CN111758793A - 一种番茄红素食用油 - Google Patents
一种番茄红素食用油 Download PDFInfo
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- CN111758793A CN111758793A CN201910261763.4A CN201910261763A CN111758793A CN 111758793 A CN111758793 A CN 111758793A CN 201910261763 A CN201910261763 A CN 201910261763A CN 111758793 A CN111758793 A CN 111758793A
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- 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
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- 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
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Emergency Medicine (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
一种番茄红素食用油,包含植物食用油和番茄红素,其特征在于:每100克植物食用油中含番茄红素12~120mg,所述的番茄红素食用油中,番茄红素其粒径≤50微米,植物食用油其油脂粒径≤50微米,番茄红素与植物食用油形成均匀、澄清的融合体。本发明的番茄红素食用油通过番茄红素和食用油粒径配合,解决了番茄红素和食用油充分融合的技术问题,在提高产品的生物价的基础上,针对不同适用人群和功能,对番茄红素食用油的组分进行优化。本发明的番茄红素食用油产品溶解更加充分,保存时间更长;有效提高产品的生物价,更有利于人体消化吸收。
Description
技术领域
本发明属于食用油技术领域,涉及一种番茄红素食用油。
背景技术
食用油是人们生活中几乎每天、每餐都必须使用的最重要的食品原料之一,其中玉米胚芽油营养价值最高,主要成分不饱和脂肪酸含量达86%,其中亚油酸含量最高,并含有谷固醇、磷脂、氨基酸、植物甾醇等,且色泽金黄透明,气味芳香,无油腻,世界卫生组织(WHO)2004年在日内瓦召开的第113届会议上,向全世界公开推荐的水果、蔬菜、食用油、肉食、汤食、护脑六类食物中的最佳品种,其中玉米胚芽油名列食用油类第一位。
但是,所有食用油的共同缺点:一是容易氧化,甚至腐败变质;二是营养素单一且含量较少,更不具有保健和疾病防治功能。
现代科学已证明,自由基危害人类健康。自由基是化合物的分子在光热等外界条件下,共价键发生均裂而形成的具有不成对电子的原子团。人体的自由基来源有两个方面:一是来自体内,是肌体脂类物质氧化过程中的代谢产物,也可以说是体内代谢“垃圾”。二是来自体外,外界环境中的阳光辐射、空气污染等都会使人体产生大量自由基,特别是当代由于人们生活方式、饮食习惯、工作压力、环境污染、抽烟酗酒、食品添加剂、化妆品、装饰材料、通讯、电器等方面的影响,自由基对人体健康的危害更加突出,例如:吸烟对人体健康的危害不仅仅是尼古丁和焦油,还有一种危害更大的物质就是自由基,每吸一口烟会制造十万个以上自由基。人的机体在正常生理条件下,自由基不断生成,又不断被清除,但是当自由基大量增加或者清除自由基的能力下降时,就会引发各种疾病。大量医学研究和临床实验证明:自由基能和体内脱氧核糖核酸、蛋白质、碳水化合物和脂类等大分子反应,引起一系列慢性疾病,例如:(1)破坏人体遗传密码,造成基因突变,从而诱发癌症;(2)氧化血管,造成动脉粥样硬化,引发各种心脑血管疾病;(3)侵害人体内脏、肌肤组织细胞,造成皮肤老化和损伤,加速机体衰老;(4)削弱细胞的抵抗力,使肌体易受细菌和病菌感染等等。因此,世界卫生组织(WHO)2001年公布:“自由基是人类健康的头号杀手”,“自由基是造成诸多病症的重要原因之一”,“大约80-90%的老化性、退化性疾病都与自由基有关。”
人体自身清除自由基的能力主要依靠各种酶以及维生素C、维生素E、胡萝卜素完成。但要降低自由基对人体的危害,或者由于各种原因致使肌体自由基大量增加时,便需要尽可能补充外源性自由基清除剂。目前可以作用于自由基的合成抗氧化剂种类很多,但由于其潜在毒性和致癌作用等普遍受到质疑。因此,寻找和补充天然植物抗氧化剂便成了人类最迫切、最好的选择。
上世纪60年代,美国科学家首次报道番茄红素具有强大抗氧化、清除自由基功能后,开始引起人们广泛关注。90年代初,以色列学者对番茄红素的研究和提取取得突破,引起世界各国专家学者的极大兴趣,并经大量动物试验、离体细胞培养、人群流行病学调查、临床应用等研究确认:番茄红素是自然界中抗氧化能力最强的类胡萝卜素,其抗氧化能力是维生素C的310倍、维生素E的100倍、β-胡萝卜素的2倍多;番茄红素具有清除自由基、增强免疫力、抑制突变、防癌抗癌、降胆固醇、防治中风和心血管疾病、消除疲劳、保护皮肤、延缓衰老等作用。2003年美国《时代》周刊曾经将誉为“植物黄金”的番茄红素列为“对人类健康贡献最大的食品”之首。
但是,番茄红素具有两个显著的生物学特征:一是人体自身并不能合成番茄红素,必须通过食物摄取;二是番茄红素是一种脂溶性物质,直接食用番茄人体并不能有效吸收番茄红素。
将经过提取的高纯度番茄红素和高品质食用油充分融合,制成具有保健功能的番茄红素食用油,不仅能够大大提高番茄红素的吸收利用,而且能够使人们在日常烹饪和就餐时轻松达到增强免疫力、清除自由基、防治各种老化性退化性疾病的作用。
番茄红素为暗红色粉末,不溶于水,难溶于甲醇、乙醇等强极性有机溶剂,可溶于乙醚、石油醚、己烷、丙酮,易溶于氯仿、CS2、苯、油脂等有机溶剂,此外、番茄红素的化学性质十分活泼、易受氧化、紫外线及温度的影响而迅速氧化分解,大大限制了它的应用。
中国专利申请00109155.7公开了一种含有番茄红素的食用油,其含量范围是:0.01%-60%。申请200410064817.1公开了一种番茄红素食用油,并配以适量其他类胡萝卜素、胡萝卜素、维生素E等营养素,其中番茄红素添加量为0-50g/kg油脂,其他类胡萝卜素添加量为0-5g/kg油脂,胡萝卜素添加量为0-500mg/kg油脂,维生素E添加量为0-400mg/kg油脂。
中国专利CN2011101455227公开了一种番茄红素功能性食用油,在植物食用油中包含番茄红素和维生素E,每100克植物食用油中添加番茄红素12~200mg,维生素E 2~20mg,所述的番茄红素与植物食用油形成均匀、澄清的融合体,存放120~168h番茄红素的沉淀量≤5%。虽然该专利的番茄红素食用油与现有技术中其它番茄红素食用油相比,较好地解决了番茄红素与食用油融合的技术问题,但是在番茄红素含量较高时,仍然没有解决因番茄红素的溶解特性产生的与食用油融合这一技术问题,较长期放置后仍会产生大量沉淀,形成明显分层,不仅影响产品外观,而且大大降低有效成分的吸收与功效。
发明内容
本发明的目的在于提供一种番茄红素食用油,解决番茄红素和食用油充分融合的技术问题,从而最大程度保持产品均匀、减少沉淀,延长存放时间;在保证营养成分消化吸收、提高产品的生物价的基础上,对番茄红素食用油的组分进行优化,发挥番茄红素的增强免疫力以及其它保健功能。
实现本发明目的所采用的技术方案如下:
一种番茄红素食用油,包含植物食用油和番茄红素,其特征在于:每100克植物食用油中含番茄红素12~120mg,所述的番茄红素食用油中,番茄红素其粒径≤50微米,植物食用油其油脂粒径≤50微米,番茄红素与植物食用油形成均匀、澄清的融合体。
人们已经证实,番茄红素,特别是通过膳食长期、定量补充番茄红素,具有增强人体免疫力,防止和治疗慢性疾病和肿瘤的保健和治疗效果。CN2011101455227针对不同人群和功效,对食用油中番茄红素的含量进行分级设置,因为没有彻底解决因番茄红素与食用油的融合问题,特别是高含量下番茄红素不均匀及沉淀导致的产品生物价降低的问题,其产品中番茄红素含量不精确、科学,存在功能上的问题。为使番茄红素和食用油更加充分地相互结合,本发明通过进一步研究探索番茄红素和食用油均质的最佳粒径配合,以提高产品的生物价,使之更有利人体吸收,并根据其适用人群和功效,对番茄红素食用油的组分进行优化,达到增强人体免疫力,防止和治疗慢性疾病和肿瘤的保健和治疗效果。
优选地,
所述的番茄红素食用油中,每100克植物食用油中含番茄红素12~20mg,番茄红素其粒径30~50微米,植物食用油其油脂粒径≤50微米。该番茄红素食用油可适用于亚健康人群食用,有效增强食用人群的免疫力,改善健康状况;
或者
每100克植物食用油中含番茄红素50~60mg,番茄红素其粒径10~30微米,植物食用油其油脂粒径≤50微米。该番茄红素食用油可适用于慢性疾病人群食用,有效提高食用人群的抵抗力,减轻或改善疾病症状,延缓衰老;
每100克植物食用油中含番茄红素90~120mg,番茄红素其粒径≤10微米,植物食用油其油脂粒径≤50微米。该番茄红素食用油可适用于肿瘤患者食用,有效增强食用人群的体质,减轻甚至清除放射治疗和化学治疗所产生的毒副反应。
所述的番茄红素食用油中不含化学抗氧剂。
所述的番茄红素食用油中,还可以进一步包含维生素E,每100克植物食用油中含维生素E 0~20mg,优选地10~20mg。
所述的植物食用油为玉米胚芽油、橄榄油、茶籽油、玉米油、大豆油、花生油、菜籽油、葵花籽油、芝麻油、小麦胚芽油、红花油、核桃油、稻米油或棕榈油;优选玉米胚芽油。
本发明所述的番茄红素食用油,根据每100克植物食用油中番茄红素的不同含量,选择不同粒径的番茄红素和食用油相互配合,使番茄红素和食用油更加充分地相互结合,产品溶解更加充分,保存时间更长。所述的番茄红素食用油,存放240~480h番茄红素的沉淀量≤3%。
所述的功能性食用油在温度40℃、湿度80%的密闭环境中存放6个月,其酸价≤3mgKOH/g,过氧化值≤12meq(毫克当量)/kg。
有益效果:本发明的番茄红素食用油,通过探索番茄红素和食用油粒径配合,解决了番茄红素和食用油充分融合的技术问题,从而最大程度保持产品均匀性、减少沉淀,延长存放时间;在提高产品的生物价的基础上,针对不同适用人群和功能,对番茄红素食用油的组分进行优化,使之更有利人体吸收,更有利于保健或治疗功能的发挥。本发明的番茄红素食用油产品溶解更加充分,保存时间更长;有效提高产品的生物价,更有利于人体消化吸收。
下面结合具体实施方式对本发明进行详细描述,所述的实施例有助于对本发明的理解和实施,并非构成对本发明的限制。本发明的保护范围并不以具体实施方式为限,而是由权利要求加以限定。
具体实施方式
以下实施例中以玉米胚芽油为例,对于其它各种植物食用油,均可以按相同的方法配制得到番茄红素食用油。
实施例1
5份不含有化学抗氧剂、油脂粒径≤50微米的食用玉米胚芽油100g中,分别加入粒径≤50微米的番茄红素12mg,每份油中再分别加入维生素E 0mg、4mg、6mg、8mg和10mg,采用高速或高压均质机粉碎、搅拌,至均匀、澄清的红色油脂,搅拌过程中可略加热促其均匀,制得含量在12mg/100g番茄红素食用油(含维生素E 0~10mg/100g植物油)。
实施例2
5份不含有化学抗氧剂、油脂粒径≤50微米的食用玉米胚芽油各100g中,分别加入粒径20~40微米的番茄红素50mg、52mg、55mg、58mg和60mg,每份油中再分别加入维生素E10mg、12mg、16mg、18mg和20mg,充分搅拌,至均匀、澄清的红色油脂,搅拌过程中可略加热促其均匀,制得含量在50mg—60mg/100g番茄红素食用油(含维生素E10~20mg/100g植物油)。
实施例3
4份不含有化学抗氧剂、油脂粒径≤50微米的食用玉米胚芽油各100g中,分别加入粒径0.5~10微米的番茄红素90mg、100mg、110mg和120mg,每份玉米胚芽油中再分别加入维生素E10mg,充分搅拌,至均匀、澄清的红色油脂,搅拌过程中可略加热促其均匀,制得含量在90mg—120mg/100g番茄红素食用油(含维生素E10mg/100g植物油)。
上述的功能性食用油,每100g植物油中番茄红素含量在12mg-20mg时,适合于正常人群增强免疫力;每100g植物油中番茄红素含量在50mg-60mg时,适合于不同程度亚健康人群、前列腺肥大、皮肤色斑、老年斑人群;每100g植物油中番茄红素含量在90mg--110mg时,适合于心脑血管疾病、各类肿瘤患者的辅助食疗。
实施例4
番茄红素虽然是脂溶性物质,但因其粒径较大,番茄红素在油脂中的溶解度很低。虽然CN2011101455227较好地解决了番茄红素与食用油的融合问题,但是番茄红素食用油是一种热力学上的不稳定体系,高番茄红素含量下仍存在不均匀及易沉淀的问题,导致其生物价降低。本发明针对不同适用人群和功能,根据每100克植物食用油中番茄红素的不同含量,选择番茄红素和食用油不同粒径相互配合,使番茄红素和食用油能更好地相互融合,显著提高了产品的均匀和稳定性,从而提高产品的生物价,使之更有利人体吸收。
按每100克玉米胚芽油中添加番茄红素12~200mg、维生素E10~20mg后,同时或分别采用高速或高压均质机粉碎、搅拌并使其均匀,在不同粒径范围下使番茄红素与玉米胚芽油脂充分融合(为防止空气氧化,可在惰性气体气氛中混合),至油脂呈现红色并且均匀、澄清。所配制生产的番茄红素食用油存放240小时后,测定番茄红素的沉淀量,结果见下表1所示。
表1番茄红素食用油放置后的番茄红素沉淀量,wt%
表中,空白表示未测定。
表1结果显示,本发明的番茄红素食用油根据番茄红素的不同粒径范围,对其中番茄红素的含量进行分级设置,存放240h后番茄红素的沉淀量均≤3%,番茄红素和食用油融合良好,提高了产品的均匀和稳定性。90mg/100g的番茄红素食用油需要更精确、细致的粒径控制,否则难以保持其均匀稳定,生物价会有不同程度的下降,例如采用30~50微米的番茄红素生物价会下降8~18%,对于120mg/100g的番茄红素食用油,粒径100微米以下的番茄红素和食用油虽能融合,但10天后有效状态下的番茄红素的量将下降35~45%。番茄红素食用油在200mg/100g油脂以上将难以在较长时间内保持其生物价并为人体所吸收利用。
实施例5
番茄红素功能性食用油与现有食用油(添加化学抗氧化剂TBHQ)抗氧化比较。
选择玉米油、大豆油、菜籽油、调和油(均为市场上的合格成品油,添加了国家规定量的化学抗氧化剂)与本发明的番茄红素食用油(未添加任何化学抗氧化剂)同时进行防抗油脂的酸败变质试验,以观察本发明的番茄红素食用油与添加化学抗氧化剂的市场现有的各种食用油在防止酸败变质、抗氧化效果方面的优劣。
采用高温高湿破坏性试验,即温度40℃,湿度80%,密闭环境6个月(此环境下3个月即相当于常温环境18个月,也是市场各种食用油采用化学抗氧化剂的保质极限。本次观察延长为6个月。)其结果如下表2所示。
观察指标选择国家规定的强制性指标酸价和过氧化值,这是判定食用油是否酸败变质的重要指标。酸价国家标准允许值≤3mgKOH/g;过氧化值国家允许值≤12meq/kg。
经过试验可以看出:1、添加化学抗氧化剂的市场上的食用油其酸价和过氧化值在90天(3个月)时已达到国家允许值的上限,120天(4个月)时已全部超过国家允许值。2、番茄红素食用油的酸价和过氧化值在180天(6个月)时还远未达到国家允许值的上限,说明其能更有效地防止食用油氧化、酸败、变质,无需添加其它化学抗氧化剂。
Claims (10)
1.一种番茄红素食用油,包含植物食用油和番茄红素,其特征在于:每100克植物食用油中含番茄红素12~120mg,所述的番茄红素食用油中,番茄红素其粒径≤50微米,植物食用油其油脂粒径≤50微米,番茄红素与植物食用油形成均匀、澄清的融合体。
2.根据权利要求1所述的番茄红素食用油,其特征在于:所述的番茄红素食用油中,每100克植物食用油中含番茄红素12~20mg,番茄红素其粒径30~50微米。
3.根据权利要求1所述的番茄红素食用油,其特征在于:所述的番茄红素食用油中,每100克植物食用油中含番茄红素50~60mg,番茄红素其粒径10~30微米。
4.根据权利要求1所述的番茄红素食用油,其特征在于:所述的番茄红素食用油中,每100克植物食用油中含番茄红素90~120mg,番茄红素其粒径≤10微米。
5.根据权利要求1至4任一所述的番茄红素食用油,其特征在于:所述的番茄红素食用油中不含化学抗氧剂。
6.根据权利要求1至4任一所述的番茄红素食用油,其特征在于:所述的番茄红素食用油中还包含维生素E,每100克植物食用油中含维生素E 0~20mg。
7.根据权利要求6所述的番茄红素食用油,其特征在于:每100克植物食用油中含维生素E 10~20mg。
8.根据权利要求1至4任一所述的番茄红素食用油,其特征在于:所述的番茄红素食用油,存放240~480h番茄红素的沉淀量≤3%。
9.根据权利要求1至4任一所述的番茄红素食用油,其特征在于:所述的功能性食用油在温度40℃、湿度80%的密闭环境中存放6个月,其酸价≤3mgKOH/g,过氧化值≤12meq/kg。
10.根据权利要求1至4任一所述的功能性食用油,其特征在于:所述的植物食用油为玉米胚芽油、橄榄油、茶籽油、玉米油、大豆油、花生油、菜籽油、葵花籽油、芝麻油、小麦胚芽油、红花油、核桃油、稻米油或棕榈油。
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CN114391584A (zh) * | 2022-02-15 | 2022-04-26 | 谢党恩 | 一种简易番茄红素提取工艺、番茄红素食用油 |
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