油脂是人们必需的食品和食品加工的主要原料之一,油脂氧化是影响油脂品质的一个重要因素.以VE、VE分别与茶多酚、迷迭香、硫辛酸、槲皮素的复合物为抗氧化剂,添加到鸡油中,比对研究抗氧化性能.结果表明:VE、茶多酚、迷迭香、硫辛酸、槲皮素都具有一定的抗氧化效果,相同添加量的情况下单品的抗氧化能力大小顺序为:迷迭香＞槲皮素＞茶多酚＞硫辛酸＞ VE；VE与4种天然的抗氧化剂1∶1进行复合以后与单一的抗氧化剂相比都具有一定的增效作用.%Oil is one of the main raw materials for people and food processing, and oxidation of fat and oil is an important factor to affect the oil quality. The paper uses VE and VE respectively with the tea polyphenols, rosemary, li-poic acid and quercetin as composite antioxidants, which are added to the chicken oil. It is compared to the oxidation resistance. The result shows that VE, tea polyphenol, rosemary, lipoic acid and quercetin have certain of antioxidant effects, and under the same additives the antioxidation ability order is; rosemary > quercetin > tea polyphenol > thioctic acid > VE; VE with four single natural antioxidants 1: 1 composite compared with single antioxidants have synergy.
展开▼
