油脂及富含油脂的食品在贮藏过程中很容易发生酸败变质，这种酸败变质的本质是脂肪酸的氧化或自由基诱导的自动氧化，延缓和控制氧化速度的有效措施是向食用油脂中加入抗氧化剂。抗环血酸脂肪酸（Ａｓ）作为一种新型的抗氧化剂问世于４０年代，目前只有少数发达国家生产，... Oil and fat-rich foods are prone to spoilage during storage. The essence of this spoilage is the oxidation of fatty acids or free radical-induced auto-oxidation. An effective measure to delay and control the rate of oxidation is to add anti-oxidants Oxidant. Ascorbic acid (As) as a new type of antioxidant came out in the 1940s, at present only a few developed countries produce, ...