食品中的天然酚类抗氧化剂

<正> 在加工、运输及销售期间,食品品质劣化的原因有微生物污染、脂质氧化及褪色等。除了微生物造成的腐败之外,脂质氧化常使食品组织变差、香味丧失、营养价值降低,以及安全顾虑的产生等,想解决这些问题,在食品中添加抗氧化剂是可行且有效的方法之一。食品中的油脂受到日光、氧气、离子辐射、金属离子或酶

Natural phenol antioxidants in food applications

Oil oxidation is one of the most common causes of food deterioration. With the aid of antioxidants, its adverse effect can be greatly reduced. Natural phenol antioxidants, including FDA-approved flavonoids and tocophenol, exist in plants like soy, peanuts, sesame seeds and tea. A detailed discussion on the topic can be found in the article.