食品中脂肪和食用油脂经长期贮存后,极易酸败变质,致使其色、香、味等感观性状发生变化。为了防止油脂酸败,抑制其自身氧化,常在油脂中或含脂肪较高的食品中加入一些抗氧化剂。抗氧化剂分为天然抗氧化剂和合成抗氧化剂,种类较多。本文所讨论的BHA(丁基羟基茴香醚,butylhydroxyanisole)和BHT After long-term storage of fat and edible oil in food, it is easily spoiled and degenerated, resulting in the change of sensory characteristics such as color, smell and taste. In order to prevent the rancidity of the oil, inhibit its own oxidation, often in the fat or fatty foods containing higher antioxidants. Antioxidants are divided into natural antioxidants and synthetic antioxidants, more types. The BHA (butylhydroxyanisole) and BHT discussed herein