中国食品添加剂Issue(4)：59-62,4.
抗氧化剂BHT和维生素E对菜籽油的抗氧化研究
Antioxidant effect of BHT and vitamin E on canola oil
汤务霞 1陈明涛 1阙晓莉1
作者信息
- 1. 四川农业大学食品学院,雅安 625014
- 折叠
摘要
Abstract
Lipids and oil - riched foods are easy oxidative and rancid. BHT and vitaminE (VE) are two common an-tioxidants in preventing food oxidation. According to the acid value (AV) and peroxide value (POV), antioxidantive effects of BHT alone and combination of BHT and VE on the storage stability of Canola oil under accelerated oxidative condition (60±l)t were studied. The results showed that; (1) when BHT used alone, the best concentration to prevent oxidation was 0. 20‰, and the order of BHA content on antioxidation was 0. 20‰ >0. 05‰ >0. 25‰ >0. I5‰ >0. 01‰; (2) when BHT and VE used at the same time, their antioxidantive effect was superior to BHT alone and the best combination was 0. 10 BHT and 0. 10 VE, and the order of antioxidantive effect was 0. 10‰ BHT +0. 10‰ VE >0. 15‰ BHT +0. 05‰ VE > 0. 10‰ BHT +0.05‰ VE >0. 05‰ BHT +0. 05‰ VE >0. 05‰ BHT +0. 10‰ VE >0. 10‰ BHT +0.15‰ VE >0. 05‰ BHT +0. \5‰> VE >0. 15‰ BHT +0. 15‰ VE >0. 15‰ BHT +0.10‰ VE.关键词
抗氧化剂/BHT/维生素E/菜籽油Key words
antioxidant/ BHT/ vitamin E/ canola oil分类
轻工纺织引用本文复制引用
汤务霞,陈明涛,阙晓莉..抗氧化剂BHT和维生素E对菜籽油的抗氧化研究[J].中国食品添加剂,2011,(4):59-62,4.
