CN115606774A - Composition with stable antioxidation effect and preparation method and application thereof - Google Patents

Composition with stable antioxidation effect and preparation method and application thereof Download PDF

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Publication number
CN115606774A
CN115606774A CN202211200262.3A CN202211200262A CN115606774A CN 115606774 A CN115606774 A CN 115606774A CN 202211200262 A CN202211200262 A CN 202211200262A CN 115606774 A CN115606774 A CN 115606774A
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honey
composition
antioxidant
resveratrol
carotene
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戴玉杰
马红艳
乔文英
景文杰
孟璇
马园园
李嘉欣
贾泽君
王林
宋园园
赵宁
强珊
贾士儒
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Jingyuan Industrial Technology Research Institute
Ningxia Tianmu Apis Cerana Industry Development Co ltd
Tianjin University of Science and Technology
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Jingyuan Industrial Technology Research Institute
Ningxia Tianmu Apis Cerana Industry Development Co ltd
Tianjin University of Science and Technology
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Publication of CN115606774A publication Critical patent/CN115606774A/en
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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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • 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

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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Abstract

The invention provides a composition with stable antioxidation, a preparation method and an application thereof, belonging to the technical field of food processing, wherein the composition comprises honey and an antioxidant, and the mass ratio of the honey to the antioxidant is 100.001-5; wherein the antioxidant comprises at least one of gallic acid, lycopene, resveratrol, beta-carotene, tea polyphenols and glutathione. Compared with natural honey, the composition provided by the invention not only has remarkably enhanced antioxidation and liver protection effects, but also has good antioxidation stability.

Description

Composition with stable antioxidation effect and preparation method and application thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a composition with a stable antioxidation effect, and a preparation method and application thereof.
Background
Honey is brewed by insect bees from the flowers of flowering plants by collecting sugar-containing juice in honeycomb. Honey is a natural food with sweet taste, and contains glucose, fructose, flavone, vitamins, proteins, trace elements, and other nutrients. With the improvement of living standard, the requirements of people on the taste, nutrition and special health care functions of some natural products and foods are gradually increased. Different types of natural honey in the market cannot meet daily requirements of people, and honey products with certain health-care function are more and more favored by consumers. At present, honey such as astragalus sinicus honey, eucalyptus honey, nitraria scholaris honey, sweet clover honey, locust honey (acacia honey), basswood honey and products (such as mulberry honey paste, donkey-hide gelatin honey paste and the like) in the market are various, and the honey contains various nutritional ingredients and has different functions, so the honey is deeply loved by people, but the health care effects of the products are limited, and the health care requirements of people on high-quality life cannot be effectively met.
Reactive Oxygen Species (ROS) are a type of one-electron reduction product of oxygen in the body, produced by electrons leaking out of the respiratory chain and consuming approximately 2% of the oxygen before failing to transfer to the terminal oxidase, mostly oxygen-containing radicals, including the superoxide anion (. O) which is an electron reduction product of oxygen 2- ) Hydrogen peroxide (H) as a product of two-electron reduction 2 O 2 ) The three-electron reduction products include hydroxyl radicals (. OH), nitric oxide, and the like. Active oxygen is harmful, has an extremely unstable chemical structure, and destroys mucopolysome molecules of connective tissues, fat membranes, blood cells, lipids of cell membranes, intracellular proteins, DNA in cell nuclei, etc. in vivo, and may cause various diseases such as aging of the body, arteriosclerosis, cancer, diabetes, epilepsy, cerebral stroke, myocardial infarction, pregnancy poisoning, and radiation disorder. In terms of the liver, the liver is the largest secretory organ in the human body and is also a detoxifying organ, a plurality of harmful substances are transformed by the liver, a large number of free radicals are generated in the process, and when the generation of the free radicals exceeds a certain limit, cell membranes and mitochondria of liver cells can be damaged by peroxide, so that liver cell tissues are damaged and even necrotized, and further liver diseases such as hepatitis, cirrhosis, liver cancer and the like are caused. Therefore, in order to protect the body from damage by excessive free radicals, it is often necessary to scavenge the excessive free radicals in the body with substances such as antioxidants, antioxidases, and the like.
Alcohol is one of common liver poisons, and is frequently contacted with liver cells for a long time to cause damage of the liver cells, the damaged cells generate free radicals to cause lipid peroxidation of the liver cells, and further the cells are caused to generate pathological liver damage changes such as necrosis, apoptosis, inflammation, fibrosis and the like, so that the damage degree of the liver cells gradually develops, liver diseases such as fatty liver, hepatitis, hepatic fibrosis and the like can be caused, and finally, the liver diseases are developed into irreversible alcoholic liver damage cirrhosis, even liver cancer and serious harm to body health.
The antioxidant has an important function of eliminating active oxygen in vivo. The different antioxidants have different scavenging abilities for free radicals, and vitamin C, tea polyphenol, gallic acid, beta-carotene, lycopene, resveratrol, reduced glutathione, flavonoids, polysaccharide and the like are common antioxidants and have wide application in the fields of food, cosmetics, medicines and the like. However, some strong antioxidants such as vitamin C, tea polyphenol, gallic acid, etc. are often unstable after being added to other products (especially liquid products), and are gradually oxidized by oxygen in the air or other oxidants during the placement process, so that the antioxidant capacity of the antioxidants is remarkably reduced.
Disclosure of Invention
In view of the above, the present invention aims to provide a composition with stable antioxidant effect, and a preparation method and an application thereof. The composition provided by the invention not only has obviously enhanced antioxidant and liver-protecting effects, but also has good antioxidant stability and durability.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a composition with stable antioxidation, which comprises honey and an antioxidant, wherein the mass ratio of the honey to the antioxidant is 100; wherein the antioxidant comprises at least one of gallic acid, lycopene, resveratrol, beta-carotene, tea polyphenols and glutathione.
Preferably, the dosage form of the composition comprises any dosage form acceptable on food dosage forms.
Preferably, the composition further comprises at least one edible auxiliary material acceptable on food formulation.
Preferably, the composition is a single compound food.
Preferably, the composition is a combination of two separate food products.
Preferably, the two separate food products are consumed simultaneously, separately or sequentially.
The invention also provides a preparation method of the composition, which comprises the following steps:
(1) Removing oxygen from the honey to obtain deoxygenated honey;
(2) And (2) mixing and dissolving the deoxidized honey in the step (1) and the antioxidant to obtain the composition.
Preferably, the honey is filtered before deoxidation in the step (1), and the mesh number of the filtering screen is 80-120 meshes.
The invention also provides application of the composition in preparing antioxidant food.
The invention also provides application of the composition in preparing liver-protecting food.
The composition with the stable antioxidation is prepared by mixing the natural honey and the antioxidant according to a certain processing method, and compared with the natural honey, the composition has the advantages that the antioxidation and liver protection effects are obviously enhanced, and the composition has good antioxidation stability.
Drawings
FIG. 1 shows the oxidation resistance of different honey water solutions at room temperature (25 deg.C) as a function of standing time;
FIG. 2 shows the antioxidant capacity of different honey water solutions at high temperature (60 ℃) as a function of standing time;
FIG. 3 shows the oxidation resistance of honey tea polyphenol composition and tea polyphenol solution with standing time at room temperature;
FIG. 4 shows the oxidation resistance of honey tea polyphenol composition and tea polyphenol solution with standing time at high temperature;
FIG. 5 shows the antioxidant properties of a honey resveratrol composition and a resveratrol solution as a function of standing time at room temperature;
FIG. 6 shows the antioxidant properties of a honey resveratrol composition and a resveratrol solution as a function of time at high temperature;
FIG. 7 shows the antioxidant properties of the honey and beta-carotene composition and beta-carotene solution as a function of time at ambient temperature;
FIG. 8 shows the antioxidant properties of a honey and beta-carotene composition and a beta-carotene solution as a function of time at elevated temperatures;
FIG. 9 shows the antioxidant properties of a combination of honey and Glutathione (GSH) and a Glutathione (GSH) solution as a function of time at ambient temperature;
FIG. 10 shows the antioxidant properties of honey beta-carotene composition and beta-carotene solution as a function of time at high temperature;
FIG. 11 is a graph of the antioxidant properties of a honey and vitamin C composition over time at ambient temperature;
FIG. 12 is graph of the antioxidant properties of a honey and vitamin C composition over time at elevated temperature;
figure 13 is the antioxidant properties of the honey and tea polyphenol, beta-carotene and resveratrol compositions over time at ambient temperature;
figure 14 is graph of the antioxidant properties of honey with tea polyphenol, beta-carotene and resveratrol compositions at high temperature and over time;
FIG. 15 shows the antioxidant effect of honey and tea polyphenols, glutathione and resveratrol compositions at ambient temperature and as a function of standing time;
figure 16 is graph showing the antioxidant properties of honey and tea polyphenols, glutathione and resveratrol compositions at high temperature and as a function of time of standing.
Detailed Description
The invention provides a composition with stable antioxidation, which comprises honey and an antioxidant, wherein the mass ratio of the honey to the antioxidant is 100; wherein the antioxidant comprises at least one of gallic acid, lycopene, resveratrol, beta-carotene, tea polyphenols and glutathione.
The honey source is not specially limited, the honey type is not specially limited, single flower source honey or all-flower honey is preferred, and the single flower source honey is preferably rape honey, sophora flower honey, astragalus honey, vitex honey, citrus honey, lychee honey, longan honey, jujube honey, loquat honey, vetch honey, codonopsis pilosula honey, linden honey, wild osmanthus honey, coptis honey, buckwheat honey, motherwort honey, alfalfa honey, medlar honey, rape honey and the like.
The source of the antioxidant is not particularly limited in the present invention, and a conventional commercially available product may be used. In the present invention, the antioxidant is preferably a natural antioxidant, and the natural antioxidant is preferably gallic acid, lycopene, resveratrol, beta-carotene, and tea polyphenol. In the invention, the addition amount of the natural antioxidant in the composition is preferably 0.01-3.0% of gallic acid, 0.01-1.0% of lycopene, 0.001-0.1% of resveratrol, 0.01-2.0% of beta-carotene and 0.01-3.0% of tea polyphenol. In the invention, the antioxidant is preferably glutathione, and the addition amount of the glutathione in the composition is preferably 0.01-5.0%.
In the present invention, the mass ratio of the honey to the antioxidant is preferably 100.
The invention also provides a preparation method of the composition, which comprises the following steps:
(1) Removing oxygen from the honey to obtain deoxygenated honey;
(2) And (2) mixing and dissolving the deoxidized honey in the step (1) and the antioxidant to obtain the composition.
In the present invention, the method for removing a small amount of oxygen dissolved in honey is not particularly limited, and the oxygen is preferably removed by vacuum extraction or nitrogen introduction, and the time for vacuum extraction or nitrogen introduction is preferably 10 minutes or longer.
In the present invention, the method of mixing and dissolving is not particularly limited, but the dissolution is preferably carried out by an auxiliary means such as stirring, ultrasound, or microwave.
In the invention, the honey is preferably filtered before deoxidation, and the mesh number of the filtering screen is preferably 80-120 meshes. In the invention, the purpose of filtering is to remove impurities contained in the honey, such as petals, beeswax, bee limbs and the like.
The storage method of the composition is not particularly limited in the present invention, and the composition is preferably stored by filling the composition in a container, preferably a sealed glass or plastic can or the like, in the presence of an oxygen-free protective gas such as vacuum or nitrogen gas, and sealing the container.
The invention also provides application of the composition in preparing antioxidant food.
The invention also provides application of the composition in preparing liver-protecting food.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
The antioxidant capacity is measured by adopting an iron reduction capacity (FRAP) measuring method, and the reagent preparation comprises the following steps:
(1) 0.33ml of concentrated hydrochloric acid (36-38%) is transferred to a fume hood, added with water to 100ml to prepare a dilute hydrochloric acid solution of 40mmol/l, and kept away from light for standby;
(2) 0.1620g FeCl was weighed 3 Adding ultrapure water to a constant volume of 50ml to a final concentration of 20mmol/L to obtain 20mmol/L FeCl 3 Storing the solution at 4 ℃ in the dark;
(3) Weighing CH 3 COONa 0.182g, adding 1.6ml of glacial acetic acid, adding water to a constant volume of 100ml, making into 300mmol/L sodium acetate buffer solution, and storing at 4 deg.C in dark;
(4) Weighing 0.078g of 2,4, 6-tripyridyltriazine (TPTZ), dissolving with 40mmol/L diluted hydrochloric acid solution, adding 40mmol/L diluted hydrochloric acid solution to constant volume of 25mL to obtain 20mmol/L TPTZ solution, and storing at 4 deg.C away from light;
(5) Mixing the above solutions with sodium acetate buffer, TPTZ solution, feCl 3 The solution =10, 1, preparing a TPTZ working solution, and preparing for use at present;
drawing a standard curve: accurately weighing Fe 2 SO 4 .7H 2 And adding an appropriate amount of pure water to dissolve O13.58 mg, transferring to a 50ml volumetric flask, adding pure water to a constant volume, and uniformly mixing. Precisely transferring the solution 2,4,6, 8, 10ml to 10ml measuring bottles, adding ultrapure water to a constant volume, and uniformly mixing. Precisely transferring 0.15ml of each solution and 5ml of TPTZ working solution respectively, carrying out water bath at 37C for 10min, measuring absorbance at 593nm with ultrapure water as a blank,performing linear regression with ferrous sulfate concentration as abscissa and absorbance as ordinate to obtain standard curve for calculating FRAP value of experimental sample, and Fe per gram of sample 2+ The equivalent value of (a) represents:
antioxidant capacity (FRAP value) = absorbance value of antioxidant solution measured at 593nm against ferrous sulfate concentration (μmol/L) in standard curve.
In order to compare the oxidation resistance of different honey and antioxidant compositions and the stability and durability of the oxidation resistance in the process of being exposed to air, aqueous solutions of honey, different antioxidants and honey and different antioxidant compositions are respectively prepared, the honey and different antioxidant compositions are exposed to air and placed in a constant temperature incubator at normal temperature and 60 ℃, a container opening can be covered by a preservative film with a punctured pin hole in order to reduce the volatilization of water, or the same amount of deoxygenated water is supplemented according to the volatilization amount of water (weight difference with the sample on the previous day) obtained by weighing the sample every day.
The following examples are examples of oxidation resistance and oxidation stability test methods using the method of example 1.
Example 2
Honey has antioxidant and time-dependent properties.
Weighing two parts of deoxidized commercially available all-flower honey, sophora flower honey and rape honey, each 10g of deoxidized commercially available all-flower honey, sophora flower honey and rape honey are respectively put into 100mL conical bottles, and each bottle is added with 30g of deoxidized water. Dividing the prepared honey water solution into two groups, placing one group in a constant temperature incubator at normal temperature of 25 ℃, placing the other group in a constant temperature oven at 60 ℃, taking 20uL every 24 hours, measuring the antioxidant capacity by adopting an FRAP method, supplementing evaporated water with deoxygenated water according to the evaporation and water loss condition, and showing the results of the change of the antioxidant capacity of different honey at normal temperature (25 ℃) along with the standing time as shown in figure 1. The results of the antioxidant capacity of different honeys at high temperature (60 ℃) as a function of the standing time are shown in FIG. 2. It can be seen that the honey has a certain weak oxidation resistance, and the FRAP value of the honey does not change significantly with the standing time no matter at normal temperature or high temperature.
Example 3
And taking 10000 parts of treated deoxidized honey, adding 2 parts of precisely weighed tea polyphenol, heating and stirring at the temperature of below 50 ℃ or assisting with ultrasound to completely and uniformly dissolve the deoxidized honey in the honey to obtain the honey and tea polyphenol composition.
The composition has antioxidant effect and can be stored for a long time at room temperature and high temperature.
(1) Antioxidant and antioxidant stability of honey and tea polyphenol composition at normal temperature
Respectively weighing 3 parts of the prepared honey of various flowers and tea polyphenol composition to 3 conical bottles with 100mL, adding 30g of deoxygenated water into each 10g of conical bottles, and uniformly shaking to dissolve; 3 parts of tea polyphenol are respectively taken to be 3 conical bottles with 100mL, each part is 2mg, and then 40g of deoxygenated water is respectively added for dissolution. All 6 samples were placed in a constant temperature incubator at 25 ℃ (room temperature), 20uL of the samples were taken every 24 hours to measure the antioxidant capacity by the FRAP method, and the evaporated water was supplemented with deoxygenated water according to the evaporation and water loss, and the results are shown in fig. 3. It can be seen that the addition of tea polyphenols improves the antioxidant capacity of honey. Compared with tea polyphenol water solution, the oxidation resistance (iron reducing power FRAP value) of the honey tea polyphenol composition is obviously reduced in the process of standing at normal temperature.
(2) Antioxidant and antioxidant stability of honey and tea polyphenol composition at high temperature
Respectively weighing 3 parts of the prepared honey of various flowers and tea polyphenol composition to 3 conical bottles with 100mL, adding 30g of deoxygenated water into each 10g of conical bottles, and uniformly shaking to dissolve; 3 parts of tea polyphenol are respectively taken to be in 3 100mL conical bottles, each part is 2mg, and then 40g of deoxygenated water is respectively added for dissolution. All 6 samples were put in a constant temperature oven at 60 deg.C (high temperature), 20uL of the samples were taken every 24 hours to measure the oxidation resistance by the FRAP method, and the evaporated water was supplemented with deoxygenated water according to the evaporation and water loss, and the results are shown in FIG. 4. In comparison with fig. 3, it can be seen that the oxidation resistance (FRAP value) of the aqueous solution of tea polyphenols rapidly decreases at high temperature in the absence of honey, while the honey tea polyphenol composition still maintains the relative stability of the oxidation resistance.
Example 4
And taking 10000 parts of treated deoxidized honey, adding 2 parts of resveratrol which is precisely weighed, heating and stirring at the temperature of below 50 ℃ or assisting with ultrasound to completely and uniformly dissolve the deoxidized honey in the honey to obtain the honey and resveratrol composition.
The honey and resveratrol composition has antioxidant effect and can change with standing time at normal temperature and high temperature.
(1) Antioxidant and antioxidant stability of honey and resveratrol composition at normal temperature
Respectively weighing 3 parts of the prepared honey of various flowers and resveratrol composition to 3 conical bottles with 100mL, adding 30g of deoxygenated water into each 10g of conical bottles, and uniformly shaking for dissolving; and respectively weighing 3 parts of resveratrol to 3 conical bottles with 100mL, adding 3mL of absolute ethyl alcohol into each part for dissolving 2mg of resveratrol, and adding oxygen-free water until the weight of the liquid is 40g. The results are shown in fig. 5, in which 6 samples are placed in a constant temperature incubator at a normal temperature of 25 ℃, 20uL of the samples are taken every 24 hours, the oxidation resistance is measured by the FRAP method, and the evaporation water is supplemented with deoxygenated water according to the evaporation water loss condition. The addition of resveratrol improves the oxidation resistance of honey, and the oxidation resistance (FRAP value) is not attenuated but slightly increased in the process of placing the resveratrol aqueous solution or the honey resveratrol composition solution at normal temperature.
(2) Antioxidant stability of honey and resveratrol compositions at high temperatures
Respectively weighing 3 parts of the prepared honey of various flowers and resveratrol composition to 3 conical bottles with 100mL, adding 30g of deoxygenated water into each 10g of conical bottles, and uniformly shaking for dissolving; and respectively weighing 3 parts of resveratrol into 3 100mL conical bottles, adding 2mg of resveratrol into each bottle, dissolving the resveratrol in 3mL of absolute ethyl alcohol, adding oxygen-free water until the weight of the liquid is 40g, putting 6 parts of samples into a constant-temperature oven at 60 ℃ (high temperature), taking 20uL of the samples every 24 hours, measuring the antioxidant capacity by adopting an FRAP method, and supplementing evaporated water by using deoxygenated water according to the evaporation and water loss conditions, wherein the result is shown in figure 6. Compared with the figure 5, the oxidation resistance of the honey and resveratrol composition is improved by about one time after the honey and resveratrol composition is placed for 1 day at high temperature, and the oxidation resistance of the honey and resveratrol composition is not reduced in observation time under both normal temperature and high temperature conditions, so that the honey and resveratrol composition shows equivalent oxidation resistance stability.
Example 5
And taking 10000 parts of treated deoxidized honey, adding 2 parts of precisely weighed beta-carotene, heating and stirring at the temperature below 50 ℃ or assisting with ultrasound to completely and uniformly dissolve the deoxidized honey in the honey to obtain the honey and beta-carotene composition.
The honey and beta-carotene composition has oxidation resistance at normal temperature and high temperature and changes with standing time.
(1) Antioxidant and antioxidant stability of honey and beta-carotene composition at normal temperature
3 parts of the prepared honey of various flowers and the beta-carotene composition are respectively weighed to 3 100mL conical bottles, 10g of each part is added with 30g of deoxygenated water respectively and shaken up to be dissolved; and respectively weighing 3 parts of beta-carotene into 3 100mL conical bottles, adding 3mL of absolute ethyl alcohol into each part for dissolving 2mg of beta-carotene, and adding oxygen-free water until the weight of the liquid is 40g. All 6 samples were placed in a constant temperature incubator at 25 ℃ (room temperature), 20uL of the samples were taken every 24 hours to measure the antioxidant capacity by the FRAP method, and the evaporated water was supplemented with deoxygenated water according to the evaporation and water loss, and the results are shown in fig. 7. It can be seen that the aqueous solution of β -carotene almost lost its antioxidant capacity after 4 days, while the honey and β -carotene composition also declined on day 4 and subsequently stabilized substantially, but overall the improvement in antioxidant capacity of the honey and β -carotene composition relative to honey was not significant after the addition of β -carotene.
(2) Antioxidant stability of honey and beta-carotene composition at high temperature
Respectively weighing 3 parts of the prepared honey of various flowers and the beta-carotene composition to 3 100mL conical bottles, adding 30g of deoxygenated water into each 10g of conical bottles, and shaking up to dissolve the mixture; then 3 parts of beta-carotene are respectively weighed into 3 100mL conical bottles, each part is 2mg, each part is dissolved by adding 3mL absolute ethyl alcohol, oxygen-free water is added until the weight of the liquid is 40g, 6 parts of samples are all put into a constant-temperature oven at 60 ℃ (high temperature), 20uL of the samples are taken every 24 hours, the oxidation resistance is measured by adopting an FRAP method, and the evaporated water is supplemented by deoxygenated water according to the evaporation and water loss conditions, and the result is shown in figure 8. In comparison with fig. 7, it can be seen that the honey and beta-carotene compositions have no significant difference in oxidation stability at high temperature compared to normal temperature.
Example 6
10000 parts of treated deoxidized honey is taken and added with 2 parts of precisely weighed reduced glutathione (glutathione for short), and the materials are heated and stirred at the temperature below 50 ℃ or are completely and uniformly dissolved in the honey by ultrasound assistance to obtain the honey and glutathione composition.
The honey and Glutathione (GSH) composition has antioxidant effect and changes with standing time at normal temperature and high temperature.
(1) Antioxidant stability of honey and glutathione compositions at ambient temperature
3 parts of the prepared honey of various flowers and glutathione composition are respectively weighed to 3 100mL conical bottles, each 10g is added with 30g of deoxygenated water respectively and shaken up to be dissolved; 3 parts of glutathione are respectively taken to be 3 100mL conical bottles, each part is 2mg, and then 40g of deoxygenated water is respectively added for dissolution. All 6 samples were placed in a constant temperature incubator at 25 ℃ (room temperature), 20uL of the samples were taken every 24 hours to measure the antioxidant capacity by the FRAP method, and the evaporated water was supplemented with deoxygenated water according to the evaporation and water loss conditions, and the results are shown in fig. 9. It can be seen that the aqueous glutathione solution has little antioxidant activity after 5 days, while the antioxidant activity of honey and glutathione compositions is not significantly increased compared to honey.
(2) Antioxidant stability of honey and glutathione compositions at high temperatures
3 parts of the prepared honey of various flowers and glutathione composition are respectively weighed to 3 100mL conical bottles, each 10g is added with 30g of deoxygenated water respectively and shaken up to be dissolved; and dissolving 3 parts of glutathione in 3 100mL conical flasks respectively, wherein each part is 2mg, and then adding 40g of deoxygenated water for dissolving. All 6 samples were placed in a 60 ℃ thermostat (high temperature), 20uL of the samples were taken each day for determination of oxidation resistance, and evaporated water was supplemented with deoxygenated water according to the evaporation and water loss conditions, and the results are shown in FIG. 10. It can be seen that the increase in antioxidant capacity of the honey and glutathione composition is not significant compared to the antioxidant capacity of the honey itself.
Example 7
10000 parts of treated deoxidized honey is taken, 2 parts of precisely weighed vitamin C (Vc) are added, and the deoxidized honey is heated and stirred at the temperature below 50 ℃ or is assisted with ultrasound to be completely and uniformly dissolved in the honey, so that the honey and vitamin C composition is obtained.
The composition of honey and vitamin C (Vc) has oxidation resistance at normal temperature and high temperature and changes with standing time.
(1) Antioxidant and antioxidant stability of honey and vitamin C composition at normal temperature
Respectively weighing 3 parts of the prepared all-flower honey and vitamin C composition to 3 100mL conical bottles, adding 30g of deoxygenated water into each 10g of all-flower honey and vitamin C composition, and shaking up to dissolve all the components; and 3 parts of vitamin C are respectively taken to be put into 3 100mL conical bottles, each part is 2mg, and then 40g of deoxygenated water is respectively added for dissolution. The results of measuring the oxidation resistance of 6 samples in a constant temperature incubator at 25 ℃ and room temperature by FRAP method at intervals of 24 hours and supplementing the evaporated water with deoxygenated water according to the evaporation water loss were shown in FIG. 11. It can be seen that the vitamin C (Vc) aqueous solution has high oxidation resistance (FRAP value) but gradually decreases with the time of standing, while the oxidation resistance of the honey and vitamin C composition decreases seriously within one day, and the FRAP value is lower than that of the Vc aqueous solution within the subsequent 5 days of standing.
(2) Antioxidant and antioxidant stability of honey and vitamin C composition at high temperature
Respectively weighing 3 parts of the prepared all-flower honey and vitamin C composition to 3 100mL conical bottles, adding 30g of deoxygenated water into each 10g of all-flower honey and vitamin C composition, and shaking up to dissolve all the components; and 3 parts of vitamin C are respectively taken to be put into 3 100mL conical bottles, each part is 2mg, and then 40g of deoxygenated water is respectively added for dissolution. All 6 samples were placed in a 60 ℃ high temperature incubator, 20uL of the samples were taken every day for the measurement of antioxidant ability, and the evaporated water was supplemented with deoxygenated water according to the evaporation water loss, and the results are shown in FIG. 12. It can be seen that both the vitamin C aqueous solution and the honey and vitamin C composition show a significant decrease in oxidation resistance with standing time at high temperatures.
Example 8
Taking 2 parts of tea polyphenol, 1 part of resveratrol and 1 part of cucurbitacin, taking 10000 parts of treated deoxidized honey, heating at 50 ℃, and dissolving by manual stirring or ultrasonic stirring to obtain the honey, tea polyphenol, carotene and resveratrol composition.
The composition of honey, tea polyphenols, carotene and resveratrol has antioxidant effect and can change with standing time at normal temperature and high temperature.
(1) Antioxidant property and antioxidant stability of composition of honey, tea polyphenol, beta-carotene and resveratrol at normal temperature
Respectively weighing 3 parts of the prepared honey of various flowers, tea polyphenol, beta-cucurbitacin and resveratrol composition to 3 conical bottles with 100mL, adding 30g of deoxygenated water into each 10g of conical bottles, and uniformly shaking for dissolving; and taking 3 conical bottles with the volume of 100mL, adding 1mg of resveratrol and 1mg of cucurbitacin which are accurately weighed into each conical bottle, adding 3mL of absolute ethyl alcohol into each conical bottle, heating and dissolving, then adding 2mg of tea polyphenol, dissolving with a small amount of deoxygenated ultrapure water, and finally using the ultrapure water to ensure that the total weight of the liquid is 40g to obtain the aqueous solution of the mixture of the tea polyphenol, the carotene and the resveratrol.
All 6 samples were placed in a constant temperature incubator at normal temperature of 25 ℃, 20uL of the samples were taken every 24 hours to measure the oxidation resistance by the FRAP method, and the evaporated water was supplemented with deoxygenated water according to the evaporation and water loss conditions, and the results are shown in fig. 13. It can be seen that during the experiment, the activity of the aqueous solution of the mixture of tea polyphenol, carotene and resveratrol decreased with the standing time, while the honey and the composition of tea polyphenol, carotene and resveratrol not only showed high antioxidant properties (FRAP value) but also were stable.
(2) Antioxidant and antioxidant stability of honey and tea polyphenol, carotene and resveratrol composition at high temperature
Respectively weighing 3 parts of the prepared honey of various flowers and the composition of tea polyphenol, beta-cucurbitacin and resveratrol to 3 conical bottles with 100mL, adding 30g of deoxygenated water into each 10g of conical bottles, and uniformly shaking to dissolve the mixture to obtain a solution of the composition of honey, tea polyphenol, carotene and resveratrol; and taking 3 conical bottles with the volume of 100mL, adding 1mg of resveratrol and 1mg of cucurbitacin which are accurately weighed into each conical bottle, adding 3mL of absolute ethyl alcohol into each conical bottle, heating and dissolving, then adding 2mg of tea polyphenol, and finally using ultrapure water to ensure that the total weight of the liquid is 40g to obtain a mixture aqueous solution of the tea polyphenol, the carotene and the resveratrol.
All 6 samples were placed in a 60 ℃ high temperature incubator, 20uL of the samples were taken every 24 hours to measure the oxidation resistance by the FRAP method, and the evaporated water was supplemented with deoxygenated water according to the evaporation water loss, and the results are shown in FIG. 14. Compared with fig. 13, at high temperature, the compositions of honey, tea polyphenol, carotene and resveratrol have no obvious difference in oxidation resistance and oxidation resistance stability.
Example 9
Taking 2 parts of tea polyphenol, 1 part of resveratrol and 1 part of reduced glutathione, taking 10000 parts of treated deoxidized honey, heating at 50 ℃, and manually stirring or ultrasonically stirring for dissolving to obtain the honey, tea polyphenol, carotene and glutathione composition.
The composition of honey, tea polyphenol, glutathione and resveratrol has oxidation resistance and oxidation stability at normal temperature and high temperature.
(1) Antioxidant property and antioxidant stability of composition of honey, tea polyphenol, glutathione and resveratrol at normal temperature
Respectively weighing 3 parts of the prepared honey of various flowers and the composition of tea polyphenol, glutathione and resveratrol into 3 conical bottles with the volume of 100mL, adding 30g of deoxygenated water into each 10g of the conical bottles, and shaking up to dissolve the mixture to obtain a solution of the honey and the composition of the tea polyphenol, the glutathione and the resveratrol; and adding 1mg of resveratrol and 1mg of reduced glutathione into 3mL of absolute ethyl alcohol which are accurately weighed in 3 conical bottles of 100mL, heating and dissolving, then adding 2mg of tea polyphenol, and finally dissolving by using ultrapure water to ensure that the total weight of the liquid is 40g, and stirring or ultrasonically dissolving to obtain a mixture aqueous solution of the tea polyphenol, the glutathione and the resveratrol. All 6 samples were placed in a constant temperature incubator at normal temperature of 25 ℃, 20uL of the samples were taken every 24 hours to measure the oxidation resistance by the FRAP method, and the evaporated water was supplemented with deoxygenated water according to the evaporation and water loss conditions, and the results are shown in fig. 15. It can be seen that during the experiment, the aqueous solution of the mixture of tea polyphenols, glutathione and resveratrol and the honey have oxidation resistance similar to the composition of tea polyphenols, glutathione and resveratrol, which slowly decreases over time.
(2) The oxidation resistance and the oxidation resistance stability of the honey, the tea polyphenol, the glutathione and the resveratrol composition at high temperature are as follows:
respectively weighing 3 parts of the prepared honey of various flowers and the composition of tea polyphenol, glutathione and resveratrol into 3 conical bottles with the volume of 100mL, adding 30g of deoxygenated water into each 10g of the conical bottles, and shaking up to dissolve the mixture to obtain a solution of the honey and the composition of the tea polyphenol, the glutathione and the resveratrol; and adding 1mg of resveratrol and 1mg of reduced glutathione into 3mL of absolute ethyl alcohol which are accurately weighed in 3 conical bottles of 100mL, heating and dissolving, then adding 2mg of tea polyphenol, and finally dissolving by using ultrapure water to ensure that the total weight of the liquid is 40g, and stirring or ultrasonically dissolving to obtain a mixture aqueous solution of the tea polyphenol, the glutathione and the resveratrol. The results of measurement of the antioxidant ability of 6 samples in a constant temperature incubator at 60 ℃ at 24 hours by FRAP were shown in FIG. 16, in which 20uL of the samples were collected. It can be seen that in the experiment time at high temperature, the inoxidizability of the aqueous solution of the mixture of tea polyphenol, glutathione and resveratrol is obviously reduced along with the standing time, while the composition of honey, the tea polyphenol, the glutathione and the resveratrol is much more stable, and the inoxidizability is reduced little along with the standing time.
The combination of the honey and the natural antioxidant provided by the invention not only improves the oxidation resistance of the honey, but also has good oxidation resistance stability.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims (10)

1. The composition with the stable antioxidation effect is characterized by comprising honey and an antioxidant, wherein the mass ratio of the honey to the antioxidant is (100); wherein the antioxidant comprises at least one of gallic acid, lycopene, resveratrol, beta-carotene, tea polyphenols and glutathione.
2. The composition of claim 1, wherein the composition is in a dosage form comprising any dosage form acceptable for food dosage forms.
3. The composition of claim 1, wherein the composition further comprises at least one of food-type acceptable food adjuvants.
4. The composition of claim 1, wherein the composition is a single compound food.
5. The composition of claim 1, wherein the composition is a combination of two separate food products.
6. The composition according to claim 5, wherein the two separate food products are consumed simultaneously, separately or sequentially.
7. A method of preparing the composition of claim 1, comprising the steps of:
(1) Removing oxygen from the honey to obtain deoxygenated honey;
(2) Mixing the deoxygenated honey of step (1) with the antioxidant of claim 1 and dissolving to obtain the composition.
8. The preparation method according to claim 7, wherein the honey is filtered before deoxygenation in the step (1), and the mesh number of the filtering screen is 80-120 meshes.
9. Use of a composition according to any one of claims 1 to 6 for the preparation of an antioxidant food product.
10. Use of a composition according to any one of claims 1 to 6 for the preparation of a liver-protecting food product.
CN202211200262.3A 2022-09-29 2022-09-29 Composition with stable antioxidation effect and preparation method and application thereof Pending CN115606774A (en)

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