摘要
食用油脂化学性质活泼而易发生氧化酸败现象。BHA是常用的食用油脂抗氧化剂,其性质稳定且效果良好。本实验以过氧化值(POV)为指标,研究了BHA对食用油抗氧化作用的效果。结果表明,BHA能有效延缓油脂的氧化酸败过程。
As a resuh of chemical instability, edible-oil can be easily oxidized and the oxidation will lead to further rancidity.BHA is a kind of preservative used in cooking oil commonly, it has stable chemical properties and works out effectively.In this experiment, the inhibition of lipid peroxidation by BHA was studied by using peroxide value(POV).The consequence evidenced that BHA could slow down the process of getting oxidized happened in edible-oil significantly.
