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《JOURNAL OF TEA SCIENCE》 1999-01
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The Antioxidative Effects of Tea Catechins in Edible Plant Oil

Fu Donghe,Liu Zhonghua,Huan Jianan,Yang Weili,Shi Zhaopeng Tea Science Dept.of Hunan Agricultural University, Changsha410128 )  
Tea catechins,which were dissolved in edible organic solvent,were added to fresh plant oil and its antioxidative effect was compared with several synthetic antioxidants in plant oil.The influences of oxidized tea catechins on the appearance(color and lightness)of plant oil were examined by using Color Difference Detector (Model ND-1001DP).Above researches showed that the antioxidative activity of tea catechins is better than that of synthetic antioxidants such as BHT,TBHQ and Vitamin E etc.Whereas,the oxidation of tea catechins had deleteriouseffects on the appearance(color and lightness) of plant oil.But the deleterious effects could be improved by some orgaic acid synergists(eg.citric acid) of tea catechins added to plant oil.This paper also discussed the medium and the tea catechins antioxidative mechanism in plant oil.
【CateGory Index】: TS202,TS224.8
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