In food production and processing technology, more and more attention. To achieve food antiseptic, preservation and extended warranty and shelf life purpose, often USES refrigeration, radiation techniques, but the most economic and efficient method is to use thecurrent deoxidizer, antioxidants, etc. In recent years, especially in natural food antioxidant most rapid development, the development prospects.

Antioxidants’s main function is to prevent or slow food, prevent oxidation quality deterioration. These substances are commonly mixed additives as a kind of food, make its prior to food and oxygen reacts, thus effectively prevent food lipid oxidation. Only with non-toxic, no odor, add after testing conditions such as convenient as food to the antioxidants.

At present, commonly used in food antioxidants have: lysine 12 -p-tert-butylcalix cresol, mainly used for edible oils, dry fish, Uncle butyl ether of hydroxyl fennel, mainly used for edible oils, Gallic acid bingzhi, mainly used for Fried foods, instant noodles and cans, VE, mainly used for baby food, milk powder, Vc and vc, mainly used in meat products, frozen food, etc.

In addition to the above products, American FDA approval still use ascorbyl palmitate, ascorbic acid calcium, two propionic acid ethyl ester, laurel oxygen, quetiapine, lecithin, partial sulfite ester, ascorbic acid esters, slant stearic acid sodium, sodium sulfite deoxidization, ferrie sulfate-potassium thiosulfate, gallic acid immobilized such as antioxidants.

Add the antioxidants in food, such as proper dosage must -p-tert-butylcalix 4-hydroxy-benzoic fennel ether (BHA), the dosage in 0.02% than 0.01% antioxidant dosage in effect, and can improve more than 10% of the vaccine may decline, effect. In addition, two or more antioxidants mixed use, the effect is better. Such as citric acid and 2,6-dimethylphenyl -p-tert-butylcalix cresol (12) jointly BHT refined oil, add to the storage time than single and double BHT can increase.