摘要
比较了迷迭香酸、柠檬酸、VE、TBHQ几种抗氧化剂对猪油的抗氧化效果。结果表明,0.01%迷迭香酸与0.01%TBHQ对猪油的抗氧化效果最好,二者具有相似的抗氧化能力,可对猪油的酸败起到延缓作用;TBHQ对迷迭香酸具有一定的协同抗氧化作用。
The antioxidant effects of rosmarinic acid, citric acid, VE and TBHQ on lard were compared. The results showed that 0.01% rosmarinic acid and 0.01% TBHQ were the most effective, and they exhibited similar antioxidant performance, so they could delay the rancidity process of lard. TBHQ and rosmarinic acid had synergetic antioxidant effect.
出处
《中国油脂》
CAS
CSCD
北大核心
2010年第9期33-35,共3页
China Oils and Fats
基金
国家高技术研究发展计划(2007AA100401)
关键词
迷迭香酸
猪油
抗氧化效果
rosmarinic acid
lard
antioxidant effect
