CN105192093A - Sweet palm oil taking momordica grosvenori glycoside as antioxidant - Google Patents
Sweet palm oil taking momordica grosvenori glycoside as antioxidant Download PDFInfo
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- CN105192093A CN105192093A CN201510207077.0A CN201510207077A CN105192093A CN 105192093 A CN105192093 A CN 105192093A CN 201510207077 A CN201510207077 A CN 201510207077A CN 105192093 A CN105192093 A CN 105192093A
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- palm oil
- antioxidant
- fructus momordicae
- momordica grosvenori
- momordicae fructoside
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Abstract
The invention discloses palm oil taking momordica grosvenori glycoside as an antioxidant. The palm oil is characterized by being prepared through adding momordica grosvenori glycoside in the palm oil. The sesame oil has the following advantages: the natural food sweetening agent namely momordica grosvenori glycoside is applied to the palm oil, and as proved by an experiment, momordica grosvenori glycoside V also has antioxidation like the chemical synthesis antioxidant TBHQ, can prolong the storage life of the palm oil, is harmless to a human body, and can improve the palm oil quality.
Description
Technical field
The present invention relates to edible oil, specifically a kind ofly make antioxidant with Fructus Momordicae fructoside and the palm oil of tool sweet taste.
Background technology
The palm oil that market today is sold is after being squeezed by palm, through the edible oil that the subtractive processes such as decolouring, deodorization, interpolation chemical synthesis antioxidant obtain, known, palm oil contains more unrighted acid, third contact of a total solar or lunar eclipse induction autoxidation is issued in room temperature and natural daylight condition, can produce free radical, the multiple harmful substances such as hydroperoxides, Small molecular aldehyde ketone acid, evident characteristic is become sour exactly.The palm oil become sour, one is that its nutritive value reduces greatly, vitamin A, vitamin D, vitamin E (V
a, V
d, V
e) first oxidized, the long-term edible palm oil that becomes sour causes the shortage of essential fatty acid and occurs series of symptoms; Two be become sour produce free radical lead oncogenic generation by damage dna, destroy some enzyme systems simultaneously, can mitochondria dysfunction be caused, cause myocardial damage and cause the angiocardiopathies such as atherosclerotic.Palm oil main cause of becoming sour creates free radical, in addition, be a kind of oxidation accelerator containing CLA, leukotrienes, arachidonic acid etc. in palm oil, this makes palmitic autoxidation aggravate further, and antioxidant can have the effect temper free radical that goes out to prevent palm oil from becoming sour.So in order to ensure the cating quality of palm oil within the shelf-life and security, it is very necessary for adding a certain amount of antioxidant.
The antioxidant that palm oil uses in the market is mainly TBHQ (TBHQ) (as shown in Figure 1) of chemical synthesis.Though TBHQ has anti-oxidant, delay palm oil and to become sour rotten effect, if the mankind eat for a long time as edible oil additive, have the danger bringing out deformity, cancer.Research shows: taking 1g hydroquinones can stimulate esophagus and cause tinnitus, Nausea and vomiting, stomachache, collapse; Taking 5g can be lethal.Also there are some researches show, it may cause ADD and asthma, rhinitis and dermatitis, and it also may increase the weight of symptom and the dysphoria of hyperactivity further.Raise the animal used as test of adding high dose TBHQ, experiment proves, display is brought out cancer of the stomach, caused DNA damage.Research also shows, it may have impact to human female inner estrogen level.In addition, Long Term Contact TBHQ steam, dust or smog can chafe, mucous membranes, and cause the crystalline of eye muddy.Therefore the natural adding edible safety in palm oil is extremely urgent.Through document and new patent searching, there is not yet with the report of wholefood sweetener-Fructus Momordicae fructoside as palmitic antioxidant.
Summary of the invention
The object of the invention is for overcoming the deficiencies in the prior art, and provide a kind of and make antioxidant with Fructus Momordicae fructoside and the palm oil of tool sweet taste.
The technical scheme realizing the object of the invention is:
Making antioxidant with Fructus Momordicae fructoside and a palm oil for tool sweet taste, is in the palm oil squeezed, add Fructus Momordicae fructoside be mixed.
The addition of described Fructus Momordicae fructoside is by weight ratio: palm oil: Fructus Momordicae fructoside=100: 0.1-3.0.
Described Fructus Momordicae fructoside derives from herbaceous plant Momordica grosvenori, and that wherein content is the highest is Fructus Momordicae fructoside V, and its sugariness is 300 times of sucrose.
Applicant is that the antioxidation of index to Fructus Momordicae fructoside V component has done following research with peroxide value (POV value) and acid value:
The palm oil not adding antioxidant by just squeezing out is first blank, and second and third adds the TBHQ (TBHQ) of a certain amount of Fructus Momordicae fructoside V component and food standard level respectively.Three samples are put into certain insulating box, and certain interval of time sampling detects its peroxide value and acid value.Result shows:
(1) Fructus Momordicae fructoside V component has antioxidation, and effect is close with TBHQ; Add appropriate Fructus Momordicae fructoside V component and can effectively improve palmitic stability, nutrition is not oxidized;
(2) in palm oil, quality percentage 0.5% Fructus Momordicae fructoside V constituent content is equivalent to the antioxidant effect of quality percentage 0.025%TBHQ;
(3) Fructus Momordicae fructoside V component can play antioxidation in palm oil, and its antioxidant effect and Fructus Momordicae fructoside V concentration of component are dosage positive-effect relation;
(4) Fructus Momordicae fructoside V tool antioxidation, can extend palmitic storage period, harmless, can also improve palmitic quality.When natural storage stores 60 days without direct sunlight, palm oil peroxide value (mmol/kg) without any antioxidant of interpolation is 100%, and the peroxide value (mmol/kg) of adding Fructus Momordicae fructoside V and TBHQ (english abbreviation: TBHQ) same period is respectively 46% and 42%.Visible Fructus Momordicae fructoside V is the same with TBHQ (TBHQ) has antioxidant effect, although the former does not have the latter's antioxidant effect strong, the former is natural, harmless.The latter is synthetic, harmful.
Advantage of the present invention is: be applied in palm oil by wholefood sweetener-Fructus Momordicae fructoside V, prove through test, the antioxidation of Fructus Momordicae fructoside V is the same with chemical synthesis antioxidant-TBHQ (TBHQ) has antioxidation, palmitic storage period can be extended, harmless, palmitic quality can also be improved.
Accompanying drawing explanation
Fig. 1 is the molecular structural formula of TBHQ;
Fig. 2 is the molecular structural formula of Fructus Momordicae fructoside V of the present invention.
Detailed description of the invention
Embodiment 1:
Make antioxidant with Fructus Momordicae fructoside and a palm oil for tool sweet taste, be add Fructus Momordicae fructoside V in the palm oil squeezed, the interpolation weight part ratio of Fructus Momordicae fructoside V is: palm oil: Fructus Momordicae fructoside V=100: 0.8, mixes and make.
Products obtained therefrom, detects after depositing 18 months, and non-oxidation is become sour phenomenon.
Embodiment 2:
Make antioxidant with Fructus Momordicae fructoside and a palm oil for tool sweet taste, be add Fructus Momordicae fructoside in the palm oil squeezed, the interpolation weight part ratio of Fructus Momordicae fructoside is: palm oil: Fructus Momordicae fructoside=100: 1.5, mixes and make.
Products obtained therefrom, detects after depositing 18 months, and non-oxidation is become sour phenomenon.
Claims (3)
1. make antioxidant with Fructus Momordicae fructoside and a palm oil for tool sweet taste, it is characterized in that: in palm oil, add Fructus Momordicae fructoside make.
2. palm oil according to claim 1, is characterized in that: the addition of described Fructus Momordicae fructoside is by weight: palm oil: Fructus Momordicae fructoside=100: 0.1-3.0.
3. palm oil according to claim 1 and 2, is characterized in that: described Fructus Momordicae fructoside is Fructus Momordicae fructoside V.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510207077.0A CN105192093A (en) | 2015-04-28 | 2015-04-28 | Sweet palm oil taking momordica grosvenori glycoside as antioxidant |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510207077.0A CN105192093A (en) | 2015-04-28 | 2015-04-28 | Sweet palm oil taking momordica grosvenori glycoside as antioxidant |
Publications (1)
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|---|---|
| CN105192093A true CN105192093A (en) | 2015-12-30 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510207077.0A Pending CN105192093A (en) | 2015-04-28 | 2015-04-28 | Sweet palm oil taking momordica grosvenori glycoside as antioxidant |
Country Status (1)
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1871332A (en) * | 2003-08-22 | 2006-11-29 | 维加奥尔斯有限公司 | Antioxidant and its use |
| CN102613320A (en) * | 2012-04-20 | 2012-08-01 | 湖南大三湘油茶科技有限公司 | Functional camellia oil and manufacture method of functional camellia oil |
| 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 |
-
2015
- 2015-04-28 CN CN201510207077.0A patent/CN105192093A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1871332A (en) * | 2003-08-22 | 2006-11-29 | 维加奥尔斯有限公司 | Antioxidant and its use |
| CN102613320A (en) * | 2012-04-20 | 2012-08-01 | 湖南大三湘油茶科技有限公司 | Functional camellia oil and manufacture method of functional camellia oil |
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| 邹健: "罗汉果皂甙粗提物抗氧化活性的研究", 《食品科学》 * |
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Application publication date: 20151230 |
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| WD01 | Invention patent application deemed withdrawn after publication |