FOOD SCIENCE ›› 2000, Vol. 21 ›› Issue (10): 22-26.
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WANG Shao-Mei, HUANG Mei-Xia, QING Xiao-Hong, ZHAO Jiang-Fen
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Abstract: Tea polyphenols (TP) and Vitamin C were added into lard emulsion in order to study of the synergisticantioxidative activity of these two antioxidants .The results showed very strong synergistic effect with higher concentration of VC mixed with low concentration TP.When TP concentration reached certain level. the synergistic antioxidative activicy disapppeared.TP’ s anti-pro-oxidation balanced concentration was mainly influenced by the level of VC.
Key words: Tea Polyphenols Vitamin C Synergistic Antioxidative Activity
WANG Shao-Mei, HUANG Mei-Xia, QING Xiao-Hong, ZHAO Jiang-Fen. Study on Synergistic Antioxidative Activity of TP and VC in Lard Emulsion[J]. FOOD SCIENCE, 2000, 21(10): 22-26.
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