(1 Department of Chemistry &Chemical Engineering , Zhongkai University of Agriculture andTechnology , Guangzhou 510225;2 Collegeof Chemistry , South China University of Technology ,Guangzhou, 510640)
T he antioxidation effects of Vitamin E on the soybean phospholipid liposome were systemic in-vestigated by measured conjugated diene and the formation of thiobarbituric acid. The influence of VitaminC and BHT on the effects of V E were also studied. The results showed that the oxidation of soybean phos-pholipid liposome was inhibited by Vitamin E. The inhibition period was prolonged with the increase a-mount of V E . BHT and V C had synergic effect on the antioxidation of V E , but BHT was better than V C .So the best antioxidants of soybean phospholipid liposome were V E and BHT , the amount of them were x(V E )=5 %, x(BHT)=4%.