Effect of antioxidant as tea polyphenols on stability of horse fat
Purpose: By adding the appropriate dose of antioxidants and synergistic agent to enhance the stability of horse fat and observe the influence of temperature, humidity and light to the stability of horse fat. Methods: By the method of Schaal oven test and by the indicator of peroxide value to make sure the best antioxidant and dose of it, also ascertain the dose of synergist. Result: Before induction period, the influence of temperature to horse fat oxidation process is observably; during the induction period, the influence of the humidity to horse fat oxidation process is observably. The dose of 0.03% tea polyphenol is the best antioxidant to horse fat and the best synergistic agent is 0.04% citric acid. Conclusion: When keeping in the room temperature and dark and dry places, added 0.03% tea polyphenols and 0.04% citric acid to horse fat, the storage time was greatly extended and antioxidant ability was about 54 times greater than that of the blank control group.