THE EXPERIMENT ON ANTI-OXIDATION OF FRIED FOOD WITH ROSEMARY

[Objective]To explore the anti-oxidation effect of rosemary in fried food.[Methods]Rosemary and tea polyphenol were added to the fried food in different proportion as anti-oxidizing agents respectively. Xanthan gum and citric acid were used to have significant synergistic effects of anti-oxidation .The fried food was placed into incubator at 45±1℃. The oil peroxidation values(POV)were determined periodically.[Results]The addition of 50ppm rosemary inhibited the rise of POV in the oil significantly.[Conclusion]The addition of rosemary to fried food has better anti-oxidation effect than the addition of tea polyphenol. When it is used with xanthan gum and citric acid,the anti-oxidation effect of rosemary is strengthened.