现代农业科技Issue(16)：310-311,2.
Rancimat法比较茶多酚、迷迭香及BHA＋BHT对棕榈油氧化稳定性的影响
Study on the Effect of Anti-oxidation of Rosemary,Tea Polyphenols and BHA＆BHT on Oxidative Stability of Palm Oil by Rancimat Method
刘祥 1欧锦强 2吴畏3
作者信息
- 1. 中粮东海粮油工业（张家港）有限公司,江苏张家港215634
- 2. 新实力食品科技（南京）有限公司
- 3. 贝格·贝克（广州）食品有限公司
- 折叠
摘要
Abstract
This paper studied on the effect of anti-oxidation of rosemary,tea polyphenols and composite stabilizer of BHABHT on oxidative stability of palm oil by the method of Rancimat.The induction time of samples which have different ratios anti-oxidation of rosemary,tea polyphenols and composite stabilizer of BHABHT was determined,the results showed that the anti-oxidation of antioxidants in palm oil was rosemary150 mg/kgtea polyphenols2 000 mg/kgrosemary 100 mg/kgBHT 60 mg/kg＋BHA 60 mg/kgrosemary 50 mg/kgrosemary 30 mg/kgtea polyphenols500 mg/kg.Rosemary 50 mg/kg had better selectivity in the comparison,it has great prospect of application.关键词
棕榈油/抗氧化性/茶多酚/迷迭香/BHA/BHTKey words
palm oil/anti-oxidation/rosemary/tea polyphenols/BHT/BHA分类
轻工纺织引用本文复制引用
刘祥,欧锦强,吴畏..Rancimat法比较茶多酚、迷迭香及BHA＋BHT对棕榈油氧化稳定性的影响[J].现代农业科技,2012,(16):310-311,2.
