CN105309641A - Sweet coconut oil with momordica grosvenori glucoside serving as antioxidant - Google Patents
Sweet coconut oil with momordica grosvenori glucoside serving as antioxidant Download PDFInfo
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- CN105309641A CN105309641A CN201510207282.7A CN201510207282A CN105309641A CN 105309641 A CN105309641 A CN 105309641A CN 201510207282 A CN201510207282 A CN 201510207282A CN 105309641 A CN105309641 A CN 105309641A
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- coconut oil
- antioxidant
- fructus momordicae
- momordicae fructoside
- momordica grosvenori
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- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
Provided is sweet coconut oil with momordica grosvenori glucoside serving as an antioxidant. The sweet coconut oil is characterized by being prepared in the mode of adding momordica grosvenori glucoside to coconut oil. The sweet coconut oil has the advantages that a natural food sweetening agent, namely, momordica grosvenori glucoside V is applied to the coconut oil, and it is proved through experiments that momordica grosvenori glucoside V has the antioxygenation the same as a chemical synthetic antioxidant, namely, tertiary butylhydroquinone (TBHQ), the storage period of the coconut oil can be prolonged, the sweet coconut oil is harmless to the human body, and the quality of the coconut oil can be improved.
Description
Technical field
The present invention relates to edible oil, specifically a kind ofly make antioxidant with Fructus Momordicae fructoside and the coconut oil of tool sweet taste.
Background technology
The coconut oil that market today is sold is after being squeezed by coconut, through the edible oil that the subtractive processes such as decolouring, deodorization, interpolation chemical synthesis antioxidant obtain, known, coconut 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 coconut 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 coconut 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.Coconut oil main cause of becoming sour creates free radical, in addition, be a kind of oxidation accelerator containing CLA, leukotrienes, arachidonic acid etc. in coconut oil, this makes the autoxidation of coconut oil aggravate further, and antioxidant can have the effect temper free radical that goes out to prevent coconut oil from becoming sour.So in order to ensure the cating quality of coconut oil within the shelf-life and security, it is very necessary for adding a certain amount of antioxidant.
The antioxidant that coconut oil uses in the market is mainly TBHQ (TBHQ) (as shown in Figure 1) of chemical synthesis.Though TBHQ has anti-oxidant, delay coconut 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 coconut 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 coconut 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 coconut oil of tool sweet taste.
The technical scheme realizing the object of the invention is:
Making antioxidant with Fructus Momordicae fructoside and a coconut oil for tool sweet taste, is in the coconut oil squeezed, add Fructus Momordicae fructoside be mixed.
The addition of described Fructus Momordicae fructoside is by weight ratio: coconut 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 coconut 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 coconut oil, nutrition is not oxidized;
(2) in coconut 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 coconut 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 coconut oil, harmless, can also improve the quality of coconut oil.When natural storage stores 60 days without direct sunlight, coconut 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 51% 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 coconut 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 coconut oil can be extended, harmless, the quality of coconut 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 coconut oil for tool sweet taste, be add Fructus Momordicae fructoside V in the coconut oil squeezed, the interpolation weight part ratio of Fructus Momordicae fructoside V is: coconut 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 coconut oil for tool sweet taste, be add Fructus Momordicae fructoside in the coconut oil squeezed, the interpolation weight part ratio of Fructus Momordicae fructoside is: coconut 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 coconut oil for tool sweet taste, it is characterized in that: in coconut oil, add Fructus Momordicae fructoside make.
2. coconut oil according to claim 1, is characterized in that: the addition of described Fructus Momordicae fructoside is by weight: coconut oil: Fructus Momordicae fructoside=100: 0.1-3.0.
3. coconut 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 |
|---|---|---|---|
| CN201510207282.7A CN105309641A (en) | 2015-04-28 | 2015-04-28 | Sweet coconut oil with momordica grosvenori glucoside serving as antioxidant |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510207282.7A CN105309641A (en) | 2015-04-28 | 2015-04-28 | Sweet coconut oil with momordica grosvenori glucoside serving as antioxidant |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105309641A true CN105309641A (en) | 2016-02-10 |
Family
ID=55238740
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510207282.7A Pending CN105309641A (en) | 2015-04-28 | 2015-04-28 | Sweet coconut oil with momordica grosvenori glucoside serving as antioxidant |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1066673A (en) * | 1991-05-11 | 1992-12-02 | 商业部四川粮食储藏科学研究所 | With the method for Herba Lysimachiae extract as natural antioxidants |
| CN1372852A (en) * | 2001-02-28 | 2002-10-09 | 金光管理咨询(上海)有限公司 | Momordica grosvenoric tea beverage and its preparing process |
| CN101731372A (en) * | 2008-11-26 | 2010-06-16 | 北京市粮食科学研究所 | Carotene enhanced soybean oil |
| CN101889614A (en) * | 2010-07-02 | 2010-11-24 | 刘道鸣 | Strong anti-oxidation edible oil |
| CN103976038A (en) * | 2014-05-16 | 2014-08-13 | 普洱联众生物资源开发有限公司 | Natural plant oil with antioxidant function |
-
2015
- 2015-04-28 CN CN201510207282.7A patent/CN105309641A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1066673A (en) * | 1991-05-11 | 1992-12-02 | 商业部四川粮食储藏科学研究所 | With the method for Herba Lysimachiae extract as natural antioxidants |
| CN1372852A (en) * | 2001-02-28 | 2002-10-09 | 金光管理咨询(上海)有限公司 | Momordica grosvenoric tea beverage and its preparing process |
| CN101731372A (en) * | 2008-11-26 | 2010-06-16 | 北京市粮食科学研究所 | Carotene enhanced soybean oil |
| CN101889614A (en) * | 2010-07-02 | 2010-11-24 | 刘道鸣 | Strong anti-oxidation edible oil |
| CN103976038A (en) * | 2014-05-16 | 2014-08-13 | 普洱联众生物资源开发有限公司 | Natural plant oil with antioxidant function |
Non-Patent Citations (2)
| Title |
|---|
| 孙艳梅等: "天然物质类黄酮的抗氧化活性的研究", 《中国油脂》 * |
| 邹健等: "罗汉果皂甙粗提物抗氧化活性的研究", 《食品科学》 * |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160210 |