BHT与TBHQ对煎炸油稳定效果的比较研究

Stabilizing effects of BHT and TBHQ on frying oil

BHT和TBHQ是最为常用的煎炸油抗氧化剂。通过实验对比BHT和TBHQ对煎炸油及煎炸后食品中油的稳定效果,结果表明在抑制过氧化值方面,TBHQ的效果要明显优于BHT,但在酸值方面,二者都有不同程度的促进作用。

As stabilizing agent, BHT and TBHQ were very commonly used. The stabilizing effects of BHT and TBHQ on frying oil and fried foods were compared. The results showed that ,TBHQ possessed more ability in restraining peroxide value（POV） than BHT,but both could promote acid value in different degree.