METHOD FOR IMPROVING OXIDATIVE STABILITY OF PERILLA OIL

摘要

The present invention is isolated from lecithin phosphatidyl choline (PC: phosphatidyl choline), phosphatidyl ethanolamine (PE: phosphatidyl ethanolamine), phosphatidyl inositol (PI: phosphatidyl insitol). Volatile constituents produced by heating at 120-200 ° C by adding amino acids containing sulfur to phosphatidic acid (PA: phosphatidic acid), pentose sugar, and hexasaccharides, and collecting only soluble components in organic solvents. The present invention relates to a method of improving the oxidation safety of perilla oil by adding acetone insoluble component and α-tocopherol, γ-tocopherol and rosemary extract obtained by treating with acetone.