CN104082636A - Antioxidant composition - Google Patents
Antioxidant composition Download PDFInfo
- Publication number
- CN104082636A CN104082636A CN201410260686.8A CN201410260686A CN104082636A CN 104082636 A CN104082636 A CN 104082636A CN 201410260686 A CN201410260686 A CN 201410260686A CN 104082636 A CN104082636 A CN 104082636A
- Authority
- CN
- China
- Prior art keywords
- food
- water
- antioxidant composition
- bamboo vinegar
- glutathione
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses an antioxidant composition. The antioxidant composition is prepared by mixing the following components in percentage by weight: 0.001-5% of glutathione, 0.001-5% of chitosan oligosaccharide, 0.001-20% of food-grade bamboo vinegar, 0.003-4% of alpha-lipoic acid, 0.002-6% of vitamin E, and the balance of water. According to the antioxidant composition, through the effects of restraining the activity of polyphenol oxidase in food, eliminating free radicals, preventing oxidation and the like, the brown stains of fruits and vegetables are retarded, and the shelf life of products is effectively prolonged.
Description
Technical field:
The invention belongs to technical field of food additives, be specifically related to a kind of anti-oxidant compositions.
Background technology:
Current, China's anti-oxidant compositions 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 anti-oxidant compositions substituted chemistry synthetized oxidation preventive agent becomes the trend of anti-oxidant compositions 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.
Summary of the invention:
The object of the invention is to, for deficiency of the prior art, provides a kind of anti-oxidant compositions.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of anti-oxidant compositions, is mixed and is formed by the component of following percentage by weight:
Glutathione: 0.001-5%
Chitosan oligomer: 0.001-5%
Food-grade bamboo vinegar: 0.001-20%
Alpha-lipoic acid: 0.003-4%
Vitamin E: 0.002-6%
Water: surplus.
Further, described a kind of anti-oxidant compositions, is mixed and is formed by the component of following percentage by weight:
Glutathione: 1.8%
Chitosan oligomer: 2.7%
Food-grade bamboo vinegar: 4.8%
Alpha-lipoic acid: 1.2%
Vitamin E: 0.8%
Water: surplus.
Further, described food-grade bamboo vinegar is mainly comprised of following ingredients: 90% water, 6.7% acetic acid, 2.5%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.
Beneficial effect of the present invention: 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 1
An anti-oxidant compositions, is mixed and is formed by the component of following percentage by weight:
Glutathione: 0.001-5%
Chitosan oligomer: 0.001-5%
Food-grade bamboo vinegar: 0.001-20%
Alpha-lipoic acid: 0.003-4%
Vitamin E: 0.002-6%
Water: surplus.
Food-grade bamboo vinegar is mainly comprised of following ingredients: 90% water, 6.7% acetic acid, 2.5%2,4 pairs (1,1 one di-t-butyls) 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.
Example 2
An anti-oxidant compositions, is mixed and is formed by the component of following percentage by weight:
Glutathione: 1.8%
Chitosan oligomer: 2.7%
Food-grade bamboo vinegar: 4.8%
Alpha-lipoic acid: 1.2%
Vitamin E: 0.8%
Water: surplus.
Claims (3)
1. an anti-oxidant compositions, is characterized in that: by the component of following percentage by weight, mixed and formed:
Glutathione: 0.001-5%
Chitosan oligomer: 0.001-5%
Food-grade bamboo vinegar: 0.001-20%
Alpha-lipoic acid: 0.003-4%
Vitamin E: 0.002-6%
Water: surplus.
2. a kind of anti-oxidant compositions according to claim 1, is characterized in that: by the component of following percentage by weight, mixed and formed:
Glutathione: 1.8%
Chitosan oligomer: 2.7%
Food-grade bamboo vinegar: 4.8%
Alpha-lipoic acid: 1.2%
Vitamin E: 0.8%
Water: surplus.
3. according to claim 1 or 2 one kind of anti-oxidant compositions, it is characterized in that: described food-grade bamboo vinegar is mainly comprised of following ingredients: 90% water, 6.7% acetic acid, 2.5%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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410260686.8A CN104082636A (en) | 2014-06-11 | 2014-06-11 | Antioxidant composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410260686.8A CN104082636A (en) | 2014-06-11 | 2014-06-11 | Antioxidant composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104082636A true CN104082636A (en) | 2014-10-08 |
Family
ID=51630485
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410260686.8A Pending CN104082636A (en) | 2014-06-11 | 2014-06-11 | Antioxidant composition |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104082636A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373501A (en) * | 2017-08-10 | 2017-11-24 | 广西柳城县绿之缘生态农业科技有限公司 | The processing method of fresh cut vegetables |
| CN107912526A (en) * | 2017-11-22 | 2018-04-17 | 山东农业大学 | A kind of preparation method and application of nitric oxide donator type chitosan nano antistaling agent |
| CN108936594A (en) * | 2018-05-02 | 2018-12-07 | 贵州芳瑞堂生物科技有限公司 | A kind of anti-oxidant compositions comprising tea polyphenols |
| CN113017072A (en) * | 2021-04-27 | 2021-06-25 | 北京翰祺食品配料有限公司 | Xinjiang fried rice noodle sauce and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1524447A (en) * | 2003-09-16 | 2004-09-01 | 曾繁玉 | Antioxidant compositions |
| CN103549626A (en) * | 2013-11-04 | 2014-02-05 | 徐鑫 | Bamboo vinegar based food antioxidant |
-
2014
- 2014-06-11 CN CN201410260686.8A patent/CN104082636A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1524447A (en) * | 2003-09-16 | 2004-09-01 | 曾繁玉 | Antioxidant compositions |
| CN103549626A (en) * | 2013-11-04 | 2014-02-05 | 徐鑫 | Bamboo vinegar based food antioxidant |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373501A (en) * | 2017-08-10 | 2017-11-24 | 广西柳城县绿之缘生态农业科技有限公司 | The processing method of fresh cut vegetables |
| CN107912526A (en) * | 2017-11-22 | 2018-04-17 | 山东农业大学 | A kind of preparation method and application of nitric oxide donator type chitosan nano antistaling agent |
| CN108936594A (en) * | 2018-05-02 | 2018-12-07 | 贵州芳瑞堂生物科技有限公司 | A kind of anti-oxidant compositions comprising tea polyphenols |
| CN113017072A (en) * | 2021-04-27 | 2021-06-25 | 北京翰祺食品配料有限公司 | Xinjiang fried rice noodle sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Widsten et al. | Tannins and extracts of fruit byproducts: antibacterial activity against foodborne bacteria and antioxidant capacity | |
| Shahriar et al. | InVitro antioxidant and free radical scavenging activity of Withania Somnifera root | |
| Ahn et al. | Quality characteristics and antioxidant activity of commercial Doenjang and traditional Doenjang in Korea | |
| CN102783696B (en) | Safe and efficient antioxidant for compound food | |
| CN104082636A (en) | Antioxidant composition | |
| CN102286059A (en) | Method for extracting ursolic acid, carnosic acid and rosmarinic acid from rosmarinus officinalis | |
| Ergezer et al. | Antioxidant and antimicrobial potential of artichoke (Cynara scolymus L.) extract in beef patties | |
| CN104432411A (en) | Lotus leaf and water chestnut peel extract compound preservative and preparation method thereof | |
| Marina et al. | Quantification of total phenolic compound and in vitro antioxidant potential of fruit peel extracts. | |
| Ganeshpurkar et al. | Antioxidant potential of white oyster culinary-medicinal mushroom, Pleurotus Florida (higher basidiomycetes) | |
| CN104770825A (en) | Natural food preservative | |
| Hoshyar et al. | Correlation of anticancer effects of 12 Iranian herbs on human breast adenocarcinoma cells with antioxidant properties | |
| CN104544464A (en) | Efficient and safe food preservative | |
| CN105495068A (en) | Food antioxidant additive using ethylene diamine tetraacetic acid containing glucono-delta-lactone as stabilizer | |
| CN104082363A (en) | Antioxidant for baked food | |
| CN104082831A (en) | Food antioxidant | |
| CN105918774A (en) | Special color protection formula for bamboo shoot foodstuff | |
| BÂRLĂ et al. | Antioxidant activity and total phenolic content in Allium ursinum and Ranunculus Ficaria | |
| KR20210056222A (en) | Composition Comprising Polyphenol | |
| Chaurasia et al. | Evaluation of total phenol and flavonoid content, antioxidant and iron chelation activities of ethanolic extracts of green beans | |
| JPWO2013141267A1 (en) | Polyphenol stabilizer, composition containing the stabilizer and processed product | |
| CN104789354A (en) | Application of myrica rubra leaf proanthocyanidin to lipid antioxidation | |
| CN105053145A (en) | Sausage casing color protecting technology | |
| PH12018501437A1 (en) | Detoxifying composition for oral administration and method for preparing same | |
| CN103478669A (en) | Pickled chicken paw soak solution |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141008 |