CN107373284A - A kind of composite edible oil antioxidant and its application - Google Patents
A kind of composite edible oil antioxidant and its application Download PDFInfo
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- CN107373284A CN107373284A CN201710728536.9A CN201710728536A CN107373284A CN 107373284 A CN107373284 A CN 107373284A CN 201710728536 A CN201710728536 A CN 201710728536A CN 107373284 A CN107373284 A CN 107373284A
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- antioxidant
- edible oil
- astaxanthin
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- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 82
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 73
- 239000008157 edible vegetable oil Substances 0.000 title claims abstract description 38
- 239000002131 composite material Substances 0.000 title claims abstract description 31
- 235000006708 antioxidants Nutrition 0.000 claims abstract description 80
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 claims abstract description 31
- 235000013793 astaxanthin Nutrition 0.000 claims abstract description 31
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 claims abstract description 31
- 239000001168 astaxanthin Substances 0.000 claims abstract description 31
- 229940022405 astaxanthin Drugs 0.000 claims abstract description 31
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 235000013305 food Nutrition 0.000 claims description 13
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims description 12
- 239000003921 oil Substances 0.000 claims description 11
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims description 11
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims description 11
- 235000005979 Citrus limon Nutrition 0.000 claims description 9
- IJMWOMHMDSDKGK-UHFFFAOYSA-N Isopropyl propionate Chemical compound CCC(=O)OC(C)C IJMWOMHMDSDKGK-UHFFFAOYSA-N 0.000 claims description 8
- DOUMFZQKYFQNTF-WUTVXBCWSA-N (R)-rosmarinic acid Chemical compound C([C@H](C(=O)O)OC(=O)\C=C\C=1C=C(O)C(O)=CC=1)C1=CC=C(O)C(O)=C1 DOUMFZQKYFQNTF-WUTVXBCWSA-N 0.000 claims description 6
- 230000001590 oxidative effect Effects 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- ZZAFFYPNLYCDEP-HNNXBMFYSA-N Rosmarinsaeure Natural products OC(=O)[C@H](Cc1cccc(O)c1O)OC(=O)C=Cc2ccc(O)c(O)c2 ZZAFFYPNLYCDEP-HNNXBMFYSA-N 0.000 claims description 3
- 239000007800 oxidant agent Substances 0.000 claims description 3
- DOUMFZQKYFQNTF-MRXNPFEDSA-N rosemarinic acid Natural products C([C@H](C(=O)O)OC(=O)C=CC=1C=C(O)C(O)=CC=1)C1=CC=C(O)C(O)=C1 DOUMFZQKYFQNTF-MRXNPFEDSA-N 0.000 claims description 3
- TVHVQJFBWRLYOD-UHFFFAOYSA-N rosmarinic acid Natural products OC(=O)C(Cc1ccc(O)c(O)c1)OC(=Cc2ccc(O)c(O)c2)C=O TVHVQJFBWRLYOD-UHFFFAOYSA-N 0.000 claims description 3
- 150000002989 phenols Chemical class 0.000 claims description 2
- 244000248349 Citrus limon Species 0.000 claims 2
- 241001529742 Rosmarinus Species 0.000 claims 2
- QTWJRLJHJPIABL-UHFFFAOYSA-N 2-methylphenol;3-methylphenol;4-methylphenol Chemical compound CC1=CC=C(O)C=C1.CC1=CC=CC(O)=C1.CC1=CC=CC=C1O QTWJRLJHJPIABL-UHFFFAOYSA-N 0.000 claims 1
- 230000003647 oxidation Effects 0.000 abstract description 14
- 238000007254 oxidation reaction Methods 0.000 abstract description 14
- 150000003254 radicals Chemical class 0.000 description 15
- 238000006243 chemical reaction Methods 0.000 description 9
- 150000001875 compounds Chemical class 0.000 description 9
- 235000019198 oils Nutrition 0.000 description 9
- 239000004519 grease Substances 0.000 description 8
- 239000004322 Butylated hydroxytoluene Substances 0.000 description 7
- 244000131522 Citrus pyriformis Species 0.000 description 7
- 230000007246 mechanism Effects 0.000 description 7
- 244000178231 Rosmarinus officinalis Species 0.000 description 5
- 230000003064 anti-oxidating effect Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 229910021645 metal ion Inorganic materials 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 4
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 4
- 230000003026 anti-oxygenic effect Effects 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 150000002432 hydroperoxides Chemical class 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000010791 quenching Methods 0.000 description 3
- 230000000171 quenching effect Effects 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 125000001931 aliphatic group Chemical group 0.000 description 2
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- 230000000295 complement effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000003859 lipid peroxidation Effects 0.000 description 2
- 150000002978 peroxides Chemical class 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- NLZUEZXRPGMBCV-UHFFFAOYSA-N Butylhydroxytoluene Chemical compound CC1=CC(C(C)(C)C)=C(O)C(C(C)(C)C)=C1 NLZUEZXRPGMBCV-UHFFFAOYSA-N 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001725 carbon group compounds Chemical class 0.000 description 1
- 150000001732 carboxylic acid derivatives Chemical class 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 230000009920 chelation Effects 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 229910001882 dioxygen Inorganic materials 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 239000000852 hydrogen donor Substances 0.000 description 1
- 239000003999 initiator Substances 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- -1 isopropyl ester Chemical class 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 1
- 235000012661 lycopene Nutrition 0.000 description 1
- 239000001751 lycopene Substances 0.000 description 1
- 229960004999 lycopene Drugs 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
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- 231100000419 toxicity Toxicity 0.000 description 1
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Classifications
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- 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
- 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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- 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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
-
- 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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
- A23L3/3517—Carboxylic acid esters
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention discloses a kind of composite edible oil antioxidant, other one or more of naturals form with natural astaxanthin；The weight content of astaxanthin accounts for 40% the 80% of composite edible oil antioxidant gross weight.The present invention selects astaxanthin natural, that oxidation resistance is strong to be compounded with other antioxidants, forms frying, bakees edible oil composite antioxidant, lifting is fried, the product quality and security of bakery, extends its shelf-life.
Description
Technical field
The present invention relates to a kind of edible grease antioxidant, and in particular to a kind of composite edible oil antioxygen containing astaxanthin
Agent.
Background technology
Edible oil is storing, and in the process of circulation, particularly edible oil easily aoxidizes in fried and baking process, causes change
Color is spoiled, and can generate harmful substance, and the more, then oxidisability is more active, more holds for contained unrighted acid in grease
Easily caused the rancidity of oil by oxidation, influence fried, the quality and security of bakery, shorten shelf life, from
And influence the sale radius of product.Addition antioxidant can prevent the oxidation deterioration of edible oil component, since nearly half a century, people
In order to prevent the oxidation of grease, the anti-oxidant problem of grease is studied from different angles, eaten in grease and rich fat
Addition antioxidant has turned into product prevents the rotten method the most economical and simple of Food Oxidation, antioxidant in food processing
It is to prevent the dysgenic material of oxygen, it is that one kind can help to capture and neutralize free radical, so as to remove free radical one kind thing
Matter.
At present, grease antioxidant mainly has BHA, BHT, PG, TBHQ Tea Polyphenols etc..BHA, PG, oil soluble tea polyphenol
Preferably, antioxygenic property is preferable, but heat endurance is poor, particularly in fried baking process, to be subjected to 180-230 DEG C
High temperature, easily cracking, partially or completely loses antioxygenic property, influences the security of product.
Astaxanthin also known as ASX are a kind of superpower natural extracellular antioxidants, and natural astaxanthin antioxidation activity exceedes
Existing antioxidant, what it removed free radical is ascorbic 6000 times, and 1000 times of vitamin E, be the 10 of lycopene
Times, the esterified form of natural astaxanthin more than 90% is present, therefore relatively stable, and 234. 4 DEG C of astaxanthin melting temperature, it is thermally decomposed
Between 250-450 DEG C, heat resistance is preferable, and astaxanthin is compounded with other antioxidants and had not been reported for lipid-antioxidant activity.
Rosemary is a kind of natural, and inoxidizability is strong, and heat endurance is good, safe, and oil-soluble is good, TBHQ
It is a kind of oxidant of disturbing of function admirable, and has fresh-keeping mould proof effect concurrently, its scientific name is t-butyl hydroquinone, its most important work
With being terminating chain transmission, so as to reach the purpose of oxidation resistanct fresh-keeping.
The present invention is directed to the antioxidation mechanism of different antioxidants, anti-oxidant power, heat resistance, dissolubility and price etc.
Factors, on the basis of many experiments checking, filter out and be adapted to fried baking edible oil composite antioxidant, to lift frying
Baked product quality and security, extend shelf life.
The content of the invention
The present invention needs to solve the problems, such as to be to select that heat endurance is good, and oil-soluble is strong, complementary anti-on antioxygenic property
Oxidant, build compound fried baking composite antioxidant, using astaxanthin and other different antioxidant compounded technologies come
The antioxygen property of antioxidant is increased substantially, so as to reduce the dosage of antioxidant, and improves the service efficiency of antioxidant,
Extend the shelf-life of frying oils service life and fried bakery.
To solve the above problems, the present invention adopts the following technical scheme that：
A kind of composite edible oil antioxidant, two or more other antioxidant are combined with astaxanthin, its
In, the quality of astaxanthin accounts for the 40%-80% of composite edible oil antioxidant gross mass.
As preferable, the natural that the composite edible oil antioxidant is matched by following masses it is compound and
Into：10 parts of astaxanthin, 5 parts of rosemary, 1 part of lemon isopropyl propionate.
As preferable, the antioxidant that the composite edible oil antioxidant is matched by following masses part is combined：
8 parts of astaxanthin, 7 parts of tert-butylhydroquinone (TBHQ), 3 parts of citric acid.
As preferable, the antioxidant that the composite edible oil antioxidant is matched by following masses part is combined；
8 parts of astaxanthin, 9 parts of 2,6- di-tert-butyl-4-methy phenols (BHT), 2 parts of lemon isopropyl propionate.
As preferable, the astaxanthin used in the composite edible oil antioxidant is is natural astaxanthin, fan used
Repeatedly fragrant to be more than more than 10% containing Rosmarinic acid, TBHQ, BHT purity used is more than or equal to 95%.
The application of complex food oil antioxidant, the addition quality in edible oil are 0.02%.
The present invention is compound using a variety of antioxidants, and especially astaxanthin and other different antioxidants is compound, significantly
Ground improves the antioxygen property of edible oil composite antioxidant, so as to reduce the dosage of antioxidant, and improves antioxidant
Service efficiency, extend the service life of frying oils, improve the shelf-life of fried food and bakery.Different antioxidants its
The oxidation resistant mechanism of action is not quite similar, and antioxidation mechanism can be summarized as four types：First, the reduction for passing through antioxidant
Effect, the oxygen content in food, singlet-oxygen quenching are reduced, second, interrupting the chain reaction in oxidizing process, prevention aoxidized
Journey is further carried out, third, reducing the activity of oxidizing ferment, makes slowing down for its catalytic oxidation, fourth, can be catalyzed and cause oxygen
Change the material closing of reaction, if metal ion of catalytic oxidation etc..The present invention uses astaxanthin and other different antioxygens
Agent compounds, and is to be mixed by two or more antioxidant materials, it can overcome single antioxidant function
The defects of single, the antioxidant of different mechanism is set to play a part of Synergistic, can partly using natural
To improve the security of food.Composite edible oil antioxidant of the present invention has excellent antioxygenic property, and experiment proves,
Positive coopertive effect is produced between the different antioxidants of the present invention, the composite edible oil antioxidant using the present invention can extend food
With the cycle of oil, fried food is improved, the shelf-life of bakery and security, use of the invention have generated good
Economic benefit and society
Can benefit.
The present invention has advantages below compared with conventional art：Multiple antioxidant hosts that the present invention compounds are that shrimp is blue or green
Element, anti-oxidant king is referred to as, oxidation resistance is very strong, is to be experimentally confirmed with other several antioxidant compoundings
Positive cooperativity can be produced；The edible oil antioxidant heat endurance that the present invention compounds is good, is amenable to 260 DEG C of height
Temperature, particularly suitable for frying, bakery oil antioxidant, this is the maximum feature that the present invention is different from other antioxidants.
The edible oil antioxidant that the present invention compounds shows that oil-soluble is good by actual use, and dispersiveness is strong, and toxicity is low.
Embodiment
Embodiment 1
10 kilograms of natural astaxanthin, 5 kilograms of rosemary, the composite edible oil that 1 kilogram of lemon isopropyl propionate mixes
Antioxidant.
It is mainly used in cottonseed oil, sunflower oil, soybean oil and its frying and bakery；Addition quality in edible oil
For 0.02%.
Embodiment 2
8 kilograms of natural astaxanthin, 7 kilograms of TBHQ, the composite edible oil antioxidant that 3 kilograms of citric acid mixes.
It is mainly used in peanut oil, rapeseed oil, siritch, ready-mixed oil and its frying and bakery；Adding in edible oil
It is 0.02% to add quality.
Embodiment 3
8 kilograms of natural astaxanthin, 9 kilograms of BHT, 2 kilograms of lemon isopropyl propionate, stirring form composite edible oil antioxidant.
It is primarily adapted for use in corn oil, palm oil, ready-mixed oil and its frying and bakery；Addition quality in edible oil
For 0.02%.
The advantages of composite edible oil antioxidant prepared by embodiment 1, embodiment 2 and embodiment 3, has：1. using anti-oxidant
The strong astaxanthin of performance is used in combination from the antioxidant of different antioxidation mechanisms, improves the antioxygen property of antioxidant, subtracts
The actual interpolation amount in grease is lacked；2. the good antioxidant of selection heat endurance is combined collocation, fried food is reduced,
The security risk of bakery, extend fried food, the shelf-life of bakery；, can be 3. composite antioxidant oil-soluble is good
Even to be distributed in ultimate food, antioxidant use is more convenient, gives full play to the efficiency of composite antioxidant.
The operation principle of the present invention can be explained as follows：Fat molecule is in heat, the Bai Youji initiators such as light or metal ion
After activation, unstable free radical R and H are resolved into, because free radical can recombine into RH, RR, H2, therefore be easy to disappear
Lose, but in the presence of having molecular oxygen, free radical can react generation peroxide radical with oxygen, and then, this peroxide is certainly
Reacted again with fat molecule by base, generate hydroperoxides and free radical R, by free radical R chain reaction, then transmit
Going down, be exactly now the initiation of no activator, free radical also can be produced constantly, with the progress of reaction, more fat point
Son is transformed into hydroperoxides, and hydroperoxides are further change in, and produces more free radicals, when free radical and free radical or certainly
It is combined by base and free radical deactivator, when producing stable compound, reaction is just come to an end, and many short chains are produced in course of reaction
Carbon group compound, such as aldehyde, ketone, carboxylic acid etc. are that aliphatic acid produces the main matter become sour, the presence of a large amount of peroxide, to people's
Health is very unfavorable.
Antioxidant astaxanthin used herein does not only have the ability of singlet-oxygen quenching, also has and removes hydrogen peroxide
Ability, so as to block the chain reaction of free radical.
Antioxidant Rosemary antioxidant mechanism used herein essentially consists in Rosmarinic acid and insatiable hunger in rosemary
Combined with aliphatic acid competitiveness with MDA, to terminate the chain reaction of lipid peroxidation, reduce lipid peroxidation speed
Rate.
Antioxidant TBHQ used herein, BHT come under phenol antioxidant, relatively more steady after free radical is formed
Fixed, its mechanism is terminating chain transmission, so as to reach the purpose of oxidation resistanct fresh-keeping.
Antioxidant synergist citric acid used herein and lemon isopropyl propionate are to give full play to TBHQ, BHT
Oxidation resistance, its action principle is：First, the generation of the initial reaction product hydroperoxides of grease oxidation rancid be by
Some metal ion catalysises, and citric acid, lemon isopropyl propionate lose by chelation these metal ions urges
Change ability, so as to reach the purpose of synergy, second, citric acid, lemon lac isopropyl ester makes TBHQ, BHT as effective hydrogen donor
Deng regeneration, so as to improve its oxidation resistance.
Antioxidant action mechanism used herein differs, between them can from singlet-oxygen quenching, remove from
By base hydrogen peroxide etc., free chain reaction is terminated, chelated metal ions, reduces the multiple sides of oxidase active, multiple layers
It is secondary to play mutually coordinated, to be complementary to one another antioxidation.
Claims (9)
- A kind of 1. composite edible oil antioxidant, it is characterised in that：Other one or more antioxidants are answered with astaxanthin Conjunction forms, and the quality accounting of astaxanthin is 40%-80%.
- 2. composite edible oil antioxidant as claimed in claim 1, it is characterised in that：The antioxidant matched by following masses It is combined：10 parts of astaxanthin, 5 parts of rosemary, 1 part of lemon isopropyl propionate.
- 3. composite edible oil antioxidant as claimed in claim 1, it is characterised in that：By the anti-oxidant of following masses proportioning Agent is combined：8 parts of astaxanthin, 7 parts of tert-butylhydroquinone, 3 parts of citric acid.
- 4. complex food oil antioxidant as claimed in claim 1, it is characterised in that：The antioxygen matched by following masses part Agent is combined：8 parts of astaxanthin, 2,6- 9 parts of di-tert-butyl-4-methy phenols, 2 parts of lemon isopropyl propionate.
- 5. composite edible oil antioxidant as claimed in claim 1, it is characterised in that：The astaxanthin is natural astaxanthin.
- 6. composite edible oil antioxidant as claimed in claim 2, it is characterised in that：The rosemary is more than containing Rosmarinic acid More than 10%.
- 7. composite edible oil antioxidant as claimed in claim 3, it is characterised in that：The tert-butylhydroquinone, purity More than or equal to 95%.
- 8. composite edible oil antioxidant as claimed in claim 4, it is characterised in that：2,6- di-t-butyls -4- the methyl Phenol, purity are more than or equal to 95%.
- 9. the application of the complex food oil antioxidant as described in claim 1-8, it is characterised in that：The composite edible oil is anti- Addition quality of the oxidant in edible oil is 0.02%.
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| CN113273606A (en) * | 2021-06-09 | 2021-08-20 | 浙江省农业科学院 | Natural antioxidant composition for nuts |
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