| 茶多酚对几种油脂抗氧化活性的研究 |
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| 引用本文： | 姜爱莉.茶多酚对几种油脂抗氧化活性的研究[J].中国食品添加剂,2000(4):18-20. |
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| 作者姓名： | 姜爱莉 |
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| 作者单位： | 烟台大学食品科学与工程研究所，烟台264635 |
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| 摘 要： | 本利用烘箱法和OSI法研究了不同浓度的茶多酚对几种油脂的氧化稳定性的影响，发现茶多酚能有效提高油脂的氧化稳定性。具有良好的抗氧化性能，尤其是对动物油脂具有优异的抗氧化效果，而对植物油脂的抗氧化效果略逊于动物油脂。与维生素E和BHT相比，三对植物油脂的抗氧化活性的顺序为：VE＜茶多酚＜BHT，对动物油脂的抗氧化活性是茶多酚明显强于VE和BHT。
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| 关 键 词： | 茶多酚 抗氧化活性 油脂 氧化稳定性 |
Studies on the Effect of Teapolyphenol on Antioxidant Activity of Several Lipids |
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| Jiang Aili.Studies on the Effect of Teapolyphenol on Antioxidant Activity of Several Lipids[J].China Food Additives,2000(4):18-20. |
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| Authors: | Jiang Aili |
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| Affiliation: | Food Science and Engineering Institute of Yantai University Yantai. 264635 |
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| Abstract: | In this paper, the effect of teapolyphenol of different concentrations on antioxidant stability of several lipids were studied by oven and OSI methods. It is found that teapolyphenol could improve the antioxidant stability of lipid. It showed good antioxidant effect, especially the excellent antioxidant activity on animal fat, but with weaker antioxidant effect on vegetable oil. Compared with VE and BHT, the antioxidant activity of teapolyphenol was stronger than that of VE and weaker than BHT. |
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| Keywords: | teapolyphenol antioxidant activity lipid |
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