CN104642498B - Suppress the natural composite antioxidant of fresh-water fishes fat oxidation - Google Patents
Suppress the natural composite antioxidant of fresh-water fishes fat oxidation Download PDFInfo
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- CN104642498B CN104642498B CN201510068555.4A CN201510068555A CN104642498B CN 104642498 B CN104642498 B CN 104642498B CN 201510068555 A CN201510068555 A CN 201510068555A CN 104642498 B CN104642498 B CN 104642498B
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Abstract
The present invention relates to the natural composite antioxidant for suppressing fresh-water fishes fat oxidation.In mass ratio 1~2：1：1 by Rosmarinus officinalis extract, ginseng extract and vitamin E（VE）It is well mixed, produce natural composite antioxidant.Dosage for suppressing fresh-water fishes fat oxidation is the 0.02~0.03% of fresh-water fishes weight.The natural composite antioxidant of the present invention is more preferable than single antioxidant effect；The present invention can replace conventional artificial synthesized antioxidant TBHQ, BHA, BHT completely, securely and reliably；The present invention uses simple to operate；The present invention also has wide spectrum applicability.
Description
Technical field
The invention belongs to the screening of natural composite antioxidant and compounded technology field, and in particular to suppress fresh water fish fats
The natural composite antioxidant of oxidation.
Background technology
At present, it is many to the suppressing method research report of flesh of fish fat oxidation both at home and abroad, mainly there is cold storage, using anti-oxidant
Manner of packing, utilize the new and high technologies such as super-pressure and the method for adding antioxidant etc..
Cold storage is one of method for preserving the flesh of fish, can delay flesh of fish fat oxidation.But in long-term frozen storage, fat
Often under the pressure effect of ice, by interior shifting to top layer, with the oxygen in air oxidative phenomena occurs for acid.Meanwhile fat
Oxidation is again often the same as the catabolite of protein（Such as amino acid, alkali nitrogen）Coexist, cause the serious of fish product color
Deterioration.
Conventional anti-oxidant be packaged with hinders oxygen packaging and Deoxygen Packaging.Resistance oxygen packaging uses multilayer materials, such as
BOPP/VMCPP, various K apply the compound of material, aluminium plastic composite material etc..Deoxygen Packaging refers to slough bag in a short period of time
Oxygen in dress, the manner of packing for making oxygen concentration reach less than 0.1%.No matter oxygen packaging, or Deoxygen Packaging are hindered, to packaging
Material and the sealing requirements of sealing are very high, it is desirable to which the good airproof performance of material, gas permeability are low, and the performance of current packaging material is also
It is difficult to reach.
Super-pressure process technology can change the non covalent bond structure in organism macromolecule, lose protein denaturation, enzyme
Living, microbial cells death, does not change covalent bond structure but, therefore has the nutritional ingredient energy of small molecule structure in biological material
Enough preferably preserved.Development test shows that super-pressure process technology is micro- in the quality of improvement minced fillet, killing aquatic products
Biology, the fat oxidation for suppressing freshwater product etc. have preferable effect.But equipped at present for super-pressure industrialization
Research go back imperfection, production requirement can not be met.
Antioxidant is mainly used in preventing or delayed the autoxidation of grease, energy as a kind of important food additives
Enough prevent grease or rich grease-contained food nutritive loss, brown stain etc. caused by fat oxidation in storage.Add antioxygen
Agent because its it is economical, easy to operate the features such as, turn into prevents the prefered method of flesh of fish fat oxidation at present.But it is widely used at present
Be artificial synthesized antioxidant, such as butyl anisole（BHA）, dibutyl hydroxy toluene（BHT）Deng its toxicity to human body
Far above natural, hepatomegaly may be caused, make the activity increase of lung and hepatomicrosome enzyme, make human body intake other
Material is changed into poisonous or carcinogenic substance.Natural extracts from natural animal and plant body or other metabolins
Material with antioxidation activity, such as Tea Polyphenols, Rosmarinus officinalis extract, grape seed extract and vitamin E.Natural anti-oxidation
Agent substitutes the trend that synthetized oxidation preventive agent is food antioxidant development from now on, and the development of modern medicine, health products trade
Trend.About the research using compound natural suppression fresh-water fishes fat oxidation, there is not been reported.
The content of the invention
In order to solve the problems, such as that fresh water fish fats are oxidizable, the present invention provides a kind of suppression fresh water fish fats of highly effective and safe
The natural composite antioxidant of oxidation.
The present invention is blue or green from Rosmarinus officinalis extract, Tea Polyphenols, Extraction of rutin thing, ginseng extract, grape seed extract, shrimp
The good antioxidant of screening effect is compounded in 7 kinds of naturals such as element, vitamin E, is formed safe and efficient natural
Composite antioxidant is used to suppress fresh-water fishes fat oxidation.
The natural composite antioxidant of suppression fresh-water fishes fat oxidation, in mass ratio 1~2：1：1 extracts rosemary
Thing, ginseng extract and vitamin E（VE）It is well mixed, produce natural composite antioxidant；
The Rosmarinus officinalis extract is off-white color fine powder, and wherein panaxoside total content is 80~90%；
The ginseng extract is pale yellow powder, wherein carnosic acid, carnosol, rosmanol and Rosmarinic acid into
The content divided is 60~80%；
Dosage for suppressing fresh-water fishes fat oxidation is the 0.02~0.03% of fresh-water fishes weight.
It is during for suppressing bream fat oxidation, the natural composite antioxidant of fresh-water fishes weight 0.02~0.03% is abundant
It is dissolved into aqueous solution soaking fresh-water fishes, the weight of water and the fresh-water fishes soaked are equal in weight, immersion fresh-water fishes 6~8 hours.
The advantageous effects of the present invention embody in the following areas：
（1）The natural composite antioxidant of the present invention is by Rosmarinus officinalis extract, ginseng extract and VEThree kinds of pure natural things
Matter compounding forms, and the effect than single antioxidant or other combinations is more preferable.Result of the test shows, complex natural antioxidant group
COV values and TBA values be respectively 4.2 mg/100g, 0.7 mg/100g, other COV values preferably combined and TBA values are respectively
4.71 mg/100g、1.04mg/100g；
（2）The natural composite antioxidant of the present invention can replace completely conventional artificial synthesized antioxidant TBHQ,
BHA, BHT, securely and reliably.Result of the test shows that COV values, the TBA values of complex natural antioxidant group are respectively 3.92 mg/
100g、0.70 mg/100g.TBHQ, BHA, BHT COV values are respectively 4.44 mg/100g, 4.20 mg/100g, 4.28 mg/
100g；TBA values are respectively 0.79 mg/100g, 0.96 mg/100g, 0.99 mg/100g.The effect of complex natural antioxidant
It is better than TBHQ, BHA, BHT；
（3）The dosage of the present invention is the 0.02~0.03% of fish body weight, simple to operate；
（4）It is anti-oxidant that natural composite antioxidant provided by the invention can be used for a variety of fresh water fish fats, has wide spectrum
Applicability.
Embodiment
Below by specific embodiment, the present invention is further described.
The raw materials used source explanation of following examples：Rosmarinus officinalis extract is purchased from Shaanxi Hao Yang bio tech ltd,
Rosmarinus officinalis extract is off-white color fine powder, and wherein panaxoside total content is 80~90%；It is great that ginseng extract is purchased from Shaanxi
Foreign bio tech ltd, pale yellow powder, wherein carnosic acid, carnosol, rosmanol and rosmarinic acid component
Content is 60~80%.
Embodiment 1
By taking bream as an example, the concrete operation step of natural composite antioxidant screening of the present invention and compounding is as follows：
（1）Pretreatment of raw material：
Weigh the bream meat after certain mass processing to be placed in conical flask, add water to adjust solid-liquid ratio to 1:1.5, use 4mol/L
NaOH and HCl adjust initial pH to 7.5, add 1.5% trypsase, be placed in water-bath, 50 DEG C of 2~3 h of enzymolysis
Afterwards, 90 DEG C of min of enzyme deactivation 5~15, then 5000 r/min centrifuge 15 min while hot, by centrifuge tube take out vertically be put in -20 DEG C of bars
2 h are freezed under part, it is rough bream fat to isolate upper strata grease.Rough bream fat is after phosphoric acid degumming, according to the flesh of fish
The acid value of fat, is warming up to 40~60 DEG C, adds 70g/L NaOH solution, stirs 15min, stratification, is washed to neutrality,
Add mixing decolorising agent（Kaolin：Activated carbon is 1:1）Decolourized 30 min under the conditions of 60 DEG C, and bream meat must be refined by filtering
Fat.
（2）The oxidation experiment of bream fat：
Bream fat is divided into several parts of equivalent, antioxidant first dissolves, and is added to bream fat according to test requirements document respectively
In fat, mix, sample is placed under conditions of accelerated oxidation（In 60~70 DEG C of aerobic baking ovens）, every 24 h taking-ups sample progress oxygen
Change analysis.
（3）The screening of antioxidant：
Not add the flesh of fish fat of any antioxidant as blank, to add the flesh of fish of all seven kinds of antioxidants fat
For reference, other each numbering experiments are with deducting a certain antioxidant one by one with reference to compared with.By above-mentioned each test specimen in 60
DEG C accelerated oxidation, results of regular determination typical oxidation index COV values（Carbonyl value）TBARS values（Thiobarbituric acid reaction thing）.Component
It is as shown in the table for screening design,
Note：× represent to deduct item, zero represents add-ins.
The extension of COV values over time is constantly raised, but the COV values of the bream fat handled through antioxidant are significantly lower than
Blank test, and 9 groups of result of the test significant differences（The ＜ 0.05 of p=0.016）.As a result show, the size order of COV values is：Blank
The ＞ of 7 ＞ of ＞, 4 ＞ 1 with reference to the ＞ 6 of 2 ＞ of ＞ 5 ＞ 3, respectively reach 7.00mg/100g, 6.26 mg/100g, 6.22 mg/100g,
6.20 mg/100g、5.93 mg/100g、5.83 mg/100g、4.92 mg/100g、4.82 mg/100g、4.71 mg/
100g.It can be seen that in complex natural antioxidant component, Tea Polyphenols, astaxanthin, grape seed extract and Extraction of rutin thing are to multiple
The other compositions for closing natural serve inhibitory action；Rosmarinus officinalis extract, ginseng extract and VEServe promotion
Effect.
The extension of TBA values over time is continuously increased, and 9 groups of result of the test significant differences（The ＜ 0.05 of p=0.029）.As a result
Show, TBA value size orders are：The ＞ of 1 ＞ of blank ＞, 4 ＞ 7 with reference to the ＞ 6 of 2 ＞ of ＞ 5 ＞ 3, respectively reach 3.70 mg/100g,
3.39 mg/100g、3.28 mg/100g、2.91 mg/100g、2.66 mg/100g、2.52 mg/100g、1.71 mg/
100g、1.36 mg/100g、1.04 mg/100g.It is also seen that in complex natural antioxidant component, rosemary extraction
Thing, ginseng extract and VEFacilitation is served, Tea Polyphenols, astaxanthin, grape seed extract and Extraction of rutin thing serve
Inhibitory action.
Filter out Rosmarinus officinalis extract, ginseng extract and VEFor the component of composite antioxidant.
（4）The compound and checking of natural composite antioxidant：
The constituent of Preliminary Experiment screening complex natural antioxidant is Rosmarinus officinalis extract, ginseng extract and VE,
It is in order to verify its antioxidant effect, complex natural antioxidant and effect in component screening test best No. 6 is anti-oxidant
Agent（Control group）It is compared.Result of the test shows the COV values of complex natural antioxidant group and TBA values are respectively 4.2 mg/
100g, 0.7 mg/100g, No. 6 antioxidants（Control group）COV values and TBA values are respectively 4.71 mg/100g, 1.04mg/
100g。
Determine Rosmarinus officinalis extract, ginseng extract and VEThe complex natural antioxidant of composition can effectively suppress bream
Fat oxidation, adding proportion 1：1：1, addition is the 0.02 ~ 0.03% of fat weight.
（5）The comparison of complex natural antioxidant and artificial synthesized antioxidant：
Complex natural antioxidant and artificial synthesized antioxidant TBHQ, BHA, BHT are subjected to antioxidant properties comparison,
As a result show, COV values, the TBA values of complex natural antioxidant group are respectively 3.92 mg/100g, 0.70 mg/100g.Adding
Under conditions of speed oxidation（In 60~70 DEG C of aerobic baking ovens）, every 24 h taking-ups sample progress Oxidation Analysis.When experiment ends,
The COV values of TBHQ, BHA, BHT group are respectively 4.44 mg/100g, 4.20 mg/100g, 4.28 mg/100g；TBA values are respectively
0.79 mg/100g、0.96 mg/100g、0.99 mg/100g.The effect of complex natural antioxidant be better than TBHQ, BHA,
BHT。
Determine Rosmarinus officinalis extract, ginseng extract and VEThe complex natural antioxidant of composition can replace artificial synthesized
Antioxidant TBHQ, BHA, BHT.
Embodiment 2
By taking grass carp as an example.
In mass ratio 2：1：1 by Rosmarinus officinalis extract, ginseng extract and vitamin E（VE）It is well mixed, produce natural
Composite antioxidant.
During for suppressing grass carp fat oxidation, the natural composite antioxidant of grass carp weight 0.025% is substantially dissolved in water
In, the weight of water and the grass carp soaked are equal in weight, immersion grass carp 7 hours.
Under conditions of accelerated oxidation（In 60~70 DEG C of aerobic baking ovens）, carry out oxidation test, when experiment ends, using day
COV values, the TBA values of grass carp fat after right composite antioxidant processing are respectively 3.91 mg/100g, 0.73 mg/100g, are referred to
Mark is better than artificial synthesized antioxidant TBHQ, BHA, BHT processing test group, better than Tea Polyphenols, Extraction of rutin thing, grape pip extraction
Other natural processing test groups such as thing, astaxanthin, better than the blank test group for not adding antioxidant.
Claims (1)
1. suppress the natural composite antioxidant of fresh-water fishes fat oxidation, it is characterised in that：In mass ratio 1~2：1：1 will fan
Repeatedly fragrant extract, ginseng extract and vitamin E（VE）It is well mixed, produce natural composite antioxidant；
The Rosmarinus officinalis extract is off-white color fine powder, wherein carnosic acid, carnosol, rosmanol and Rosmarinic acid
The content of composition is 60~80%；
The ginseng extract is pale yellow powder, and wherein panaxoside total content is 80~90%；
Dosage for suppressing fresh-water fishes fat oxidation is the 0.02~0.03% of fresh-water fishes weight；
During for suppressing bream fat oxidation, the natural composite antioxidant of fresh-water fishes weight 0.02~0.03% is fully dissolved
In water, the weight of water and the fresh-water fishes soaked are equal in weight, immersion fresh-water fishes 6~8 hours.
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| CN106579053A (en) * | 2016-11-29 | 2017-04-26 | 安徽富煌三珍食品集团有限公司 | Processing method of refreshing fish ball meat and fish balls made by processing method |
| CN106982916B (en) * | 2017-03-28 | 2021-04-09 | 中国水产科学研究院南海水产研究所 | Composite antioxidant for inhibiting excessive oxidation of fatty fish lipid and pickling processing method |
| CN107006795B (en) * | 2017-03-31 | 2020-07-03 | 安徽省农业科学院水产研究所 | Processing technology of antioxidant sturgeon composite dried meat floss |
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| US5077069A (en) * | 1991-01-07 | 1991-12-31 | Kabi Pharmacia Ab | Composition of natural antioxidants for the stabilization of polyunsaturated oils |
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