几种抗氧化剂对油脂稳定性作用的研究

油脂的稳定性是保证油脂及富含油脂食品卫生质量的重要因素。本文研究了抗氧化剂二丁基羟基甲苯、特丁基对苯二酚和微胶囊抗氧化剂的得对油脂均有显著的抗氧化作用。但只有微胶囊抗氧化剂在油炸高温下仍有显著的抗氧化效果，能使油脂的使用寿命延长４倍以上。微胶囊抗氧化剂可提高产品的热稳定性，还可通过各抗氧化剂单体之间以及金属离子螯合剂的协同增效作用，使油脂抗氧化能力显著提高，是应用于油脂及高温油炸食品的一种较安全、

Study on the effect of several antioxidants on the stability of oils

The stability of oils is very im portant for ensuring the sanitation and quality of oils and the foods containing oils and fats. In this study,BHT,TBHQ and m icro- capsule antioxidants(mixed antioxidants) were tested for their properties of antioxidation in oils under different temperatures. The results showed that the m ixed antioxidant used in oils was more effective than the single antioxidant, especially under high temperature. It was concluded that microcapsule antioxidant was effective,economical and relatively safe when it was used in oils for frying foods.