CN103549626A - Bamboo vinegar based food antioxidant - Google Patents

Bamboo vinegar based food antioxidant Download PDF

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Publication number
CN103549626A
CN103549626A CN201310533166.5A CN201310533166A CN103549626A CN 103549626 A CN103549626 A CN 103549626A CN 201310533166 A CN201310533166 A CN 201310533166A CN 103549626 A CN103549626 A CN 103549626A
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Prior art keywords
food
bamboo vinegar
antioxidant
glutathione
water
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CN201310533166.5A
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Chinese (zh)
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徐鑫
崔宇
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3562—Sugars; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3526—Organic compounds containing nitrogen
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

The invention provides a bamboo vinegar based food antioxidant. The bamboo vinegar based food antioxidant is characterized by being prepared by mixing the following components according to mass percent: 1.5% of glutathione, 2% of oligochitosan, 5% of food-grade bamboo vinegar and the balance being water. The food antioxidant has profound significances of reducing the cost of food antioxidants, enhancing the antioxidant effect and ensuring food safety as the using amounts of the glutathione and the oligochitosan are lowered to the maximum extent.

Description

A kind of food antioxidant based on bamboo vinegar
Technical field
The present invention relates to a kind of food antioxidant based on bamboo vinegar.
Background technology
Current, China's food antioxidant annual production is ten thousand tons of 700-800, and sales volume is hundred million yuan of 700-800, and the average growth rate per annum of the gross output value is in 11% left and right.The artificial synthesizing water-solubility antioxidant of food service industry is mainly L-AA and sodium salt and arabo-ascorbic acid and sodium salt thereof at present.Because the security of chemical synthesis antioxidant falls under suspicion, and zoopery shows to have certain toxicity and carcinogenesis, thereby can not meet the target that people pursue the green century of food security and sustainable development.Therefore, development of new food antioxidant substituted chemistry synthetized oxidation preventive agent becomes the trend of food antioxidant industrial development from now on, and focuses on the honest and clean natural of exploitation practical, efficient, low cost.Currently can be rich in Tea Polyphenols, curcumin, tannin and Flavonoid substances and prepare natural by extracting Chinese herbal medicine, spice, tealeaves etc.Food-grade bamboo vinegar liquid is a kind of volatile, the water miscible dark brown liquid mixture that bamboo pyrolysis produces, the distillate obtaining through refining and distilling.CN101974401A discloses a kind of preparation method of food-grade bamboo vinegar.Wang Yanbin has studied the antioxidant effect of bamboo vinegar to lard.Money China has investigated bamboo vinegar and the removing of extract to DPPH free radical thereof.The research of Chang Yaning shows that bamboo vinegar has comparatively good antioxygenic property.In addition, CN101185527 discloses a kind of antioxidant containing wood, bamboo vinegar extract that can be applicable to field of food and its preparation method and application.Food-grade bamboo vinegar has good non-oxidizability and security, and research simultaneously shows that it has removing ability and the oxygen reducing ability of the ability of stronger scavenging ability of DPPH free radical, ultra-oxygen anion free radical, hydroxyl radical free radical.In addition,, because food-grade bamboo vinegar liquid also has absorption, the effect such as antibacterial, these are all that the exploitation of food-grade bamboo vinegar composite antioxidant is laid a good foundation.
Summary of the invention
The object of the invention is to provide a kind of effective antioxidant from natural food.
Technical solution of the present invention:
A food antioxidant based on bamboo vinegar, is characterized in that: by following percentage by weight, mixed and formed:
Glutathione: 0.001-5%
Chitosan oligomer: 0.001-5%
Food-grade bamboo vinegar: 0.001-20%
Water: surplus
Described a kind of food antioxidant based on bamboo vinegar, is characterized in that: by following percentage by weight, mixed and formed:
Glutathione: 1.5%
Chitosan oligomer: 2%
Food-grade bamboo vinegar: 5%
Water: surplus
Glutathione is a kind of amino acid for fighting against senium that is present in three times of central usefulness of nature, by neutralizing and eliminate free radical, makes it become innocuous substance and is excluded the external general free radical damage of prevention that plays.As the most effective, most important polyphenoils, it also has important protective effect to bodily tissue organ.
Chitosan oligomer is the product of chitin N-deacetylation, and chemical name is poly-β (Isosorbide-5-Nitrae)-2-amino-2-deoxy-D-Glucose, is to be extensively present in shrimp crab, insect crust, a kind of alkaline polysaccharide in fungi and plant cell wall.Research shows that chitosan oligomer has the free radical of removing, protection body is avoided the effects such as peroxide injury.Due to the peculiar multiple health care of shitosan and good characteristic, thus as Nanutal food fresh-keeping agent, gather around and have broad application prospects, and will aspect food oxydating resistance one Shelf-life, play an increasingly important role.
In food-grade bamboo vinegar liquid, contain large weight organic compounds, in organic matter, acetic acid accounts for 58%-68% left and right, and other main components have phenols, ketone and alcohols.Between each component, have good synergy, this also makes natural products have larger superiority than artificial product.After short-term is placed, some components without antioxidation are removed, and the active ingredient of unit mass is increased, and have improved the antioxidation activity of itself.Because food-grade bamboo vinegar liquid is the accessory substance obtaining in bamboo wood charcoal burning process, it is gathered to use not only safe and reliable, and cheap, because it is in the superperformance aspect removing oxygen radical and lipid-antioxidant activity, food-grade bamboo vinegar liquid can be developed to food antioxidant of new generation.
The present invention by suppress polyphenol oxidase in food activity, remove free radical, stop the effects such as oxidation, thereby slowed down the brown stain of fruits and vegetables, effectively extend the product shelf phase.
The specific embodiment
Embodiment mono-
A food antioxidant based on bamboo vinegar, is characterized in that: by following percentage by weight, mixed and formed:
Glutathione: 1.5%
Chitosan oligomer: 2%
Food-grade bamboo vinegar: 5%
Water: surplus
The removing of DPPH free radical is measured
2mL ultra-pure water and 2mL sample liquid are added respectively to isopyknic 0.1mmol/L DPPH solution, and concussion mixes, and at 517nm measures absorbance after reacting 30min under 30 ℃ of conditions, obtains A0 and A1.2mL sample liquid adds under the conditions such as equal-volume absolute ethyl alcohol reacts, and measures absorbance A2.
DPPH free radical scavenging activity=[1-(A1-A2)/A0] * 100%
Figure BSA0000097022710000031
When respectively adding 2mL free radical scavenger, the free radical scavenging activity of the compositional liquor of three kinds of materials reaches 95.8%, respectively higher than the clearance rate 84.6%, 83% of 2% oligopolymerization chitosan sugar juice, 1.5% glutathione solution.Now, the free radical scavenging activity of novel natural food antioxidant is significantly higher than the clearance rate of one-component, illustrates that glutathione, chitosan oligomer and food-grade bamboo vinegar liquid directly have obvious syneryistic effect.
Embodiment bis-
A food antioxidant based on bamboo vinegar, is characterized in that: by following percentage by weight, mixed and formed:
Glutathione: 1.5%
Chitosan oligomer: 2%
Food-grade bamboo vinegar: 5%
Water: surplus
To ultra-oxygen anion free radical O 2 -removing measure
Concentration is the 0.05mol/L Na of pH=10.20 for the luminol solution of 1.5 * 10-3mol/L 2cO 3-NaHCO 3buffer preparation, the pyrogallol storing solution that concentration is 0.1mol/L is with 1 * 10 -3the hydrochloric acid preparation of mol/L, is diluted to 1 * 10 by deionized water before using -4mol/L.Using buffer solution as solvent, preparation sample solution.With Flow Injection Analysis/Chemiluminescence instrument sequentially determining sample solution, read peak area.Clearance rate=(A 0-A i)/A 0* 100%.A wherein 0for blank solution peak area; A ifor sample solution peak area.Through SOD, catalase and sweet mellow wine detect, and the free radical that this system produces is superoxide anion O 2 -.
Figure BSA0000097022710000032
Measurement result discovery, compositional liquor embodies good cooperative synergism effect, the half clearance rate IC of compositional liquor to superoxide radical 50be 224.8mL/L, this is much smaller than Chitosan IC 50(299.9mL/L), bamboo vinegar IC50 (263.0mL/L).Research shows, bamboo vinegar has good antioxygenic property, because wherein contain a large amount of antioxidant contents, and Chitosan contains activity hydroxy and amino, to O 2 -have good removing ability, during two kinds of composite uses of antioxidant, may produce collaborative antioxidation, non-oxidizability ability promotes.

Claims (3)

1. the food antioxidant based on bamboo vinegar, is characterized in that: by following component, by mass percent, mixed and form:
Glutathione: 0.001-5%
Chitosan oligomer: 0.001-5%
Food-grade bamboo vinegar: 0.001-20%
Water: surplus.
2. a kind of food antioxidant based on bamboo vinegar according to claim 1, is characterized in that: by following component, by mass percent, mixed and form:
Glutathione: 1.5%
Chitosan oligomer: 2%
Food-grade bamboo vinegar: 5%
Water: surplus.
3. according to the food-grade bamboo vinegar described in claim 1,2, it is characterized in that: mainly by following ingredients, formed: 90% water, 6.4% acetic acid, 2.3%2,4 pairs of (1, the 1 one di-t-butyl) phenol, 0.3%1-hydroxyl, 2-butanone, 0.2%1-hydroxyl, 2-acetone, 0.15%1,2-glycol-based, 3-methyl cyclopentenyl ketone, 0.13%1,2,5,6-dianhydrogalactitol.
CN201310533166.5A 2013-11-04 2013-11-04 Bamboo vinegar based food antioxidant Pending CN103549626A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104082363A (en) * 2014-06-11 2014-10-08 南通昊友食品添加剂有限公司 Antioxidant for baked food
CN104082831A (en) * 2014-06-11 2014-10-08 南通昊友食品添加剂有限公司 Food antioxidant
CN104082636A (en) * 2014-06-11 2014-10-08 南通昊友食品添加剂有限公司 Antioxidant composition
CN106190768A (en) * 2016-07-22 2016-12-07 重庆修贤生物科技有限公司 Oligofructose and oligochitosan application in vinegar goods

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101185527A (en) * 2007-08-03 2008-05-28 浙江省林业科学研究院 Anti-oxidant containing wood and bamboo vinegar liquid extract and preparing method and application thereof
CN101263924A (en) * 2007-03-13 2008-09-17 叶礼奎 Natural food preservative substance formula and preparation
US20100316734A1 (en) * 2007-06-22 2010-12-16 Christopher Cozzie Methods of thermograph-guided medical treatment
CN102217774A (en) * 2011-04-13 2011-10-19 孙涛 Preparation technology and method for natural food anti-oxidant containing bamboo vinegar liquid

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101263924A (en) * 2007-03-13 2008-09-17 叶礼奎 Natural food preservative substance formula and preparation
US20100316734A1 (en) * 2007-06-22 2010-12-16 Christopher Cozzie Methods of thermograph-guided medical treatment
CN101185527A (en) * 2007-08-03 2008-05-28 浙江省林业科学研究院 Anti-oxidant containing wood and bamboo vinegar liquid extract and preparing method and application thereof
CN102217774A (en) * 2011-04-13 2011-10-19 孙涛 Preparation technology and method for natural food anti-oxidant containing bamboo vinegar liquid

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
张文标等: "竹醋液的组分分析", 《竹子研究汇刊》 *
王志勇等: "竹醋液与低聚壳聚糖协同抗氧化性能", 《东北林业大学学报》 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104082363A (en) * 2014-06-11 2014-10-08 南通昊友食品添加剂有限公司 Antioxidant for baked food
CN104082831A (en) * 2014-06-11 2014-10-08 南通昊友食品添加剂有限公司 Food antioxidant
CN104082636A (en) * 2014-06-11 2014-10-08 南通昊友食品添加剂有限公司 Antioxidant composition
CN106190768A (en) * 2016-07-22 2016-12-07 重庆修贤生物科技有限公司 Oligofructose and oligochitosan application in vinegar goods

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Application publication date: 20140205