9 Antioxidants in Food

Generally, antioxidants are reducing substances, such as ascorbic acid, which is an antioxidant used to inhibit enzymatic browning of cut surfaces of fruits and vegetables. It can also react with oxygen to remove oxygen from food packaging and prevent food oxidation and spoilage; Sulfite and sulfite are commonly used antioxidants and are commonly used in dried fruit foods

The most commonly used food antioxidants are phenolic compounds. BHA (butylhydroxyanisole), BHT (dibutylhydroxytoluene), PG (propyl gallate), TBHQ (tert butylhydroquinone), and tocopherol are five widely used antioxidants internationally. They can be used alone or in combination with acidic synergists such as citric acid and ascorbic acid, meeting the needs of most food products. Antioxidants are generally added directly to fat and oil, and can also be added by spray, such as dissolving the antioxidant and spraying it on food. TBHQ (tert butyl hydroquinone) and BHT (dibutyl hydroxytoluene) are synthetic antioxidants that are safe and reliable when used within the range and dosage specified by the state

Testing objects

Food, export fats

Our services include but are not limited to

1. "National Food Safety Standards - Determination of 9 Antioxidants in Food" GB 5009 32-2016

Butyl hydroxy anisotide (BHA), nordihydroguaiac acid (NDGA), propyl gallate (PG), dodecyl gallate (DG), octyl gallate (0G), tert butyl hydroquinone (TBHQ),

Secondly, "Determination of Antioxidants in Exported Oils and Fats" SN/T1050-2014

2,4,5-trihydroxybutanone (THBP), 2,6-di-tert-butyl-4-hydroxymethylphenol (Ionox) -100), 2, 6-Di-tert-butyl-p-methylphenol (BHT), 4-hexylresorcinol, nordihydroguaiac acid (NDGA), tert-butyl-p-hydroxyanisole (BHA), tert-butylhydroquinone (TBHQ), propyl gallate (PG), dodecyl gallate (DG), isoamyl gallate (IAG), octyl gallate (OG),

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