어유의 이용성 증대와 천연항산화제의 개발을 위한 연구의 일환으로 정제정어리유에 대한 천연향신료의 항산화작용에 대하여 조사한 결과는 다음과 같다. 1. 정제정어리유에 대한 천연향신료의 항산화효과는 향초계 향신료가 향신계 및 종자계 향신료에 비해서 전반적으로 강하였으며 그중에서도 특히, rosemary와 sage에서 강하였다. 2. Rosemary와 sage의 석유에테르 가용성 회분은 그 항산화력이 BHT보다 강하였으며, 또한 금속이온의 봉쇄작용도 강하게 나타났다. 3. Rosemary와 sage 추출물은 저장에 따른 정제정어리유의 중량증가의 억제효과도 상당히 큰 것으로 나타났다.
This paper deals with the antioxidative activities of some spices on the autoxidation of refined sardine oil. The various spices powders(120mesh) were added into the refined sardine oil at the level of $0.1\%$ (w/w), and then incubated at $37^{circ}C$ Among spices tested, herb spices showed higher antioxidative activities than spicy and seed spices. Especially, the antioxidative activities of herb spices on peroxidation of refined sardine oil were most effective in rosemary and sage. Furthermore, the available antioxidative compounds of rosemary and sage were fractionated into petroleum ether-soluble and -insolubles. Petroleum ether-soluble fractions(PESF) obtained from rosemary and sage on the autoxidation of refined sardine oil had a great antioxidative activities. The yields of PESF obtained from rosemary and sage were $10.3\%;and;12.6\%$, respectively. The PESF of rosemary and sage showed higher antioxidative effects than butylated hydroxytoluene(BHT), and indicated predominant metal ion-scavenging effect in PESF-refined sardine oil systems.
