CN113951333A - Preparation method and application of selenium-rich antioxidant grease additive - Google Patents
Preparation method and application of selenium-rich antioxidant grease additive Download PDFInfo
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- CN113951333A CN113951333A CN202111230378.7A CN202111230378A CN113951333A CN 113951333 A CN113951333 A CN 113951333A CN 202111230378 A CN202111230378 A CN 202111230378A CN 113951333 A CN113951333 A CN 113951333A
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- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 84
- 239000011669 selenium Substances 0.000 title claims abstract description 84
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 84
- 239000000654 additive Substances 0.000 title claims abstract description 59
- 230000000996 additive effect Effects 0.000 title claims abstract description 56
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 33
- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000004519 grease Substances 0.000 title claims description 21
- 239000003921 oil Substances 0.000 claims abstract description 91
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 8
- 239000007762 w/o emulsion Substances 0.000 claims abstract description 8
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 6
- 235000019198 oils Nutrition 0.000 claims description 83
- 239000000679 carrageenan Substances 0.000 claims description 21
- 229920001525 carrageenan Polymers 0.000 claims description 20
- 229940113118 carrageenan Drugs 0.000 claims description 20
- 238000002156 mixing Methods 0.000 claims description 15
- 238000000227 grinding Methods 0.000 claims description 8
- 239000000244 polyoxyethylene sorbitan monooleate Substances 0.000 claims description 8
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 8
- 229940068968 polysorbate 80 Drugs 0.000 claims description 8
- 229920000053 polysorbate 80 Polymers 0.000 claims description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 8
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 7
- 240000001548 Camellia japonica Species 0.000 claims description 7
- 235000018597 common camellia Nutrition 0.000 claims description 7
- 239000000839 emulsion Substances 0.000 claims description 7
- 239000006185 dispersion Substances 0.000 claims description 6
- 239000008367 deionised water Substances 0.000 claims description 5
- 229910021641 deionized water Inorganic materials 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 4
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 235000019621 digestibility Nutrition 0.000 claims description 2
- 239000000194 fatty acid Substances 0.000 abstract description 13
- 235000014113 dietary fatty acids Nutrition 0.000 abstract description 11
- 229930195729 fatty acid Natural products 0.000 abstract description 11
- 150000004665 fatty acids Chemical class 0.000 abstract description 11
- 230000029087 digestion Effects 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000007788 liquid Substances 0.000 abstract description 4
- 230000003647 oxidation Effects 0.000 abstract description 4
- 238000007254 oxidation reaction Methods 0.000 abstract description 4
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 150000002632 lipids Chemical class 0.000 abstract description 2
- 150000003346 selenoethers Chemical class 0.000 abstract description 2
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 229940091258 selenium supplement Drugs 0.000 description 65
- 239000010495 camellia oil Substances 0.000 description 9
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 150000004676 glycans Chemical class 0.000 description 7
- 229920001282 polysaccharide Polymers 0.000 description 7
- 239000005017 polysaccharide Substances 0.000 description 7
- 238000003760 magnetic stirring Methods 0.000 description 6
- 238000001879 gelation Methods 0.000 description 5
- 150000003254 radicals Chemical class 0.000 description 5
- 238000001035 drying Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 239000003623 enhancer Substances 0.000 description 3
- 230000007760 free radical scavenging Effects 0.000 description 3
- 238000004108 freeze drying Methods 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000002000 scavenging effect Effects 0.000 description 3
- 239000003381 stabilizer Substances 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- -1 DPPH free radical Chemical class 0.000 description 2
- 230000002292 Radical scavenging effect Effects 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 150000004671 saturated fatty acids Chemical class 0.000 description 2
- 229940065287 selenium compound Drugs 0.000 description 2
- 150000003343 selenium compounds Chemical class 0.000 description 2
- 125000003748 selenium group Chemical group *[Se]* 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- 241000195493 Cryptophyta Species 0.000 description 1
- 102000006587 Glutathione peroxidase Human genes 0.000 description 1
- 108700016172 Glutathione peroxidases Proteins 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 102000019280 Pancreatic lipases Human genes 0.000 description 1
- 108050006759 Pancreatic lipases Proteins 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 102000008114 Selenoproteins Human genes 0.000 description 1
- 108010074686 Selenoproteins Proteins 0.000 description 1
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- BVTBRVFYZUCAKH-UHFFFAOYSA-L disodium selenite Chemical compound [Na+].[Na+].[O-][Se]([O-])=O BVTBRVFYZUCAKH-UHFFFAOYSA-L 0.000 description 1
- 238000010494 dissociation reaction Methods 0.000 description 1
- 230000005593 dissociations Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 239000003778 fat substitute Substances 0.000 description 1
- 235000013341 fat substitute Nutrition 0.000 description 1
- 125000004435 hydrogen atom Chemical group [H]* 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 235000019626 lipase activity Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015816 nutrient absorption Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229940116369 pancreatic lipase Drugs 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 229960001471 sodium selenite Drugs 0.000 description 1
- 235000015921 sodium selenite Nutrition 0.000 description 1
- 239000011781 sodium selenite Substances 0.000 description 1
- 239000004045 soybean oil emulsion Substances 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Images
Classifications
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- 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
-
- 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
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P39/00—General protective or antinoxious agents
- A61P39/06—Free radical scavengers or antioxidants
-
- 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Pharmacology & Pharmacy (AREA)
- General Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Veterinary Medicine (AREA)
- Organic Chemistry (AREA)
- Medicinal Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Public Health (AREA)
- Animal Behavior & Ethology (AREA)
- Molecular Biology (AREA)
- Epidemiology (AREA)
- Wood Science & Technology (AREA)
- Biochemistry (AREA)
- Toxicology (AREA)
- General Chemical & Material Sciences (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention relates to a preparation method and application of a selenium-rich antioxidant oil additive, and belongs to the technical field of food additives. The invention takes food additive selenocarrageenan as a source substance for supplementing selenium element, prepares a water-in-oil emulsion template for embedding the selenocarrageenan, and removes a water phase after vacuum freeze drying to prepare the selenium-enriched oil additive. The selenium-rich oil additive prepared by the method can be added into edible oil to obtain the uniformly dispersed selenium-rich edible oil, and the oil body is ensured to be clear. The method has the advantages of simple process and simple and convenient operation, improves the lipid solubility of selenide, obtains the uniformly dispersed selenium-rich edible oil by using a direct addition method, enriches the selenium in the liquid oil, reduces the release rate of fatty acid in the digestion process of the oil, improves the oxidation resistance of the oil, can be used as an antioxidant of the oil, and increases the nutritional value.
Description
Technical Field
The invention belongs to the technical field of edible oil additives, and particularly relates to a preparation method and application of a selenium-rich antioxidant oil additive.
Background
The oil gel is a semisolid grease mixture with viscoelasticity formed by a gel factor and liquid oil. Recent reports show that the oleogel has the advantages of low trans-fatty acid and saturated fatty acid, can be used as a solid fat substitute in food, aims to develop low-calorie food and reduces a series of risks caused by long-term intake of excessive trans-fatty acid and saturated fatty acid. The oil gel has two preparation methods, namely direct gelation and indirect gelation, wherein the direct gelation is to directly add an organogelator into liquid vegetable oil, mainly form crystal elements through the interaction of hydrogen bonds, electrostatic force and the like, and the crystal elements are mutually wound to form a three-dimensional crystal grid structure to serve as a gel framework, so that the oil gelation effect is achieved. Indirect gelation is to dehydrate the prepared emulsion, and the polymer grid can keep a certain space structure to be attached to the surface of oil drops to form a firm physical barrier function so as to restrain the oil drops and prevent polymerization among the oil drops to form an oil gel system. The oleogel can not only improve the mechanical energy of the grease, but also can be used as a conveying system of nutrient substances.
Selenium is one of essential trace elements for human body, is an essential component of glutathione peroxidase and the like in erythrocytes, and has important physiological functions of resisting oxidation, resisting cancers and the like. However, since the human body cannot synthesize selenium by itself, it is generally obtained by food to meet the demand. At present, most selenium-rich foods are obtained by planting plants in selenium-rich areas and transferring the plants, such as selenium-rich tea, selenium-rich rice and the like, but the selenium content of naturally planted crops in most areas cannot reach the selenium-rich standard under natural conditions. At present, the aim of enriching selenium can be achieved by directly adding a selenium nutrition enhancer into food. Because of the poor fat solubility of selenium, the purpose of selenium enrichment in edible oil is difficult to achieve. In addition, the oxidation resistance of edible oil is an important index for evaluating the quality of the oil, selenium is a natural antioxidant, but selenium is not used for the oil, so that the addition of selenium into the edible oil is a technical problem in the field, and how to add selenium which is not easy to cause oil to the oil is a technical problem which is urgently needed to be solved in the technical field of the current food additives.
Selenium exists in two forms of organic selenium and inorganic selenium in the body, and has great difference in biological activity and toxicity. The utilization rate of inorganic selenium is low, and the safety of long-term taking is poor; organic selenium is a selenium-containing organic compound obtained by converting inorganic selenium by assimilation of plants, algae and microorganisms, and has high safety and nutrient absorption efficiency. However, the strong water solubility of organic selenium compounds such as selenoprotein, selenium yeast, selenocarrageenan and the like limits the direct addition of the selenium compounds into food.
Disclosure of Invention
The invention provides a preparation method of a selenium-rich antioxidant oil additive, aiming at solving the technical problems that organic selenium and inorganic selenium cannot be mixed with oil and cannot be used as an antioxidant and a nutrition enhancer of the oil, and the preparation method comprises the following specific steps:
mixing polysorbate-80 and edible oil according to the proportion of 4-12% of the edible oil by mass, and mixing for 5-20 min at the stirring speed of 4000-6000 rpm to prepare an oil phase;
dissolving the seleno-carrageenan in deionized water according to the mass volume ratio of 2-4%, and completely dissolving the seleno-carrageenan by ultrasonic assistance to prepare a water phase;
thirdly, adding 1-5% of high methoxyl pectin into the oil phase according to the mass volume ratio, and stirring at the rotating speed of 4000-6000 rpm to uniformly disperse the high methoxyl pectin;
mixing the oil phase and the water phase, and dispersing at a high speed of 15000-30000 rpm to prepare a water-in-oil emulsion template for embedding the seleno-carrageenan;
fifthly, carrying out vacuum freeze drying for 48-72 h under the conditions of-100 to-50 ℃ to obtain a dry grease additive;
sixthly, grinding the dry grease additive by using a grinder to obtain the selenium-rich antioxidant grease additive.
Wherein the edible oil is camellia seed oil, soybean oil or peanut oil.
In the fourth step, the oil phase accounts for 50-90% of the volume of the whole emulsion template system.
In the step IV, the high-speed dispersion time is 2-5 min.
Wherein, in the fifth step, vacuum freeze drying is carried out for 48-72 h.
Wherein in the step (sixthly), the grinding time is 20-30 s.
Advantageous effects
Firstly, the selenium-rich antioxidant oil additive prepared by the invention has a strong antioxidant effect when added into oil, and the DPPH clearance experimental data in example 4 prove that the selenocarrageenan is completely dissolved in the oil, the inventor also makes a comparative experiment, if 2.5g of the selenocarrageenan is directly added into the same amount of tea seed oil, the DPPH clearance is 56.29 ± 3.61, and the difference is significant from the selenium-rich antioxidant oil additive prepared by the invention, so that the selenium and the oil are completely combined by the selenium-rich antioxidant oil additive, and the selenium-rich antioxidant oil additive becomes an antioxidant of the oil.
The selenium-rich antioxidant oil additive prepared by the invention has the characteristics of small volume, high selenium content, stable dispersion, no change of oil color and the like, and can be used as a nutrition enhancer when added into oil, so that the antioxidant capacity of the oil is increased, the digestibility of edible oil is reduced, the selenium content in the edible oil is increased, and the nutritional value of the oil can be improved.
The reagents of the invention are food grade materials, the emulsifier has good safety, the invention has requirements on high-speed dispersion, freeze drying and grinding, and the steps are all not available, so that stable dispersion can not be realized.
The invention uses high-speed dispersion under high-speed shearing to ensure that oil and water phases are mutually fused under the action of the emulsion-aid agent to obtain a stable water-in-oil emulsion system and ensure that a dried sample with better form is formed after freeze drying; the freeze drying is used for directly sublimating the water phase in the water-in-oil emulsion out of the whole system under the low-temperature vacuum state to form a required dry sample; the separated water phase is dried soft solid in block shape and has a porous shape, the sample obtained by vacuum freeze drying is ground by a grinder, and the oil phase is rearranged to form a compact gel shape under the high-speed operation of the grinder, so that the oil phase is better dispersed in the oil.
Drawings
FIG. 1: the process for preparing the selenium-rich oil additive is shown schematically.
FIG. 2: and (5) an appearance diagram of the selenium-enriched oil additive after drying.
FIG. 3: appearance diagram of the selenium-rich oil additive.
FIG. 4: the edible oil added with the oil additive contains selenium.
FIG. 5: DPPH after adding the grease additive has the capability of scavenging free radicals.
FIG. 6: fatty acid release rate during digestion.
FIG. 7: comparison of the oil additive without and with the oil additive.
Detailed Description
A specific embodiment of the present invention is described in detail below, but it should be understood that the scope of the present invention is not limited by the specific embodiment.
Example 1
A preparation method of a selenium-rich antioxidant grease additive comprises the following steps:
1. selecting polysorbate-80 as a stabilizer for preparing an emulsion template, mixing 10g of polysorbate-80 and 90g of camellia seed oil, and mixing at 4000rpm for 2min at room temperature by using magnetic stirring to obtain an oil phase;
2. weighing 2.5g of seleno-carrageenan, dissolving in 100g of deionized water, and carrying out ultrasonic auxiliary treatment until the seleno-carrageenan is completely dissolved to prepare a water phase;
3. 2g of high methoxyl pectin was dispersed in 100g of oil phase and dispersed homogeneously at room temperature using magnetic stirring at 4000 rpm. Mixing the oil phase and the water phase according to a ratio of 1:1, and dispersing for 3min at a rotating speed of 20000rpm by using a high-speed refiner to prepare a water-in-oil emulsion template for embedding the selenocarrageenan;
4. drying in a vacuum freeze dryer at-80 deg.C for 48 hr to obtain dry oil additive.
5. And grinding the dry grease additive for 25s by using a grinder to obtain the selenium-rich grease additive.
Example 2
1. Selecting polysorbate-80 as a stabilizer for preparing an emulsion template, mixing oil 4g of polysorbate-80 and 96g of peanut oil, and mixing at room temperature at 6000rpm for 10min by using magnetic stirring to obtain an oil phase;
2. weighing 1g of selenocarrageenan, dissolving in 50g of deionized water, and dissolving for 10min by ultrasonic to obtain a water phase;
3. 1g of high methoxyl pectin was dispersed in 100g of oil phase and dispersed homogeneously at room temperature using magnetic stirring at 5000 rpm. Mixing the oil phase and the water phase, and dispersing for 5min at the rotating speed of 15000rpm by using a high-speed homogenizer to prepare a water-in-oil emulsion template for embedding the seleno-carrageenan;
4. drying in a vacuum freeze dryer at-50 deg.C for 72 hr to obtain dry oil additive.
5. And grinding the dry grease additive for 20s by using a grinder to obtain the selenium-rich grease additive.
Example 3
1. Selecting polysorbate-80 as a stabilizer for preparing an emulsion template, mixing 12g of polysorbate-80 and 88g of soybean oil, and mixing at room temperature for 20min at a magnetic stirring speed of 5000rpm to obtain an oil phase;
2. weighing 2g of selenocarrageenan, dissolving in 50g of deionized water, and dissolving for 20min by ultrasonic to obtain a water phase;
3.5 g of high methoxyl pectin was dispersed in 100g of oil phase and dispersed homogeneously at room temperature using magnetic stirring at 6000 rpm. Mixing the oil phase and the water phase, and dispersing for 2min at the rotating speed of 30000rpm by using a high-speed homogenizer to prepare a water-in-oil emulsion template for embedding the seleno-carrageenan;
4. drying in a vacuum freeze dryer at-100 deg.C for 60 hr to obtain dry oil additive.
5. And grinding the dry grease additive for 30s by using a grinder to obtain the selenium-rich grease additive.
Example 4
The selenium-enriched oil additive prepared in example 1 was added to tea oil at an addition level of 1%, and the color and turbidity were unchanged, as shown in FIG. 4, and the selenium content was determined to be 0.536 mg/kg.
DPPH free radical is a stable free radical and is widely accepted as a tool for evaluating the scavenging activity of antioxidants for short periods of time. The DPPH free radical scavenging ability of the commercially available tea seed oil, the oil additive without seleno-carrageenan, and the selenium-enriched oil additive with 1.5%, 2.5%, and 3.5% of seleno-carrageenan was measured, and the experimental results are shown below.
Fig. 5 shows that the DPPH free radical scavenging capacity of the blank oil additive is higher than that of the commercial tea-seed oil, which indicates that the formation of the gel structure enhances the oxidation stability of the liquid oil, and the DPPH free radical scavenging rate of the oil additive is gradually increased along with the increase of the content of the selenocarrageenan. When the content of the selenocarrageenan is 2.5% and 3.5%, the DPPH clearance rate reaches 97% and 96%, which shows that the antioxidant performance of the grease additive is increased by adding the selenocarrageenan. The seleno-carrageenan is a novel functional polysaccharide, and is an organic selenium product formed by combining inorganic selenium and polysaccharide. Research reports show that besides natural selenium-enriched carrageenan, selenide prepared by combining polysaccharide and selenium source also has the capability of scavenging free radicals. The polysaccharide is selenized by using sodium selenite, and activity experiments show that the selenized polysaccharide has stronger capability of removing free radicals. The antioxidant activity of the selenocarrageenan has multiple mechanisms, the selenocarrageenan mainly comprises selenium and polysaccharide, and because the dissociation energy of the formed new bond is weaker than that of a hydrogen-oxygen bond, the selenocarrageenan is easy to combine with a hydroxyl group; polysaccharide provides hydrogen to superoxide anion, and-OSeO in seleno carrageenan2The presence of the group can activate the hydrogen atom of the anomeric carbon atom and thereby help to scavenge free radicals. Thus proving that the antioxidant capacity of the DPPH free radical of the selenium-rich oil additive prepared by the invention is very strong.
TABLE 1 DPPH radical scavenging Capacity of selenium-enriched grease additives
| Sample type | Content of selenium/% | DPPH radical scavenging rate/%) |
| A | 0 | 53.77±5.54d |
| |
0 | 61.46±0.43c |
| C | 1.5 | 83.13±2.45b |
| D | 2.5 | 97.29±0.35a |
| E | 3.5 | 96.13±1.30a |
| F | 3.5 | 56.29±3.61 |
Note: a is commercially available teaSeed oil; b is not added with seleno-carrageenan; c, the content of the seleno-carrageenan is 1.5 percent; d is the content of the seleno-carrageenan of 2.5 percent; e is the content of the seleno-carrageenan of 3.5 percent; f is the direct addition of selenocarrageenan, and different lower case letters indicate that significant differences exist among groups (P<0.05）。
As can be seen from fig. 6, in the in vitro digestion process of the selenium-rich camellia seed oil obtained by adding the selenium-rich oil additive, the release amount of fatty acid is lower than that of the blank group, wherein the release amount of fatty acid of the blank camellia seed oil without adding gel is 62.3%, the release amount of fatty acid of the medium selenium group is 52.53%, and the minimum amount of the high selenium group is 31.23%, and the three groups have significant differences, and the digestion degree of the blank camellia seed oil is the highest, which indicates that the addition of the selenium-rich oil additive has an inhibitory effect on the digestion of lipid in the camellia seed oil. By simulating the human digestive system, studyαThe effect of carrageenan content on the rate of fatty acid release from a soybean oil emulsion, results show that with increasing content, the rate of fatty acid release is significantly reduced, probably because the physical and chemical properties of the emulsion are influenced by the alpha-carrageenan during the emulsification of the fat, thus controlling the pancreatic lipase activity to influence the fatty acid release.
TABLE 2 fatty acid release from tea seed oil with and without selenium enriched oil additive
| Sample type | Selenium content/mg/kg | Amount of fatty acid released/%) |
| A | 0 | 62.35±3.05a |
| B | 0.25 | 52.54±2.92b |
| C | 0.5 | 31.21±3.75c |
Note: a is tea seed oil without adding oil additives; b is tea seed oil with selenium content of 0.25 mg/kg; c, different lower case letters of the tea seed oil with the selenium content of 0.5mg/kg indicate that the adding amount of the selenium-rich oil additive with different concentrations has significant difference on the release amount of fatty acid (theP<0.05）。
Claims (8)
1. A preparation method of a selenium-rich antioxidant grease additive is characterized by comprising the following specific steps:
mixing polysorbate-80 with edible oil according to the proportion of 4-12% of the edible oil by mass, and mixing for 2-20 min at the stirring speed of 4000-6000 rpm to prepare an oil phase;
dissolving the seleno-carrageenan in deionized water according to the mass volume ratio of 2-4%, and completely dissolving the seleno-carrageenan by ultrasonic assistance to prepare a water phase;
thirdly, adding 1-5% of high methoxyl pectin into the oil phase according to the mass volume ratio, and stirring at the rotating speed of 4000-6000 rpm to uniformly disperse the high methoxyl pectin;
mixing the oil phase and the water phase, and dispersing at a high speed of 15000-30000 rpm to prepare a water-in-oil emulsion template for embedding the seleno-carrageenan;
fifthly, carrying out vacuum freeze drying for 48-72 h under the conditions of-100 to-50 ℃ to obtain a dry grease additive;
sixthly, grinding the dry grease additive by using a grinder to obtain the selenium-rich antioxidant grease additive.
2. The method for preparing the selenium-rich antioxidant oil additive as claimed in claim 1, wherein the edible oil is camellia seed oil, soybean oil or peanut oil.
3. The preparation method of the selenium-rich antioxidant oil additive as claimed in claim 1, wherein in the fourth step, the oil phase is 50-90% of the volume of the whole emulsion template system.
4. The preparation method of the selenium-rich antioxidant oil additive as claimed in claim 1, wherein in the fourth step, the time of high-speed dispersion is 2-5 min.
5. The method for preparing the selenium-rich antioxidant oil additive as claimed in claim 1, wherein in the fifth step, vacuum freeze drying is carried out for 48-72 hours.
6. The preparation method of the selenium-rich antioxidant oil additive as claimed in claim 1, wherein in the step (sixthly), the grinding time is 20-30 s.
7. The application of the selenium-rich antioxidant oil additive as claimed in claim 1, wherein the selenium-rich antioxidant oil additive is added into oil to increase the antioxidant capacity of the oil.
8. The application of the selenium-rich antioxidant oil additive as defined in claim 1, wherein the selenium-rich antioxidant oil additive is added into edible oil to reduce digestibility of the edible oil.
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