CN101978909A - Natural polysaccharide-based antioxidant food additive and preparation method thereof - Google Patents
Natural polysaccharide-based antioxidant food additive and preparation method thereof Download PDFInfo
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- CN101978909A CN101978909A CN 201010505379 CN201010505379A CN101978909A CN 101978909 A CN101978909 A CN 101978909A CN 201010505379 CN201010505379 CN 201010505379 CN 201010505379 A CN201010505379 A CN 201010505379A CN 101978909 A CN101978909 A CN 101978909A
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Abstract
The invention discloses a natural polysaccharide-based antioxidant food additive and a preparation method thereof. The additive is prepared from the raw materials of chitosan (or derivatives thereof) and other reducing sugars. The preparation method comprises the following steps of: adding a proper amount of solution of the other reducing sugars into the solution of the chitosan (or derivatives thereof) to carry out a Maillard reaction so as to directly form a liquid additive, or performing freeze drying to form a solid additive. The raw materials come from the natural polysaccharide, are safe and non-toxic and are low in cost; the preparation process is simple and environment-friendly; the prepared product has higher antioxidant and antibacterial activities; and the antioxidant activity of the additive can be regulated by changing the ratio of the chitosan (or derivatives thereof) to the reducing sugars and the addition reaction conditions.
Description
Technical field
The invention belongs to technical field of food additives, particularly a kind of food additives and preparation method thereof with anti-oxidation function.
Background technology
The oxidation meeting of food causes the serious bad change of smell and flavour, the rotten method of Food Oxidation that prevents commonly used all can not effectively suppress oxidation as improving processing technology level, refrigeration and gas barrier packaging etc., so often introduce antioxidant to improve food quality, to prolong the food shelf life.
Synthetized oxidation preventive agent commonly used such as BHA (BHA), di-tert-butyl hydroxy toluene (BHT) and tertiary butylated hydroquinone (TBHQ) etc. can produce adverse influence to the health of human body.Natural such as flavones, tannin, vitamin and quinones etc. all have stronger antioxidation activity, its safe, nontoxic characteristic conforms people are to the new demand of health, but the leaching process of this class antioxidant is loaded down with trivial details, and antioxidation activity temperature influence instability.
Maillard reaction (Maillard Reaction) is an amino-compound (amino acid, protein and peptide) nonenzymatic browning reaction that takes place with the reproducibility carbonyls, the reductone that reaction advanced stage and termination phase produce, heterocyclic compound and melanoidin etc. all have certain oxidation resistance, and along with the raising of reaction temperature and the prolongation in reaction time, reaction speed is greatly accelerated, oxidation resistance strengthens [Ryszard Amarcowicz. Antioxidant activity of Maillard reaction products. Eur. J. Lipid Sci. Technol., 2009,111:109-111.], this has just been avoided the plant origin antioxidant to be subjected to temperature and the low shortcoming of oxidation affects stability easily, is expected to prepare a kind of novel oxidation-resistant material.
Shitosan is the natural polysaccharide that the chitin that extracts from shrimp and crab shells obtains through deacetylation;, good biocompatibility nontoxic except having, the characteristic such as biodegradable, good charge, film forming, antibiotic property etc. make shitosan manifest the application potential that makes new advances aspect food additives such as antistaling agent, antiseptic, stabilizing agent.Shitosan and derivative thereof have certain oxidation resistance [Yao Qian, Sun Tao, Zhou Dongxiang, the hair virtue. the antioxygenic property progress of chitosan derivatives. food science and technology. 2007,10:109-112.], the main mechanism of action is by suppressing the catalytic activity of iron ion with the iron ion chelating, but uses the antioxidant effect of shitosan still very limited in food long term storage process separately.
Summary of the invention
Purpose of the present invention is exactly the present situation at the above-mentioned background technology, provide a kind of have better effects based on antioxidative food additive of natural polysaccharide and preparation method thereof.
Antioxidative food additive of the present invention is the product that chitosan solution forms behind the generation Maillard reaction after adding reduced sugar solution.Wherein: shitosan comprises shitosan and derivative thereof; Reduced sugar comprises monose, oligosaccharides and polysaccharide.
Preparation method of the present invention comprises the following steps:
1, preparation chitosan solution;
2, preparation reduced sugar solution;
3, in chitosan solution, add an amount of reduced sugar solution,, make it that Maillard reaction take place, form product by regulating its pH value, reaction temperature and time;
4, above-mentioned product is directly used or freeze drying.
As preferably, in the above-mentioned steps:
1, the mass volume ratio of chitosan solution is 0.5% ~ 4%.
2, the mass volume ratio of reduced sugar solution is 0.2% ~ 20%.
3, the pH value of described reaction solution is 3.5 ~ 10, and reaction temperature is 30
oC ~ 150
oC, the reaction time is 10 ~ 300 minutes.
According to the present invention, the interaction by reduced sugars such as shitosan and monose, oligosaccharides even polysaccharide can prepare the high-efficiency antioxidant agent, has certain bacteriostasis property simultaneously, thereby suppresses the putrid and deteriorated of food.Moreover, the raw material sources of preparation additive are in natural polysaccharide, and the source is more extensive for albumen, price is cheaper, and does not have immunogenicity, is more suitable for being applied to field of food.
The inventive method, the shitosan of employing can be regulated its molecular weight, deacetylation, also can carry out derivatization treatment.
The inventive method, reduced sugar is selected from monose such as glucose, fructose, ribose, wood sugar, mannose, arabinose, galactolipin, perhaps cellobiose, maltose, also can be chitosan oligosaccharide, alginic acid oligosaccharides, Fructus Hordei Germinatus oligose, FOS, manna oligosacchride, wood oligose, cell-oligosaccharide etc., can also be one or more mixture such as soluble starch, hemicellulose, hyaluronic acid, pachymaran.
The invention has the beneficial effects as follows, utilize the food additives of natural polysaccharide material preparation to derive from natural polysaccharide, cheap, safety non-toxic, stability is strong, antioxidation activity is high, has certain antibacterial activity simultaneously.
The specific embodiment
Embodiment 1
2 g CMCs are dissolved in preparation quality volume ratio in the water of 50 ml and are 4% solution, to wherein adding 0.1g glucose, fully the pH of dissolving back regulator solution is 10.0,30
oHeat 300min under the C condition, the reaction solution freeze drying.After the product freeze drying once more dissolving to obtain mass volume ratio be 1% solution, the inhibiting rate of DPPH is reached 10.1 %, and the carboxymethyl chitosan sugar juice only has 2.4% to the inhibiting rate of DPPH.
Embodiment 2
2 g shitosans are dissolved in the acetic acid solution 1%(v/v of 100 ml) in the preparation quality volume ratio be 2% solution, prepare the 100ml mass volume ratio simultaneously and be 4% hemicellulose solution, the pH that two solution fully mix the back regulator solution is 3.75,100
oAdd thermal agitation 120 min under the C, the solution that obtains reaches 43.1% to the inhibiting rate of DPPH, and chitosan solution only has 2.4% to the inhibiting rate of DPPH.
Embodiment 3
0.5 g shitosan is dissolved in the acetic acid solution 1%(v/v of 100 ml) in the preparation quality volume ratio be 0.5% chitosan solution, prepare 10 ml mass volume ratios simultaneously and be 20% glucose solution, two kinds of solution fully mix the back 150
oHeat 10min under the C condition, reaction solution is better than shitosan (the colibacillary antibacterial circle diameter of control group is 7.5 mm, and simple chitosan film is 7.7mm, and the antibacterial circle diameter of reaction solution reaches 10 mm) to colibacillary inhibition effect.
Claims (8)
1. the antioxidative food additive based on natural polysaccharide is characterized in that described antioxidative food additive is that the formed product of Maillard reaction takes place chitosan solution after adding reduced sugar solution.
2. a kind of antioxidative food additive based on natural polysaccharide according to claim 1 is characterized in that described shitosan comprises shitosan and derivative thereof.
3. a kind of antioxidative food additive based on natural polysaccharide according to claim 1 and 2 is characterized in that described reduced sugar comprises monose, oligosaccharides and polysaccharide.
4. the preparation method based on the antioxidative food additive of natural polysaccharide is characterized in that comprising the following steps:
5. the preparation method of a kind of antioxidative food additive based on natural polysaccharide according to claim 4 is characterized in that: will form solid additives after the described liquid additive freeze drying.
6. according to the preparation method of claim 4 or 5 described a kind of antioxidative food additives based on natural polysaccharide, the mass volume ratio that it is characterized in that described chitosan solution is 0.5% ~ 4%.
7. according to the preparation method of claim 4,5 described a kind of antioxidative food additives based on natural polysaccharide, the mass volume ratio that it is characterized in that described reduced sugar solution is 0.2% ~ 20%.
8. according to the preparation method of claim 4 or 5 described a kind of antioxidative food additives based on natural polysaccharide, the pH value that it is characterized in that described Maillard reaction is 3.5 ~ 10, reaction temperature 30
oC ~ 150
oC, 10 ~ 300 minutes reaction time.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178327A (en) * | 2011-04-13 | 2011-09-14 | 孙涛 | Biological antiseptic antistaling agent based on chitosan oligosaccharide Maillard reaction product |
| CN102599190A (en) * | 2012-02-22 | 2012-07-25 | 武汉大学 | Preparation method of hemicelluloses-based antibacterial antioxidant |
| CN103304682A (en) * | 2013-05-28 | 2013-09-18 | 华南理工大学 | Chitosan-xylan maillard reaction product as well as preparation method and application thereof |
| CN107173425A (en) * | 2017-05-10 | 2017-09-19 | 华中农业大学 | A kind of fresh fish fillet composite antistaling agent and application |
| CN107476137A (en) * | 2017-09-13 | 2017-12-15 | 武汉菡美洛建筑材料有限公司 | A kind of antibacterial environment protection wallpaper |
| CN107593875A (en) * | 2017-09-26 | 2018-01-19 | 江苏农牧科技职业学院 | A kind of preparation method of the bio-preservative based on chitosan/maltose Mei Lade products |
| CN108208739A (en) * | 2018-01-05 | 2018-06-29 | 广州市雅禾生物科技有限公司 | A kind of beef flavor and preparation method thereof |
| CN109717348A (en) * | 2019-03-08 | 2019-05-07 | 中国科学院西北高原生物研究所 | A method of the fresh-keeping cordyceps sinensis of controlled atmospheric packing containing argon gas |
| CN109770333A (en) * | 2019-03-18 | 2019-05-21 | 青岛农业大学 | A kind of alcohol soluble protein zymolyte nanoparticle and its preparation method and application of modification of chitosan modification |
| CN113150865A (en) * | 2021-03-25 | 2021-07-23 | 安徽华业香料股份有限公司 | Preparation method of slow-release fragrance spice |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178327A (en) * | 2011-04-13 | 2011-09-14 | 孙涛 | Biological antiseptic antistaling agent based on chitosan oligosaccharide Maillard reaction product |
| CN102599190A (en) * | 2012-02-22 | 2012-07-25 | 武汉大学 | Preparation method of hemicelluloses-based antibacterial antioxidant |
| CN102599190B (en) * | 2012-02-22 | 2013-09-11 | 武汉大学 | Preparation method of hemicelluloses-based antibacterial antioxidant |
| CN103304682A (en) * | 2013-05-28 | 2013-09-18 | 华南理工大学 | Chitosan-xylan maillard reaction product as well as preparation method and application thereof |
| CN103304682B (en) * | 2013-05-28 | 2016-04-13 | 华南理工大学 | A kind of chitosan-xylan maillard reaction product and its preparation method and application |
| CN107173425B (en) * | 2017-05-10 | 2020-08-18 | 华中农业大学 | Fresh fish fillet compound preservative and application thereof |
| CN107173425A (en) * | 2017-05-10 | 2017-09-19 | 华中农业大学 | A kind of fresh fish fillet composite antistaling agent and application |
| CN107476137A (en) * | 2017-09-13 | 2017-12-15 | 武汉菡美洛建筑材料有限公司 | A kind of antibacterial environment protection wallpaper |
| CN107593875A (en) * | 2017-09-26 | 2018-01-19 | 江苏农牧科技职业学院 | A kind of preparation method of the bio-preservative based on chitosan/maltose Mei Lade products |
| CN108208739A (en) * | 2018-01-05 | 2018-06-29 | 广州市雅禾生物科技有限公司 | A kind of beef flavor and preparation method thereof |
| CN109717348A (en) * | 2019-03-08 | 2019-05-07 | 中国科学院西北高原生物研究所 | A method of the fresh-keeping cordyceps sinensis of controlled atmospheric packing containing argon gas |
| CN109770333A (en) * | 2019-03-18 | 2019-05-21 | 青岛农业大学 | A kind of alcohol soluble protein zymolyte nanoparticle and its preparation method and application of modification of chitosan modification |
| CN109770333B (en) * | 2019-03-18 | 2022-10-14 | 青岛农业大学 | Modified chitosan modified alcohol soluble protein zymolyte nano particle and preparation method and application thereof |
| CN113150865A (en) * | 2021-03-25 | 2021-07-23 | 安徽华业香料股份有限公司 | Preparation method of slow-release fragrance spice |
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Application publication date: 20110223 |