Study on blend antioxidant for squid liver oil

The paper used Schall oven method to accelerate oxidation for researching the antioxidant effect on squid liver oil by tea polyphenols, natural tocopherol and ascorbyl palmitate. The best blend antioxidant was confirmed by surface response, and the antioxidant effect was contrasted with single antioxidant. The result showed that blend antioxidant were composed of tea polyphenols 0.28‰, natural tocopherol 0.18‰, ascorbyl palmitate 0.14‰, the peroxide of squid liver oil was 7.93 meq/kg; and shelf life of squid liver oil was extended from 48 d to 96 d which illustrated blend antioxidant has good antioxidant effect.