Study on antioxidant activity of Carya cathayensis by compound antioxidants

doi:10.13386/j.issn1002-0306.2012.19.061

Study on antioxidant activity of Carya cathayensis by compound antioxidants[J]. Science and Technology of Food Industry, 2012, (19): 292-293. DOI: 10.13386/j.issn1002-0306.2012.19.061

Citation:

Study on antioxidant activity of Carya cathayensis by compound antioxidants[J]. Science and Technology of Food Industry, 2012, (19): 292-293. DOI: 10.13386/j.issn1002-0306.2012.19.061

Citation:

Study on antioxidant activity of Carya cathayensis by compound antioxidants[J]. Science and Technology of Food Industry, 2012, (19): 292-293. DOI: 10.13386/j.issn1002-0306.2012.19.061

Study on antioxidant activity of Carya cathayensis by compound antioxidants

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Using Carya cathayensis as raw material, the shelf life of Carya cathayensis was studied by adding chemical antioxidant, natural antioxidant, synergist.The effect of bamboo leaf antioxidants, TBHQ, tea polyphenols, synergist was discussed.The result showed that the group G was the best choice.When the proportion of bamboo leaf antioxidants, TBHQ, synergist was 40%, 40%, 20%, the antioxidant activity of Carya cathayensis was most obvious and the shelf life was the longest.

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Study on antioxidant activity of Carya cathayensis by compound antioxidants

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