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.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 &ge665 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).COPYRIGHT: (C)2010,JPO&INPIT【課題】保存中の脂質の酸化が抑制され、風味の劣化し難い酸性調味料および風味の劣化し難い植物油の品質管理方法を提供する。【解決手段】酸性調味料に含まれる脂質中のクロロフィル含量を以下の(a)~(d)の手順を経て測定した値が、フェオフィチンa換算で10~550ppbである。(a)酸性調味料から脂質を抽出する。(b)中心波長460nm、半値幅40nmのバンドパスフィルタを励起部に有し、かつ、665nm以上の光を透過する短波長カットフィルタを検出部に有するフィルタ式蛍光光度計にて、前記脂質を測定する。(c)前記フィルタ式蛍光光度計にて、(b)記載の条件にて0ppbおよび700ppbのフェオフィチンa標準液(アセトン溶液)を測定し、フェオフィチンaの検量線を作成する。(d)(b)の測定値から、(c)より求めた検量線より、脂質中のフェオフィチンa含有量として算出する。【選択図】なし
