微胶囊抗氧化剂对油脂稳定性作用的研究

油脂的稳定性是保证油脂及富含油脂食品卫生质量的重要因素。研究了抗氧化剂BHA、TBHQ 和微胶囊抗氧化剂的抗氧化性能，证明后两者对油脂均有显著的抗氧化作用。但只有微胶囊抗氧剂在高温油炸下仍有较满意的抗氧化效果，能使油脂的使用寿命延长4倍以上。微胶囊抗氧剂可提高产品的热稳定性，还可通过各抗氧剂单体之间以及与金属离子螯合剂之间的协同增效作用，使油脂抗氧化能力显著提高，是应用于油脂及高温油炸食品的一种较安全、高效和成本较低的油脂抗氧剂。

Study on the effect of the micro-capsule antioxidants on the stability of oils

The stability ofoils is very im portant for ensuring the sanitation and quality of oils and the foods containing oils and fats.In thisstudy,BHA,TBHQand m icrocapsulated antioxidants (m ixed antioxidants)weretested forpropertiesofantioxidation in oilsatdifferenttem perature.The resultshowsthatthem ixed antioxidantused in oils w as m ore effective than single antioxidant, especially at high tem perature. We conclude that m icrocapsulated antioxidantis an effective,econom icaland relative safe m ethod w hen itisused in oilsand fried foods.