CN104082433A - Preparation method for tea-polyphenol-containing antioxidative soybean oil - Google Patents
Preparation method for tea-polyphenol-containing antioxidative soybean oil Download PDFInfo
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- CN104082433A CN104082433A CN201410270823.6A CN201410270823A CN104082433A CN 104082433 A CN104082433 A CN 104082433A CN 201410270823 A CN201410270823 A CN 201410270823A CN 104082433 A CN104082433 A CN 104082433A
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- phosphatide
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Abstract
A disclosed preparation method for tea-polyphenol-containing antioxidative soybean oil comprises the following steps: firstly adding phosphatide into absolute ethanol, heating with stirring to dissolve, then adding tea polyphenol, heating with stirring, and at the same time slowly heating and condensing for refluxing, and then drying a dissolved complex to obtain a tea-polyphenol phosphatide complex, and adding and dispersing the tea-polyphenol phosphatide complex into edible soybean oil, so as to prepare the tea-polyphenol-containing antioxidative soybean oil. Compared with common soybean oil products, the product has the advantages that the oil oxidation stability is enhanced, the lipid solubility of tea polyphenol is increased, the application scope of tea polyphenol to lipid-soluble products is expanded, and the like. The technology is simple, the employed raw materials are wide in source and low in price, and the preparation method has good application prospect.
Description
Technical field
The invention belongs to edible oil and fat manufacture field, relate to a kind of preparation method who contains the anti-oxidant soybean oil of Tea Polyphenols.
Background technology
Edible oil and fat are easy to oxidation, and the factor that affects Oxidation of Fat and Oils is a lot, as air, light, microorganism etc.In addition, grease itself is again an extremely complicated system, and oxidation also can be subject to the impact of other compositions in system.Oxidation of Fat and Oils can produce bad flavor, causes nutritional labeling to be destroyed.The caused health problem of oxidation of grease receives the concern of Food Science man, biochemist and fitness guru always.Along with development and the requirement to shelf life of modern food processing method, formula for a product, the use of antioxidant is further important.
Tea is one of most popular beverage in the whole world, and except immensely popular color, epidemiology and preventive medicine research at present shows to have tea and can reduce the risk of suffering from tumour and cardio-cerebrovascular diseases.That tea also has is anti-oxidant, the physiological function of anti-inflammatory, antiallergy and anti-obesity, research find the local flavor of tea and health care just the peculiar Tea Polyphenols of tealeaves etc. have that bioactive composition gives.Tea Polyphenols is not only a kind of natural nontoxic antioxidant, and be a kind of desirable natural drug, have and remove free radical and the biologically active such as anti-oxidant, at aspects such as antibacterial, antiviral, cancer-resisting, prevention and cure of cardiovascular diseases, there is good efficacy, now become the focus of research.But because Tea Polyphenols has polyphenol hydroxyl, be the material that polarity is larger, soluble in water, be insoluble in oil, limited its application in the products such as grease class and brought into play better Human Physiology active function.
Phosphatide is a kind of phosphorous lipid material, mainly contains phosphatid ylcholine, phosphatidyl-ethanolamine, phosphatidylinositols, serinephosphatide and phosphatidic acid etc.Phosphatide is the fundamental component of cell membrane in animal and plant cells, nuclear membrane and lipid membrane, is also one of composition of nerve cell, has protection, trophic nerve cell, and accelerates its excited effect of transmitting.In aprotic solvent, medicine and phosphatide, with certain proportioning, by charge migration or polar interaction, can form comparatively stable compound or complex compound.The phosphatide complexes that medicine and phosphatide form, can improve the fat-soluble of parent drug, strengthens drug absorption, improves its bioavilability, and preparation is simple, with low cost.Therefore, by the method for phosphatide embedding, prepare Tea Polyphenols phosphatide complexes, can effectively increase the fat-soluble of Tea Polyphenols, for add Tea Polyphenols in soybean oil, the oxidation resistance that improves soybean oil provides technological approaches.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of preparation method who contains the anti-oxidant soybean oil of Tea Polyphenols, to strengthen soybean oil oxidation stability, expands the range of application of Tea Polyphenols in fat-soluble product simultaneously.
For addressing the above problem, the invention provides a kind of preparation method who contains the anti-oxidant soybean oil of Tea Polyphenols, comprise the steps:
1) phosphatide is dissolved in absolute ethyl alcohol to heating stirring and dissolving;
2) add Tea Polyphenols, in the time of stirring and dissolving, slowly heat up;
3) continue to stir, condensing reflux, reaction finishes post-drying, obtains Tea Polyphenols phosphatide complexes;
4) this Tea Polyphenols phosphatide complexes added and is scattered in edible soybean oil, can prepare and contain the anti-oxidant soybean oil of Tea Polyphenols.
Compared with prior art, the invention has the advantages that a kind of preparation method who adds Tea Polyphenols edible soybean oil, by phosphatide being dissolved in absolute ethyl alcohol after stirring and dissolving, add Tea Polyphenols, in the time of stirring and dissolving, slowly heat up and condensing reflux, reaction finishes post-drying, obtains Tea Polyphenols phosphatide complexes, in edible soybean oil, add Tea Polyphenols phosphatide complexes, to prepare, add Tea Polyphenols edible soybean oil.Technique of the present invention is simple, and raw material sources used are extensive and cheap, can strengthen oil oxidation stability, increases Tea Polyphenols fat-soluble.This process costs is low, efficiency is high, environmental friendliness, is easy to realize suitability for industrialized production.
The specific embodiment
1) soybean lecithin is placed in to round-bottomed flask, according to mass volume ratio, adds absolute ethyl alcohol at 1: 20, solution temperature is 40 ℃, fully stirs and makes phosphatide be dissolved in absolute ethyl alcohol completely;
2) according to the mass ratio of Tea Polyphenols and soybean lecithin, to round-bottomed flask in add Tea Polyphenols at 1: 5, in the time of abundant stirring and dissolving, be slowly warming up to 80 ℃;
3) continue to stir, condensing reflux 2 hours is dried 2 hours after reaction finishes in temperature is the baking oven of 60 ℃, obtains Tea Polyphenols phosphatide complexes;
4) according to the mass ratio of Tea Polyphenols phosphatide complexes and edible soybean oil, be 1: 100, Tea Polyphenols phosphatide complexes is fully stirred, it is scattered in edible soybean oil, obtain containing the anti-oxidant soybean oil of Tea Polyphenols.
Claims (5)
1. a preparation method who contains the anti-oxidant soybean oil of Tea Polyphenols, comprises the steps:
1) phosphatide is dissolved in absolute ethyl alcohol to heating stirring and dissolving;
2) add Tea Polyphenols, in the time of stirring and dissolving, slowly heat up;
3) continue to stir, condensing reflux, dries the compound after dissolving can obtain Tea Polyphenols phosphatide complexes;
4) this Tea Polyphenols phosphatide complexes added and is scattered in edible soybean oil, can prepare and contain the anti-oxidant soybean oil of Tea Polyphenols.
2. a kind of preparation method who contains the anti-oxidant soybean oil of Tea Polyphenols according to claim 1, it is characterized in that step 1) in the main component of the phosphatide soybean lecithin that is phosphatid ylcholine, or the main component cephalin that is phosphatidyl-ethanolamine, or the main component lipositol that is phosphatidylinositols, or comprise the mixture of above-mentioned various phosphatide; The mass volume ratio of phosphatide and absolute ethyl alcohol is 1: 30-1: 50, and solution temperature is 40-60 ℃, needs fully to stir phosphatide is dissolved in absolute ethyl alcohol completely in course of dissolution.
3. a kind of preparation method who contains the anti-oxidant soybean oil of Tea Polyphenols according to claim 1, is characterized in that step 2) in the mass ratio of Tea Polyphenols and phosphatide be 1: 5-1: 20, in the time of abundant stirring and dissolving, be slowly warming up to 70-80 ℃.
4. a kind of preparation method who contains the anti-oxidant soybean oil of Tea Polyphenols according to claim 1, it is characterized in that step 3) in continue to stir, condensing reflux 2-4 hour is dried 2-4 hour after reaction finishes in temperature is the baking oven of 50-60 ℃, obtains Tea Polyphenols phosphatide complexes.
5. a kind of preparation method who contains the anti-oxidant soybean oil of Tea Polyphenols according to claim 1, it is characterized in that step 4) in the Tea Polyphenols phosphatide complexes that adds in edible soybean oil and the mass ratio of edible soybean oil be 1: 100-1: 300, fully stir, Tea Polyphenols phosphatide complexes is scattered in edible soybean oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410270823.6A CN104082433A (en) | 2014-06-13 | 2014-06-13 | Preparation method for tea-polyphenol-containing antioxidative soybean oil |
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| CN201410270823.6A CN104082433A (en) | 2014-06-13 | 2014-06-13 | Preparation method for tea-polyphenol-containing antioxidative soybean oil |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381476A (en) * | 2014-10-30 | 2015-03-04 | 广东广益科技实业有限公司 | Compound antioxidant for frying oil and preparation method of compound antioxidant |
| CN105076485A (en) * | 2015-06-23 | 2015-11-25 | 海安海龙粮油有限公司 | Flavor-enhancing soybean oil and production method thereof |
| EP3213639A4 (en) * | 2014-10-31 | 2018-04-04 | Cj Cheiljedang Corporation | Extract emulsified oil comprising antioxidant, edible oil containing same, and preparation method therefor |
| CN107927630A (en) * | 2017-12-14 | 2018-04-20 | 浙江工商大学 | A kind of preparation method and detection method of phosphatide tea polyphenols dried fish floss |
| CN110692703A (en) * | 2019-09-27 | 2020-01-17 | 湖南掌中勺食品科技有限公司 | Method for prolonging shelf life of dish |
| CN111763568A (en) * | 2020-06-23 | 2020-10-13 | 天津融信蓝海生物科技有限公司 | Nut and kernel compound grease antioxidant and preparation method thereof |
| CN114794253A (en) * | 2022-05-13 | 2022-07-29 | 吉林农业大学 | Preparation method of antioxidant soybean oil containing phospholipid |
-
2014
- 2014-06-13 CN CN201410270823.6A patent/CN104082433A/en active Pending
Non-Patent Citations (2)
| Title |
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| 初阳，等: "茶多酚磷脂复合物的制备", 《山西医药杂志》 * |
| 戴彦韵: "茶多酚磷脂复合物的制备和抗氧化性能检测方法的探究", 《工程科技Ⅰ辑》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381476A (en) * | 2014-10-30 | 2015-03-04 | 广东广益科技实业有限公司 | Compound antioxidant for frying oil and preparation method of compound antioxidant |
| EP3213639A4 (en) * | 2014-10-31 | 2018-04-04 | Cj Cheiljedang Corporation | Extract emulsified oil comprising antioxidant, edible oil containing same, and preparation method therefor |
| CN105076485A (en) * | 2015-06-23 | 2015-11-25 | 海安海龙粮油有限公司 | Flavor-enhancing soybean oil and production method thereof |
| CN107927630A (en) * | 2017-12-14 | 2018-04-20 | 浙江工商大学 | A kind of preparation method and detection method of phosphatide tea polyphenols dried fish floss |
| CN107927630B (en) * | 2017-12-14 | 2020-11-20 | 浙江工商大学 | Preparation method and detection method of phospholipid tea polyphenol dried fish floss |
| CN110692703A (en) * | 2019-09-27 | 2020-01-17 | 湖南掌中勺食品科技有限公司 | Method for prolonging shelf life of dish |
| CN111763568A (en) * | 2020-06-23 | 2020-10-13 | 天津融信蓝海生物科技有限公司 | Nut and kernel compound grease antioxidant and preparation method thereof |
| CN114794253A (en) * | 2022-05-13 | 2022-07-29 | 吉林农业大学 | Preparation method of antioxidant soybean oil containing phospholipid |
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