CN101228909A - 清自由基多功能食用油 - Google Patents
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- CN101228909A CN101228909A CNA2008100205909A CN200810020590A CN101228909A CN 101228909 A CN101228909 A CN 101228909A CN A2008100205909 A CNA2008100205909 A CN A2008100205909A CN 200810020590 A CN200810020590 A CN 200810020590A CN 101228909 A CN101228909 A CN 101228909A
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- 150000003254 radicals Chemical class 0.000 title claims abstract description 15
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Abstract
本发明公开了一种具有防癌抗癌等保健作用的清自由基多功能食用油，其特点是：在食用油中含有叶酸和番茄红素，并且叶酸在食用油中的含量为0.01～500毫克/100克，番茄红素在食用油中的含量为0.01～70克/100克。本发明所述的食用油，非常适合中国人的饮食习惯，在日常饮食中人体就能有效地吸收其中的叶酸和番茄红素，使人体能充分利用叶酸和番茄红素的抗氧化能力、清自由基能力、以及修复细胞、延缓衰老、防癌抗癌等诸多功效，为人体健康发挥积极作用。
Description
技术领域
本发明涉及到一种具有防癌抗癌等保健作用的清自由基多功能食用油。
背景技术
番茄红素(lycopene)是一种类胡萝卜素，其广泛存在于成熟的番茄、西瓜、胡萝卜、红色葡萄柚等红色食物中，同时在人体的各种器官和组织中也广泛存在，其中血液、肾上腺、睾丸、肝脏等含量较多。国内外大量的研究表明，番茄红素是一种强抗氧化剂，其抗氧化能力是维生素E的100多倍，是β-胡萝卜素的2倍多；它能够有效清除体内的自由基，预防和修复细胞损伤，抑制DNA的氧化，从而预防癌症的发生；它还具有保护心血管、保护皮肤、延缓机体衰老等功效。但是，人和动物自身不能产生和合成番茄红素，只能从食物中获取；番茄红素是脂溶性物质，未经加热煮熟的番茄红素难以被人体所吸收，当番茄与植物油一起加工时，番茄红素能被最有效地吸收。因此，如果把番茄红素溶于食用油中，就能制成既能被人体有效吸收、同时又能防病治病、具有保健功能的番茄红素食用油。
叶酸(Flolic acid)是一种广泛存在于绿色蔬菜中的B族维生素，有促进骨髓中幼细胞成熟的作用。人类(或其他动物)如果缺少叶酸可招致红血球的异常未成熟细胞的增加和贫血以及白血球减少，可引起巨红细胞性贫血以及白细胞减少症，表现为生长迟缓及生长畸形、免疫力下降等。研究还发现，叶酸还具有明显的抗氧化功能，叶酸通过与自由基的竞争结合，可清除体内自由基，防止自由基对生物的损害，具有防癌抗癌功效。叶酸对孕妇尤其重要，怀孕期的妇女如果缺乏叶酸可能会导致流产、早产、胎盘脱落、胎儿神经管发育缺陷以及腭裂(兔唇)等先天性畸形等。叶酸成为继维生素C、维生素E之后国际市场上新崛起的一种保健维生素产品。
然而，迄今为至，尚未发现特别含有高纯度叶酸和番茄红素混合物的食用油产品。
发明内容
本发明所要解决的技术问题是：将提供一种具有防癌抗癌等保健作用的清自由基多功能食用油。
为解决上述技术问题，本发明采用的技术方案是：所述的清自由基多功能食用油，其特点是：在食用油中含有叶酸和番茄红素，并且叶酸在食用油中的含量为0.01～500毫克/100克，番茄红素在食用油中的含量为0.01～70克/100克。
上面所述的食用油选自以下物质中的至少一种：大豆油、花生油、菜籽油、葵花籽油、芝麻油、小麦胚芽油、山茶油、玉米油、大米油、红花油、米糠油、棉籽油、橄榄油、棕榈油、核桃油。
本发明更进一步的技术方案是：所述的叶酸在食用油中的含量为0.1～20毫克/100克，番茄红素在食用油中的含量为0.02～1克/100克。
本发明的有益效果是：本发明所述的食用油，非常适合中国人的饮食习惯，在日常饮食中人体就能有效地吸收其中的叶酸和番茄红素，使人体能充分利用叶酸和番茄红素的抗氧化能力、清自由基能力、以及修复细胞、延缓衰老、防癌抗癌等诸多功效，为人体健康发挥积极作用。
具体实施方式
下面通过具体实施例对本发明作进一步地描述。
首先，简述一下本发明所述的清自由基多功能食用油的生产工艺：用惰性气体(如氮气)作保护，去除食用油(如：橄榄油；芝麻油；大豆油；菜籽油；花生油；以及玉米油等市场上有销售的可用于食用的油)中能导致其氧化的空气，然后在适当的温度下，和番茄红素以及叶酸混合。混合均匀后，即得到所需的清自由基多功能食用油。当然，在实际生产过程中，还可加入其它的保健或药用材料，如维他命等对身体健康有益或有疗效的单一化合物或混合物等。
实施例一：
取玉米油(maize oil)100克，在氮气保护下除氧，然后加入番茄红素(纯度：约90％)30毫克。升温至125-130℃并保持20-30分钟。降温到室温，加入1毫克叶酸。如有不溶物质，过滤除去不溶杂质。最后可用棕色容器分装。
实施例二：
取花生油100克，在氮气保护下除氧，然后加入番茄红素(纯度：约90％)100毫克。升温至125-130℃并保持20-30分钟。降温到室温，加入8毫克叶酸。如有不溶物质，过滤除去不溶杂质。最后可用棕色容器分装。
实施例三：
取橄榄油100克，在氮气保护下除氧，然后加入番茄红素(纯度：约90％)150毫克。升温至120-130℃并保持15-30分钟。降温到室温，加入10毫克叶酸，然后加入115毫克维生素E乙酸酯。如有不溶物质，过滤除去不溶杂质。最后可用棕色容器分装。
Claims (3)
1.清自由基多功能食用油，其特征在于：在食用油中含有叶酸和番茄红素，并且叶酸在食用油中的含量为0.01～500毫克/100克，番茄红素在食用油中的含量为0.01～70克/100克。
2.如权利要求1所述的清自由基多功能食用油，其特征在于：所述的食用油选自以下物质中的至少一种：大豆油、花生油、菜籽油、葵花籽油、芝麻油、小麦胚芽油、山茶油、玉米油、大米油、红花油、米糠油、棉籽油、橄榄油、棕榈油、核桃油。
3.如权利要求1或2所述的清自由基多功能食用油，其特征在于：所述的叶酸在食用油中的含量为0.1～20毫克/100克，番茄红素在食用油中的含量为0.02～1克/100克。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351361A (zh) * | 2014-11-24 | 2015-02-18 | 吉林大学 | 一种适合孕妇食用的高叶酸含量食用油调配工艺及配方 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351361A (zh) * | 2014-11-24 | 2015-02-18 | 吉林大学 | 一种适合孕妇食用的高叶酸含量食用油调配工艺及配方 |
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