摘要
没食子酸丙酯作为一种常见的抗氧化剂已被广泛应用于食品行业。它作用于油脂自动氧化产生的游离基,形成稳定、低能量的抗氧化剂游离基,从而可使油脂的氧化反应不再传播进行。介绍了没食子酸丙酯的反应机理,并对没食子酸丙酯的测定方法进行了综述。
Propyl gallate known as a familiar antioxidant, is widely used in food industry. It acted on the free radicals, which is formed in fats and oils by oxidation and has to form stable, low-energy free radicals that will stop the propagation of the oxidation in fats and oils. In the present article, we give a review on the reaction mechanism and many determinations of propyl gallate.
出处
《食品研究与开发》
CAS
北大核心
2007年第9期172-175,共4页
Food Research and Development
