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中文简体Antioxidants are substances that prevent the adverse effects of oxygen. It is a class of substances that can help capture and neutralize free radicals, thereby eliminating the damage of free radicals to the human body.
Antioxidants refer to food additives that can prevent or delay food oxidation, improve food stability and extend storage life. The correct use of antioxidants can not only extend the storage period and shelf life of food, bring good economic benefits to producers and consumers, but also bring better food safety to consumers.
Antioxidants refer to food additives that can prevent or delay food oxidation, improve food stability and extend storage life. The correct use of antioxidants can not only extend the storage period and shelf life of food, bring good economic benefits to producers and consumers, but also bring better food safety to consumers.
Food antioxidants should
①Excellent antioxidant effect;
②Neither itself nor its decomposition products are toxic and harmless;
③Good stability, can coexist with food, and has no effect on the sensory properties of food (including color, fragrance, taste, etc.);
④Easy to use, cheap price
Classification
(1) Antioxidants can be divided into synthetic antioxidants (such as BHA, BHT, PG, etc.) and natural antioxidants (such as tea polyphenols, phytic acid, etc.) according to their sources.
(2) Antioxidants can be divided into oil-soluble, water-soluble and compatible three categories according to their solubility. Oil-soluble antioxidants include BHA, BHT, etc.; water-soluble antioxidants include ascorbic acid, tea polyphenols, etc.; compatible antioxidants include ascorbyl palmitate, etc.
(3) Antioxidants can be divided into free radical absorbers, metal ion chelating agents, oxygen scavengers, peroxide decomposers, enzyme antioxidants, ultraviolet absorbers or singlet oxygen quenchers according to their mode of action.
Commonly used antioxidants are tea polyphenols (TP), tocopherols, flavonoids, butylated hydroxyanisole (BHA), dibutylhydroxytoluene (BHT), tert-butyl hydroquinone (TBHQ)
