摘要
以食用菜籽油为对象,研究了大豆天然VE对植物油脂氧化稳定性的影响。结果表明,作为抗氧化剂,大豆天然VE比叔丁基羟基茴香醚(BHA)和二叔丁基甲苯(BHT)更适合于添加至食用油脂中;在添加量为0～95mg/L时,随着大豆天然VE添加量的增加,食用油脂的氧化稳定性指数(OS)I值也增高,其抗氧化效果愈好。
The effect of natural vitamin E on the oxidative stability of edible rapeseed oil were studied in this paper. The result showed that natural vitamin E was more suitable than BHA and BHT using as antioxidant for edible oil. Within 0-95 rag/L, the oxidative stability index of edible oil rose with the increase of vitamin E＇s dosage.
出处
《农产品加工（下）》
2009年第3期165-166,共2页
Farm Products Processing
关键词
大豆天然VE
食用油
氧化稳定性
natural soybean VE
edible oil
oxidative stability
