Stabilisation of oils, fats and vitamin compsns. - with antioxidant (1,4)-dihydro-pyridine derivs.

摘要

Vegetable oils, animal fats and oil-soluble vitamin compsns. are stabilised against oxidative degradation by adding >=0.02(pref. 0.02-1)wt. % of a 1,4-dihydropyridine deriv. of formula (I): In the formula, R1 is Me, Ph, 1-12C alkoxy, PhO, benzyloxy, 1-phenylpropylenoxy or cyclohexyloxy, and R2 is Me, or R1+R2 is 1,1-dimethylpropylene; R3 is H or carboxylpropyl. (I) can be used to stabilise, e.g. A and D in the form of oil solns. or solid compsns. contg. a dry filler. Some (I) are more effective than butylated hydroxytoluene (BHT) and have very low toxicity, e.g. (I; R1 = EtO, R2 = Me, R3 = H) has an LD50 of >32g/kg (p.o., mouse).