叔丁基对苯二酚对豆油的抗氧化性研究 毕业论文

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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·························································································