어유에 catechin, 로즈마리 추출물 (Antox1, Antox2, Antox3), carotene, 녹차 추출물 (Gtox) 등을 첨가하여 각각의 항산화력을 rancimat을 이용하여 측정하였으며, synergist외의 상승효과를 측정하였다. 사용된 항산화제 6종 중에서 catechin 500ppm을 첨가한 시료의 induction periods time이 4.35 hr로 control의 0.65 hr보다 3.7 hr의 차이를 보이면서 크게 나타났다. Catechin과 Antox3에 synergist인 gallic acid, EDTA, citric acid, vitamin C, ascorbic acid, propyl gallate를 사용하여 항산화 상승효과를 비교하였다. Catechin을 주 항산화제로 사용한 경우 vitamin C와 ascorbic acid의 synergist를 첨가하지 않은 control에 비해 약 1시간 이상 증가하였으며 Antox3의 경우 vitamin C와 ascorbic acid의 synergist를 첨가하였을 때 colure떼 비해 약 2시간 가량 증가함을 보였다. 그러나 전자코를 이용한 향구분 조사에 따르면, 이들 천연 항산화제를 사용하였을 때 본래의 어유취에 영향을 주는 것으로 나타났다.
The effects of commercially available antioxidants in fish oil were studied. Induction period of fish oil was determined from the oxidation curve by rancinmat. The longest Induction period was observed with catechin (1,000 ppm). Among the rosemary extracts (Antox1, Antox2, Antox3), the most effective antioxidant effect was observed with Antox3 even though higher amount (5,000 ppm) was needed compared to catechin. Compared to oder of control, catechin rather than Antox3 did not affect much the odor changes. When ascorbic palmitate, vitamin C, gallic acid, EDTA, citric acid, or propyl gallate as a synergist were added with catechin (500 ppm), vitamin C and ascorbic palmitate prolonged the induction period significantly. This effect was also observed with Antox3 (1,000 ppm). Among all combinations of catechin (500 ppm) and Antox3 (1,000 ppm) with synergists, the longest Induction period was obtained from Antox3 with vitamin C (200 ppm), suggesting that this combination is most effective combination for retarding the oxidation in fish oil.
