食品科学 ›› 1998, Vol. 19 ›› Issue (2): 15-17.

• 食品科学 • 上一篇    下一篇

微波对植物油中维生素E抗氧化性能的作用

 张桂英, 李琳, 郭祀远   

  1. 华南理工大学轻化所
  • 出版日期:1998-02-15 发布日期:2011-12-09

Effects of Microwave on Antioxidative Ability of Vitamin E in Vegetable oils

 ZHANG  Gui-Ying, LI  Lin, GUO  Si-Yuan   

  • Online:1998-02-15 Published:2011-12-09

摘要: 阐述维生素E的结构及其抗氧化机理,综述微波作用下植物油中维生素E抗氧化性能的变化。

关键词: 微波, 维生素E, 植物油, 抗氧化性能

Abstract: Based on expounding the structure of Vitamin E and its antioxidative mechanism, the advance of the stability of Vitamin E in vegetable oils during microwave heating was reviewed.

Key words: Microwave Vitamin E Vegetable oils Antioxidative ability