CN105918765A - Natural food antioxidant - Google Patents
Natural food antioxidant Download PDFInfo
- Publication number
- CN105918765A CN105918765A CN201610297352.7A CN201610297352A CN105918765A CN 105918765 A CN105918765 A CN 105918765A CN 201610297352 A CN201610297352 A CN 201610297352A CN 105918765 A CN105918765 A CN 105918765A
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- CN
- China
- Prior art keywords
- extract
- parts
- preparation
- antioxidant
- fructus foeniculi
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 235000019261 food antioxidant Nutrition 0.000 title abstract description 4
- 239000000284 extract Substances 0.000 claims abstract description 116
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 31
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 28
- 229940094952 green tea extract Drugs 0.000 claims abstract description 13
- 235000020688 green tea extract Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000002360 preparation method Methods 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 238000010992 reflux Methods 0.000 claims description 22
- 235000013305 food Nutrition 0.000 claims description 19
- -1 reflux Substances 0.000 claims description 15
- 244000269722 Thea sinensis Species 0.000 claims description 7
- 235000009569 green tea Nutrition 0.000 claims description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000002904 solvent Substances 0.000 claims description 5
- 244000025254 Cannabis sativa Species 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 abstract 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 abstract 1
- 240000001140 Mimosa pudica Species 0.000 abstract 1
- 235000016462 Mimosa pudica Nutrition 0.000 abstract 1
- 235000006708 antioxidants Nutrition 0.000 abstract 1
- 229940072117 fennel extract Drugs 0.000 abstract 1
- 229940002508 ginger extract Drugs 0.000 abstract 1
- 235000020708 ginger extract Nutrition 0.000 abstract 1
- 229940069445 licorice extract Drugs 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 159000000000 sodium salts Chemical class 0.000 description 2
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 1
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
Abstract
The present invention discloses a natural food antioxidant. The natural food antioxidant is prepared from the following raw materials in parts by weight: 10-20 parts of licorice extract, 5-15 parts of fresh ginger extract, 5-10 parts of mimosa pudica extract, 5-10 parts of green tea extract, 3-5 parts of fennel extract, and 2-4 parts of cassia bark extract. The natural antioxidant is prepared from the natural Chinese herbal medicines, the raw materials are easily available, the anti-oxidant effects are good, and the use range is wide.
Description
Technical field
The present invention relates to food additive field, be specifically related to a kind of antioxidant from natural food.
Background technology
Antioxidant be make an addition to food after stop or postpone Food Oxidation, improve food quality
Stability and the material of prolongation storage period, the antioxidant in market mostly is synthetic.At present
The synthetic antioxidant of food service industry is mainly L-AA and sodium salt thereof and different anti-bad
Hematic acid and sodium salt thereof.Because the safety of chemosynthesis antioxidant falls under suspicion, and zoopery
Show that there is certain toxicity and carcinogenesis, thus can not meet people pursue food safety with
The target in the green century of sustainable development.Therefore, exploitation novel foodstuff antioxidant replacementization
Learn synthetized oxidation preventive agent and become the trend of food antioxidant industrial development from now on, and focus on out
Send out the Natural antioxidant that practical, efficient, low cost is honest and clean.
Summary of the invention
The bright one raw material that aims to provide of the present invention is easy to get, and antioxidant effect is good, the sky of reasonable mixture ratio
So antioxidant.
The technical scheme is that
A kind of antioxidant from natural food, uses following raw material formulated: Radix Glycyrrhizae carries
Take thing 10-20 part, Rhizoma Zingiberis Recens extract 5-15 part, Herba Mimosae Pudicae extract 5-10 part, green tea carry
Take thing 5-10 part, Fructus Foeniculi extract 3-5 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 2-4 part.
Preferably, a kind of antioxidant from natural food, use following raw material formulated:
Radix Glycyrrhizae extract 15 parts, Rhizoma Zingiberis Recens extract 10 parts, Herba Mimosae Pudicae extract 7.5 parts, green tea carry
Take thing 7.5 parts, Fructus Foeniculi extract 4 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 3 parts.
The preparation method of above-mentioned antioxidant from natural food, comprises the following steps:
(1), the preparation of Radix Glycyrrhizae extract: Radix Glycyrrhizae is dried, pulverizes, be subsequently adding 8-10
Times water, reflux, extract, 3h-4h at 70 DEG C-75 DEG C, obtain Radix Glycyrrhizae extract；
(2), the preparation of Rhizoma Zingiberis Recens extract: Rhizoma Zingiberis Recens is cleaned and drains, dices, dries, pulverizes,
Join the alcohol solvent of 75%, at 50-60 DEG C, carry out water-bath extraction process, centrifugal filtration
Obtain Rhizoma Zingiberis Recens extract；
(3), the preparation of Herba Mimosae Pudicae extract: Herba Mimosae Pudicae is added 4-6 times of water, at 90 DEG C-95 DEG C
Lower reflux, extract, 1h-2h, obtains Herba Mimosae Pudicae extract；
(4), the preparation of green tea extract: green tea is added 6-8 times of water, at 70 DEG C-75 DEG C
Reflux, extract, 2h-3h, obtains green tea extract；
(5), the preparation of Fructus Foeniculi extract: Fructus Foeniculi is dried, pulverizes, be subsequently adding 8-10
Times water, reflux, extract, 3h-4h at 95 DEG C-100 DEG C, obtain Fructus Foeniculi extract；
(6), the preparation of Cortex cinnamomi japonici (Ramulus Cinnamomi) extract: Cortex cinnamomi japonici (Ramulus Cinnamomi) is dried, pulverizes, be subsequently adding 6-8 times
Water, reflux, extract, 3h-4h at 95 DEG C-100 DEG C, obtain Fructus Foeniculi extract；
(7) each extract is mixed by weight ratio i.e. obtain the Natural antioxidant.
The Natural antioxidant that the invention have the advantage that the present invention is to utilize natural Chinese herbal medicine system
Becoming, raw material is easy to get, and antioxidant effect is good, and range is wide.
Detailed description of the invention
Below embodiments of the invention are described in detail, so that advantages and features of the invention
Can be easier to be readily appreciated by one skilled in the art, thus protection scope of the present invention is made more
Explicit defines.
Embodiment 1
A kind of antioxidant from natural food, uses following raw material formulated: Radix Glycyrrhizae carries
Take thing 10 parts, Rhizoma Zingiberis Recens extract 5 parts, Herba Mimosae Pudicae extract 5 parts, green tea extract 5 parts,
Fructus Foeniculi extract 3 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 2 parts.
The preparation method of above-mentioned antioxidant from natural food, comprises the following steps:
(1), the preparation of Radix Glycyrrhizae extract: by Radix Glycyrrhizae dry, pulverize, be subsequently adding 8 times of water,
Reflux, extract, 3h at 70 DEG C-75 DEG C, obtains Radix Glycyrrhizae extract；
(2), the preparation of Rhizoma Zingiberis Recens extract: Rhizoma Zingiberis Recens is cleaned and drains, dices, dries, pulverizes,
Join the alcohol solvent of 75%, at 50-60 DEG C, carry out water-bath extraction process, centrifugal filtration
Obtain Rhizoma Zingiberis Recens extract；
(3), the preparation of Herba Mimosae Pudicae extract: Herba Mimosae Pudicae is added 4 times of water, at 90 DEG C-95 DEG C
Lower reflux, extract, 1h, obtains Herba Mimosae Pudicae extract；
(4), the preparation of green tea extract: green tea is added 6 times of water, at 70 DEG C-75 DEG C next time
Stream extracts 2h, obtains Herba Mimosae Pudicae extract；
(5), the preparation of Fructus Foeniculi extract: by Fructus Foeniculi dry, pulverize, be subsequently adding 8 times of water,
Reflux, extract, 3h at 95 DEG C-100 DEG C, obtains Fructus Foeniculi extract；
(6), the preparation of Cortex cinnamomi japonici (Ramulus Cinnamomi) extract: by Cortex cinnamomi japonici (Ramulus Cinnamomi) dry, pulverize, be subsequently adding 6 times of water,
Reflux, extract, 3h at 95 DEG C-100 DEG C, obtains Fructus Foeniculi extract；
(7) each extract is mixed by above-mentioned weight proportion i.e. obtain the Natural antioxidant.
Embodiment 2
A kind of antioxidant from natural food, uses following raw material formulated: Radix Glycyrrhizae carries
Take thing 15 parts, Rhizoma Zingiberis Recens extract 10 parts, Herba Mimosae Pudicae extract 7.5 parts, green tea extract
7.5 parts, Fructus Foeniculi extract 4 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 3 parts.
The preparation method of above-mentioned antioxidant from natural food, comprises the following steps:
(1), the preparation of Radix Glycyrrhizae extract: by Radix Glycyrrhizae dry, pulverize, be subsequently adding 9 times of water,
Reflux, extract, 3.5h at 70 DEG C-75 DEG C, obtains Radix Glycyrrhizae extract；
(2), the preparation of Rhizoma Zingiberis Recens extract: Rhizoma Zingiberis Recens is cleaned and drains, dices, dries, pulverizes,
Join the alcohol solvent of 75%, at 50-60 DEG C, carry out water-bath extraction process, centrifugal filtration
Obtain Rhizoma Zingiberis Recens extract；
(3), the preparation of Herba Mimosae Pudicae extract: Herba Mimosae Pudicae is added 5 times of water, at 90 DEG C-95 DEG C
Lower reflux, extract, 1.5h, obtains Herba Mimosae Pudicae extract；
(4), the preparation of green tea extract: green tea is added 7 times of water, at 70 DEG C-75 DEG C next time
Stream extracts 2.5h, obtains Herba Mimosae Pudicae extract；
(5), the preparation of Fructus Foeniculi extract: by Fructus Foeniculi dry, pulverize, be subsequently adding 9 times of water,
Reflux, extract, 3.5h at 95 DEG C-100 DEG C, obtains Fructus Foeniculi extract；
(6), the preparation of Cortex cinnamomi japonici (Ramulus Cinnamomi) extract: by Cortex cinnamomi japonici (Ramulus Cinnamomi) dry, pulverize, be subsequently adding 7 times of water,
Reflux, extract, 3.5h at 95 DEG C-100 DEG C, obtains Fructus Foeniculi extract；
(7) each extract is mixed by above-mentioned weight proportion i.e. obtain the Natural antioxidant.
Embodiment 3
A kind of antioxidant from natural food, uses following raw material formulated: Radix Glycyrrhizae carries
Take thing 20 parts, Rhizoma Zingiberis Recens extract 15 parts, Herba Mimosae Pudicae extract 10 parts, green tea extract 10
Part, Fructus Foeniculi extract 5 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 4 parts.
The preparation method of above-mentioned antioxidant from natural food, comprises the following steps:
(1), the preparation of Radix Glycyrrhizae extract: Radix Glycyrrhizae is dried, pulverizes, be subsequently adding 10 times
Water, reflux, extract, 4h at 70 DEG C-75 DEG C, obtain Radix Glycyrrhizae extract；
(2), the preparation of Rhizoma Zingiberis Recens extract: Rhizoma Zingiberis Recens is cleaned and drains, dices, dries, pulverizes,
Join the alcohol solvent of 75%, at 50-60 DEG C, carry out water-bath extraction process, centrifugal filtration
Obtain Rhizoma Zingiberis Recens extract；
(3), the preparation of Herba Mimosae Pudicae extract: Herba Mimosae Pudicae is added 6 times of water, at 90 DEG C-95 DEG C
Lower reflux, extract, 2h, obtains Herba Mimosae Pudicae extract；
(4), the preparation of green tea extract: green tea is added 8 times of water, at 70 DEG C-75 DEG C next time
Stream extracts 3h, obtains Herba Mimosae Pudicae extract；
(5), the preparation of Fructus Foeniculi extract: Fructus Foeniculi is dried, pulverizes, be subsequently adding 10 times
Water, reflux, extract, 4h at 95 DEG C-100 DEG C, obtain Fructus Foeniculi extract；
(6), the preparation of Cortex cinnamomi japonici (Ramulus Cinnamomi) extract: by Cortex cinnamomi japonici (Ramulus Cinnamomi) dry, pulverize, be subsequently adding 8 times of water,
Reflux, extract, 4h at 95 DEG C-100 DEG C, obtains Fructus Foeniculi extract；
(7) above-mentioned each extract is mixed by weight ratio i.e. obtain the Natural antioxidant.
Claims (3)
1. an antioxidant from natural food, it is characterised in that use following raw material to join
System forms: Radix Glycyrrhizae extract 10-20 part, Rhizoma Zingiberis Recens extract 5-15 part, Herba Mimosae Pudicae extract
5-10 part, green tea extract 5-10 part, Fructus Foeniculi extract 3-5 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 2-4
Part.
Antioxidant from natural food the most according to claim 1, it is characterised in that use
Following raw material is formulated: Radix Glycyrrhizae extract 15 parts, Rhizoma Zingiberis Recens extract 10 parts, contain
Shy grass extract 7.5 parts, green tea extract 7.5 parts, Fructus Foeniculi extract 4 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) extract
Thing 3 parts.
3. the method preparing antioxidant from natural food according to claim 1 and 2,
It is characterized in that comprising the following steps:
(1), the preparation of Radix Glycyrrhizae extract: Radix Glycyrrhizae is dried, pulverizes, be subsequently adding 8-10
Times water, reflux, extract, 3h-4h at 70 DEG C-75 DEG C, obtain Radix Glycyrrhizae extract；
(2), the preparation of Rhizoma Zingiberis Recens extract: Rhizoma Zingiberis Recens is cleaned and drains, dices, dries, pulverizes,
Join the alcohol solvent of 75%, at 50-60 DEG C, carry out water-bath extraction process, centrifugal filtration
Obtain Rhizoma Zingiberis Recens extract；
(3), the preparation of Herba Mimosae Pudicae extract: Herba Mimosae Pudicae is added 4-6 times of water, at 90 DEG C-95 DEG C
Lower reflux, extract, 1h-2h, obtains Herba Mimosae Pudicae extract；
(4), the preparation of green tea extract: green tea is added 6-8 times of water, at 70 DEG C-75 DEG C
Reflux, extract, 2h-3h, obtains green tea extract；
(5), the preparation of Fructus Foeniculi extract: Fructus Foeniculi is dried, pulverizes, be subsequently adding 8-10
Times water, reflux, extract, 3h-4h at 95 DEG C-100 DEG C, obtain Fructus Foeniculi extract；
(6), the preparation of Cortex cinnamomi japonici (Ramulus Cinnamomi) extract: Cortex cinnamomi japonici (Ramulus Cinnamomi) is dried, pulverizes, be subsequently adding 6-8 times
Water, reflux, extract, 3h-4h at 95 DEG C-100 DEG C, obtain Fructus Foeniculi extract；
(7) each extract is mixed by weight ratio i.e. obtain the Natural antioxidant.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610297352.7A CN105918765A (en) | 2016-05-06 | 2016-05-06 | Natural food antioxidant |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610297352.7A CN105918765A (en) | 2016-05-06 | 2016-05-06 | Natural food antioxidant |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105918765A true CN105918765A (en) | 2016-09-07 |
Family
ID=56834978
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610297352.7A Pending CN105918765A (en) | 2016-05-06 | 2016-05-06 | Natural food antioxidant |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105918765A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835501A (en) * | 2018-06-13 | 2018-11-20 | 长沙学院 | Cassia bark composite natral food antioxidant |
| CN112400992A (en) * | 2019-08-20 | 2021-02-26 | 昆明芳本生物科技发展有限公司 | Nut and seed protective agent, preparation method and application thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397827A (en) * | 2014-12-04 | 2015-03-11 | 梁亨 | Preparation method of food antioxidant |
| CN104397826A (en) * | 2014-12-04 | 2015-03-11 | 梁亨 | Preparation method for natural food antioxidant |
-
2016
- 2016-05-06 CN CN201610297352.7A patent/CN105918765A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397827A (en) * | 2014-12-04 | 2015-03-11 | 梁亨 | Preparation method of food antioxidant |
| CN104397826A (en) * | 2014-12-04 | 2015-03-11 | 梁亨 | Preparation method for natural food antioxidant |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835501A (en) * | 2018-06-13 | 2018-11-20 | 长沙学院 | Cassia bark composite natral food antioxidant |
| CN112400992A (en) * | 2019-08-20 | 2021-02-26 | 昆明芳本生物科技发展有限公司 | Nut and seed protective agent, preparation method and application thereof |
| CN112400992B (en) * | 2019-08-20 | 2023-08-29 | 昆明芳本生物科技发展有限公司 | Protecting agent for nuts and seeds, preparation method and application thereof |
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