를 나타내었다. 목초액을 첨가하지 않은 대두유를 control로 사용하였고, 0.1% BHT를 첨가한 대두유는 비교군으로 사용하여 5$0^{circ}C$에서 10일간 저장하면서 실험을 하였다. 과산화물가는 목초액 1%와 5% 첨가군이 control과 BHT 첨가군보다 낮게 나타났으며, TBA가는 5% 목초액에서 가장 낮았고, 1% 목초액, 0.1% BHT 및 0.5% 목초액 첨가군 순으로 나타났다. 산가는 5% 목초액 첨가군이 가장 낮았고, 0.1% BHT, 1% 및 0.5% 목초액의 순으로 낮게 나타났다.
The purpose of this study was to investigate the nitrite scavenging, eletron donating activity and antioxidant activity of wood vinegar on soybean oil. Wood vinegar was added to soybean oil in the quantities of 0.5, 1 and 5%. Nitrite scavenging effect of all concentrations diminished at higher pH, while in the case of pH 1.2, it showed a nitrite scavenging effect of more than 80% at concentration above of 100 ㎕/mL. The electron donating activity was about 80% at concentration above of 50 ㎕/mL. Soybean oil without the addition of wood vinegar was used as a control. The oxidation of these samples was determined by measuring the peroxide value(POV), thiobarbituric acid(TBA) value and acid value(AV). When wood vinegar was added 1 and 5%, the peroxide value wag lower than both the control and 0.1% BHT. TBA value were in the 5% wood vinegar tallowed by 1% wood vinegar, 0.1% BHT, 0.5% wood vinegar and the control, respectively. The results showed that the acid values were lowest in 5% wood vinegar, followed by the 0.1% BHT, 1% wood vinegar, 0.5% wood vinegar and finally the control.
