CN104719512A - Preparation method of blood fat reducing corn oil with purple sweet potato anthocyanin - Google Patents
Preparation method of blood fat reducing corn oil with purple sweet potato anthocyanin Download PDFInfo
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- CN104719512A CN104719512A CN201510158090.1A CN201510158090A CN104719512A CN 104719512 A CN104719512 A CN 104719512A CN 201510158090 A CN201510158090 A CN 201510158090A CN 104719512 A CN104719512 A CN 104719512A
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- sweet potato
- purple sweet
- corn oil
- potato anthocyanin
- phosphatide
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Abstract
The invention discloses a preparation method of blood fat reducing corn oil with purple sweet potato anthocyanin. The preparation method comprises the following steps of firstly, adding phospholipid into food-grade ethanol, and stirring to dissolve phospholipid; then, adding ascorbyl palmitate, and continuously stirring to sufficiently dissolve the ascorbyl palmitate; next, adding purple sweet potato anthocyanin, slowly heating and condensing reflux while stirring to dissolve the purple sweet potato anthocyanin; finally, drying the dissolved complex to obtain a purple sweet potato anthocyanin and phospholipid complex; and adding and dispersing the purple sweet potato anthocyanin and phospholipid complex into edible corn oil to obtain the blood fat reducing corn oil with purple sweet potato anthocyanin. Compared with a common corn oil product, the blood fat reducing corn oil with purple sweet potato anthocyanin has the various advantages that the oxidative stability of the corn oil is improved, the shelf life of the corn oil is prolonged, the blood fat reducing function of the corn oil is enhanced, and the application range of the purple sweet potato anthocyanin in liposoluble products is widened. The preparation method is simple in process, and the raw materials are wide in source and low in price, so that the application prospect is good.
Description
Technical field
The invention belongs to edible oil and fat manufacture field, relate to a kind of preparation method containing purple sweet potato anthocyanin reducing blood lipid corn oil.
Background technology
Corn oil, is again Semen setariae oil, maize germ oil, is the oil extracted from maize germ.Corn oil clear, A sweety scent assails the nostrils, and oil smoke point is high, is well suited for quick cooking fried and deep fried foodstuff, extensively likes by our people.The unrighted acid of various nutritional labeling, particularly needed by human is rich in corn oil.Corn oil itself is not containing cholesterol, and wherein unsaturated fatty acid content is up to 80-85%, has unique composition advantage relative to animal tallow.The unrighted acids such as linoleic acid are rich in, the rising that effectively can improve human body cardiovascular and cerebrovascular disease, reduce cholesterol, suppress triglycerides in corn oil.But corn oil is oxidizable, after there is oxidation reaction in storage, nutritional labeling suffers comparatively havoc, produces bad flavor simultaneously and makes a significant impact its quality.Health problem caused by the oxidation of grease receives the concern of fitness guru always.Development along with modern food processing method, formula for a product and the requirement to shelf life, in grease, the use of antioxidant is further important.
Purple potato (Ipomoea batata Lam.) is a kind of Sweetpotato, because its block root inside is in darkviolet, also known as " purple sweet potato ", " purple sweet potato " and " purple sweet potato " etc.Except immensely popular color, current epidemiology and preventive medicine research show purple potato also containing multiple needed by human nutriments such as polyphenol, protein, vitamin and amino acid, have the nutritional labeling higher than Ordinary Sweet Potatoes content and stronger biologically active.Purple potato is rich in the polyphenols with stronger physiologically active, and its main component is anthocyanin.The local flavor of purple potato and health care just its distinctive anthocyanin etc. have that bioactive composition gives.Purple sweet potato anthocyanin is not only the antioxidant of Nantural non-toxic, and is desirable natural drug, has the multi-biological effects such as hypotensive, reducing blood lipid.Purple sweet potato anthocyanin and body fat metabolism in close relations, effectively can remove human free radical, the cholesterol level reduced in blood, reduce adipocyte and pile up, promote fat combustion, reach the effect of Weight-reducing and lipid-lowering.But there is polyphenol hydroxyl due to purple sweet potato anthocyanin, polarity is comparatively large, soluble in water, is insoluble in oil, limits its application in the products such as grease class, plays 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 the effect of protection, trophic nerve cell.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 are formed, can improve the fat-soluble of parent drug, strengthens drug absorption, improves its bioavilability, and preparation is simple, with low cost.Therefore, the method embedded by phosphatide prepares purple sweet potato anthocyanin phosphatide complexes, can effectively increase the fat-soluble of purple sweet potato anthocyanin, and for adding purple sweet potato anthocyanin in corn oil, improve the oxidation resistance of corn oil, strengthening its hypolipemic function provides technological approaches.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of preparation method containing purple sweet potato anthocyanin reducing blood lipid corn oil, to strengthen the hypolipidemic activity of corn oil, expands the range of application of purple sweet potato anthocyanin in fat-soluble product simultaneously.
The invention provides a kind of preparation method containing purple sweet potato anthocyanin reducing blood lipid corn oil for solving the problem, comprising the steps:
1) be dissolved in food-grade ethanol by phosphatide, stirred at ambient temperature makes it be dissolved to clear;
2) add ascorbyl palmitate, room temperature with constant stirs, and makes it fully dissolve;
3) add purple sweet potato anthocyanin, slowly heat up while stirring and dissolving;
4) condensing reflux, reaction terminates post-drying, obtains purple sweet potato anthocyanin phosphatide complexes;
5) this purple sweet potato anthocyanin phosphatide complexes added and be scattered in edible corn oil, can prepare containing purple sweet potato anthocyanin reducing blood lipid corn oil.
Compared with prior art, the invention has the advantages that a kind of preparation method adding purple sweet potato anthocyanin edible corn oil, after phosphatide and ascorbyl palmitate are dissolved in food-grade ethanol stirring and dissolving, add purple sweet potato anthocyanin, slowly heat up while stirring and dissolving and condensing reflux, reaction terminates post-drying, obtains purple sweet potato anthocyanin phosphatide complexes, in edible corn oil, add purple sweet potato anthocyanin phosphatide complexes, add purple sweet potato anthocyanin edible corn oil to prepare.Present invention process is simple, and raw material sources used are extensive and cheap, can increase the fat-soluble of purple sweet potato anthocyanin, strengthens the hypolipidemic activity of corn oil.This process efficiency is high, cost is low, nontoxic, be easy to realize suitability for industrialized production.
Detailed description of the invention
1) soybean lecithin is placed in round-bottomed flask, adds food-grade ethanol according to mass volume ratio 1: 50, fully stir under room temperature, phosphatide is dissolved in food-grade ethanol completely;
2) in round-bottomed flask, add ascorbyl palmitate, stirred at ambient temperature according to the mass ratio 1: 60 of ascorbyl palmitate and soybean lecithin, ascorbyl palmitate is fully dissolved;
3) in round-bottomed flask, add purple sweet potato anthocyanin according to the mass ratio 1: 8 of purple sweet potato anthocyanin and soybean lecithin, while abundant stirring and dissolving, be slowly warming up to 65 DEG C;
4) condensing reflux 3 hours, reaction terminate after temperature be in the baking oven of 70 DEG C dry 2 hours, obtain purple sweet potato anthocyanin phosphatide complexes;
5) according to the mass ratio 1: 100 of purple sweet potato anthocyanin phosphatide complexes and edible corn oil, purple sweet potato anthocyanin phosphatide complexes is fully stirred, make it be scattered in edible corn oil, obtain containing purple sweet potato anthocyanin reducing blood lipid corn oil.
Claims (6)
1. the preparation method containing purple sweet potato anthocyanin reducing blood lipid corn oil, comprises the steps:
1) be dissolved in food-grade ethanol by phosphatide, stirred at ambient temperature makes it be dissolved to clear;
2) add ascorbyl palmitate, room temperature with constant stirs, and makes it fully dissolve;
3) add purple sweet potato anthocyanin, slowly heat up while stirring and dissolving;
4) condensing reflux, reaction terminates post-drying, obtains purple sweet potato anthocyanin phosphatide complexes;
5) this purple sweet potato anthocyanin phosphatide complexes added and be scattered in edible corn oil, can prepare containing purple sweet potato anthocyanin reducing blood lipid corn oil.
2. a kind of preparation method containing purple sweet potato anthocyanin reducing blood lipid corn oil according to claim 1, it is characterized in that step 1) in the main component of phosphatide be the cephalin of phosphatidyl-ethanolamine, or main component is the soybean lecithin of phosphatid ylcholine, or main component is the lipositol of phosphatidylinositols, or comprise the mixture of above-mentioned various phosphatide; The mass volume ratio of phosphatide and food-grade ethanol is 1: 30-1: 50, at room temperature fully stirs, and phosphatide is dissolved in food-grade ethanol completely.
3. a kind of preparation method containing purple sweet potato anthocyanin reducing blood lipid corn oil according to claim 1, it is characterized in that step 2) in the mass ratio of ascorbyl palmitate and phosphatide be 1: 30-1: 80, at room temperature fully stir, ascorbyl palmitate is dissolved completely.
4. a kind of preparation method containing purple sweet potato anthocyanin reducing blood lipid corn oil according to claim 1, is characterized in that step 3) in purple sweet potato anthocyanin be 1: 2-1: 10 with the mass ratio of phosphatide, be slowly warming up to 60-70 DEG C while of abundant stirring and dissolving.
5. a kind of preparation method containing purple sweet potato anthocyanin reducing blood lipid corn oil according to claim 1, it is characterized in that step 4) middle Keep agitation, condensing reflux 2-4 hour, be dry 2-4 hour in the baking oven of 60-80 DEG C in temperature after reaction terminates, obtain purple sweet potato anthocyanin phosphatide complexes.
6. a kind of preparation method containing purple sweet potato anthocyanin reducing blood lipid corn oil according to claim 1, it is characterized in that step 5) in the mass ratio of the purple sweet potato anthocyanin phosphatide complexes that adds in edible corn oil and edible corn oil be 1: 60-1: 200, abundant stirring, makes purple sweet potato anthocyanin phosphatide complexes be scattered in edible corn oil.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510158090.1A CN104719512A (en) | 2015-04-03 | 2015-04-03 | Preparation method of blood fat reducing corn oil with purple sweet potato anthocyanin |
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| CN201510158090.1A CN104719512A (en) | 2015-04-03 | 2015-04-03 | Preparation method of blood fat reducing corn oil with purple sweet potato anthocyanin |
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| CN201510158090.1A Pending CN104719512A (en) | 2015-04-03 | 2015-04-03 | Preparation method of blood fat reducing corn oil with purple sweet potato anthocyanin |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549333A (en) * | 2017-09-28 | 2018-01-09 | 三江县善茶轩工艺品有限公司 | Health care tea-seed oil and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070237859A1 (en) * | 2006-04-10 | 2007-10-11 | Barilla G. E R. Fratelli S.P.A. | Drink containing functional ingredients capable of preventing degenerative phenomena caused by oxidizing agents |
| CN104082432A (en) * | 2014-06-13 | 2014-10-08 | 宁波大学 | Preparation method for antioxidative soybean oil containing purple sweet potato anthocyanins |
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2015
- 2015-04-03 CN CN201510158090.1A patent/CN104719512A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070237859A1 (en) * | 2006-04-10 | 2007-10-11 | Barilla G. E R. Fratelli S.P.A. | Drink containing functional ingredients capable of preventing degenerative phenomena caused by oxidizing agents |
| CN104082432A (en) * | 2014-06-13 | 2014-10-08 | 宁波大学 | Preparation method for antioxidative soybean oil containing purple sweet potato anthocyanins |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549333A (en) * | 2017-09-28 | 2018-01-09 | 三江县善茶轩工艺品有限公司 | Health care tea-seed oil and preparation method thereof |
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Application publication date: 20150624 |