摘要
将茶多酚用于新鲜大豆食用油脂的抗氧化试验,结果表明在大豆油中茶多酚具有明显的抗氧化作用,且无毒、安全.特别是改性后的油溶性茶多酚的抗氧化作用更强,它克服了水溶性茶多酚对油脂的色泽及透明度的影响,并具有耐热性,其抗氧化效果随添加量的增加和存放时间的延长而加强.
Tea polyphenols were used in the anti-oxidation test of fresh soybean oil. The results showed that tea polyphenols have obviously anti-oxidation ability, nonpoisonous and safety. The anti-oxidation ability of tea polyphenols after modification got stronger, and overcame the influence of water soluble tea polyphenols on the color, luster and transparency of edible oil, and was of heat resistance. The anti-oxidation ability would be strengthened as the tea polyphenol addition and storage time increased.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2007年第4期37-40,共4页
Journal of Henan University of Technology：Natural Science Edition
关键词
茶多酚
食用油脂
抗氧化性
tea polyphenols
edible oil
anti-oxidation ability
