Research on the Antioxidant Capacity of TBHQ at Different Temperatures

摘要

In this paper, we respectively add antioxidants TBHQ to three kinds of oils and fatsoil, lard, at different temperatures, measure the peroxide value, free fatty acids, anisidine valueand compare the relationship between lipid oxidation with temperature and time, identifyingtors of affecting lipid oxidation，butter, palmand analysisthe main factors of affecting lipid oxidation.