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时间:2017-07-25
《叔丁基对苯二酚对豆油的抗氧化性研究 毕业论文》由会员上传分享,免费在线阅读,更多相关内容在学术论文-天天文库。
1、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··············································································
2、··············Ⅰ1前言···········································································································11.油脂氧化机理···········································································11.2油脂抗氧化机理······································
3、··············································11.3叔丁基对苯二酚(TBHQ)·····························································21.4本实验的目的意义··········································································22材料与方法·········································
4、··················································32.1试验材料·····················································································32.1.1原料···················································································32.1.2化学试剂··············
5、··························································32.1.3仪器和设备········································································32.2试验方法·······················································································32.2.1样品的处理···········
6、·······································································32.2.2过氧化值的测定···········································································42.23酸价的测定················································································43结果与分析··
7、·····················································································43.1叔丁基对苯二酚(TBHQ)对大豆油稳定性的影响······················43.2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···············································································
8、·········64结论·······················································································7参考文献·························································································
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