茶多酚对色拉油的抗氧化作用

茶多酚对色拉油的抗氧化作用[J]. Science and Technology of Food Industry, 1999, (06): 27-28. DOI: 10.13386/j.issn1002-0306.1999.06.069

Citation:

茶多酚对色拉油的抗氧化作用[J]. Science and Technology of Food Industry, 1999, (06): 27-28. DOI: 10.13386/j.issn1002-0306.1999.06.069

Citation:

茶多酚对色拉油的抗氧化作用[J]. Science and Technology of Food Industry, 1999, (06): 27-28. DOI: 10.13386/j.issn1002-0306.1999.06.069

Abstract

A kind of natural food antioxidant Tea Polyphenols (TP) extracted from green tea possess good antioxidation characterstic. In this paper, emulsifying method has been employed to solve Tea Polyphenols' distribution in salad oil evenly. The results indicated that a composite emulsifier composed of phosphatide and SPAN 80 could exert a great effect in TP's dissolving in salad oil. Through this method, adding 200ppm TP into salad oil could improve its antioxidant effect markedly, and its antioxidant ability was two times that of salad oil, which using BHA as antioxidant..\;

FullText(HTML)

Export File