肉类研究Issue(5)：10-13,4.
两种抗氧化剂协同增效剂对猪脂肪抗氧化性的影响
Individual and Synergistic Effects of BHA and BHT on Pig Fat
张根生 1任媛媛 1石慧 1王子谛 1郭洁1
作者信息
- 1. 哈尔滨商业大学食品工程学院,黑龙江省普通高等学校食品科学与工程重点实验室,黑龙江哈尔滨150076
- 折叠
摘要
Abstract
Based on peroxide value（POV）, the antioxidant effects of BHA alone or combinend with D-isoascorbate and BHT alone or combined with citiric acid on pig fat were invesitgated by using accelerating oxidation test （Schaal）. BHA had stronger antioxidant effect on pig fat than BHT. Their antioxidant effects could be synergistically enhanced by both D-isoascorbate and citiric acid could and citiric acid had stronger synergistical effect. The antioxidant effect of antioxidant blends was higher than that of signle antioxdiants. The best antioxidant blend was 160 mg/kg BHA, 40 mg/kg BHT, 200 mg/kg D-isoascorbate and 100 mg/kg citric acid.关键词
猪脂肪/抗氧化剂/抗氧化性Key words
pig fat/antioxidant/antioxidation effect分类
轻工纺织引用本文复制引用
张根生,任媛媛,石慧,王子谛,郭洁..两种抗氧化剂协同增效剂对猪脂肪抗氧化性的影响[J].肉类研究,2012,(5):10-13,4.
