Research on Several Antioxidants Controlling Deterioration of Fried Palm Oil

[Objective]The study aimed to compare the antioxidation effects of several antioxidants during frying the potato chips by the palm oil at the ordinary pressure and high temperature.[Method]With 4 indexes including the acid value,peroxide value,carbonyl group value and P-anisidine value as the indexes for evaluating the oil stability,the effects of 3 kinds of synthetic antioxidants(BHA,BHT and TBHQ) and 2 kinds of natural antioxidants(phytic acid and tea polyphenols) on the stability during frying the potato chips by the palm oil at the ordinary pressure and high temperature.[Result]Among 3 kinds of synthetic antioxidants,TBHQ got best effect and higher safety,with the optimum adding amount of 0.016 g/100 g;the effect of BHT was slightly better than that of the BHA,with their optimum adding amount of 0.02 g/100 g.Among 2 kinds of natural antioxidants,the effect of tea polyphenols was better than that of the phytic acid and their optimum adding amounts were as follows:the tea polyphenols was 0.003 g/100 g and the phytic acid was 0.016 g/100 g.Compared with the tea polyphenols,TBHQ got better effect on the antioxidative control of the deterioration in the fried oil and showed more practical and valuable.[Conclusion]In general,TBHQ got the best antioxidative effect.