CN105265607A - An olive oil using grosvenor momordica glycosides as an antioxidant and having a sweet taste - Google Patents
An olive oil using grosvenor momordica glycosides as an antioxidant and having a sweet taste Download PDFInfo
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- CN105265607A CN105265607A CN201510207191.3A CN201510207191A CN105265607A CN 105265607 A CN105265607 A CN 105265607A CN 201510207191 A CN201510207191 A CN 201510207191A CN 105265607 A CN105265607 A CN 105265607A
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- olive oil
- antioxidant
- fructus momordicae
- grosvenor momordica
- momordicae fructoside
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Abstract
The present invention discloses an olive oil using grosvenor momordica glycosides as an antioxidant and having a sweet taste. The olive oil is characterized by being prepared by adding the grosvenor momordica glycosides into olive oil. The advantages of the olive oil are that natural food sweetener grosvenor momordica glycosides V is applied to the olive 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 olive oil, are free of harms to human body, and can also improve the quality of olive oil.
Description
Technical field
The present invention relates to edible oil, specifically a kind ofly make antioxidant with Fructus Momordicae fructoside and the olive oil of tool sweet taste.
Background technology
The olive oil that market today is sold is after being squeezed by olive, through the edible oil that the subtractive processes such as decolouring, deodorization, interpolation chemical synthesis antioxidant obtain, known, olive 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 olive 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 olive 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.Olive oil main cause of becoming sour creates free radical, in addition, containing CLA, leukotrienes, arachidonic acid, DHA (DHA) and squalene (nisioic acid) etc. in olive oil is a kind of oxidation accelerator, this makes the autoxidation of olive oil aggravate further, and antioxidant Neng You Xiao temper goes out, free radical prevents olive oil from becoming sour.So in order to ensure the cating quality of olive oil within the shelf-life and security, it is very necessary for adding a certain amount of antioxidant.
The antioxidant that olive oil uses in the market is mainly TBHQ (TBHQ) (as shown in Figure 1) of chemical synthesis.Though TBHQ has anti-oxidant, delay olive 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 olive 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 olive 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 olive oil of tool sweet taste.
The technical scheme realizing the object of the invention is:
Making antioxidant with Fructus Momordicae fructoside and an olive oil for tool sweet taste, is in the olive oil squeezed, add Fructus Momordicae fructoside be mixed.
The addition of described Fructus Momordicae fructoside is by weight ratio: olive 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 olive 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 olive oil, nutrition is not oxidized;
(2) in olive 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 olive 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 olive oil, harmless, can also improve the quality of olive oil.When natural storage stores 60 days without direct sunlight, olive 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 60% 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 olive 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 olive oil can be extended, harmless, the quality of olive 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 an olive oil for tool sweet taste, be add Fructus Momordicae fructoside V in the olive oil squeezed, the interpolation weight part ratio of Fructus Momordicae fructoside V is: olive 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 an olive oil for tool sweet taste, be add Fructus Momordicae fructoside in the olive oil squeezed, the interpolation weight part ratio of Fructus Momordicae fructoside is: olive 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 an olive oil for tool sweet taste, it is characterized in that: in olive oil, add Fructus Momordicae fructoside make.
2. olive oil according to claim 1, is characterized in that: the addition of described Fructus Momordicae fructoside is by weight: olive oil: Fructus Momordicae fructoside=100: 0.1-3.0.
3. olive 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 |
|---|---|---|---|
| CN201510207191.3A CN105265607A (en) | 2015-04-28 | 2015-04-28 | An olive oil using grosvenor momordica glycosides as an antioxidant and having a sweet taste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510207191.3A CN105265607A (en) | 2015-04-28 | 2015-04-28 | An olive oil using grosvenor momordica glycosides as an antioxidant and having a sweet taste |
Publications (1)
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| CN105265607A true CN105265607A (en) | 2016-01-27 |
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| CN201510207191.3A Pending CN105265607A (en) | 2015-04-28 | 2015-04-28 | An olive oil using grosvenor momordica glycosides as an antioxidant and having a sweet taste |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122598A (en) * | 2019-06-11 | 2019-08-16 | 番禺合兴油脂有限公司 | A kind of cold and dressed with sauce special oil and its application |
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 CN201510207191.3A patent/CN105265607A/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 |
|---|
| 邹健等: "罗汉果皂甙粗提物抗氧化活性的研究", 《食品科学》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122598A (en) * | 2019-06-11 | 2019-08-16 | 番禺合兴油脂有限公司 | A kind of cold and dressed with sauce special oil and its application |
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Application publication date: 20160127 |
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