Analysis and Discussion on Antioxidation Activity and Influence Factors of Natural Vitamin E

Natural vitamin E as antioxidant in Oils and fats is susceptible to autoxidation or light oxidation because of the existence of radicals arid (K . Adding vitamin E to oil can prevent these ingredients from oxidation and improve the stability of oil. Tocopherols can not only annihilate 1O2 but also inhibit the oxidation of oils and fats which is due to different radicals. Factors such as radicals, microwave processing, different temperature, adding individual locopherol or toco-pherol mixture, different synergistic agents and different tocopherol levels can cause to respective effect.