CN105265599A - A soybean oil using grosvenor momordica glycosides as an antioxidant and having a sweet taste - Google Patents
A soybean oil using grosvenor momordica glycosides as an antioxidant and having a sweet taste Download PDFInfo
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- CN105265599A CN105265599A CN201510207205.1A CN201510207205A CN105265599A CN 105265599 A CN105265599 A CN 105265599A CN 201510207205 A CN201510207205 A CN 201510207205A CN 105265599 A CN105265599 A CN 105265599A
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- Prior art keywords
- soybean oil
- antioxidant
- fructus momordicae
- grosvenor momordica
- momordicae fructoside
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- Fats And Perfumes (AREA)
- Edible Oils And Fats (AREA)
Abstract
The present invention discloses a soybean oil using grosvenor momordica glycosides as an antioxidant and having a sweet taste. The soybean oil is characterized by being prepared by adding the grosvenor momordica glycosides into soybean oil. The advantages of the soybean oil are that natural food sweetener grosvenor momordica glycosides V is applied to the soybean oil. The test proves that the antioxidant effects of the grosvenor momordica glycosides V are the same as the antioxidant effects of chemically synthesized antioxidant tertiary butyl hydroquinone (TBHQ), and the grosvenor momordica glycosides 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 ofly make antioxidant with Fructus Momordicae fructoside and the soybean oil of tool sweet taste.
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-Fructus Momordicae fructoside 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 and make antioxidant with Fructus Momordicae fructoside and the soybean oil of tool sweet taste.
The technical scheme realizing the object of the invention is:
Making antioxidant with Fructus Momordicae fructoside and a soybean oil for tool sweet taste, is in the soybean oil squeezed, add Fructus Momordicae fructoside be mixed.
The addition of described Fructus Momordicae fructoside is by weight ratio: soybean 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 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 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 the stability that appropriate Fructus Momordicae fructoside V component effectively can improve soybean oil, nutrition is not oxidized;
(2) in soybean 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 soybean 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 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 Fructus Momordicae fructoside V and TBHQ (english abbreviation: TBHQ) same period is respectively 50% 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 soybean 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, 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 Fructus Momordicae fructoside V of the present invention.
Detailed description of the invention
Embodiment 1:
Make antioxidant with Fructus Momordicae fructoside and a soybean oil for tool sweet taste, be add Fructus Momordicae fructoside V in the soybean oil squeezed, the interpolation weight part ratio of Fructus Momordicae fructoside V is: soybean 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 soybean oil for tool sweet taste, be add Fructus Momordicae fructoside in the soybean oil squeezed, the interpolation weight part ratio of Fructus Momordicae fructoside is: soybean 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 soybean oil for tool sweet taste, it is characterized in that: in soybean oil, add Fructus Momordicae fructoside make.
2. soybean oil according to claim 1, is characterized in that: the addition of described Fructus Momordicae fructoside is by weight: soybean oil: Fructus Momordicae fructoside=100: 0.1-3.0.
3. soybean 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 |
|---|---|---|---|
| CN201510207205.1A CN105265599A (en) | 2015-04-28 | 2015-04-28 | A soybean oil using grosvenor momordica glycosides as an antioxidant and having a sweet taste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510207205.1A CN105265599A (en) | 2015-04-28 | 2015-04-28 | A soybean oil using grosvenor momordica glycosides as an antioxidant and having a sweet taste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105265599A true CN105265599A (en) | 2016-01-27 |
Family
ID=55136108
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510207205.1A Pending CN105265599A (en) | 2015-04-28 | 2015-04-28 | A soybean oil using grosvenor momordica glycosides as an antioxidant and having a sweet taste |
Country Status (1)
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| CN (1) | CN105265599A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1106216A (en) * | 1994-07-19 | 1995-08-09 | 梁俊峰 | Health edible oil for prevention and treatment of cerebrovascular and cardiovascular diseases |
| CN1871332A (en) * | 2003-08-22 | 2006-11-29 | 维加奥尔斯有限公司 | Antioxidant and its use |
-
2015
- 2015-04-28 CN CN201510207205.1A patent/CN105265599A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1106216A (en) * | 1994-07-19 | 1995-08-09 | 梁俊峰 | Health edible oil for prevention and treatment of cerebrovascular and cardiovascular diseases |
| CN1871332A (en) * | 2003-08-22 | 2006-11-29 | 维加奥尔斯有限公司 | Antioxidant and its use |
Non-Patent Citations (2)
| Title |
|---|
| 舒绪刚等: "不同抗氧化剂在大豆油中的抗氧化效果", 《饲料博览》 * |
| 邹健等: "罗汉果皂甙粗提物抗氧化活性的研究", 《食品科技》 * |
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Application publication date: 20160127 |