Antioxidant activity of BHA, BHT and TBHQ examined with Miller's test

被引：13

作者：

Karamac, M

Amarowicz, R

机构：

[1] Division of Food Science, Inst. of Anim. Repro. and Food Res., Polish Academy of Sciences, 10-718 Olsztyn 5

来源：

GRASAS Y ACEITES | 1997年 / 48卷 / 02期

关键词：

antioxidant activity; butylated hydroxyanisole (BHA); butylated hydroxytoluene (BHT); tertiary butyl hydroquinone (TBHQ); Miller's test;

D O I：

10.3989/gya.1997.v48.i2.772

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In model experiments with the use of Miller's test to 5 ml emulsion 25, 12.5, 6.25 and 3.13 mu g BHA, BHT and TBHQ was added. Inhibitory ratios (IR) for BHA and BHT were similar. At addition level of 6.25 and 3.13 IR for TBHQ was lower than for BHA and BHT. It is suggested that in the model studies with the use of Miller's test 25 mu g BHA, BHT or TBHQ should be added to 5 ml of control sample.

引用

收藏

页码：83 / 86

页数：4

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