ZHAO Gui-xing.The Effect of Natural Vitamin E on The Oxidative Stability of Edible Rapeseed Oil[J].HEILONGJIANG AGRICULTURAL SCIENCES,2001,(05):12-13.[doi:10.11942/j.issn1002-2767.2001.05.0012]
天然维生素E 对食用油氧化稳定性的影响
- Title:
- The Effect of Natural Vitamin E on The Oxidative Stability of Edible Rapeseed Oil
- 文章编号:
- 1002 -2767(2001)05 -0012 -02
- Keywords:
- natural vitamin E ; edible oil ; oxidant stability
- 分类号:
- TS221
- 文献标志码:
- A
- 摘要:
- 以食用菜子油为对象, 研究了天然维生素E 对植物油脂氧化稳定性的影响。结果表明:天然维生素E 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作为抗氧化剂;在0 ～ 95 mg/L 用量范围内, 随着天然维生素E 添加量的增加, 食用油脂的氧化稳定性指数(OS I)值增高, 抗氧化效果好。
- Abstract:
- This paper studied the ef fect of natural vitamin E o n the oxidative stability of edible rapeseed oil .The result show ed that compared with BHA and BHT , the natural vitamin E is mo re suitable to using as antioxidant for edible oil.Within 0 ～ 95mg/ L , the oxidative stabili ty index of edible oil rose w ith the increase of vitamin E’ s dosage .
参考文献/References:
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[ 2] 杨貌端.食用油脂中过氧化脂质的快速测定[ J] .食品与发酵工业, 1994 ,(3):57-59.
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[ 5] A.O .A.C .of ficial methods of analysis , 14th edition , Ed Williams S[ J] .Assoc of of f Anal Chemist s , Washington , DC , 1984 .
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备注/Memo
收稿日期:2001 -02 -19
基金项目:院级青年基金项目。
作者简介:赵贵兴(1978 -), 男, 吉林省永吉县人, 研实, 在读硕士研究生, 从事大豆品质分析及加工技术研究。