抗氧化剂按其来源可分为天然抗氧化剂和合成抗氧化剂。广义的天然抗氧化剂的定义为:凡是食品中固有的,在生物体中自行合成,而且在低浓度下具有延迟氧化过程或抑制活性氧(ROS)形成的物质。天然抗氧化剂由天然物中提取,是最早用于食品的抗氧化剂。这类抗氧化剂安全性好,一般没有添加限量,但来源受限制,价格偏贵。自然界存在的天然抗氧化剂多种多样,维生素类是很重要的一类,如类胡萝卜素(包括β-胡萝卜素、番茄红素和虾青素等,总数达到300多种)、维生素C和维生素E是其中的代表。合成抗氧化剂是通过化学方法合成的,常常作为一种食品添加剂用于阻止或延缓食品氧化,从而提高食品 Antioxidants according to their sources can be divided into natural antioxidants and synthetic antioxidants. A broadly defined natural antioxidant is defined as any substance that is inherent in food, self-synthesized in an organism, and that delays the oxidation process or inhibits reactive oxygen species (ROS) formation at low concentrations. Natural antioxidants extracted from natural products, is the earliest antioxidant for food. Such antioxidants are safe, generally do not add a limited amount, but the source is limited, the price is expensive. Natural antioxidants exist in a variety of natural, vitamins is a very important category, such as carotenoids (including β-carotene, lycopene and astaxanthin, a total of more than 300 kinds), vitamin C and vitamins E is one of the representatives. Synthetic antioxidants are chemically synthesized and are often used as a food additive to stop or delay the oxidation of foods,