表5 抗氧化剂对油炸土豆片稳定性比较
（在63℃下贮藏至产生酸败味可贮藏时间，天）
| 所用油脂 |
抗氧化剂 |
可贮藏时间/d |
|
棉子油 |
对照 |
10 |
| BHT0.02% |
14 |
|
| BHA0.02% |
11 |
|
| 二月桂酰硫代二丙酸酯0.02% |
14 |
|
| 抗坏血酰棕榈酸酯0.02% |
15 |
|
| PG0.02% |
16 |
|
| TBHQ0.02% |
23 |
|
| 大豆油 |
对照 |
8 |
| BHA0.02% |
9 |
|
| BHT0.02% |
10.5 |
|
| PG0.02% |
20 |
|
| TBHQ0.02% |
25 |
|
| 红花油 |
对照 |
4 |
| |
TBHQ0.02% |
23 |
| 向日葵油 |
对照 |
13 |
| |
TBHQ0.02% |
35 |
| 猪油 |
对照 |
2.4 |
| BHT0.01% |
16.5 |
|
| BHA0.01% |
30 |
|
| 生育酚0.02% |
60 |
|
| 牛脂 |
对照 |
6 |
| |
生育酚0.02% |
65 |