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Study on methods for removing peroxides in edible oils

CHAI Xiang-hua,HUANG Hai-juan,WU Ke-gang(College of Light Industry and Chemical Engineering,Guangdong University of Technology,Guangzhou 510006,China)  
The article introduced two methods to remove the peroxides in edible oils.One is that preventing oils from contacting with oxygen to accelerate the peroxide degradation.The other is that using cysteine as the reducing agent to reduce peroxides.Results showed that:in the conditions of air isolation,keeping enough time and a certain temperature,the contents of peroxides in the edible oils can be decreased to a lower level.And higher temperature can promote the reduction of peroxides effectively.The best conditions of using cysteine as the reducing agent as follows:cysteine1.0%,90℃,reaction time 2h,the peroxides in the edible oils can drop by 44.27%.
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