Hui Yao
Abstract
The antioxidant effects of rosmarinic acid,citric acid,VE and TBHQ on lard were compared.The results showed that 0.01% rosmarinic acid and 0.01%TBHQ were the most effective,and they exhibited similar antioxidant performance,so they could delay the rancidity process of lard.TBHQ and rosmarinic acid had synergetic antioxidant effect.
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The antioxidant effects of rosmarinic acid,citric acid,VE and TBHQ on lard were compared.The results showed that 0.01% rosmarinic acid and 0.01%TBHQ were the most effective,and they exhibited similar antioxidant performance,so they could delay the rancidity process of lard.TBHQ and rosmarinic acid had synergetic antioxidant effect.
Key concepts: Rosmarinic acid, Antioxidant, Chemistry, Citric acid, Food science, Biochemistry