| 茶多酚对棕榈油抗氧化性的研究 |
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| 引用本文： | 游见明,刘达玉. 茶多酚对棕榈油抗氧化性的研究[J]. 现代食品科技, 2004, 20(4): 38-39 |
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| 作者姓名： | 游见明 刘达玉 |
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| 作者单位： | 四川理工学院生物工程系,自贡,643033;四川理工学院生物工程系,自贡,643033 |
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| 摘 要： | 在棕榈油中添加茶多酚,维生素E及茶多酚与柠檬酸的混合物,对油脂的 PV 和 AV 进行测定,结果表明,它们均有抑制棕榈油 PV 和 AV 升高的作用.在相同剂量下,茶多酚的抗氧化能力最优。
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| 关 键 词： | 棕榈油 茶多酚 过氧化值 抗氧化 |
| 文章编号： | 1007-2764(2004)04-0038-013 |
| 修稿时间： | 2004-07-29 |
Study on Anti-oxidation of Green Tea Extracts for Palm Oil |
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| You Jian-ming,Liu Da-yu. Study on Anti-oxidation of Green Tea Extracts for Palm Oil[J]. Modern Food Science & Technology, 2004, 20(4): 38-39 |
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| Authors: | You Jian-ming Liu Da-yu |
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| Abstract: | In a preservation experiment, tea polyphenols (TP), vitamin E or TP CA (citric acid) were added to Palm oil, Determine peroxide value (PV) and acid value (AV) of the oil. The results indicated that all the 3 treatments significantly inhibited the rise of PV and AV in the oil. Under the same condition, tea polyphenols had higher anti-oxidation effect than Vitamin E, and the addition of citric acid to tea polyphenols had a significant synergistic effect. |
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| Keywords: | Palm oil Tea polyphenols (TP) Peroxide value (PV) Anti-oxidation |
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