摘要
采用从大豆油脱臭馏出物中提取的浓缩天然维生素E作为抗氧化剂,分别添加在含EPA、DHA的鱼油中。以POV、茴香胺值、总氧化值和抗氧化率作为检测指标,通过烘箱法耐热试验、常温法耐热试验及AOM法抗氧化试验明确了不同条件下、不同维生素E添加量对鱼油的抗氧化效果。
The natural vitamin E concentrated from soybean deodorized distillate is used as antioxidant and is added into the fish oil with EPA and DHA respectively. The antioxidation effect of natural vitamin E on the fish oil is studied by oven thermostabilization experiment, normal temperature thermostabilization experiment and AOM antioxidation experiment, taking POV, anisidine value, total oxidation value and antioxidation efficiency as detection norms. Under different conditions, the antioxidation effect of different kinds of natural vitamin E on the fish oil is clarified.
出处
《粮食与食品工业》
2007年第4期17-21,共5页
Cereal & Food Industry
关键词
天然维生素E
鱼油
抗氧化
natural vitamin E
fish oil
antioxidation
