CN106675780A - Compound antioxidant and grease containing same - Google Patents

Compound antioxidant and grease containing same Download PDF

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Publication number
CN106675780A
CN106675780A CN201710008681.XA CN201710008681A CN106675780A CN 106675780 A CN106675780 A CN 106675780A CN 201710008681 A CN201710008681 A CN 201710008681A CN 106675780 A CN106675780 A CN 106675780A
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CN
China
Prior art keywords
vitamin
palmitate
compound antioxidant
compound
5ppm
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
Application number
CN201710008681.XA
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Chinese (zh)
Inventor
吕建波
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Tianjin Rongxin Blue Ocean Biological Technology Co Ltd
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Tianjin Rongxin Blue Ocean Biological Technology Co Ltd
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Priority to CN201710008681.XA priority Critical patent/CN106675780A/en
Publication of CN106675780A publication Critical patent/CN106675780A/en
Pending legal-status Critical Current

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B5/00—Preserving by using additives, e.g. anti-oxidants
    • C11B5/0092—Mixtures
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B5/00—Preserving by using additives, e.g. anti-oxidants
    • C11B5/0021—Preserving by using additives, e.g. anti-oxidants containing oxygen
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B5/00—Preserving by using additives, e.g. anti-oxidants
    • C11B5/0021—Preserving by using additives, e.g. anti-oxidants containing oxygen
    • C11B5/0035—Phenols; Their halogenated and aminated derivates, their salts, their esters with carboxylic acids

Abstract

The invention relates to a compound antioxidant, which is prepared from vitamin E, tea polyphenol-palmitate, ascorbyl palmitate and a rosemary extract. According to the compound antioxidant, the content of the vitamin E is smaller than or equal to 3,000ppm and greater than or equal to 5ppm, the content of the tea polyphenol-palmitate is smaller than or equal to 600ppm and greater than or equal to 5ppm, the content of the ascorbyl palmitate is smaller than or equal to 200ppm and greater than or equal to 5ppm and the content of the rosemary extract is smaller than or equal to 700ppm and greater than or equal to 5ppm; the content of the vitamin E is calculated according to the total content of mixed tocopherol; and the content of the rosemary extract is calculated according to the content of carnosic acid in the rosemary extract. The compound antioxidant is high in stability and high in antioxidant activity, and can be applied to vegetable fat, animal fat, margarine, oleomargarine or shortening.

Description

A kind of compound antioxidant and the grease containing the compound antioxidant
Technical field
The present invention relates to a kind of compound antioxidant, more particularly to a kind of compound antioxidant for being applied to field of food With the grease containing the compound antioxidant.
Background technology
With the enhancing of domestic consumer's health perception, increasing people starts to note oneself daily taken in grease Whether nutrient health.The nutritional ingredient of grease is primarily referred to as the content of unrighted acid in grease, and unrighted acid The inversely proportional relation of antioxygenic property of content and grease, i.e., unsaturated fatty acid content is higher in grease, grease it is anti-oxidant Property it is poorer, grease in shelf life more be oxidized easily and go bad.
At present, the grease that we eat is broadly divided into vegetable fat, animal fat and margarine, margarine, shortening Oil.In order to cause lipid-antioxidant activity reduction when solving the problems, such as and improving unsaturated fatty acid content, prior art is typically used Following methods：
For vegetable fat：(1) to inflated with nitrogen in bottle, this method can only ensure that product is packaged in when be not switched on Protection grease is not oxidized, once the grease in the bottle that is opened will lose the protection of nitrogen, grease is oxidized after a period of time； (2) ratio of saturated fatty acid in grease is adjusted, the content of saturated fatty acid grease higher is more stable in grease, but simultaneously also sacrificial The domestic animal nutritive value of grease, is difficult the metabolism that is absorbed by the body；(3) antioxidant is added outward, and current domestic food additive makes Kind more than 20 is had with the antioxidant monomer for allowing to use in standard, wherein what is be most widely used in vegetable fat is THBQ (tert-butylhydroquinone), the product synthesizes for pure chemistry, and nature does not exist, and its security leaves a question open.Current European Union, day Originally, Australia all prohibites and adds TBHQ in grease and food, in numerous documents and small white mouse acute toxinology experiment In, TBHQ is considered as being low toxicity level.
For animal fat：Saturation with the animal fat of chicken fat, lard, butter, duck oil as representative compared to vegetable fat Aliphatic acid is higher, therefore the stability of grease will get well, but animal fat is more emphasized compared with vegetable fat in item property The uniqueness of local flavor, thus local flavor holding be animal fat quality control key point.But the oxidation phase of flavor substance Control is more difficult to than the rising of oil peroxidation value.Current domestic animals grease production enterprise does not have also in the control of animal fat local flavor There is good method, generally by adding chemical antioxidants such as BHT (butylated hydroxytoluene)/BHA (butyl in animal fat BHA), this chemical antioxidants are raised to the peroxide value for controlling animal fat and played a role, but in protection The not oxidized aspect of flavor substance does not work substantially.
For margarine, margarine and shortening：These three greases would generally add water and salt in processing, The oxidation of grease is more serious than single grease system much in oil mixing with water system.Wherein oxidation occurs in water-oil interface, And BHT, the BHA commonly used in industry are oil-soluble inhibitor, it is impossible to play antioxidation at interface well, for a long time The problem of oxidation of this quasi-grease never has and is well solved.
The content of the invention
The invention aims to solve, unrighted acid in vegetable fat is high to cause that inoxidizability is poor, animal fat The problem of the decay of middle flavor substance and margarine, margarine, shortening in interface oxidation, there is provided a kind of efficient and stabilization Compound antioxidant.
A kind of first aspect, there is provided compound antioxidant, the compound antioxidant is by vitamin E, Tea Polyphenols palmitic acid Ester is constituted.
Preferably, the content of each component is in the compound antioxidant：5ppm≤vitamin E≤3000ppm, 5ppm≤ The total content that the content of tea polyphenol-palmitate≤600ppm, wherein vitamin E presses mixed tocopherol is calculated；
Preferably, in the compound antioxidant content of each component be preferably vitamin E 100ppm-700ppm it Between, tea polyphenol-palmitate is between 40ppm-400ppm.
A kind of second aspect, there is provided compound antioxidant, the compound antioxidant is by vitamin E, Tea Polyphenols palmitic acid Ester and Rosmarinus officinalis extract are constituted.
Preferably, the content of each component is in the compound antioxidant：5ppm≤vitamin E≤3000ppm, 5ppm≤ Tea polyphenol-palmitate≤600ppm, 5ppm≤Rosmarinus officinalis extract≤700ppm, wherein the content of the vitamin E is by mixing The total content of tocopherol is calculated, and the content of the Rosmarinus officinalis extract presses the cubage of carnosic acid in Rosmarinus officinalis extract；
Preferably, in the compound antioxidant each component content for vitamin E between 100ppm-700ppm, tea Between 40ppm-400ppm, Rosmarinus officinalis extract is between 15ppm-120ppm for polyphenol palmitate.
A kind of third aspect, there is provided compound antioxidant, the compound antioxidant is by vitamin E, Tea Polyphenols palmitic acid Ester and ascorbyl palmitate are constituted.
Preferably, the content of each component is in the compound antioxidant：5ppm≤vitamin E≤3000ppm, 5ppm≤ Tea polyphenol-palmitate≤600ppm, 5ppm≤ascorbyl palmitate≤200ppm, wherein the content of the vitamin E is pressed The total content of mixed tocopherol is calculated；
Preferably, in the compound antioxidant each component content for vitamin E between 100ppm-700ppm, tea Between 40ppm-400ppm, ascorbyl palmitate is between 30ppm-120ppm for polyphenol palmitate.
A kind of fourth aspect, there is provided compound antioxidant, the compound antioxidant is by vitamin E, Tea Polyphenols palmitic acid Ester, ascorbyl palmitate and Rosmarinus officinalis extract composition；
Preferably, the content of each component is in the compound antioxidant：5ppm≤vitamin E≤3000ppm, 5ppm≤ Tea polyphenol-palmitate≤600ppm, 5ppm≤ascorbyl palmitate≤200ppm, 5ppm≤Rosmarinus officinalis extract≤ 700ppm, wherein the total content that the content of the vitamin E presses mixed tocopherol is calculated, the content of the Rosmarinus officinalis extract is pressed The cubage of carnosic acid in Rosmarinus officinalis extract；
Preferably, in the compound antioxidant each component content for vitamin E between 100ppm-700ppm, tea Between 40ppm-400ppm, between 30ppm-120ppm, rosemary is extracted ascorbyl palmitate polyphenol palmitate Thing is between 15ppm-120ppm.
Above-mentioned four kinds of formulas realize effects of the anti-oxidant 1+1 much larger than 2 by the Synergistic between each component.By big Measure experiment to show, these four antioxidant (vitamin E, tea polyphenol-palmitate, Rosmarinus officinalis extract, vitamin-c palmitates Ester) Synergistic that wants between realizing, minimum addition in grease all should be on 5ppm, otherwise antioxidant Can be because of the too low synergistic function that cannot be realized each other of content between each component.
5th aspect, the present invention provides a kind of application of compound antioxidant in field of food, by the compounding antioxygen Agent is added in vegetable fat, animal fat, margarine, margarine or shortening.
6th aspect, the present invention provides a kind of grease containing above-mentioned compound antioxidant, the grease be vegetable fat, Animal fat, margarine, margarine or shortening.
After being added in grease, Oil stability is greatly improved compound antioxidant in the present invention, the feature of grease Nature and flavor road is also able to keep for a long time, and each group is divided into nature naturally occurring material in compound antioxidant, its safety Property, health are approved in multiple application fields, simultaneously because the synergy between different component, its antioxidant effect Will be far better than the inoxidizability of single antioxidant monomer.
Advantages and features of the invention can be found out by embodiment and accompanying drawing.
Brief description of the drawings
In order to illustrate more clearly the embodiments of the present invention, the accompanying drawing that will be used needed for embodiment is simple Jie below Continue, it should be apparent that, drawings in the following description are only some embodiments of the present invention.
Fig. 1 in the present invention tea polyphenol-palmitate, Tea Polyphenols oleate and emulsification Tea Polyphenols aoxidized in palm oil and lure Lead time variation diagram；
Fig. 2 in the present invention tea polyphenol-palmitate, Tea Polyphenols oleate and emulsification Tea Polyphenols aoxidized in soybean oil and lure Lead time variation diagram；
Fig. 3 in the present invention RBO-1 compound antioxidants and other antioxidant monomers induction is aoxidized in different greases Time variation diagram；
Fig. 4 in the present invention RBO-2 compound antioxidants and other antioxidant monomers induction is aoxidized in different greases Time variation diagram；
Fig. 5 in the present invention RBO-3 compound antioxidants and other antioxidant monomers induction is aoxidized in different greases Time variation diagram.
Specific embodiment
Tea Polyphenols palm fibre is assessed using oxidation-stabilized instrument (Oxidative Stability Instrument, be abbreviated as OSI) Glycerin monostearate, the oxidation respectively with the compound of vitamin E in palm oil and soybean oil of Tea Polyphenols oleate and emulsification Tea Polyphenols Stability, measures under acceleration environment of the stability under oxygen stream at 100 DEG C.Stability is expressed as induction time, higher Induction time correspond to Oil stability higher.
Embodiment 1：The compound that vitamin E (200ppm) is constituted with tea polyphenol-palmitate (200ppm)；
Comparative example 1：Vitamin E (50%), content is 400ppm；
Comparative example 2：The compound that vitamin E (200ppm) is constituted with Tea Polyphenols oleate (200ppm)；
Comparative example 3：The compound that vitamin E (200ppm) is constituted with emulsification Tea Polyphenols (200ppm).
As shown in figure 1, abscissa 1,2,3,4 corresponds to comparative example 1, embodiment 1, comparative example 2, comparative example 3 respectively.We see It is most long with the time that the compound of vitamin E aoxidizes induction in palm oil to observe tea polyphenol-palmitate, i.e. Tea Polyphenols palm The stability of acid esters is better than Tea Polyphenols oleate and emulsification Tea Polyphenols.
As shown in Fig. 2 abscissa 1,2,3,4 corresponds to comparative example 1, embodiment 1, comparative example 2, comparative example 3 respectively.We see It is most long with the time that the compound of vitamin E aoxidizes induction in soybean oil to observe tea polyphenol-palmitate, i.e. Tea Polyphenols palm The stability of acid esters is better than Tea Polyphenols oleate and emulsification Tea Polyphenols.
Further to strengthen antioxidant effect, we will be formulated based on tea polyphenol-palmitate and vitamin E, attempt Other antioxidant compositions are added in the hope of obtaining more preferable compounding effect, be finally found that by substantial amounts of contrast test following anti-oxidant There is more excellent anti-oxidant synergetic between agent component, antioxidant effect is much better than the anti-oxidant effect of each single component Really.
By logical oxygen high temperature accelerated test, compound antioxidant and other monomers antioxidant are carried out into Contrast on effect, from And determine antioxidant effect of the compound antioxidant in specific grease.
Test principle：Oxidative rancidity instrument determination method (instrumental method is led in Switzerland ten thousand), oil sample is passed through by purification at 110 DEG C Air, oxidation product is imported in water, determine the graph of a relation of electrical conductivity and time in water.
Embodiment 2：The compound of vitamin E, tea polyphenol-palmitate and Rosmarinus officinalis extract composition, is defined as RBO-1 Compound antioxidant；
Comparative example 4：CK, vitamin E (50%), rosemary (10%), each antioxidant monomer of tea ester, wherein CK refer to and do not add Plus any antioxidant, VE is the abbreviation of vitamin E, and carnosic acid content is during rosemary (10%) refers to Rosmarinus officinalis extract 10%, tea ester is the abbreviation of tea polyphenol-palmitate.
As shown in figure 3, abscissa 1,2,3,4,5 respectively correspond to CK, vitamin E (50%), rosemary (10%), tea ester, RBO-1 compound antioxidants.It is observed that antioxygen of the RBO-1 compound antioxidants in rapeseed oil, lard and margarine The property changed is superior to other antioxidant monomers.
Embodiment 3：The compound antioxidant of vitamin E, tea polyphenol-palmitate and ascorbyl palmitate composition, it is fixed Justice is RBO-2 compound antioxidants；
Comparative example 5：CK, vitamin E (50%), rosemary (10%), VC esters, each antioxidant monomer of tea ester, wherein CK Refer to that, without any antioxidant, VE is the abbreviation of vitamin E, and carnosic acid contains during rosemary (10%) refers to Rosmarinus officinalis extract It is 10% to measure, and tea ester is the abbreviation of tea polyphenol-palmitate.
As shown in figure 4, abscissa 1,2,3,4,5 respectively correspond to CK, vitamin E (50%), rosemary (10%), VC esters, Tea ester, RBO-2 compound antioxidants.It is observed that RBO-2 compound antioxidants are in soybean oil, chicken fat and margarine Inoxidizability is superior to other antioxidant monomers.
Embodiment 4：What vitamin E, tea polyphenol-palmitate, Rosmarinus officinalis extract and ascorbyl palmitate were constituted answers With antioxidant, RBO-3 compound antioxidants are defined as；
Comparative example 6：CK, vitamin E (50%), VC esters, rosemary (10%), each antioxidant monomer of tea ester, wherein CK Refer to that, without any antioxidant, VE is the abbreviation of vitamin E, and carnosic acid contains during rosemary (10%) refers to Rosmarinus officinalis extract It is 10% to measure, and tea ester is the abbreviation of tea polyphenol-palmitate.
As shown in figure 5, abscissa 1,2,3,4,5,6 corresponds to CK, vitamin E (50%), VC esters, rosemary respectively (10%), tea ester, RBO-3 compound antioxidants.It is observed that RBO-3 compound antioxidants are in palm oil, butter and shortening Inoxidizability in oil is superior to other antioxidant monomers.

Claims (16)

1. a kind of compound antioxidant, it is characterised in that：The compound antioxidant is by vitamin E and tea polyphenol-palmitate group Into.
2. compound antioxidant according to claim 1, it is characterised in that：Each component contains in the compound antioxidant Measure and be：5ppm≤vitamin E≤3000ppm, 5ppm≤tea polyphenol-palmitate≤600ppm, wherein the vitamin E contains The total content that amount presses mixed tocopherol is calculated.
3. compound antioxidant according to claim 2, it is characterised in that：Each component contains in the compound antioxidant Amount is preferably vitamin E between 100ppm-700ppm, and tea polyphenol-palmitate is between 40ppm-400ppm.
4. a kind of compound antioxidant, it is characterised in that：The compound antioxidant by vitamin E, tea polyphenol-palmitate and Rosmarinus officinalis extract is constituted.
5. compound antioxidant according to claim 4, it is characterised in that：Each component contains in the compound antioxidant Measure and be：5ppm≤vitamin E≤3000ppm, 5ppm≤tea polyphenol-palmitate≤600ppm, 5ppm≤Rosmarinus officinalis extract≤ 700ppm, wherein the total content that the content of the vitamin E presses mixed tocopherol is calculated, the content of the Rosmarinus officinalis extract is pressed The cubage of carnosic acid in Rosmarinus officinalis extract.
6. compound antioxidant according to claim 5, it is characterised in that：Each component contains in the compound antioxidant Amount is preferably vitamin E between 100ppm-700ppm, and between 40ppm-400ppm, rosemary is carried tea polyphenol-palmitate Thing is taken between 15ppm-120ppm.
7. a kind of compound antioxidant, it is characterised in that：The compound antioxidant by vitamin E, tea polyphenol-palmitate and Ascorbyl palmitate is constituted.
8. compound antioxidant according to claim 7, it is characterised in that：Each component contains in the compound antioxidant Measure and be：5ppm≤vitamin E≤3000ppm, 5ppm≤tea polyphenol-palmitate≤600ppm, 5ppm≤vitamin-c palmitate Ester≤200ppm, wherein the total content that the content of the vitamin E presses mixed tocopherol is calculated.
9. compound antioxidant according to claim 8, it is characterised in that：Each component contains in the compound antioxidant Amount be preferably vitamin E between 100ppm-700ppm, tea polyphenol-palmitate between 40ppm-400ppm, ascorbic acid Palmitate is between 30ppm-120ppm.
10. a kind of compound antioxidant, it is characterised in that：The compound antioxidant by vitamin E, tea polyphenol-palmitate, Ascorbyl palmitate and Rosmarinus officinalis extract are constituted.
11. compound antioxidants according to claim 10, it is characterised in that：Each component in the compound antioxidant Content is：5ppm≤vitamin E≤3000ppm, 5ppm≤tea polyphenol-palmitate≤600ppm, 5ppm≤ascorbic acid palm Acid esters≤200ppm, 5ppm≤Rosmarinus officinalis extract≤700ppm, wherein the content of the vitamin E presses the total of mixed tocopherol Cubage, the content of the Rosmarinus officinalis extract presses the cubage of carnosic acid in Rosmarinus officinalis extract.
12. compound antioxidants according to claim 11, it is characterised in that：Each component in the compound antioxidant Content is preferably vitamin E between 100ppm-700ppm, tea polyphenol-palmitate between 40ppm-400ppm, Vitamin C Between 30ppm-120ppm, Rosmarinus officinalis extract is between 15ppm-120ppm for sour palmitate.
The application of compound antioxidant any one of 13. claim 1-12 in field of food.
Application of 14. compound antioxidants according to claim 13 in field of food, it is characterised in that：Will be described multiple It is added in vegetable fat, animal fat, margarine, margarine or shortening with antioxidant.
A kind of 15. greases of the compound antioxidant containing any one of claim 1-12.
16. greases according to claim 15, it is characterised in that：The grease is vegetable fat, animal fat, margarine oil Oil, margarine or shortening.
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CN107164089A (en) * 2017-05-18 2017-09-15 西北农林科技大学 A kind of peony seed oil complex natural antioxidant containing Rosmarinus officinalis extract
CN107384000A (en) * 2017-08-02 2017-11-24 界首市鑫旺彩印研发中心 A kind of anti-oxidant component for ink
CN107637694A (en) * 2017-09-11 2018-01-30 浙江新维普添加剂有限公司 A kind of compound antioxidant and its preparation method and application
CN107646981A (en) * 2017-09-13 2018-02-02 安徽天祥粮油食品有限公司 A kind of butter protective agent
CN108936594A (en) * 2018-05-02 2018-12-07 贵州芳瑞堂生物科技有限公司 A kind of anti-oxidant compositions comprising tea polyphenols
CN108991080A (en) * 2018-09-29 2018-12-14 宁夏回春生物科技有限公司 Grape pip Ainz and preparation method thereof
CN109022148A (en) * 2017-12-29 2018-12-18 中粮集团有限公司 Quaternary built antioxidant, preparation method and the usage
CN109852473A (en) * 2018-12-07 2019-06-07 河南工业大学 A kind of preparation method of composite antioxidant liposome
CN110326674A (en) * 2019-08-09 2019-10-15 大连工业大学 A kind of DHA algal oil and preparation method thereof containing composite antioxidant
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CN111763567A (en) * 2020-06-23 2020-10-13 天津融信蓝海生物科技有限公司 Compound antioxidant suitable for high-temperature frying oil and use method thereof
CN111961529A (en) * 2020-07-27 2020-11-20 惠州市康维健生物科技有限公司 Antioxidant formula for edible oil
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CN112899080A (en) * 2021-02-25 2021-06-04 陕西海斯夫生物工程有限公司 Natural composite antioxidant for highly unsaturated fatty acid oil
CN113388451A (en) * 2021-06-21 2021-09-14 甘肃农业大学 Compound natural antioxidant and application thereof to antioxidation effect of double-low rapeseed oil
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CN115109651A (en) * 2021-03-23 2022-09-27 福建海富特生物科技股份有限公司 Edible fish oil composite antioxidant and antioxidation method
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CN107164089A (en) * 2017-05-18 2017-09-15 西北农林科技大学 A kind of peony seed oil complex natural antioxidant containing Rosmarinus officinalis extract
CN107384000A (en) * 2017-08-02 2017-11-24 界首市鑫旺彩印研发中心 A kind of anti-oxidant component for ink
CN107637694A (en) * 2017-09-11 2018-01-30 浙江新维普添加剂有限公司 A kind of compound antioxidant and its preparation method and application
CN107646981A (en) * 2017-09-13 2018-02-02 安徽天祥粮油食品有限公司 A kind of butter protective agent
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