摘要
主要分析了茶多酚、维生素E、柠檬酸三种物质对橄榄油的抗氧化效应,通过正交试验表明三种物质作为抗氧化剂的最佳组合,在相同条件下,茶多酚的抗氧化效应高于维生素E和柠檬酸,维生素E和柠檬酸作为抗氧化增效剂对其有促进作用。
Antioxidafive activity of tea polyphenols, vitamin E and cilric acid to olive oil was analyzed. From the resttlts of orthogonal test, the optimum combination of three kinds of materials as antioxidant can be found. Antioxidative activity of tea polypbenols was higher than vitamin E and citric acid under the same condition, and as antioxidation synergist, vitamin E and cia＇ic acid can facilitate the antioxidative activity.
出处
《食品工业》
北大核心
2013年第9期65-67,共3页
The Food Industry
关键词
茶多酚
柠檬酸
维生素E
橄榄油
抗氧化性
tea polyphenols
citric acid
vitamin E
olive oil
antioxidant activity
