| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide soybean oil-containing acidic seasoning suppressed in oxidation of lipid during preservation, and hardly deteriorating flavor: and to provide a method for controlling the quality of vegetable oil hardly deteriorating flavor. <P>SOLUTION: The soybean oil-containing acidic seasoning is such that a value obtained by measuring a chlorophyl content in lipid contained in the acidic seasoning through (a)-(d) processes as follows is 10-550 ppb in terms of a pheophytin-a. (a) Extracting lipid from the acidic seasoning. (b) Measuring the lipid with a filter type fluorophotometer which has a band-pass filter of a central wavelength of 460 nm and a half width of 40 nm on an excited part, and has a short wavelength cut filter transmitting light of ≥665 nm on a detecting part. (c) Measuring with the filter type fluorophotometer, a pheophytin-a standard solution (acetone solution) of 0 ppb-700 ppb in the conditions described in (b) so as to make a pheophytin-a calibration curve. (d) Calculating as a pheophytin-a content in the lipid from the measured value in (b) by the calibration curve obtained in (c). <P>COPYRIGHT: (C)2010,JPO&INPIT |
