| 大豆天然VE对食用油氧化稳定性的影响 |
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| 引用本文： | 赵贵兴. 大豆天然VE对食用油氧化稳定性的影响[J]. 农产品加工．学刊, 2009, 0(3) |
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| 作者姓名： | 赵贵兴 |
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| 作者单位： | 黑龙江省农科院大豆所,黑龙江,哈尔滨,150086 |
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| 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。
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| 关 键 词： | 大豆天然VE 食用油 氧化稳定性 |
The Effect of Natural Vitamin E on The Oxidative Stability of Edible Rapeseed Oil |
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| Zhao Guixing. The Effect of Natural Vitamin E on The Oxidative Stability of Edible Rapeseed Oil[J]. Nongchanpin Jlagong.Xuekan, 2009, 0(3) |
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| Authors: | Zhao Guixing |
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| Affiliation: | Soybean Research Institute;Heilongjiang Academy of Agricultural Sciences;Harbin;Heilongjiang 150086;China |
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| Abstract: | 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 mg/L, the oxidative stability index of edible oil rose with the increase of vitamin E's dosage. |
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| Keywords: | natural soybean VE edible oil oxidative stability |
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