摘要
2014年6月,国家卫计委发布增补茶多酚棕榈酸酯等两种食品添加剂的公告。研究了不同添加量茶多酚棕榈酸酯在大豆油中的抗氧化效果,并与几种常见的脂溶性抗氧化剂在大豆油中的抗氧化性能进行比较,同时研究了茶多酚棕榈酸酯在猪油和人造奶油中的抗氧化效果。结果表明:0.03%的茶多酚棕榈酸酯添加量在大豆油中比较适宜;在几种常见的脂溶性抗氧化剂中,茶多酚棕榈酸酯的抗氧化效果和TBHQ相当;茶多酚棕榈酸酯在猪油和人造奶油中也有良好的抗氧化性。
Supplement of tea polyphenols palmitate, as well as the other one food additive has been an-nounced by National Health and Family Planning Commission of the People＇ s Republic of China in June2014. The antioxidation effect of different dosages of tea polyphenols palmitate in soybean oil was studiedand compared with several common oil - soluble antioxidants, and the antioxidation effects of tea polyphe-nols palmitate in lard and margarine were investigated. The results showed that it was appropriate to add0.03% tea polyphenols palmitate in soybean oil; tea polyphenols palmitate had similar antioxidationeffect with TBHQ among several common oil - soluble antioxidants, and had good antioxidant activity inlard and margarine.
出处
《中国油脂》
CAS
CSCD
北大核心
2015年第6期40-42,共3页
China Oils and Fats
