CN113229434A - Preparation method and application of water-oil amphiphilic antioxidant - Google Patents
Preparation method and application of water-oil amphiphilic antioxidant Download PDFInfo
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- CN113229434A CN113229434A CN202110584563.XA CN202110584563A CN113229434A CN 113229434 A CN113229434 A CN 113229434A CN 202110584563 A CN202110584563 A CN 202110584563A CN 113229434 A CN113229434 A CN 113229434A
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- soluble antioxidant
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- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 92
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 90
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000011259 mixed solution Substances 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 239000000243 solution Substances 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 12
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims abstract description 6
- 229920000053 polysorbate 80 Polymers 0.000 claims abstract description 6
- 235000006708 antioxidants Nutrition 0.000 claims description 85
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 13
- 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 claims description 10
- 244000269722 Thea sinensis Species 0.000 claims description 5
- 229930003427 Vitamin E Natural products 0.000 claims description 5
- 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 claims description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 5
- 235000013824 polyphenols Nutrition 0.000 claims description 5
- 235000019165 vitamin E Nutrition 0.000 claims description 5
- 229940046009 vitamin E Drugs 0.000 claims description 5
- 239000011709 vitamin E Substances 0.000 claims description 5
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 claims description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 2
- 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 description 2
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 2
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 2
- CWEZAWNPTYBADX-UHFFFAOYSA-N Procyanidin Natural products OC1C(OC2C(O)C(Oc3c2c(O)cc(O)c3C4C(O)C(Oc5cc(O)cc(O)c45)c6ccc(O)c(O)c6)c7ccc(O)c(O)c7)c8c(O)cc(O)cc8OC1c9ccc(O)c(O)c9 CWEZAWNPTYBADX-UHFFFAOYSA-N 0.000 claims description 2
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 claims description 2
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 claims description 2
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(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)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims description 2
- 235000010323 ascorbic acid Nutrition 0.000 claims description 2
- 229960005070 ascorbic acid Drugs 0.000 claims description 2
- 239000011668 ascorbic acid Substances 0.000 claims description 2
- 235000013793 astaxanthin Nutrition 0.000 claims description 2
- 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 description 2
- 239000001168 astaxanthin Substances 0.000 claims description 2
- 229940022405 astaxanthin Drugs 0.000 claims description 2
- 235000013734 beta-carotene Nutrition 0.000 claims description 2
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims description 2
- 239000011648 beta-carotene Substances 0.000 claims description 2
- 229960002747 betacarotene Drugs 0.000 claims description 2
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 claims description 2
- 239000000787 lecithin Substances 0.000 claims description 2
- 235000010445 lecithin Nutrition 0.000 claims description 2
- 229940067606 lecithin Drugs 0.000 claims description 2
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- 239000000467 phytic acid Substances 0.000 claims description 2
- 229940068041 phytic acid Drugs 0.000 claims description 2
- 229920002414 procyanidin Polymers 0.000 claims description 2
- 229960001285 quercetin Drugs 0.000 claims description 2
- 235000005875 quercetin Nutrition 0.000 claims description 2
- 235000020748 rosemary extract Nutrition 0.000 claims description 2
- 229940092258 rosemary extract Drugs 0.000 claims description 2
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 claims description 2
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims description 2
- 238000001556 precipitation Methods 0.000 abstract description 4
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract 1
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- 239000003921 oil Substances 0.000 description 18
- 235000012424 soybean oil Nutrition 0.000 description 14
- 239000003549 soybean oil Substances 0.000 description 14
- 230000006698 induction Effects 0.000 description 12
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 description 11
- 239000004519 grease Substances 0.000 description 10
- 239000000839 emulsion Substances 0.000 description 8
- 235000019198 oils Nutrition 0.000 description 8
- 239000002253 acid Substances 0.000 description 7
- 150000002978 peroxides Chemical class 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 230000002035 prolonged effect Effects 0.000 description 6
- 238000005303 weighing Methods 0.000 description 6
- 235000019484 Rapeseed oil Nutrition 0.000 description 5
- 239000004250 tert-Butylhydroquinone Substances 0.000 description 5
- 235000019281 tert-butylhydroquinone Nutrition 0.000 description 5
- 235000005687 corn oil Nutrition 0.000 description 4
- 239000002285 corn oil Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 229920000136 polysorbate Polymers 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 150000003722 vitamin derivatives Chemical class 0.000 description 4
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- 239000000126 substance Substances 0.000 description 3
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000013112 stability test Methods 0.000 description 2
- 235000020238 sunflower seed Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- XKZQKPRCPNGNFR-UHFFFAOYSA-N 2-(3-hydroxyphenyl)phenol Chemical compound OC1=CC=CC(C=2C(=CC=CC=2)O)=C1 XKZQKPRCPNGNFR-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
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- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- TYQCGQRIZGCHNB-JLAZNSOCSA-N l-ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(O)=C(O)C1=O TYQCGQRIZGCHNB-JLAZNSOCSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 231100000956 nontoxicity Toxicity 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
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- 238000012545 processing Methods 0.000 description 1
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- 238000000926 separation method Methods 0.000 description 1
- 125000000999 tert-butyl group Chemical group [H]C([H])([H])C(*)(C([H])([H])[H])C([H])([H])[H] 0.000 description 1
Images
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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
-
- 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
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
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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
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- 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
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- A23L3/3544—Organic compounds containing hetero rings
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- 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
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- A23L3/3553—Organic compounds containing phosphorus
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- 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
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- 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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Abstract
The invention discloses a preparation method and application of a water-oil amphiphilic antioxidant, which comprises the following steps of (1) uniformly mixing Tween 80 and an oil-soluble antioxidant; (2) uniformly mixing a water-soluble antioxidant with water; (3) and (3) slowly adding the solution obtained in the step (2) into the solution obtained in the step (1), and slowly stirring until the mixed solution is clear and transparent. The invention can compound the water-soluble antioxidant and the oil-soluble antioxidant together to prepare a clear and transparent antioxidant solution, the product has stable property, and the phenomena of layering, solute precipitation and the like do not occur after long-term placement.
Description
Technical Field
The invention belongs to the technical field of food science, and particularly relates to a preparation method and application of a water-oil amphiphilic antioxidant.
Background
Unsaturated fatty acid in the grease is easy to react with oxygen in the environment in the processes of storage, transportation and processing, so that the fatty acid is oxidized and decomposed to generate hydroperoxide. The hydroperoxide is unstable and is easy to be cracked again to generate a plurality of aldehydes, ketones and other substances, and the substances cause the fat to generate the rancid odor, influence the quality of the fat, and even have certain carcinogenic effect on human bodies or other animals. Therefore, the control of the oxidation of the oil and fat has important significance for edible oil and fat and oil-rich food. The antioxidant is a substance which can prevent the oxidation of the grease or can greatly increase the oxidation stability of the grease, and a small amount of the antioxidant (0.005-0.05%) is added into the grease, so that the storage time of the grease can be greatly prolonged.
Antioxidants can be classified into oil-soluble antioxidants and water-soluble antioxidants according to their solubility. The solubility limits the application of the antioxidant to a certain extent, for example, the oil-soluble vitamin E can be well used in soybean oil, but the solubility is poor in emulsions rich in unsaturated fatty acid such as soybean milk and the like, and the using effect is poor; some compound antioxidants are only suitable for being applied to pure grease or foods with high grease content, for example, the antioxidant described in CN201711410519.7 is fat-soluble and is not suitable for emulsion with high water content; citric acid is a good antioxidant synergist, can enhance the antioxidant effect of various antioxidants such as vitamin E, BHA, BHT and the like when being used in a compounding way, and is a good color fixative which can effectively prevent food from discoloring, but is difficult to use in oil because of water solubility; because of different solubilities, the compounding of the water-soluble antioxidant and the oil-soluble antioxidant is difficult, for example, the oil-soluble vitamin E and citric acid are usually added into oil when the emulsion is used, then the citric acid is dissolved by ethanol and then added into the oil, the sensory quality of the oil is reduced due to the addition of the ethanol, the citric acid is easy to separate out after the ethanol is volatilized, and partial patents also refer to the preparation of two antioxidants with different solubilities into the emulsion, such as CN201910749995.4, but the preparation process of the emulsion is complicated, and the emulsion breaking phenomenon is easy to occur in the long-time standing process of the emulsion, so that the quality of antioxidant products is influenced. Therefore, the invention of the antioxidant with simple preparation, stable quality and wide application range is very necessary.
Disclosure of Invention
The purpose of the invention is as follows: in order to overcome the defects in the prior art, the invention provides a preparation method and application of a water-oil amphiphilic antioxidant.
The technical scheme is as follows: in order to achieve the above object, the present invention provides a method for preparing a water-oil amphiphilic antioxidant, which comprises the steps of (1) mixing tween 80 and an oil-soluble antioxidant uniformly; (2) uniformly mixing a water-soluble antioxidant with water; (3) and (3) slowly adding the solution obtained in the step (2) into the solution obtained in the step (1), and slowly stirring until the mixed solution is clear and transparent.
Preferably, the oil-soluble antioxidant is selected from the group consisting of vitamin E, rosemary extract, beta-carotene, astaxanthin and lecithin.
Preferably, the water-soluble antioxidant is selected from the group consisting of citric acid, tea polyphenols, ascorbic acid, phytic acid, procyanidins and quercetin.
Preferably, the mass ratio of the oil-soluble antioxidant to the water-soluble antioxidant is (80-95): (5-20).
As another aspect of the invention, the invention provides the application of the water-oil amphiphilic antioxidant.
The invention has the following beneficial effects: the patent discloses a preparation method of a water-oil amphiphilic antioxidant, which can be used for compounding a water-soluble antioxidant and an oil-soluble antioxidant together to prepare a clear and transparent antioxidant solution, and the product has stable properties and does not have the phenomena of layering or solute precipitation and the like after being placed for a long time; in addition, the antioxidant prepared by the preparation method has good solubility in oil-in-water emulsions and grease, the quality of the antioxidant is not influenced after the antioxidant is added, and a good antioxidant effect can be achieved; the preparation process is simple, the cost is low, and the natural antioxidant is adopted, so that the preparation method has the advantages of no toxicity and high efficiency.
Drawings
FIG. 1 is a graph of peroxide number and acid number for different samples from example 3.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1 solubility measurement
Accurately weighing Tween 8012g, vitamin E2 g, and herba Rosmarini officinalis extract (purchased from market) 2g, slowly stirring, and mixing to obtain mixed solution; dissolving 0.1g of tea polyphenol in 3.9g of water, adding the mixture into the mixed solution at the speed of 6mL/min after the tea polyphenol is completely dissolved, and slowly stirring until the mixed solution is clear and transparent to obtain the water-oil amphiphilic antioxidant. The prepared antioxidant was dissolved in soybean oil and water, respectively, and the state of the sample was observed. When the antioxidant is added into soybean oil and water according to the addition amount of the antioxidant in general production, the antioxidant can be well dissolved, and a dissolved sample does not generate layering or precipitation.
Table 1 antioxidant solubility test
Example 2: stability test
1. The antioxidant (prepared in example 1) was centrifuged at 3000r/min for 20min, without delamination, and was homogeneous and stable.
2. The antioxidant (obtained in example 1) was observed under ambient temperature (about 25 ℃) and refrigerated storage (about 4 ℃) conditions, and no precipitation of solute or delamination occurred within 6 months.
As can be seen from the stability test results, the antioxidant prepared by the method is relatively stable, can be placed for a long time and does not have the phenomenon of content separation or delamination.
Example 3 Oxidation resistance test
The influence of the antioxidant (prepared in example 1) and tert-butyl on the antioxidant performance of the diphenol (TBHQ) on the soybean oil was studied by comparing the oxidation induction period with the acid value and peroxide value of soybean oil and by using the Oxitest method by using the Schaal oven method.
Adding an antioxidant: accurately weighing 50g of soybean oil sample per part, placing in a beaker, accurately adding 0.1% antioxidant and 0.02% TBHQ into each part of sample, repeating each treatment for 3 times, and simultaneously making blank control.
Schaal oven method: each group of samples is opened and placed in a constant-temperature oven at 65 ℃, the samples are stored in a constant-temperature and dark place, the oxidation of the grease is accelerated, the acid value and the peroxide value of the grease are measured by sampling every 3d, the placing positions of the samples in the oven are changed after each sampling, and the influence of different antioxidants on the antioxidant stability of the soybean oil is researched. The acid value and the peroxide value are determined according to national standards. Oxitest method: accurately weighing 5g of sample, placing the sample in a measuring disc of an oxitest instrument, and measuring the oxidation induction period of the sample.
In the sampling period, the peroxide value and the acid value of the soybean oil without any antioxidant are obviously increased, the peroxide value and the acid value of the soybean oil with the antioxidant (prepared in example 1) and the soybean oil with the TBHQ are slightly increased, but the increase is not obvious compared with the blank group, which shows that the antioxidant (prepared in example 1) and the TBHQ have good antioxidant effect on the soybean oil. The peroxide number and acid number of soybean oil in the antioxidant group (prepared in example 1) were lower than those in the TBHQ group, indicating that the antioxidant effect of the antioxidant (prepared in example 1) was better than that of TBHQ.
The oxidation induction periods of the three groups of samples are shown in the table below, and it can be seen from the table that the oxidation induction time of soybean oil is obviously prolonged after the antioxidant is added, and particularly after the antioxidant prepared by the method disclosed by the patent is added, the oxidation induction time of soybean oil is prolonged by 5.24 times, which indicates that the antioxidant effect of the antioxidant disclosed by the patent is obvious.
TABLE 2 Oxidation Induction time for different samples
The antioxidant composition related to the patent specifically comprises the following components: 80 parts by weight of oil-soluble antioxidant Tween 80 solution and 20 parts by weight of water-soluble antioxidant aqueous solution. Uniformly mixing tween 80 and the oil-soluble antioxidant, uniformly mixing the water-soluble antioxidant and deionized water, slowly adding the water-soluble antioxidant solution into the mixed solution of the oil-soluble antioxidant and tween 80, adding 1ml of the water-soluble antioxidant solution into the mixed solution each time, and slowly stirring until the mixed solution is clear and transparent.
Example 4 application in sunflower seed oil
Accurately weighing Tween 8012g, vitamin E2 g and herba Rosmarini officinalis extract 2g, slowly stirring, and mixing to obtain mixed solution; dissolving 0.1g of citric acid in 3.9g of water, slowly adding into the mixed solution after completely dissolving, adding 1ml each time, and slowly stirring until the mixed solution is clear and transparent to obtain the water-oil amphiphilic antioxidant. The prepared antioxidant is added into sunflower seed oil with the addition amount of 0.1%. The prepared antioxidant has good solubility in the rapeseed oil, does not obviously influence the sensory quality of the rapeseed oil, and has an oxidation induction period of 12.5 plus or minus 0.15h and an oxidation induction period of 1.9 plus or minus 0.33h determined by measurement, and the oxidation resistance time of the rapeseed oil is prolonged by about 6.6 times.
Example 5 application in corn oil
Accurately weighing Tween 8012g, vitamin E2 g and herba Rosmarini officinalis extract 2g, slowly stirring, and mixing to obtain mixed solution; dissolving 0.1g of citric acid in 3.9g of water, slowly adding into the mixed solution after completely dissolving, adding 1ml each time, and slowly stirring until the mixed solution is clear and transparent to obtain the water-oil amphiphilic antioxidant. Adding the obtained antioxidant into corn oil at an amount of 0.1%. The prepared antioxidant has good solubility in corn oil, does not obviously influence the sensory quality of the corn oil, and has an oxidation induction period of 13.5 +/-0.22 h and an oxidation induction period of 2.3 +/-0.13 h as measured by a test, and the oxidation resistance time of the rapeseed oil is prolonged by about 5.7 times.
Example 6 application in walnut milk beverage
Accurately weighing Tween 8012g, vitamin E2 g and herba Rosmarini officinalis extract 2g, slowly stirring, and mixing to obtain mixed solution; dissolving 0.1g of tea polyphenol in 3.9g of water, slowly adding into the mixed solution after completely dissolving, adding 1ml each time, and slowly stirring until the mixed solution is clear and transparent to obtain the water-oil amphiphilic antioxidant. Adding appropriate amount of semen Juglandis with water, grinding into walnut milk, and adding 0.1% of the antioxidant. The prepared antioxidant has good solubility in walnut milk, does not obviously influence the sensory quality of the walnut milk, and has an oxidation induction period of 5.9 +/-0.31 h and an oxidation induction period of 0.9 +/-0.30 h as measured by the test, and the oxidation resistance time of the rapeseed oil is prolonged by about 6.5 times.
The above description is only of the preferred embodiments of the present invention, and it should be noted that: it will be apparent to those skilled in the art that various modifications and adaptations can be made without departing from the principles of the invention and these are intended to be within the scope of the invention.
Claims (5)
1. A preparation method of a water-oil amphiphilic antioxidant is characterized by comprising the following steps: comprises the following steps of (a) carrying out,
(1) mixing Tween 80 and oil soluble antioxidant;
(2) uniformly mixing a water-soluble antioxidant with water;
(3) and (3) slowly adding the solution obtained in the step (2) into the solution obtained in the step (1), and slowly stirring until the mixed solution is clear and transparent.
2. The method for preparing the water-oil amphiphilic antioxidant according to claim 1, wherein: the oil-soluble antioxidant is selected from the group consisting of vitamin E, rosemary extract, beta-carotene, astaxanthin and lecithin.
3. The method for preparing the water-oil amphiphilic antioxidant according to claim 1, wherein: the water-soluble antioxidant is selected from citric acid, tea polyphenols, ascorbic acid, phytic acid, procyanidins and quercetin.
4. A process for the preparation of the water-oil amphiphilic antioxidant according to any one of claims 1 to 3, characterized in that: the mass ratio of the oil-soluble antioxidant to the water-soluble antioxidant is (80-95): (5-20).
5. Use of the water-oil amphiphilic antioxidant obtained by the process of any one of claims 1 to 4.
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Citations (3)
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CN105495272A (en) * | 2015-11-25 | 2016-04-20 | 杨永 | Preparation method of oil-soluble water-soluble type rosemary antioxidant |
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 |
US20180213811A1 (en) * | 2015-07-27 | 2018-08-02 | Cj Cheiljedang Corporation | Antioxidant composition for oil, preparation method therefor, cooking oil containing same, and method for preparing cooking oil |
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US20180213811A1 (en) * | 2015-07-27 | 2018-08-02 | Cj Cheiljedang Corporation | Antioxidant composition for oil, preparation method therefor, cooking oil containing same, and method for preparing cooking oil |
CN105495272A (en) * | 2015-11-25 | 2016-04-20 | 杨永 | Preparation method of oil-soluble water-soluble type rosemary antioxidant |
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 |
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