| Antioxidants such as TBHQ（purity≥99.0%）, tea polyphenols（purity≥95.0%）, rosemary extract (content of carnosic acid≥20.0%)and vitamin E（purity≥90.0%）were added with dosage of 002% to first-grade pressed fragrant peanut oil and three-grade soybean oil. Schaal oven method was used to accelerate the oxidation of these oil samples, and the peroxide value, acid value, vitamin E and sterol contents were investigated to study the effects of different antioxidants on the oxidative stability and predicted shelf life of first-grade pressed fragrant peanut oil and three-grade soybean oil. The results showed that if the peroxide value reached the national standard limit of the corresponding oil grade (6 mmol/kg for first-grade pressed fragrant peanut oil and 9.85 mmol/kg for three-grade soybean oil), the predicted shelf life of peanut oil with TBHQ, tea polyphenol, rosemary extract and vitamin E added with oil weight of 0.02% was 55.7、 229.3、161.6、 161.0、 56.5 d respectively, the predicted shelf life of soybean oil was 144, 408, 112, 152, 108.8 d, and during the predicted shelf life, the average loss rates of sterols and vitamin E in five peanut oils did not exceed 3% and 12% respectively, the average loss rates of sterols and vitamin E in five soybean oils did not exceed 4% and 11% respectively. The antioxidant effect of four antioxidants in peanut oil was TBHQ>tea polyphenols>rosemary extract>vitamin E, the antioxidant effect in soybean oil was TBHQ>rosemary extract>tea polyphenols>vitamin E. |
