油脂抗氧化剂TBHQ的合成及应用研究进展  

Development in synthesis of the edible-oil antioxidant TBHQ and its application

作　　者：张素娟[1] 李家林[1] 崔炳群[1] 杜晨光[1] 

机构地区：[1]广东省食品工业研究所,广东省食品工业公共实验室,广州510308

出　　处：《中国食品添加剂》2012年第3期184-189,共6页China Food Additives

摘　　要：油脂是人类膳食基础营养素之一,我们日常食用的很多食物都含有丰富的油脂,我们每天做饭炒菜也会用到食用油脂,可以说人类的健康离不开油脂,因此油脂的质量安全与食品的质量安全息息相关、与人类的健康息息相关。由于油脂化学性质活泼极易因氧化等因素变质,氧化反应使油酯酸败,并影响食品的风味及口感,营养物质被破坏甚至产生有害物质影响人体健康。油脂抗氧化剂是一类能阻止或延缓油脂或油脂类食品变质,延长其保质期的物质,叔丁基对苯二酚(TBHQ)是一种品质优良的食用油脂抗氧化剂,因此对TBHQ作进一步深入的研究具有重要意义。本文综合介绍了叔丁其对苯二酚(简称TBHQ)性质与用途,及国内外TBHQ的生产与应用研究情况;总结了目前TBHQ行业出现的问题。Edible - oil is one of the basic nutrients of human diet. It exists in our daily food, and it is also used in cooking. Therefore its quality is closely related to the food security and human health. The oil can be easily oxidized and the oxidation will result in rancidity, which affect the flavor, taste and nutrients in the food, and the oxidation can even generate hazard chemicals which affect our health. An antioxidant, by general definition, is a molecule capable of slowing or preventing the oxidation reaction. Tertbutyl hydroquinone （TBHQ） is a high quality edible -oil antioxidant. This article is an overview of Tertbutyl hydroquinone, describe the nature and its usage, and domestic situation of its manufacture and application. It＇ s the summary of the current problems and the prospects of the future development in TBHQ industry.

关 键 词：抗氧化剂 叔丁基对苯二酚 油脂 应用 

分 类 号：TS202.3[轻工技术与工程—食品科学]