原创力文档- 1、原创力文档（book118）网站文档一经付费（服务费），不意味着购买了该文档的版权，仅供个人/单位学习、研究之用，不得用于商业用途，未经授权，严禁复制、发行、汇编、翻译或者网络传播等，侵权必究。。
- 2、本站所有内容均由合作方或网友上传，本站不对文档的完整性、权威性及其观点立场正确性做任何保证或承诺！文档内容仅供研究参考，付费前请自行鉴别。如您付费，意味着您自己接受本站规则且自行承担风险，本站不退款、不进行额外附加服务；查看《如何避免下载的几个坑》。如果您已付费下载过本站文档，您可以点击 这里二次下载。
- 3、如文档侵犯商业秘密、侵犯著作权、侵犯人身权等，请点击“版权申诉”（推荐），也可以打举报电话：400-050-0827(电话支持时间：9:00-18:30)。
- 4、该文档为VIP文档，如果想要下载，成为VIP会员后，下载免费。
- 5、成为VIP后，下载本文档将扣除1次下载权益。下载后，不支持退款、换文档。如有疑问请联系我们。
- 6、成为VIP后，您将拥有八大权益，权益包括：VIP文档下载权益、阅读免打扰、文档格式转换、高级专利检索、专属身份标志、高级客服、多端互通、版权登记。
- 7、VIP文档为合作方或网友上传，每下载1次， 网站将根据用户上传文档的质量评分、类型等，对文档贡献者给予高额补贴、流量扶持。如果你也想贡献VIP文档。上传文档
查看更多
叔丁基对苯二酚对豆油的抗氧化性研究论文
PAGE
学 士 学 位 论 文
论文题目：叔丁基对苯二酚对豆油的抗氧化性研究
学生姓名
院 系: 食品科学与工程
专业年级： 食品质量与安全
指导教师： 职称
2010年 5 月 20日
目 录
题目··································································································Ⅰ
摘要及关键词····························································································Ⅰ
1 前言···········································································································1
1.油脂氧化机理···········································································1
1.2 油脂抗氧化机理····················································································1
1.3叔丁基对苯二酚（TBHQ）·····························································2
1.4 本实验的目的意义··········································································2
2 材料与方法···························································································3
2.1 试验材料·····················································································3
2.1.1 原料···················································································3
2.1.2 化学试剂········································································3
2.1.3 仪器和设备········································································3
2.2 试验方法·······················································································3
2.2.1 样品的处理··················································································3
2.2.2 过氧化值的测定···········································································4
2.23 酸价的测定················································································４
3 结果与分析·······················································································4
3.1 叔丁基对苯二酚（TBHQ）对大豆油稳定性的影响······················4
3.2 抗氧化剂特丁基对苯二酚（TBHQ）与增效剂VE，BHT对大豆油氧化稳定性
的协同作用························································································6
4 结论·
文档评论（0）