| BHT与TBHQ对煎炸油稳定效果的比较研究 |
| |
| 引用本文： | 李家洲. BHT与TBHQ对煎炸油稳定效果的比较研究[J]. 中国油脂, 2006, 31(6): 70-71 |
| |
| 作者姓名： | 李家洲 |
| |
| 作者单位： | 广东轻工职业技术学院食品系,510300,广州市 |
| |
| 摘 要： | BHT和TBHQ是最为常用的煎炸油抗氧化剂。通过实验对比BHT和TBHQ对煎炸油及煎炸后食品中油的稳定效果,结果表明在抑制过氧化值方面,TBHQ的效果要明显优于BHT,但在酸值方面,二者都有不同程度的促进作用。
|
| 关 键 词： | 煎炸油 BHT TBHQ |
| 文章编号： | 1003-7969(2006)06-0070-02 |
| 收稿时间： | 2005-09-08 |
| 修稿时间： | 2005-09-08 |
Stabilizing effects of BHT and TBHQ on frying oil |
| |
| LI Jia-zhou. Stabilizing effects of BHT and TBHQ on frying oil[J]. China Oils and Fats, 2006, 31(6): 70-71 |
| |
| Authors: | LI Jia-zhou |
| |
| Affiliation: | Guangdong Industry Technical College ,510300 Guangzhou, China |
| |
| Abstract: | As stabilizing agent,BHT and TBHQ were very commonly used.The stabilizing effects of BHT and TBHQ on frying oil and fried foods were compared.The results showed that,TBHQ possessed more ability in restraining peroxide value(POV)than BHT,but both could promote acid value in different degree. |
| |
| Keywords: | frying oil BHT TBHQ |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
