粮油食品科技2016，Vol.24Issue(2)：39-42,4.
不同抗氧化剂对萝卜籽油氧化稳定性的影响
Effect of antioxidants on the stability of radish seed oil
摘要
Abstract
The effects of antioxidants including TBHQ,BHA,BHT and PG on the storage stability of rad-ish seed oil were studied according to the change of the acid value,peroxide value,refractive index,con-tents of conjugated diene and conjugated triene of radish seed oil.The results showed that under the con-ditions of accelerated oxidation of 60 ±1 ℃,the storage stability of the radish seed oil could be signifi-cantly improved by adding antioxidants,among which TBHQ was the best antioxidant followed by BHT, BHA,and then PG.The sample with 0.015 %TBHQ had a suitable stability degree and its shelf life was prolonged from 14 to 42 months at 20 ℃.关键词
萝卜籽油/抗氧化剂/稳定性Key words
radish seed oil/antioxidants/stability分类
轻工纺织引用本文复制引用
赵功玲,郭延成,王冉冉..不同抗氧化剂对萝卜籽油氧化稳定性的影响[J].粮油食品科技,2016,24(2):39-42,4.基金项目
河南省科技厅项目 （）
