利用對比試驗和強制氧化方法研究了茶多*和特丁基對苯二*（TBHQ ）等抗氧化劑對壓榨一級花生油、花生大豆調和油的抗氧化作用。
Now add a heaping spoonful of tertiary butylhydroquinone (TBHQ), which is a chemical preservative and a form of butane (AKA lighter fluid).
結果表明，TBHQ具有較好的抗氧化*能，能有效抑制臘肉中過氧化值的升高，但對*價的抑制作用不大。
以過氧化值和*價爲指標，研究了TBHQ在廣式臘肉中的應用效果。
The application of TBHQ on Cantonese cured meat during storage was studied according to peroxide value and acid value.
