摘要：Antioxidative and synergistic activities with antioxidants of sucrose ester of fatty acids (SEF) were investigated with respect to autoxidation of lard. The degree of oxidation of lard was measured by using peroxide, acid, iodine and dinitrophenylhydrazine values. To examine stabilities of butylhydroxyanisole (BHA), dibutylhydroxytoluene (BHT) and tocopherols (Toc) added to lard, these antioxidants were determined by high performance liquid chromatography, respectively. Under autoxidative conditions, slight antioxidative and synergistic activities of SEF with BHA or Toc were observed. By the addition of SEF, stabilities of BHA or Toc in lard increased, whereas stability of BHT was similar to that without SEF.
