The experimantal results showed that TP had obvious ability to scavenge free radicals in edible oil, and its elimination ability increased with the TP concentration and reaction time.

• 结果表明：茶多酚具有明显的消除、抑制食用油中自由基的能力，该能力随着茶多酚加入的浓度、反应时间的变化而不同。