Antioxidants are divided into natural antioxidants and synthetic antioxidants according to their sources. According to solubility can also be divided into two categories:

① Oil-soluble antioxidants, such as synthetic oil-soluble antioxidants such as butylated hydroxyanisole (BHA), dibutyl hydroxytoluene (BHT) and propyl gallate (PG); Mix natural oil-soluble antioxidants such as tocopherol concentrate and guaiacol resin.

② Water-soluble antioxidants, including synthetic products such as ascorbic acid and its sodium salt, isoascorbic acid and its sodium salt, and natural phytic acid extracted from rice bran and bran, namely phytic acid.

The role of antioxidants:

1, reducing the oxygen content in food by reducing antioxidants.

2. Interrupt the chain reaction in the oxidation process to prevent further oxidation.

3. Destroy and weaken the activity of oxidase, so that it can not catalyze the oxidation reaction.

4. Closed substances that can catalyze and cause oxidation reactions, such as complex metal ions that can catalyze oxidation reactions.

During the storage of edible oil and roasted seeds and nuts, fatty acids and oxygen in the air are automatically oxidized, leading to rancidity. After adding antioxidant, the oxidant can provide hydrogen protons to organically combine with protons generated by the oxidation reaction of oils and nuts, thus preventing the free radical reaction of oil oxidation and reducing and slowing down the automatic oxidation reaction of oils and nuts.

Baidu encyclopedia-food antioxidant