| 油脂氧化与抗氧化研究 |
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| 引用本文： | 李炎,包惠燕,等.油脂氧化与抗氧化研究[J].中国食品添加剂,1997(4):5-9. |
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| 作者姓名： | 李炎 包惠燕 |
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| 作者单位： | 暨南大学食品科技研究中心!广州，510632，暨南大学食品科技研究中心!广州，510632，暨南大学食品科技研究中心!广州，510632，暨南大学食品科技研究中心!广州，510632 |
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| 摘 要： | 本文从油脂氧化与抗氧化机理出发，以鱼油、猪油、花生油为例，对国内外常用的抗氧化剂进行了效能比较，为探索一条安全、高效、经济的抗氧化途径提供依据。
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| 关 键 词： | 油脂 自动氧化 抗氧化 抗氧化剂 |
Research on the Oxidation and Antioxidation of Edible Oils and Fats |
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| Li Yan,Bao Huiyan,Lai Xuxin,Wu Jinlu.Research on the Oxidation and Antioxidation of Edible Oils and Fats[J].China Food Additives,1997(4):5-9. |
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| Authors: | Li Yan Bao Huiyan Lai Xuxin Wu Jinlu |
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| Abstract: | A study was conducted on the mechanism of oxidation and antioxidation of some edible oils and fats. The spontaneous oxidation and antioxidation of lard, peanut oil and fish oil were discussed. And the antioxidants: BHA, BHT,DLTP, TDPA, PG and Vitamine E were used to compare their effect. |
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| Keywords: | oil and fat spontaneous oxidation antioxidation antioxidants |
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