食品科学 ›› 2001, Vol. 22 ›› Issue (11): 94-97.
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陈志华
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CHEN Zhi-Hua
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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。
关键词:  , 抗氧化剂, 合成, 天然, 食品工业, 脂溶性茶多酚, 茶多酚, 抗氧活性
Abstract: 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.
Key words:  , Antioxidant Synthetic Natural Food industry Liposoluble green tea polyphenols Green tea polyphenols Antioxidative activity;
陈志华. 茶多酚是食品行业很有前途的天然抗氧化剂[J]. 食品科学, 2001, 22(11): 94-97.
CHEN Zhi-Hua. Green Tea Polyphenols Natural Antioxidant with Prospective Future for Food Industry[J]. FOOD SCIENCE, 2001, 22(11): 94-97.
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