CN105520149A - Natural antioxidation composition, as well as preparation method and application thereof - Google Patents
Natural antioxidation composition, as well as preparation method and application thereof Download PDFInfo
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- CN105520149A CN105520149A CN201510884976.4A CN201510884976A CN105520149A CN 105520149 A CN105520149 A CN 105520149A CN 201510884976 A CN201510884976 A CN 201510884976A CN 105520149 A CN105520149 A CN 105520149A
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- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000003244 pro-oxidative effect Effects 0.000 description 1
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 239000010668 rosemary oil Substances 0.000 description 1
- 229940058206 rosemary oil Drugs 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 125000003696 stearoyl group Chemical group O=C([*])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000006097 ultraviolet radiation absorber Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000012773 waffles Nutrition 0.000 description 1
- 239000010698 whale oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Anti-Oxidant Or Stabilizer Compositions (AREA)
- Fodder In General (AREA)
Abstract
The invention provides a natural antioxidation composition, as well as a preparation method and application thereof, and relates to the technical field of food additives, in particular to a natural additive which is used for food and animal feeds and has antioxidation effects. The natural antioxidation composition is prepared from the following components in parts by weight: 30-40 parts of vitamin E, 10-20 parts of lecithin, 15-20 parts of a rosemary extract, 5-10 parts of citric acid, 5-10 parts of a green tea extract and 3-5 parts of an emulsifying agent. The natural antioxidation composition provided by the invention can be applied to food, beverages and animal feeds, and has better antioxidation particularly the effect of resisting the oxidation of lipid.
Description
Technical field
The present invention relates to technical field of food additives, especially for the additive with antioxidant effect of food, animal feed.
Background technology
Additive or additive have antioxidant effect, and to may be used for food, medicine and cosmetics be well-known.These additives or adjunct mainly suppress food, animal feed producing or the generation of degrading in storage process, will degrade when the material having an oxidation effect contacts in food, animal feed to the composition of oxidation reaction sensitivity and the oxygen in air or other.Be illustrated for food below, but be not only applicable to food and animal feed, other reagent and component are also suitable for, such as, may be used for cosmetics and the medicine of animals and humans.As the additive in food, antioxidant can improve bin stability or the ageing stability of food.These additives as the active component treated and/or prevented being used for animal or human's body, can also can suppress the generation of deleterious oxidation process.
The material with antioxidation has a lot, but the antioxidant that can be used for food should possess following condition: 1, have excellent antioxidant effect; 2, itself and catabolite are all nontoxic; 3, good stability, can coexist with food, on organoleptic properties's (comprising color etc.) not impact of food; 4, easy to use, low price.
At present, to the classification standard that still neither one is unified of food antioxidant.Because classification foundation is different, different classification results will be produced.Antioxidant by sources can be divided into Prof. Du Yucang antioxidant (as BHA, BHT, PG etc.) and natural (as Tea Polyphenols, phytic acid etc.).Antioxidant is broadly divided into two classes by dissolubility: oil-soluble inhibitor has BHA, BHT etc.; Water soluble antioxidant has vitamin C, Tea Polyphenols etc.; Antioxidant can be divided into free radical absorbent, metal ion chelation agent, oxygen scavenger, peroxide decomposer, enzyme antioxidant, ultra-violet absorber or singlet oxygen quencher etc. according to the mode of action.Such as, vitamin E belongs to phenolic compound, and on its chroman ring, the hydroxyl of the 6th is active group, can discharge the active hydrogen on its hydroxyl, catch free radical, thus block the chain reaction of free radical; Therefore, natural VE is a kind of strong effectively antioxidant, can prevent or alleviate Cell membrane lipids peroxide injury and the oxidation preventing grease; Rosmarinus officinalis extract is also natural antioxidant, and it and lecithin, by providing hydrogen atom as the acceptor of free radical, destroy the metal ion in the chain reaction of fatty acid oxidation or chelating grease and play antioxidation; Green-tea extract is also a kind of natural antioxidant; Citric acid is also a kind of natural antioxidant.And the conspiracy relation between above-mentioned antioxidant composition does not cause enough concerns.
In the prior art, CN101831302A discloses a kind of liquid oil-instant, stable rosemary antioxidant and preparation method thereof.Described method comprises: use rosemary material to be raw material, use edible oil to make carrier cosolvent to work in coordination with supercritical carbon dioxide and strengthen and selective extraction oxidation-resistant active ingredient in rosemary material, one-step method obtains liquid oil-instant, stable rosemary antioxidant and Rosemary Oil; Rosemary antioxidant in this patent also exists the unconspicuous shortcoming of antioxidant effect when being used alone.CN102851259A discloses a kind of manufacture method of antioxidant, wherein, in containing the culture medium of bean dregs, cultivates plant lactobacillus, obtains antioxidant from it in clear liquid; But the antioxidant in this patent, when being applied to food additive, also exists action time short shortcoming.
Summary of the invention
The object of this invention is to provide a kind of natural antioxidant composite and preparation method thereof, it be very safe, suppress biological components, the especially oxidation of lipid, and can be used as medicine, Foods or drinks, food additives, external preparation etc. for skin.
According to a first aspect of the invention:
A kind of natural antioxidant composite, includes the following component according to parts by weight: vitamin E 30 ~ 40 parts, 10 ~ 20 parts, lecithin, rosemary extract 15 ~ 20 parts, citric acid 5 ~ 10 parts, green-tea extract 5 ~ 10 parts, emulsifying agent 3 ~ 5 parts.
Preferred ingredient is: vitamin E 38 parts, 14 parts, lecithin, rosemary extract 17 parts, citric acid 8 parts, green-tea extract 8 parts, emulsifying agent 4 parts.
In another embodiment, in composition, also include 1,5-AF 3 ~ 5 parts, be preferably 4 parts.
In another embodiment, emulsifying agent is selected from sucrose fatty ester, fatty acid glyceride, sorbitan fatty acid esters or soybean lecithin.
The existing forms of described natural is pulverulent solids or oily liquids.
In another embodiment, Rosmarinus officinalis extract and/or green-tea extract carry out using water or alcohol as solvent extracting, obtain after drying.
According to a second aspect of the invention:
The preparation method of described natural anti-oxidation composition, comprises the steps: each component to mix.
According to a third aspect of the present invention:
Above-mentioned natural antioxidant composite is preparing the application in food or feed.
Beneficial effect
Antioxidant composition provided by the invention can be applied in food or feed, has good antioxidation, especially the oxidation of lipid.
Detailed description of the invention
Below by detailed description of the invention, the present invention is described in further detail.But it will be understood to those of skill in the art that the following example only for illustration of the present invention, and should not be considered as limiting scope of the present invention.Unreceipted concrete technology or condition person in embodiment, according to the technology described by the document in this area or condition or carry out according to product description.Agents useful for same or the unreceipted production firm person of instrument, being can by the conventional products of commercial acquisition.
The numerical value as range limit not only comprising and clearly listing should be interpreted as in a flexible way using the value that range format is expressed, but also comprise and be encompassed in all single numerical value within the scope of this or subinterval, be expressly recited out just as each numerical value and subinterval.Such as, the concentration range of " about 0.1% to about 5% " should be understood to the concentration not only comprising about 0.1% to about 5% clearly listed, also include single concentration in institute's how (as, 1%, 2%, 3% and 4%) and subinterval (such as, 0.1% to 0.5%, 1% to 2.2%, 3.3% to 4.4%).
In natural anti-oxidation composition of the present invention, vitamin E is main anti-oxidant, and it belongs to phenolic compound, on its chroman ring, the hydroxyl of the 6th is active group, the active hydrogen on its hydroxyl can be discharged, catch free radical, thus block the chain reaction of free radical; Therefore, natural VE is a kind of strong effectively antioxidant, can prevent or alleviate Cell membrane lipids peroxide injury and the oxidation preventing grease.
Rosmarinus officinalis extract in the present invention is also natural antioxidant, and it and lecithin, by providing hydrogen atom as the acceptor of free radical, destroy the metal ion in the chain reaction of fatty acid oxidation or chelating grease and play antioxidation.
In the present invention, green-tea extract is also a kind of natural antioxidant, finds that green-tea extract can produce with vitamin E and acts synergistically preferably, improve oxidation resistant effect in the present invention.
In addition, citric acid plays the effect of pro-oxidant in the present invention on the one hand, can improve the antioxidant effect of green-tea extract on the other hand, play synergy.
Above-mentioned green-tea extract and Rosmarinus officinalis extract can by impregnated in solvent and carrying out after extraction filtering, reducing pressure and the concentrated rear concentrate obtained by raw green tea and rosemary.Above-mentioned solvent can be one or multiple mixture in water, the anhydrous or aqueous alcohol of C1 ~ C4, acetate fiber, glycerine, propane diols and propylene glycol, but is not limited thereto.Extraction can be left standstill by room temperature to be carried out, but can as required by heating, stirring, add hot reflux to promote extraction.The extract of gained can directly use, or implements suitably to filter, uses after the process such as concentrated, decolouring.In addition, also after temporarily removing desolventizing, can use after dissolving again in the solvent different from extracting solvent used.The extract of gained can also be further purified rear use by active carbon, column chromatography etc.
Emulsifying agent in the present invention for improving the uniformity of combination, emulsifying agent used here, such as sucrose fatty ester, fatty acid glyceride, sorbitan fatty acid esters and soybean lecithin; Suitable emulsifying agent includes but not limited to the diacetyl tartrate of the lactate of the sorbitan ester of cephalin, plasmalogen, phosphatid ylcholine, phosphoric acid acyl monoethanolamine, phosphatidylinositols, cerebroside, chain saturated fatty acids, chain saturated fatty acids monoglyceride, chain saturated fatty acids monoglyceride, monoglyceride, diglyceride, stearoyl lactylates, bile salt, bile acid and combination any in them.
In another one embodiment of the present invention, also 1 is included in antioxidant composition, 5-D-anhydrofructose, usually its breeding being applied to anti-bacteria in cure foods is to reduce the generation of nitrite, 1 is found in the application, adding of 5-D-anhydrofructose can improve the decomposition avoiding Rosmarinus officinalis extract effectively, to improve the long-acting antioxidation of anti-oxidant compositions for food.
In addition to the aforementioned components, can also include in composition of the present invention: solvent (such as, water, ethanol etc.), thickener, stabilizing agent, and the mixture of burnt alum, flour or carbonic acid; Composition of the present invention also can merge with various food additives (as seasoning class, acid, sweetener, colouring agent, fumet, anticorrisive agent, bactericide or antioxidant) and uses.
The scope that the antioxidant provided in the present invention is applied in food can exemplify ground: 1) dairy products and dairy produce, as cheese, cream, Yoghourt, Kefir grains, curd cheese, sour cream, buttermilk, cream, condensed milk, milk powder, whey, lactose, lactoprotein, mixing dairy products, low fat milk, mixing whey and butter fat product; 2) pudding, cream, mousse and other sweets; 3) butter fat product, mixing-in fat product, edible fat, edibility oil; 4) the bag baked product in such as face, comprises biscuit and exquisite bakery, the bakery of long shelf-life, soda cracker and waffle; 5) jam, the jam particularly containing fat, margarine and butter; 6) instant product and meat soup; 7) fruit product, as jam, jelly, preserved fruit, pulp, puree, inspissated juice, fruit syrup and fruit powder that the fruit such as jam, orange or lemon are made; 8) cereal, assorted oatmeal and maslin, also has the cereal products containing such as muesli bar and breakfast; 9) based on beverage and beverage powder, the non-alcoholic beverage of cocoa, cocoa powder; 10) alcoholic beverage and fermented product, grape wine, mixing grape wine beverage, beer, dog's-nose beverage, non-alcoholic drink and dog's-nose beverage, reproducibility alcoholic beverage and dog's-nose beverage; 11) meat and sausage goods; 12) sweets, such as chocolate, hard maltose, fondant, chewing gum, hard candy, soft sweets goods, jelly goods, Radix Glycyrrhizae, cotton candy, hard candy, sugar-tablet, candy, crisp fritter sugar, nougat, marzipan, ice cream.
Antioxidant composition provided by the invention is further described using edible oil, meat as embodiment below.
Agent of the present invention, to the food display antioxidant activity of oil & fat or oil-containing or fat, can prevent oxidation deterioration to the food of the oil-containing or fat that are mixed with agent of the present invention and oil & fat.These oil & fats for example there are unrighted acid as oleic acid, linoleic acid or leukotrienes; Natural fat and oils as cottonseed by, safflower oil, coconut oil, corn oil, soya-bean oil, sesame oil, olive oil, peanut oil, palm oil, butter, lard, fish oil or whale oil; Or contain the food of one of them.To the situation being intended to prevent oil and fat to be oxidized, the amount ranges of agent of the present invention usually from 0.01wt% ~ 5wt%, preferably 0.02 ~ 0.5wt%.
Apply agent of the present invention another to as if meat or meat products.Agent of the present invention hands over look effective to preventing meat, the meat being added with agent of the present invention can be avoided becoming brown, and keep the cerise of meat, agent of the present invention is at promotion Color development and prevent in variable color also effective, and can accelerate painted as nitrate, the effect of nitrite etc., and the color fading preventing painted surplus generation, meat for example there are beef, pork, mutton, chicken or its meat mincing and fresh water product.The meat products obtained by above-mentioned meat for example there are ham, sausage, hamburger, roast meat, dry fish, smoked product, curing food, tin product and alec goods etc.In curing food, agent of the present invention also has the activity suppressing nitrosamine to produce, this is a well-known safety problem, in aquatic products, the activity that agent of the present invention has the trimethylamine suppressing to give out decomposed odour to produce, when this agent is added to meat or meat products, according to the food variety adding this agent, consumption and the adding method of agent of the present invention suitably can be selected.The amount ranges of agent of the present invention usually from 0.01wt% ~ 5wt%, preferably 0.02 ~ 0.5wt%.
Agent of the present invention also can improve the quality of dairy products, effectively prevent milk or dairy products from distributing offending smell and going bad, the milk or the dairy products that are added with agent of the present invention can prevent from distributing activated flavour at lay up period, ox ester taste, addle taste and stink, and the decomposition of food vitamins A can be avoided, milk or dairy products for example there are fresh milk, fresh goat milk, milk, special milk, sterilization goat milk, skim milk, processing milk, cream, condensed milk, light breast, condensed milk, sweet light dry breast, skimmed milk power, sweet dry breast, milk drink, Yoghourt, lactic acid drink, butter, cheese, ice cream, ice milk, ice breast etc.When being added to milk or dairy products, the amount ranges of agent of the present invention usually from 0.01wt% ~ 5wt%, preferably 0.02 ~ 0.5wt%.
The preparation of embodiment 1 extract
The composition of the mode of following alcohol extract to rosemary and green tea can be adopted to extract.
Respectively the rosemary of pulverizing and green tea 100g be impregnated in 50% ethanol (v/v) 500g, the circulation that carries out heating for 3 hours under 60 DEG C of temperature conditions extracts, filter and decompression, concentrate drying, obtain 9g and 11g extract powder respectively.
The preparation (unit: weight portion) of embodiment 2 ~ 3, reference examples 1 ~ 3 antioxidant composition
| Embodiment 2 | Embodiment 3 | Reference examples 1 | Reference examples 2 | Reference examples 3 | |
| Vitamin E | 35 | 35 | 35 | 35 | 35 |
| Lecithin | 15 | 15 | 15 | 15 | 15 |
| Rosmarinus officinalis extract | 18 | 18 | 18 | 18 | ---- |
| Citric acid | 8 | 8 | 15 | ----- | 8 |
| Green-tea extract | 7 | 7 | ----- | 15 | 7 |
| Emulsifying agent | 4 | 4 | 4 | 4 | 4 |
| 1,5-AF | ----- | 4 | ----- | ----- | 4 |
Adopt the green-tea extract and Rosmarinus officinalis extract that prepare in embodiment 1, adopt above-mentioned proportioning to prepare antioxidant composition, preparation method adopts to be mixed directly.
Anti-oxidant for walnut oil of application examples 1
Antioxygenic property when being used for walnut oil anti-oxidant to embodiments of the invention and reference examples is below tested.
Take walnut oil 100g totally 7 parts, wherein 1 part is blank, other 6 parts respectively by walnut oil quality 0.03% addition add corresponding antioxidant composition, after mixing all, be placed in the constant temperature oven of 50 DEG C ± 0.5 DEG C, stir 1 time every 24h, timing sampling detects the peroxide number (POV) of walnut oil.
According to the colorimetric method that GB/T5009.37-2003 specifies, every day, timing measured the peroxide value (POV) of a walnut oil, and the degree of oxidation of walnut oil is weighed with this, evaluate the antioxidation activity of antioxidant composition, respectively at the 5th day and the 10th day record.
As can be seen from embodiment 2, reference examples 1 and reference examples 2, the antioxidation of composition can be improved by adding green-tea extract in the composition; In reference examples 1, improve the addition of citric acid, and do not add green-tea extract, and in reference examples 2, improve the addition of green-tea extract, do not add citric acid, the antioxidation effect finally obtained all is not so good as respectively to add a part of citric acid and green-tea extract in embodiment 1, this illustrates adding to produce with green-tea extract and acting synergistically of citric acid, improve antioxidation effect.
In addition, embodiment 3, relative to reference examples 1, adds 1,5-D-anhydrofructose, can find out that the antioxidation behind 10 days in embodiment 3 is still better, and in embodiment 4, not add Rosmarinus officinalis extract, and add 1,5-D-anhydrofructose, antioxidation significantly reduces thereupon, describes 1,5-D-anhydrofructose can not play a role separately, and must act synergistically with Rosmarinus officinalis extract.
Application examples 2 is applied to the anti-oxidant of omega-fatty acid in yoghurt product
Omega-fatty acid in dairy products easily produces oxidative degradation, cause the change of sampling, for this reason, select full fat yoghourt (Yoghourt, pastel, the fat of 3.5%), to add 4wt% wherein as the DHA of omega-fatty acid and stir, prepare sour milk product, add 0.5wt% embodiment 2 ~ 3, reference examples 1 ~ 2 antioxidant composition simultaneously.
Sour milk product 4 DEG C sealing preservation 8 days, detects the content of omega-fatty acid the 4th day and sampling in the 8th day respectively.
Detection method:
150mgDHA-CL (Lonza) and about 40mg saturated fatty acid (C22:0), as interior mark, to add in above-mentioned batch of 240g and to use Ultraturrax agitator to mix.All mensuration is carried out all under nitrogen protection.
After preparing each sour milk product, each control sample is sampled immediately and determines the rate of recovery of the omega-fatty acid in new production goods.
In order to measure omega-fatty acid, the sour milk product drawing 0.85ml, in test tube (Eppendorf), is weighed, and mixes and concuss with 1ml t-butyl methyl ether.Concuss is after 3 minutes, test tube under 13000rpm centrifugal 3 minutes.Then in each sample, pipette the supernatant of 200 μ L, and mix with the THMS of 100 μ L.Get 1 μ L in each solution and be injected into gas chromatograph (Agilent, model 6890).
Result of the test is as follows:
| 4th day omega-fatty acid rate of recovery % | 8th day omega-fatty acid rate of recovery % | |
| Embodiment 2 | 95 | 91 |
| Embodiment 3 | 96 | 95 |
| Reference examples 1 | 92 | 85 |
| Reference examples 2 | 91 | 84 |
| Reference examples 3 | 91 | 86 |
| Blank | 85 | 78 |
Can be found out by embodiment 2 and reference examples 1, reference examples 2, when adding green-tea extract and citric acid in embodiment 1, the antioxidant effect of generation is best simultaneously, and omega-fatty acid can be made to have the higher rate of recovery; And in reference examples 1 and reference examples 2, all increase the consumption of green-tea extract and citric acid respectively, all cannot reach identical antioxidant effect.In addition, add 1,5-AF in embodiment 3, can improve long-acting antioxidation, the rate of recovery at the 8th day still can keep higher level.
Anti-oxidant for meat of application examples 3
Tuna is cut into the block of 1.5 cm x 1.5 cm x, 6 centimetres of sizes, by it 5.0% embodiment and the reference examples aqueous solution in soak 4 minutes, then in the refrigerator of 5 ~ 8 DEG C store 24 hours, its color that detects by an unaided eye change.
| Meat color | |
| Embodiment 2 | Non-variable color |
| Embodiment 3 | Non-variable color |
| Reference examples 1 | About half meat blackening |
| Reference examples 2 | About half meat blackening |
| Reference examples 3 | About half meat blackening |
| Blank | Meat blackening |
Anti-oxidant for fruit of application examples 4
Water is added in the antioxidant of the embodiment of more than 10 grams and reference examples, adds 10 grams of salt simultaneously, make cumulative volume be 1000 milliliters.
The said mixture of 1000 milliliters every part is added in glass container respectively, peach sheet is immersed in this solution, then by container closure.After 2 days, the color change of detect by an unaided eye liquid part and peach sheet.
| Peach sheet outward appearance | |
| Embodiment 2 | Non-variable color, muddy on a small quantity |
| Embodiment 3 | Non-variable color |
| Reference examples 1 | Become light brown |
| Reference examples 2 | Become light brown |
| Reference examples 3 | Become light brown, and become turbid |
| Blank | Dark-brown, and become turbid |
The optimization of the parameter of embodiment 3 proportioning
The present invention also to carry out preferably to the proportioning in composition, as follows:
The preparation (unit: weight portion) of antioxidant composition
| 1st group | 2nd group | 3rd group | 4th group | 5th group | 6th group | |
| Vitamin E | 37 | 32 | 38 | 38 | 38 | 38 |
| Lecithin | 17 | 19 | 14 | 14 | 14 | 14 |
| Rosmarinus officinalis extract | 12 | 16 | 17 | 17 | 17 | 17 |
| Citric acid | 6 | 7 | 8 | 8 | 8 | 8 |
| Green-tea extract | 8 | 6 | 8 | 8 | 8 | 8 |
| Emulsifying agent | 3 | 5 | 4 | 4 | 4 | 4 |
| 1,5-AF | ----- | ----- | ----- | 3 | 5 | 4 |
Adopt the green-tea extract and Rosmarinus officinalis extract that prepare in embodiment 1, adopt above-mentioned proportioning to prepare antioxidant composition, preparation method adopts to be mixed directly.
Adopt the detection method in application examples 1, result is as follows:
This shows, the proportioning of the composition in the 3rd group and the 6th group is optimum.
Claims (9)
1. a natural antioxidant composite, it is characterized in that, include the following component according to parts by weight: vitamin E 30 ~ 40 parts, 10 ~ 20 parts, lecithin, rosemary extract 15 ~ 20 parts, citric acid 5 ~ 10 parts, green-tea extract 5 ~ 10 parts, emulsifying agent 3 ~ 5 parts.
2. natural antioxidant composite according to claim 1, is characterized in that: component proportion is vitamin E 38 parts, 14 parts, lecithin, rosemary extract 17 parts, citric acid 8 parts, green-tea extract 8 parts, emulsifying agent 4 parts.
3. natural antioxidant composite according to claim 1 and 2, is characterized in that: also include 1,5-AF 3 ~ 5 parts in composition.
4. natural antioxidant composite according to claim 3, is characterized in that: 1,5-AF is 4 parts.
5. natural antioxidant composite according to claim 1 and 2, is characterized in that: the existing forms of described natural is pulverulent solids or oily liquids.
6. natural antioxidant composite according to claim 1, is characterized in that: emulsifying agent is selected from sucrose fatty ester, fatty acid glyceride, sorbitan fatty acid esters or soybean lecithin.
7. natural antioxidant composite according to claim 1, is characterized in that: Rosmarinus officinalis extract and/or green-tea extract carry out using water or alcohol as solvent extracting, obtain after drying.
8. the preparation method of the natural antioxidant composite described in any one of claim 1 ~ 2, comprises the steps: each component to mix.
9. the natural antioxidant composite described in any one of claim 1 ~ 2 is preparing the application in food, beverage or animal feed.
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| CN111869810A (en) * | 2020-07-23 | 2020-11-03 | 贵州省蚕业研究所(贵州省辣椒研究所) | Natural antioxidant and preparation method thereof |
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