CN114073289A - 一种抗氧化组合物 - Google Patents
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Abstract
本申请涉及一种抗氧化组合物，其中含有槲皮万寿菊素，另外还含有BHA(丁基羟基茴香醚)、TBHQ(特丁基对苯二酚)中的至少一种。上述成分复配使用，有明显的协同增效作用，能够有效延缓食品的氧化过程，保证食品品质的稳定性。
Description
技术领域
本发明属于食品添加剂领域，具体涉及一种抗氧化组合物及其用途。
背景技术
食品在放置过程中，其中的油脂、维生素、类胡萝卜素等有效成分会发生氧化反应，导致有效成分的含量降低。特别是方便面等油脂含量高的食品，在产品存放过程中易发生氧化酸败。脂肪氧化酸败会导致多种负面作用，使食品变质，产生异味，对人体健康造成危害。
为了延缓食品氧化，目前普遍在食品中添加BHA、TBHQ等抗氧化剂。BHA(butylatedhydroxyl anisole)，即丁基羟基茴香醚，该成分对热较稳定，在弱碱性条件下不容易被破坏，因此是一种良好的抗氧化剂。BHA对动物性脂肪的抗氧化作用较之对不饱和植物油更有效。尤其适用于使用动物脂肪的焙烤制品。TBHQ，即特丁基对苯二酚，为白色或微红褐色结晶粉末，有一种极淡的特殊香味，几乎不溶于水(约为百分之5)，溶于乙醇、乙酸乙酯、乙醚等有机溶剂。该成分抗氧化效果十分理想，比BHA、BHT、PG强5～7倍。适用于动植物脂肪和富脂食品，特别适用于植物油中，是色拉油、调和油、高烹油首选的抗氧化剂。TBHQ是国家规定允许少量添加的食用抗氧化剂，因为添加量少，跟BHT、BHA相比，TBHQ拥有更高安全性。
槲皮万寿菊素，化学名称为3,3,4,5,6,7-六羟基黄酮，具有抗氧化、抗炎、抗过敏、抗肿瘤等重要的药理作用。目前槲皮万寿菊素的研究主要集中在其药理活性方面，尚未被应用于食品抗氧化领域。槲皮万寿菊素的主要来源为植物提取获得。
在实际使用过程中，不同抗氧化剂可搭配使用，例如，BHA与三聚磷酸钠和抗坏血酸结合使用可延缓冷冻猪排腐败变质。而本申请意外发现：槲皮万寿菊素与目前常用的BHA、TBHQ等合成抗氧化剂复配使用，有明显的协同增效作用，能够有效延缓食品的氧化过程，保证食品品质稳定。
发明内容
为了提高食品抗氧化效果，本发明提供了一种含槲皮万寿菊素的抗氧化组合物，通过将槲皮万寿菊素与目前常用的BHA、TBHQ等合成抗氧化剂复配使用，有明显的协同增效作用。
本发明解决其技术问题所采取的技术方案是：提供一种组合物，其中含有槲皮万寿菊素，另外还含BHA(丁基羟基茴香醚)、TBHQ(特丁基对苯二酚)中的至少一种。
更进一步，上述抗氧化组合物中，槲皮万寿菊素在总抗氧化剂中的含量为10％-50％；可优选10-40％，或10-30％，或10-20％；还可优选20-50％，或20-40％，或20-30％；还可优选30-50％，或30-40％。
更进一步，上述抗氧化组合物中，槲皮万寿菊素在总抗氧化剂中的含量可以是50％、49％、48％、47％、46％、45％、44％、43％、42％、41％、40％、39％、38％、37％、36％、35％、34％、33％、32％、31％、30％、29％、28％、27％、26％、25％、24％、23％、22％、21％、20％、19％、18％、17％、16％、15％、14％、13％、12％、11％、10％。
本申请所述槲皮万寿菊素来源于植物提取或化学合成。
所述总抗氧化剂是指组合物中所有具有抗氧化功效的活性物质的总和。
槲皮万寿菊素在总抗氧化剂中的含量是指槲皮素与总抗氧化剂的质量百分比。
更进一步，上述抗氧化组合中，BHA与TBHQ的用量比例是任意的。
该产品中可根据需要加入适当的载体、金属离子螯合剂、乳化剂等一种或多种成分。
按照常规制备方法将所述产品制备成任意一种可接受的适宜的食品添加剂制剂，优选的，可加工成粉末、液体或微囊。
上述抗氧化组合物可作为食品添加剂，用于延缓食品中各成分的氧化过程，保证食品品质的稳定性。
上述抗氧化组合物能够用于延缓油脂、维生素、类胡萝卜素等成分的氧化过程，保证上述成分的稳定性。
上述抗氧化组合物可作为食品添加剂，能够用于延缓油脂、维生素、类胡萝卜素等成分的氧化过程，保证食品品质的稳定性。
本发明的有益效果是：
本申请发明人发现，槲皮万寿菊素与BHA、TBHQ等抗氧化剂按一定比例复配使用时，有明显的协同增效作用，同等添加剂量下，含槲皮万寿菊素组合物对食品中油脂、维生素、类胡萝卜素等的保护效果明显好于槲皮万寿菊素或BHA、TBHQ等抗氧化剂单独使用，可进一步延缓食品氧化过程，保证食品在存放过程中品质。
此外，槲皮万寿菊素作为一种天然黄酮类成分，在安全性上优于合成的食品抗氧化剂，其清除体内自由基等功效对人体健康也有易处。在添加了槲皮万寿菊素的条件下，可减少BHA、TBHQ等合成抗氧化剂的使用量，能够提高食品添加成分的安全性。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白，以下结合实施例，对本发明进行进一步详细说明。应当理解，此处所描述的具体实施例仅用以解释本发明，并不用于限定本发明。实施例及对比例中的使用的各成分来源相同。
实施例1
将以下原料配比混合制备实施例1的食品抗氧化剂组合物：槲皮万寿菊素(纯度80％)37.5g，BHA(纯度99％)50.5g，载体淀粉12.0g，混合后组合物中含槲皮万寿菊素30％，BHA50％，槲皮万寿菊素占总抗氧化剂的比例为37.5％。
实施例2
将以下原料配比混合制备实施例2的食品抗氧化剂组合物：槲皮万寿菊素(纯度80％)37.5g，TBHQ(纯度99％)30.3g，载体淀粉32.2g，混合后组合物中含槲皮万寿菊素30％，TBHQ30％，槲皮万寿菊素占总抗氧化剂的比例为50％。
实施例3
将以下原料配比混合制备实施例3的食品抗氧化剂组合物：槲皮万寿菊素(纯度80％)6.3g，BHA(纯度99％)15.2g，TBHQ(纯度99％)30.3g，载体淀粉48.3g，混合后组合物中含槲皮万寿菊素5％，BHA15％，TBHQ30％，槲皮万寿菊素占总抗氧化剂的比例为10％。
对比例1
将以下原料配比混合制备对比例1的食品抗氧化剂组合物：BHA(纯度99％)80.8g，载体淀粉19.2g，混合后组合物中含BHA80％。
对比例2
将以下原料配比混合制备对比例2的食品抗氧化剂组合物：TBHQ(纯度99％)50.5g，载体淀粉49.5g，混合后组合物中含TBHQ50％。
对比例3
将以下原料配比混合制备对比例3的食品抗氧化剂组合物：BHA(纯度99％)30.3g，TBHQ(纯度99％)60.7g，载体淀粉9.0g，混合后组合物中BHT30％，TBHQ60％。
对比例4
将以下原料配比混合制备对比例4的食品抗氧化剂组合物：槲皮万寿菊素(纯度80％)62.5g，载体淀粉37.5g，混合后组合物中含槲皮万寿菊素50％。
以方便面为例进行抗氧化效果评价：
(1)在煎炸用的菜籽油中分别添加实施例1-3和对比例1-4的产品，制备成7组含抗氧化成分200ppm的样品(以抗氧化活性成分的总含量计算)，另制备一组空白样品，即不添加抗氧化剂的菜籽油。
(2)将方便面饼分别使用上述8组样品进行油炸，每组三个平行，油炸后，在温度60℃、湿度60％条件下，放置5天后，检测各组方便面饼过氧化值。
过氧化值的测定方法为：按《GB 5009.227-2016食品安全国家标准食品中过氧化值的测定》方法进行检测。
测定结果见表1。
表1不同菜籽油样品油炸方便面饼的过氧化值测定结果
可见，槲皮万寿菊与BHT和/或TBHQ组合后取得了更优的抗氧化效果。
Claims (7)
1.一种抗氧化组合物，其中含有槲皮万寿菊素，另外还含BHA(丁基羟基茴香醚)、TBHQ(特丁基对苯二酚)中的至少一种。
2.根据权利要求1所述的一种抗氧化组合物，其特征在于组合物中槲皮万寿菊素在总抗氧化剂中的含量为10％-50％。
3.根据权利要求2所述的一种抗氧化组合物，其特征在于组合物中槲皮万寿菊素在总抗氧化剂中的含量为20％-40％。
4.根据权利要求1-3任一项所述的抗氧化组合物，其特征在于，可根据需要加入适当的载体、金属离子螯合剂、乳化剂等一种或多种成分。
5.一种食品添加剂制剂，其特征在于，包含权利要求1-4任一项所述的抗氧化组合物，并按照任一种常规制剂方法制备得到，优选的，可加工成粉末、液体或微囊。
6.权利要求1-5任一项所述抗氧化组合物的用途，其特征在于，该组合物用于延缓食品中各成分的氧化过程，保证食品品质的稳定性。
7.权利要求1-5任一项所述抗氧化组合物的用途，其特征在于，该组合物用于延缓油脂、维生素、类胡萝卜素等成分的氧化过程。
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