摘要
本文简述了氧化油脂的毒性及抗氧化剂的发展历史,比较了BHA、BHT、脂溶性茶多酚和茶多酚的抗氧活性,结果表明脂溶性茶多酚和茶多酚比BHA和BHT更有效。本文指出了合成抗氧化剂的缺陷,表明了茶多酚是食品抗氧化剂的发展方向。
The paper stated toxicity of oxidative oils and developing history of antioxidant.The antioxidative activies of BHA、 BHT、 green tea polyphenols(GTP) and liposoluble green tea polyphenols(LGTP)antioxidant were compered.The results demonstrated that LCTP and GTP are more effective than BHT and BHT.It has pointed out some disadvantage of synthetic antioxiant and declared that green tea polyphenol was a prospective food antioxidant.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第11期94-97,共4页
Food Science
关键词
抗氧化剂
食品工业
脂溶性茶多酚
茶多酚
Antioxidant Synthetic Natural Food industry Liposoluble green tea polyphenols Green tea polyphenols Antioxidative activity
