【摘要】 硫醚类物质硫代二丙酸（ＴＤＰＡ）及其二月桂醋（ＤＬＴＰ）对花生油和猪油的抗氧化性能。与常用的酚类抗氧化剂叔丁基羟基茴香醚（ＢＨＡ）、二叔丁基对甲酚（ＢＨＴ）、没食子酸丙酯（ＰＧ）等相比、能更有效地降低油脂在贮藏过程中油脂酸败的主要指标过氧化值（ＰＯＶ）的增高，从而达到延长油脂及富脂食品的保存期。ＤＬＴＰ的动物急性毒性和微核试验结果表明ＤＬＴＰ较ＢＨＡ、ＢＨＴ、ＰＧ等具有更高的安全性。更多还原

【Abstract】 Studies are made on the application of Thiodipropionic Acid (TDPA)and DilaurylThiodipropionate (DLTP),as antioxidants for edible oil and fat.TDPA and more ef-fective in comparation with ordinary phenol antioxidents as Butylated Hydroxyanisole (BHA),Butylated Hydroxytoluene (BHA),Propyl gallate (PG) and others .They retard the increaseof peroxide valve of oil and fat better than BHA,BHT and PG do,thus lengthcning the timefor storage of oil and fat or rich-fat food.Results of toxicity and micronucleus experimentsare also reported showing that DLTP has the highest sefety in comparation with BHA,BHT,PG and some natural antioxidants.更多还原