摘要
采用国家标准测定方法,将不同抗氧化剂添加量、不同混合温度与不同种类抗氧化剂对花生油过氧化值的影响进行了比较。结果表明,在花生油中添加0.03%迷迭香抗氧化剂时,抗氧化效果较好,在150℃时还具有抗氧化性能;其抗氧化性强弱顺序为:迷迭香>PG(没食子酸丙酯)>BHA(丁基羟基苯甲醚)。
The national standard dertermination method was used in this paper to determine peroxide values of peanutoil and the results were compared between different temperatures and different antioxidants. The results showed that 0.03% rosemary antioxidant has the best antioxidation effect.
出处
《保鲜与加工》
CAS
2006年第5期31-32,共2页
Storage and Process
基金
省院省校科技合作项目2000YK-01
