摘要
以过氧化值(POV)作为油脂稳定性的评价指标,采用Schaal烘箱法,研究了TBHQ、BHA、BHT及复合抗氧化剂对花生油稳定性的影响。结果表明,复合抗氧化剂的抗氧化效果优于单一抗氧化剂的,柠檬酸对抗氧化剂有协同增效作用,花生油中添加0.015%TBHQ、0.005%BHT和0.01%柠檬酸抗氧化效果显著。
The antioxidation effects of BHA, BHT, TBHQ and complex antioxidants on peanut oil were studied by accelerating oxidation test （Schaal）. The complex antioxidant was superior to the single antioxidant in antioxidation effect,and the citric acid had synergistic effect. The complex antioxidant of 0. 015% TBHQ,0. 005% BHT and 0. 01% citric acid had significant antioxidation effect on peanut oil.
出处
《中国油脂》
CAS
CSCD
北大核心
2009年第11期56-58,共3页
China Oils and Fats
基金
广东药学院博士科研启动基金(No.43555015)
广东药学院师资队伍建设经费资助项目
关键词
花生油
抗氧化剂
过氧化值
抗氧化作用
peanut oil
antioxidant
peroxide value
antioxidation effect
