CN105265598A - Soybean oil using liquiritoside as antioxidant - Google Patents
Soybean oil using liquiritoside as antioxidant Download PDFInfo
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- CN105265598A CN105265598A CN201510207193.2A CN201510207193A CN105265598A CN 105265598 A CN105265598 A CN 105265598A CN 201510207193 A CN201510207193 A CN 201510207193A CN 105265598 A CN105265598 A CN 105265598A
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- Prior art keywords
- soybean oil
- antioxidant
- radix glycyrrhizae
- liquiritoside
- glycyrrhizae glucosides
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Abstract
The present invention discloses a soybean oil using liquiritoside as an antioxidant. The soybean oil is characterized by being prepared by adding the liquiritoside into soybean oil. The advantages of the soybean oil are that the natural food sweetener liquiritoside is applied into the soybean oil. The test proves that the antioxidant effects of the liquiritoside are the same as the antioxidant effects of chemically synthesized antioxidant tertiary butyl hydroquinone (TBHQ), and the liquiritoside can extend the storage period of soybean oil, are free of harms to human body, and can also improve the quality of soybean oil.
Description
Technical field
The present invention relates to edible oil, specifically a kind of soybean oil making antioxidant with Radix Glycyrrhizae glucosides.
Background technology
The soybean oil that market today is sold is after being squeezed by soybean, through the edible oil that the subtractive processes such as decolouring, deodorization, interpolation chemical synthesis antioxidant obtain, known, soybean 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 soybean 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 soybean 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.Soybean oil main cause of becoming sour creates free radical, in addition, be a kind of oxidation accelerator containing CLA, leukotrienes, arachidonic acid etc. in soybean oil, this makes the autoxidation of soybean oil aggravate further, and the antioxidant Neng You Xiao temper free radical that goes out prevents soybean oil from becoming sour.So in order to ensure the cating quality of soybean oil within the shelf-life and security, it is very necessary for adding a certain amount of antioxidant.
The antioxidant that soybean oil uses in the market is mainly TBHQ (TBHQ) (as shown in Figure 1) of chemical synthesis.Though TBHQ has anti-oxidant, delay soybean 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 soybean oil is extremely urgent.Through document and new patent searching, there is not yet with the report of wholefood sweetener-Radix Glycyrrhizae glucosides as the antioxidant of soybean oil.
Summary of the invention
The object of the invention is for overcoming the deficiencies in the prior art, and provide a kind of with Radix Glycyrrhizae glucosides soybean oil making antioxidant and preparation method thereof.
The technical scheme realizing the object of the invention is:
Making a soybean oil for antioxidant with Radix Glycyrrhizae glucosides, is in the soybean oil squeezed, add Radix Glycyrrhizae glucosides be mixed.
The addition of described Radix Glycyrrhizae glucosides is by weight ratio: soybean oil: Radix Glycyrrhizae glucosides=
100: 0.1-6.0.
Described Radix Glycyrrhizae glucosides derives from herbaceous plant Radix Glycyrrhizae, and its sugariness is 80 times of sucrose.
Applicant is that the antioxidation of index to Radix Glycyrrhizae glucosides component has done following research with peroxide value (POV value) and acid value:
The soybean oil not adding antioxidant by just squeezing out is first blank, and second and third adds the TBHQ (TBHQ) of a certain amount of Radix Glycyrrhizae glucosides 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) Radix Glycyrrhizae glucosides component has antioxidation, and effect is close with TBHQ; Add the stability that appropriate Radix Glycyrrhizae glucosides component effectively can improve soybean oil, nutrition is not oxidized;
(2) in soybean oil, quality percentage 5% Radix Glycyrrhizae glucosides constituent content is equivalent to the antioxidant effect of quality percentage 0.025%TBHQ;
(3) Radix Glycyrrhizae glucosides component can play antioxidation in soybean oil, and its antioxidant effect and Radix Glycyrrhizae glucosides concentration of component are dosage positive-effect relation;
(4) Radix Glycyrrhizae glucosides tool antioxidation, can extend the storage period of soybean oil, harmless, can also improve the quality of soybean oil.When natural storage stores 60 days without direct sunlight, soybean oil peroxide value (mmol/kg) without any antioxidant of interpolation is 100%, and the peroxide value (mmol/kg) of adding Radix Glycyrrhizae glucosides and TBHQ (english abbreviation: TBHQ) same period is respectively 60% and 42%.Visible, Radix Glycyrrhizae glucosides 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 soybean oil by wholefood sweetener-Radix Glycyrrhizae glucosides, prove through test, the antioxidation of Radix Glycyrrhizae glucosides is the same with chemical synthesis antioxidant-TBHQ (TBHQ) has antioxidation, the storage period of soybean oil can be extended, harmless, the quality of soybean oil can also be improved.
Accompanying drawing explanation
Fig. 1 is the molecular structural formula of TBHQ;
fig. 2 is the molecular structural formula of Radix Glycyrrhizae glucosides of the present invention.
Detailed description of the invention
Embodiment 1:
Make a soybean oil for antioxidant with Radix Glycyrrhizae glucosides, be add Radix Glycyrrhizae glucosides in the soybean oil squeezed, the interpolation weight part ratio of Radix Glycyrrhizae glucosides is: soybean oil: Radix Glycyrrhizae glucosides=100: 4, mix and make.
Products obtained therefrom, detects after depositing 18 months, and non-oxidation is become sour phenomenon.
Embodiment 2:
Make a soybean oil for antioxidant with Radix Glycyrrhizae glucosides, be add Radix Glycyrrhizae glucosides in the soybean oil squeezed, the interpolation weight part ratio of Radix Glycyrrhizae glucosides is: soybean oil: Radix Glycyrrhizae glucosides=100: 5, mix and make.
Products obtained therefrom, detects after depositing 18 months, and non-oxidation is become sour phenomenon.
Claims (2)
1. make a soybean oil for antioxidant with Radix Glycyrrhizae glucosides, it is characterized in that: in soybean oil, add Radix Glycyrrhizae glucosides make.
2. soybean oil according to claim 1, is characterized in that: the addition of described Radix Glycyrrhizae glucosides is by weight: soybean oil: Radix Glycyrrhizae glucosides=100: 0.1-6.0.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510207193.2A CN105265598A (en) | 2015-04-28 | 2015-04-28 | Soybean oil using liquiritoside as antioxidant |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510207193.2A CN105265598A (en) | 2015-04-28 | 2015-04-28 | Soybean oil using liquiritoside as antioxidant |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105265598A true CN105265598A (en) | 2016-01-27 |
Family
ID=55136107
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510207193.2A Pending CN105265598A (en) | 2015-04-28 | 2015-04-28 | Soybean oil using liquiritoside as antioxidant |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105265598A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1219842A (en) * | 1996-04-26 | 1999-06-16 | 纳幕尔杜邦公司 | Soybean oil having high oxidative stability |
| CN1871332A (en) * | 2003-08-22 | 2006-11-29 | 维加奥尔斯有限公司 | Antioxidant and its use |
| CN104286222A (en) * | 2014-11-07 | 2015-01-21 | 邬德明 | AOB edible blend oil with plant, cereal, nut and soybean oil and preparation technology |
-
2015
- 2015-04-28 CN CN201510207193.2A patent/CN105265598A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1219842A (en) * | 1996-04-26 | 1999-06-16 | 纳幕尔杜邦公司 | Soybean oil having high oxidative stability |
| CN1871332A (en) * | 2003-08-22 | 2006-11-29 | 维加奥尔斯有限公司 | Antioxidant and its use |
| CN104286222A (en) * | 2014-11-07 | 2015-01-21 | 邬德明 | AOB edible blend oil with plant, cereal, nut and soybean oil and preparation technology |
Non-Patent Citations (1)
| Title |
|---|
| 洪庆慈: "甘草的抗氧化性能及其它", 《粮食储藏》 * |
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Application publication date: 20160127 |