摘要
本文讨论了TBHQ及其合成过程中的衍生物———DTBHQ在高温煎炸( 180℃±5℃)和低温(63℃±1℃)条件下对油脂的抗氧化作用。结果表明:TBHQ及DTBHQ在低温时对大豆油都有很强的抗氧化活性,其中TBHQ的效果略优于DTBHQ;而在高温煎炸条件下TBHQ和DTBHQ的抗氧化效果都明显降低。
The anti-oxidative activities at normal temperature(63℃±1℃)and high temperature(180℃±5℃)of TBHQ and the derivative DTBHQ produced in the process of TBHQ synthesis were investigated. The TBHQ and DTBHQ both show good anti-oxidative effects on soybean oil at normal temperature, and TBHQ superior slightly to DTBHQ. The anti-oxidative effects of TBHQ and DTBHQ on soybean oil decline significantly at high temperature in frying.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2005年第2期64-66,共3页
Journal of the Chinese Cereals and Oils Association
