title: [Study on the effect of several antioxidants on the stability of oils].
abstract: The stability of oils is very important for ensuring the sanitation and quality of oils and the foods containing oils and fats. In this study, BHT, TBHQ and micro-capsule antioxidants (mixed antioxidants) were tested for their properties of antioxidation in oils under different temperatures. The results showed that the mixed antioxidant used in oils was more effective than the single antioxidant, especially under high temperature. It was concluded that microcapsule antioxidant was effective, economical and relatively safe when it was used in oils for frying foods.
authors.forename: H
authors.initials: H
authors.lastname: Huang
authors.forename: L
authors.initials: L
authors.lastname: Ma
authors.forename: L
authors.initials: L
authors.lastname: Du
authors.forename: X
authors.initials: X
authors.lastname: Huang
mesh_terms: D000975:Antioxidants / Q000494:pharmacology*; D002084:Butylated Hydroxytoluene / Q000494:pharmacology*; D002214:Capsules; D004042:Dietary Fats, Unsaturated; D006873:Hydroquinones / Q000494:pharmacology*; D000073878:Palm Oil; D010938:Plant Oils
chemical_list: D000975:Antioxidants; D002214:Capsules; D004042:Dietary Fats, Unsaturated; D006873:Hydroquinones; D010938:Plant Oils; D002084:Butylated Hydroxytoluene; D000073878:Palm Oil; C018855:2-tert-butylhydroquinone