表7 用猪油加工焙烤食品抗氧化稳定性比较
（在一定温度下贮藏至发生酸败可贮藏时间，天）
|
抗氧化剂 |
糕点 |
梳打饼干 |
||
|
37.8℃ |
62.8℃ |
37.8℃ |
62.8℃ |
|
|
对照 |
10 |
2 |
9 |
3 |
|
TBHQ0.005% |
14 |
2 |
27 |
7 |
|
TBHQ0.010% |
25 |
3 |
- |
10 |
|
PG0.005% |
23 |
2 |
- |
3 |
|
PG0.010% |
28 |
5 |
33 |
6 |
|
BHT0.005% |
40 |
5 |
90 |
10 |
|
BHT0.010% |
- |
10 |
132 |
14 |
|
BHA0.005% |
35 |
8 |
125 |
12 |
|
BHA0.010% |
96 |
21 |
218 |
22 |
|
TBHQ0.010%+BHT0.010% |
167 |
16 |
255 |
25 |
|
TBHQ0.010%+BHA0.010% |
236 |
38 |
236 |
23 |