| 大豆色拉油添加茶多酚抗氧化试验研究 |
| |
| 引用本文： | 谢世洲. 大豆色拉油添加茶多酚抗氧化试验研究[J]. 食品与机械, 1997, 0(6): 35-36 |
| |
| 作者姓名： | 谢世洲 |
| |
| 作者单位： | 山东济宁市轻工研究所!272131 |
| |
| 摘 要： | 新鲜油加入花多酚初期，茶多酚与维生素Ｅ都能阻断氧化反应链的产生，随着时间的延续和温度的升度，显示出茶多酚强抗氧化性能，其效果较ＶＥ高４－７倍。
|
| 关 键 词： | 茶多酚 大豆色拉油 维生素E 抗氧化作用 色拉油 |
Research on Anti - Oxidation of Soybean Sero - Oil with Tea Polyphe-nols |
| |
| Xie Shizhou. Research on Anti - Oxidation of Soybean Sero - Oil with Tea Polyphe-nols[J]. Food and Machinery, 1997, 0(6): 35-36 |
| |
| Authors: | Xie Shizhou |
| |
| Affiliation: | Xie Shizhou |
| |
| Abstract: | The research, the production of reaction chain of the tea polyphenols with vitamin fbeing blocked at the first stage of adding tea Polyphenols into the fresh oil was proved. following the extending of time and tightening of tempetrature, strong performance of anti - oxidation of the tea polyphenols was demonstrated. The effect was higher for 4 to 7 times than that of VE. |
| |
| Keywords: | Tea Polyphenols Soybeen sero -oil VE Effect of anti - oxidation |
| 本文献已被 CNKI 维普 等数据库收录！ |
