摘要
在棕榈油中添加茶多酚,维生素E及茶多酚与柠檬酸的混合物,对油脂的PV和AV进行测定,结果表明,它们均有抑制棕榈油PV和AV升高的作用.在相同剂量下,茶多酚的抗氧化能力最优。
In a preservation experiment, tea polyphenols (TP), vitamin E or TP + CA (citric acid) were added to palm oil, Determine peroxide value (PV) and acid value (AV) of the oil. The results indicated that all the 3 treatments significantly inhibited the rise of PV and AV in the oil. With the same consumption, tea polyphenols had higher anti — oxidation effect than Vitamin E, and adding citric acid to tea polyphenols had a significant synergistic effect.
出处
《四川食品与发酵》
2004年第4期43-45,共3页
Sichuan Food and Fermentation
