CN104366505A - Antioxidant natural food additive - Google Patents
Antioxidant natural food additive Download PDFInfo
- Publication number
- CN104366505A CN104366505A CN201410750357.1A CN201410750357A CN104366505A CN 104366505 A CN104366505 A CN 104366505A CN 201410750357 A CN201410750357 A CN 201410750357A CN 104366505 A CN104366505 A CN 104366505A
- Authority
- CN
- China
- Prior art keywords
- parts
- lentinan
- catechin
- food
- food additive
- 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
- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 25
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 24
- 235000013373 food additive Nutrition 0.000 title abstract description 11
- 239000002778 food additive Substances 0.000 title abstract description 11
- 235000006708 antioxidants Nutrition 0.000 claims abstract description 24
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229920001491 Lentinan Polymers 0.000 claims abstract description 15
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000005487 catechin Nutrition 0.000 claims abstract description 15
- 229950001002 cianidanol Drugs 0.000 claims abstract description 15
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229940115286 lentinan Drugs 0.000 claims abstract description 15
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 claims abstract description 15
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 claims abstract description 15
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000005493 rutin Nutrition 0.000 claims abstract description 15
- 229960004555 rutoside Drugs 0.000 claims abstract description 15
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 claims abstract description 14
- 235000004347 Perilla Nutrition 0.000 claims description 18
- 241000229722 Perilla <angiosperm> Species 0.000 claims description 18
- 239000002994 raw material Substances 0.000 claims description 14
- IKGXIBQEEMLURG-UHFFFAOYSA-N Rutin Chemical compound OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-UHFFFAOYSA-N 0.000 claims description 13
- 235000019462 natural additive Nutrition 0.000 claims description 13
- 235000013305 food Nutrition 0.000 abstract description 9
- 238000002360 preparation method Methods 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 230000000259 anti-tumor effect Effects 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 244000124853 Perilla frutescens Species 0.000 abstract 2
- 235000004348 Perilla frutescens Nutrition 0.000 abstract 2
- 230000003385 bacteriostatic effect Effects 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 235000012970 cakes Nutrition 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 235000013324 preserved food Nutrition 0.000 abstract 1
- 230000000844 anti-bacterial effect Effects 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000010298 pulverizing process Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 3
- 208000001953 Hypotension Diseases 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 208000021822 hypotensive Diseases 0.000 description 2
- 230000001077 hypotensive effect Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 125000000999 tert-butyl group Chemical group [H]C([H])([H])C(*)(C([H])([H])[H])C([H])([H])[H] 0.000 description 2
- SPSPIUSUWPLVKD-UHFFFAOYSA-N 2,3-dibutyl-6-methylphenol Chemical compound CCCCC1=CC=C(C)C(O)=C1CCCC SPSPIUSUWPLVKD-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000118 anti-neoplastic effect Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 235000010354 butylated hydroxytoluene Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- -1 catechin compound Chemical class 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000013530 defoamer Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Classifications
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to the technical field of food additives and discloses an antioxidant natural food additive. The antioxidant natural food additive is made of, by weight, 5-10 parts of perilla frutescens, 10-18 parts of rutin, 13-20 parts of lentinan and 2-8 parts of catechin. The antioxidant natural food additive is prepared by combination of the perilla frutescens, the rutin, the lentinan and the catechin and is simple in preparation process. Furthermore, when the antioxidant natural food additive is used for making of fried food, stewed food, cakes, canned food, beverages and the like, remarkable antioxidant, bacteriostatic and preservative effects can be achieved while blood pressure reduction, blood fat reduction and anti-tumor functions can be realized .
Description
Technical field
The present invention relates to technical field of food additives, especially a kind of anti-oxidant natural additive for foodstuff.
Background technology
Food additives refer to quality for effectively improving food and color, and are the storage period extending food and the chemical synthesis material that adds in food or natural materials.Current China food additives have 23 classifications, more than 2000 kind, comprises acidity regulator, anticaking agent, defoamer, antioxidant, bleaching agent, leavening agent, colouring agent, color stabilizer, enzyme preparation, flavoring agent, nutrition fortifier, anticorrisive agent, sweetener, thickener, spices etc.
Usually there is oxidation because of contacting with oxygen and cause food apoilage in food, therefore often add antioxidant in food additives to prevent food spoilage in storage or transportation.At present, the oxidant that food service industry is commonly used mainly comprises dibutyl hydroxy toluene, tert-butyl group Pyrogentisinic Acid, tert-butyl group 4-HA etc., these antioxidants are synthetized oxidation preventive agent, and long term consumer use can cause human liver spleen lung to worsen, and brings out malignant tumour.Therefore, people progressively praise highly Nantural non-toxic, green safety, anti-oxidant natural additive for foodstuff that antioxidation activity is good.
Summary of the invention
The object of this invention is to provide a kind of Nantural non-toxic, green safety, anti-oxidant natural additive for foodstuff that antioxidation activity is good.
In order to solve the problem, the technical solution used in the present invention is:
This anti-oxidant natural additive for foodstuff is prepared from by the raw material of following weight: purple perilla 5 parts ~ 10 parts, rutin sophorin 10 parts ~ 18 parts, lentinan 13 parts ~ 20 parts, catechin 2 parts ~ 8 parts.
In technique scheme, scheme can also be more specifically:
The parts by weight of raw material are: purple perilla 5 parts ~ 10 parts, rutin sophorin 10 parts ~ 18 parts, lentinan 13 parts ~ 20 parts, catechin 2 parts ~ 8 parts.
Further, the parts by weight of raw material are: purple perilla 5 parts ~ 10 parts, rutin sophorin 10 parts ~ 18 parts, lentinan 13 parts ~ 20 parts, catechin 2 parts ~ 8 parts.
Further, the parts by weight of raw material are: purple perilla 5 parts ~ 10 parts, rutin sophorin 10 parts ~ 18 parts, lentinan 13 parts ~ 20 parts, catechin 2 parts ~ 8 parts.
Purple perilla of the present invention is selected from the root, stem and leaf part of purple perilla, dries after pulverizing for subsequent use; Described purple perilla has antibacterial, antibacterial effect.
Rutin sophorin of the present invention has reducing blood lipid, suppresses thrombus, hypotensive, antiviral, antibacterial, anti-inflammatory, effect of protecting the liver.
Lentinan of the present invention has the effects such as anti-oxidant, antibacterial, antitumor, hypoglycemic.
Catechin of the present invention has anti-oxidant, antibacterial effect.
Owing to have employed technique scheme, the present invention compared with prior art has following beneficial effect:
This anti-oxidant natural additive for foodstuff is prepared from by purple perilla, rutin sophorin, lentinan and catechin compound, its preparation technology is simple, stir-frying and eating, stew boil, in the manufacturing process such as cake, can, beverage as food additives, not only anti-oxidant, antibacterial, antisepsis is remarkable, and can reach hypotensive, reducing blood lipid, antineoplastic action.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
Embodiment 1
The anti-oxidant natural additive for foodstuff of the present embodiment is prepared from by the raw material of following parts by weight: purple perilla 5 parts ~ 10 parts, rutin sophorin 10 parts ~ 18 parts, lentinan 13 parts ~ 20 parts, catechin 2 parts ~ 8 parts.
Preparation method is: the root, stem and leaf part choosing purple perilla, dries after pulverizing for subsequent use, chooses each raw material, mix according to above-mentioned parts by weight.
Embodiment 2
The anti-oxidant natural additive for foodstuff of the present embodiment is prepared from by the raw material of following parts by weight: purple perilla 5 parts ~ 10 parts, rutin sophorin 10 parts ~ 18 parts, lentinan 13 parts ~ 20 parts, catechin 2 parts ~ 8 parts.
Preparation method is: the root, stem and leaf part choosing purple perilla, dries after pulverizing for subsequent use, chooses each raw material, mix according to above-mentioned parts by weight.
Embodiment 3
The anti-oxidant natural additive for foodstuff of the present embodiment is prepared from by the raw material of following parts by weight: purple perilla 5 parts ~ 10 parts, rutin sophorin 10 parts ~ 18 parts, lentinan 13 parts ~ 20 parts, catechin 2 parts ~ 8 parts.
Preparation method is: the root, stem and leaf part choosing purple perilla, dries after pulverizing for subsequent use, chooses each raw material, mix according to above-mentioned parts by weight.
Claims (4)
1. an anti-oxidant natural additive for foodstuff, is characterized in that being prepared from by the raw material of following weight: purple perilla 5 parts ~ 10 parts, rutin sophorin 10 parts ~ 18 parts, lentinan 13 parts ~ 20 parts, catechin 2 parts ~ 8 parts.
2. anti-oxidant natural additive for foodstuff according to claim 1, is characterized in that the parts by weight of described raw material are: purple perilla 5 parts ~ 10 parts, rutin sophorin 10 parts ~ 18 parts, lentinan 13 parts ~ 20 parts, catechin 2 parts ~ 8 parts.
3. anti-oxidant natural additive for foodstuff according to claim 1, is characterized in that the parts by weight of described raw material are: purple perilla 5 parts ~ 10 parts, rutin sophorin 10 parts ~ 18 parts, lentinan 13 parts ~ 20 parts, catechin 2 parts ~ 8 parts.
4. anti-oxidant natural additive for foodstuff according to claim 1, is characterized in that the parts by weight of described raw material are: purple perilla 5 parts ~ 10 parts, rutin sophorin 10 parts ~ 18 parts, lentinan 13 parts ~ 20 parts, catechin 2 parts ~ 8 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410750357.1A CN104366505A (en) | 2014-12-10 | 2014-12-10 | Antioxidant natural food additive |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410750357.1A CN104366505A (en) | 2014-12-10 | 2014-12-10 | Antioxidant natural food additive |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104366505A true CN104366505A (en) | 2015-02-25 |
Family
ID=52545896
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410750357.1A Pending CN104366505A (en) | 2014-12-10 | 2014-12-10 | Antioxidant natural food additive |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104366505A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105816438A (en) * | 2016-04-08 | 2016-08-03 | 徐海燕 | Capsules for treating cardiac neurosis and preparation method thereof |
| CN112753927A (en) * | 2021-01-25 | 2021-05-07 | 陕西师范大学 | Fruit juice bacteriostatic agent based on neutral polysaccharide of lentinus edodes stems |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101313748A (en) * | 2007-05-31 | 2008-12-03 | 威海紫光科技园有限公司 | Fig soft capsule and production process |
| US20080305096A1 (en) * | 2007-06-07 | 2008-12-11 | Unicity International, Inc. | Method and composition for providing controlled delivery of biologically active substances |
| CN101553134A (en) * | 2006-02-10 | 2009-10-07 | 曼纳泰克公司 | All natural multivitamin and multimineral dietary supplement formulations for enhanced absorption and biological utilization |
| JP2010148499A (en) * | 2008-11-21 | 2010-07-08 | Kao Corp | Purified green tea extract |
| CN102939017A (en) * | 2010-03-11 | 2013-02-20 | 斯托克里-丰康普公司 | Method for stabilizing water insoluble bioactive compound aqueous dispersions |
-
2014
- 2014-12-10 CN CN201410750357.1A patent/CN104366505A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101553134A (en) * | 2006-02-10 | 2009-10-07 | 曼纳泰克公司 | All natural multivitamin and multimineral dietary supplement formulations for enhanced absorption and biological utilization |
| CN101313748A (en) * | 2007-05-31 | 2008-12-03 | 威海紫光科技园有限公司 | Fig soft capsule and production process |
| US20080305096A1 (en) * | 2007-06-07 | 2008-12-11 | Unicity International, Inc. | Method and composition for providing controlled delivery of biologically active substances |
| JP2010148499A (en) * | 2008-11-21 | 2010-07-08 | Kao Corp | Purified green tea extract |
| CN102939017A (en) * | 2010-03-11 | 2013-02-20 | 斯托克里-丰康普公司 | Method for stabilizing water insoluble bioactive compound aqueous dispersions |
Non-Patent Citations (1)
| Title |
|---|
| 唐春红: "《天然防腐剂与抗氧化剂》", 31 May 2010, article "目录、"第三章 天然防腐剂和抗氧化剂各论"、"附录三 其他可以开发的天然防腐剂和抗氧化剂"" * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105816438A (en) * | 2016-04-08 | 2016-08-03 | 徐海燕 | Capsules for treating cardiac neurosis and preparation method thereof |
| CN112753927A (en) * | 2021-01-25 | 2021-05-07 | 陕西师范大学 | Fruit juice bacteriostatic agent based on neutral polysaccharide of lentinus edodes stems |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150225 |
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| RJ01 | Rejection of invention patent application after publication |