CN103653176B - 一种用于食品的天然复合防腐剂 - Google Patents
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Abstract
本发明涉及一种用于食品的天然复合防腐剂，其是由下列各组分按重量百分比组合而成：洋葱提取物20%～30%，孜然提取物15%～25%，茶多酚20%～30%，天然蜂胶25%～35%，各组分的重量百分比之和为100%。本发明各组分配合使用，产生协同作用，具有持续的防腐作用，防腐效果好，其组合物成分天然，安全无毒副作用，且含有多种非抗氧化功能营养元素，其剂量科学，是对人体很有营养价值的一种抗氧化剂。其适用于腌制品、肉类、油脂、水产品等食品中。
Description
技术领域
本发明涉及食品的一般保存，尤其是一种用于食品的天然复合防腐剂。
背景技术
我们知道，食品的腐败变质主要是以微生物为主的作用导致食品质量下降，进而产生酸败等现象。例如，油脂中含有大量的不饱和脂肪酸，极易被氧化，尤其水产品被氧化后产生浓烈的腥味，降低其功能活性。人们尝试用各种方法去阻止食品腐败，其主要手段是添加防腐剂。
应用于食品的防腐剂主要有化学防腐剂、天然防腐剂和复合防腐剂。目前，市场上的防腐剂多以化学合成的为主，如2，6-二叔丁基对甲酚（BHT）、叔丁基羟基茴香醚（BHA）、没食子酸丙酸等，但是对于这些合成物的毒理性研究还是不明确；市场上的虽也有一些天然防腐剂，但是存在着功效成分单一的不足。近年来，食品安全事件屡有发生，一些消费者一直未能走出阴影，对“添加剂”望文生义，误认为都是对人体健康有害而不应添加的东西。天然复合的，且具有多种营养元素的防腐剂由已经受到越来越多的关注，因此研究开发一种具有多种营养素的天然复合防腐剂迫在眉睫。
发明内容
为了克服现有技术中化学防腐剂毒理性不明确及天然防腐剂功效成分单一的不足，本发明提供一种组分成分天然、剂量科学、安全无毒副作用、防腐效果好、且具有营养功能的用于食品的天然复合防腐剂。
本发明解决其技术问题所采用的技术方案是：一种用于食品的天然复合防腐剂，其特征在于：其是由洋葱提取物、孜然提取物、茶多酚、蜂胶组合而成，在该组合物中各组分的重量百分比分别为：洋葱提取物20%～30%，孜然提取物15%～25%，茶多酚20%～30%，蜂胶25%～35%，各组分的重量百分比之和为100%。
所述的天然复合防腐剂在食品中的添加量为食品重量的0.06%～0.1%。
一种用于食品的天然复合防腐剂，其特征在于：其是由下列组分按重量百分比组合而成：洋葱提取物23%，孜然提取物23%，茶多酚27%，蜂胶27%，该天然复合防腐剂在食品中的添加量为食品重量的0.08%。
本发明的天然复合防腐剂是由洋葱提取物、孜然提取物、茶多酚、天然蜂胶组合而成。其中，
所选用的洋葱提取物是一种无毒无害的多功能提取物，具有抗氧化及营养强化功能；另外，洋葱有着较复杂的化学成分，除了蛋白质、维生素、碳水化合物、纤维素及磷、铁的含量较高外，还有含硫化合物、类黄酮、甾体类、前列腺素、微量元素等；
所选用的孜然提取物是从孜然种子里提取出来的，长久以来一直被作为调味品和香料添加在食品中。通过实验发现其抗氧化效果十分明显，其有效成分枯茗醛对霉菌和酵母菌都有很好的抑菌效果，安全、无毒且作用时间长。另外，孜然种子中含粗蛋白，内有18种氨基酸，其中8种为必需氨基酸，还含有14种黄酮甙，还有多种无机元素和胆碱，有着较高的营养价值和使用价值；
所选用的蜂胶具有抗细菌、抗真菌、抗病毒、抗溃疡、抗氧化、增强免疫、降血压、抗肿瘤和抑制细胞生长等作用。日本人把蜂胶比作糖尿病人的“第二个太阳”，欧洲人更是将蜂胶誉为“紫色的黄金”。 蜂胶可以广泛应用在油脂和高油脂的食品中，延长食品的保质期，而且蜂胶天然无毒，使用方法简便，抑菌成膜效果好，是一种理想的保鲜剂；
所选用的茶多酚是从茶叶中提取的全天然抗氧化食品，具有抗氧化能力强，无毒副作用，无异味等特点；茶多酚的抗氧化能力是人工合成抗氧化剂BHT、BHA的4～6倍，维生素C的5～10倍，且用量少，使食品在较长时间保持原有色泽和营养成分，而无合成物的潜在毒副作用；茶多酚参入其他有机物（主要是食品）中，能够延长贮存期，防止食品退色，提高纤维素稳定性，有效保护食品各种营养成份。本发明各组分配合使用，产生相互协调作用，具有持续的、良好的抗氧化作用。同时，本发明的天然复合防腐剂的组分成分天然，安全无毒副作用，且含有多种非抗氧化功能营养元素，具有增强免疫、降血压等多种保健功能，是一种对人体具有营养价值的抗氧化剂。与现有技术相比，本发明的用于食品的天然复合防腐剂，其剂量科学，防腐效果好。
附图说明
下面结合附图和实施例对本发明做进一步的说明。
图1是本发明的天然复合防腐剂与单一天然防腐剂、合成防腐剂的抗氧化效果对比曲线图；
图2是单一防腐剂不同添加量抗氧化效果曲线图；
图3是本发明的天然复合防腐剂不同添加量的抗氧化效果对比曲线图。
具体实施方式
下面结合本发明的实施例对本发明做进一步描述，但本发明并不限于实施例，本领域普通技术人员以本发明技术方案作某些修改，仍在本发明保护范围内。
实施例1
一种用于食品的天然复合防腐剂，其是由下列各组分按重量百分比组合而成：洋葱提取物为23%、孜然提取物为23%、茶多酚为27%、蜂胶为27%。该天然复合防腐剂适用于大豆油，其在大豆油中的添加量为大豆油重量的0.08%。
实施例2
一种用于食品的天然复合防腐剂，其是由下列各组分按重量百分比组合而成：洋葱提取物为30%、孜然提取物为15%、茶多酚为30%、蜂胶为25%。该天然复合防腐剂适用于鱼肉，其在鱼肉中的添加量是鱼油重量的0.1%。
实施例3
一种用于食品的天然复合防腐剂，其是由下列各组分按重量百分比组合而成：洋葱提取物为20%、孜然提取物为20%、茶多酚为30%、蜂胶为30%。该天然复合防腐剂适用于肉制品，其在肉制品中的添加量是肉制品重量的0.1%。
实施例4
一种用于食品的天然复合防腐剂，其是由下列各组分按重量百分比组合而成：洋葱提取物为20%、孜然提取物为25%、茶多酚为20%、蜂胶为35%。该天然复合防腐剂适用于糕点，其在糕点中的添加量是糕点重量的0.06%。
下面通过列表和对比曲线来进一步说明本发明的有益效果。
表1是将本发明的天然复合防腐剂与单一天然防腐剂、合成防腐剂进行比较，来考察其在大豆油中的使用效果。天然复合防腐剂与单一天然防腐剂、合成防腐剂添加量均选择为大豆油重量的0.06%。其结果如表1所示。
表1 天然防腐剂与合成防腐剂的抗氧化效果对比
图1是根据表1作出的天然复合防腐剂与单一天然防腐剂、合成防腐剂的抗氧化效果对比曲线图。
从表1和图1中可以发现，在等量的情况下，天然复合防腐剂的作用效果要比单一天然防腐剂的效果要强，天然防腐剂的作用效果要优于合成防腐剂，但毒理性试验表明，合成的防腐剂对人体均有一定的伤害，因此更应该选择无害的天然防腐剂。
在表2列出单一天然防腐剂的不同添加量对大豆油质量的影响，1～5号的添加量分别为大豆油重量的0.02%、0.04%、0.06%、0.08%、0.1%，并设6号为不加防腐剂的对照组进行单因素实验，确定四种防腐剂的有效使用量范围。表2中所采用的单一天然防腐剂均为市售产品。
各组分别取新鲜精炼大豆油100g，分别添加表2所列的述的单一天然防腐剂。添加各例单一天然防腐剂时，先用少量大豆油将单一天然防腐剂溶解或混匀，再加入剩余大豆油，慢速搅拌均匀。所有添加组各分为两份，分别在30℃烘箱里面存放，待测定大豆油的酸价。
表2 单一天然防腐剂不同添加量对大豆油质量的影响
图2是根据表2做出的单一防腐剂不同添加量抗氧化效果曲线图。
从表2中的数据及图2的实验曲线可以看出，添加了防腐剂后均能降低大豆油的酸价，并且随着添加量的增大，防腐效果增强。但是鉴于食品添加剂的添加量有一定的限值，因此要选择一个合理的范围进行正交实验，以此来确定天然复合防腐剂的最佳组合。
选取了四因素三水平（34）正交设计表，根据表2的结果，将水平设为0.04%-0.1%，以酸价为指标，考查最优的天然防腐剂组合。A、B、C、D分别为洋葱提取物、蜂胶、茶多酚、孜然提取物。表3和表4分别为正交试验设计表和正交试验结果分析。
表3 正交设计水平表
表4 正交设计结果
通过表4的结果可以看出，k值越小表示酸价越低，抗氧化效果越好；极差R值越大，影响越重，抗氧化作用越强。由此得出，四种防腐剂的影响作用排序为茶多酚>蜂胶>洋葱提取物、孜然提取物。最优的组合物为0.08%洋葱提取物、0.1%蜂胶、0.1%茶多酚、0.08%孜然提取物。通过组合物的配比可以计算出洋葱提取物在组合物中的重量百分比为23%、蜂胶为27%、茶多酚为27%、孜然提取物为23%。
在确定组合物比例后，选择不同的添加量添加到食品中，通过酸价的比较，选择适合的最佳添加量。分别设置食品重量的0.02%、0.04%、0.06%、0.08%、0.1%五个梯度来进行，并设对照组不加防腐剂。结果见图3，根据曲线走势可以看出，添加量越多，防腐效果越好，但考虑到食品添加剂的使用有一定限量，且茶多酚使用量过多，易造成食物变色、味道变苦等变化，因此，确定最佳添加量为食品重量的0.08%，其添加量适合范围为食品重量的0.06%～0.1%。
Claims (1)
1. 一种用于食品的天然复合防腐剂，其特征在于：其是由洋葱提取物、孜然提取物、茶多酚、蜂胶组合而成，在该组合物中各组分的重量百分比分别为：洋葱提取物23%，孜然提取物23%，茶多酚27%，蜂胶27%。
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