摘要
本文以过氧化值(POV)和丙二醛含量为指标,在60℃的加速贮藏条件下研究了实验室自制的迷迭香提取物在玉米油中的最佳添加量,并在相同添加量下,与三个公司相同型号产品、天然及合成抗氧化剂在玉米油中的效果进行了对比。结果表明,自制迷迭香提取物在玉米油中的最佳添加量为0.2‰,抗氧化效果在相同型号的产品中最好,并明显优于VE、BHA和BHT,但弱于茶多酚和TBHQ。
To determine the optimal addition of rosemary extract in corn oil,POV and the content of malondialdehyde was measured during 60 ℃ accelerated storage in this paper.And its antioxidantive effect was compared with the same type of products from three different companies,natural antioxidant and synthetic antioxidant in the same addition.Results indicated that its optimal addition is 0.2‰.Its antioxidation effect was shown as the highest among the same type products,being stronger than VE,BHA,or BHT and less than tea polyphenols and TBHQ.
出处
《现代食品科技》
EI
CAS
2011年第4期400-403,共4页
Modern Food Science and Technology
