CN115997824B - Stable grease based on antioxidant component interface solubilization technology and preparation method and application thereof - Google Patents
Stable grease based on antioxidant component interface solubilization technology and preparation method and application thereof Download PDFInfo
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- 239000004519 grease Substances 0.000 title claims abstract description 69
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 68
- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 63
- 238000005516 engineering process Methods 0.000 title claims abstract description 16
- 238000005063 solubilization Methods 0.000 title claims abstract description 16
- 230000007928 solubilization Effects 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title abstract description 16
- 235000006708 antioxidants Nutrition 0.000 claims abstract description 62
- 239000000084 colloidal system Substances 0.000 claims abstract description 50
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 38
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000005487 catechin Nutrition 0.000 claims abstract description 21
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 20
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 20
- 239000008158 vegetable oil Substances 0.000 claims abstract description 20
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 claims abstract description 19
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 claims abstract description 19
- ATJXMQHAMYVHRX-CPCISQLKSA-N Ellagic acid Natural products OC1=C(O)[C@H]2OC(=O)c3cc(O)c(O)c4OC(=O)C(=C1)[C@H]2c34 ATJXMQHAMYVHRX-CPCISQLKSA-N 0.000 claims abstract description 19
- 229920002079 Ellagic acid Polymers 0.000 claims abstract description 19
- 239000002211 L-ascorbic acid Substances 0.000 claims abstract description 19
- 235000000069 L-ascorbic acid Nutrition 0.000 claims abstract description 19
- 229950001002 cianidanol Drugs 0.000 claims abstract description 19
- 229960002852 ellagic acid Drugs 0.000 claims abstract description 19
- 235000004132 ellagic acid Nutrition 0.000 claims abstract description 19
- FAARLWTXUUQFSN-UHFFFAOYSA-N methylellagic acid Natural products O1C(=O)C2=CC(O)=C(O)C3=C2C2=C1C(OC)=C(O)C=C2C(=O)O3 FAARLWTXUUQFSN-UHFFFAOYSA-N 0.000 claims abstract description 19
- 150000003904 phospholipids Chemical class 0.000 claims abstract description 18
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 13
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 12
- UIOFUWFRIANQPC-JKIFEVAISA-N Floxacillin Chemical compound N([C@@H]1C(N2[C@H](C(C)(C)S[C@@H]21)C(O)=O)=O)C(=O)C1=C(C)ON=C1C1=C(F)C=CC=C1Cl UIOFUWFRIANQPC-JKIFEVAISA-N 0.000 claims abstract description 10
- LUSZGTFNYDARNI-UHFFFAOYSA-N Sesamol Natural products OC1=CC=C2OCOC2=C1 LUSZGTFNYDARNI-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000004615 ingredient Substances 0.000 claims abstract description 10
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims abstract description 8
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims abstract description 8
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000005642 Oleic acid Substances 0.000 claims abstract description 8
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims abstract description 8
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims abstract description 8
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims abstract description 8
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 claims abstract description 8
- 235000002378 plant sterols Nutrition 0.000 claims abstract description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 239000000944 linseed oil Substances 0.000 claims description 23
- 235000021388 linseed oil Nutrition 0.000 claims description 23
- 238000000034 method Methods 0.000 claims description 23
- 238000002156 mixing Methods 0.000 claims description 16
- 239000008293 association colloid Substances 0.000 claims description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- 229910052757 nitrogen Inorganic materials 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 12
- 235000019498 Walnut oil Nutrition 0.000 claims description 4
- 238000007664 blowing Methods 0.000 claims description 4
- 239000008159 sesame oil Substances 0.000 claims description 4
- 235000011803 sesame oil Nutrition 0.000 claims description 4
- 239000008170 walnut oil Substances 0.000 claims description 4
- 235000005687 corn oil Nutrition 0.000 claims description 3
- 239000002285 corn oil Substances 0.000 claims description 3
- 239000008169 grapeseed oil Substances 0.000 claims description 3
- 239000001335 perilla frutescens leaf extract Substances 0.000 claims description 3
- 235000019486 Sunflower oil Nutrition 0.000 claims 1
- 235000013402 health food Nutrition 0.000 claims 1
- 239000002600 sunflower oil Substances 0.000 claims 1
- 239000003921 oil Substances 0.000 abstract description 37
- 235000019198 oils Nutrition 0.000 abstract description 37
- 238000007254 oxidation reaction Methods 0.000 abstract description 31
- 230000003647 oxidation Effects 0.000 abstract description 30
- 230000000694 effects Effects 0.000 abstract description 12
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000013311 vegetables Nutrition 0.000 abstract 1
- SNKAWJBJQDLSFF-NVKMUCNASA-N 1,2-dioleoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/CCCCCCCC SNKAWJBJQDLSFF-NVKMUCNASA-N 0.000 description 28
- 239000008157 edible vegetable oil Substances 0.000 description 18
- 230000006698 induction Effects 0.000 description 13
- 239000000203 mixture Substances 0.000 description 12
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 5
- SNKAWJBJQDLSFF-YEUCEMRASA-O dioleoyl phosphatidylcholine Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(COP(O)(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/CCCCCCCC SNKAWJBJQDLSFF-YEUCEMRASA-O 0.000 description 5
- 230000001965 increasing effect Effects 0.000 description 5
- 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 description 4
- ZTHYODDOHIVTJV-UHFFFAOYSA-N Propyl gallate Chemical compound CCCOC(=O)C1=CC(O)=C(O)C(O)=C1 ZTHYODDOHIVTJV-UHFFFAOYSA-N 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 4
- -1 glycerin fatty acid ester Chemical class 0.000 description 4
- 235000009569 green tea Nutrition 0.000 description 4
- 239000000787 lecithin Substances 0.000 description 4
- 235000010445 lecithin Nutrition 0.000 description 4
- 229940067606 lecithin Drugs 0.000 description 4
- 150000002632 lipids Chemical class 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000001105 regulatory effect Effects 0.000 description 4
- 229930182558 Sterol Natural products 0.000 description 3
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 3
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- 229960004488 linolenic acid Drugs 0.000 description 3
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- 230000008569 process Effects 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 230000006641 stabilisation Effects 0.000 description 3
- 238000011105 stabilization Methods 0.000 description 3
- 230000000087 stabilizing effect Effects 0.000 description 3
- 150000003432 sterols Chemical class 0.000 description 3
- 235000003702 sterols Nutrition 0.000 description 3
- 235000020238 sunflower seed Nutrition 0.000 description 3
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 description 2
- 235000010354 butylated hydroxytoluene Nutrition 0.000 description 2
- 150000001765 catechin Chemical class 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 238000002189 fluorescence spectrum Methods 0.000 description 2
- 235000021588 free fatty acids Nutrition 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000002209 hydrophobic effect Effects 0.000 description 2
- 229910021645 metal ion Inorganic materials 0.000 description 2
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 2
- 235000010388 propyl gallate Nutrition 0.000 description 2
- 239000000473 propyl gallate Substances 0.000 description 2
- 229940075579 propyl gallate Drugs 0.000 description 2
- 239000004250 tert-Butylhydroquinone Substances 0.000 description 2
- 235000019281 tert-butylhydroquinone Nutrition 0.000 description 2
- 229930003799 tocopherol Natural products 0.000 description 2
- 239000011732 tocopherol Substances 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- SPSPIUSUWPLVKD-UHFFFAOYSA-N 2,3-dibutyl-6-methylphenol Chemical compound CCCCC1=CC=C(C)C(O)=C1CCCC SPSPIUSUWPLVKD-UHFFFAOYSA-N 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 240000006240 Linum usitatissimum Species 0.000 description 1
- 235000004431 Linum usitatissimum Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 229940076810 beta sitosterol Drugs 0.000 description 1
- LGJMUZUPVCAVPU-UHFFFAOYSA-N beta-Sitostanol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(CC)C(C)C)C1(C)CC2 LGJMUZUPVCAVPU-UHFFFAOYSA-N 0.000 description 1
- NJKOMDUNNDKEAI-UHFFFAOYSA-N beta-sitosterol Natural products CCC(CCC(C)C1CCC2(C)C3CC=C4CC(O)CCC4C3CCC12C)C(C)C NJKOMDUNNDKEAI-UHFFFAOYSA-N 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
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- 150000001875 compounds Chemical class 0.000 description 1
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- 239000011258 core-shell material Substances 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
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- 231100000673 dose–response relationship Toxicity 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 235000004426 flaxseed Nutrition 0.000 description 1
- 235000014106 fortified food Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
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- 238000001727 in vivo Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
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- 239000003960 organic solvent Substances 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 230000037361 pathway Effects 0.000 description 1
- 238000005191 phase separation Methods 0.000 description 1
- 239000002530 phenolic antioxidant Substances 0.000 description 1
- 239000010773 plant oil Substances 0.000 description 1
- 231100000683 possible toxicity Toxicity 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
- 229950005143 sitosterol Drugs 0.000 description 1
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- 239000000126 substance Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 235000019149 tocopherols Nutrition 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
- QUEDXNHFTDJVIY-UHFFFAOYSA-N γ-tocopherol Chemical class OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-UHFFFAOYSA-N 0.000 description 1
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- Fats And Perfumes (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention discloses steady-state grease based on an antioxidant component interface solubilization technology and a preparation method thereof, and belongs to the technical field of food processing. The grease comprises vegetable oil (more than or equal to 50% w/w) rich in polyunsaturated fatty acid, wherein the content of amphiphilic micro-ingredients is 1-1000 mu mol/kg of oil, and the content of natural polyphenol antioxidants is 0.05-0.4% w/w. According to the grease system disclosed by the invention, the amphipathic trace ingredients in vegetable oil such as phospholipid, plant sterol, oleic acid and diglyceride form an associated colloid, and the interface solubilizes the actions of natural polyphenol antioxidants such as sesamol, L-ascorbic acid, ellagic acid and catechin, so that the antioxidation activity of the natural polyphenol antioxidants is enhanced, and the vegetable grease with good oxidation stability is finally prepared. The preparation method disclosed by the invention is simple and feasible, is green and efficient, ensures the nutritional value of the oil, has better oxidation stability, and is suitable for direct eating or processing.
Description
Technical Field
The invention belongs to the technical field of food processing, relates to vegetable oil processing, in particular to stabilized grease based on an antioxidant component interface solubilization technology and a preparation method thereof, and more particularly relates to a preparation method of stabilized vegetable oil based on an associated colloid.
Background
Vegetable oils such as linseed (linolenic acid, about 60%), sunflower seed oil (linoleic acid, about 65%), walnut oil (linoleic acid, about 60%) and the like are widely used because they are rich in polyunsaturated fatty acids. Linoleic acid has effects of reducing blood lipid, preventing and treating atherosclerosis and cardiovascular diseases. The alpha-linolenic acid is n-3 polyunsaturated fatty acid which takes plant resources as a main source, can be used as a precursor to synthesize EPA and DHA with higher nutrition efficacy in vivo, and has the outstanding advantages of green and safe, easily obtained raw materials, wide audience and the like. But at the same time, the edible oil is easy to oxidize due to the effects of factors such as light, heat, moisture, oxygen, metal ions, enzyme and the like in the production and storage process because of higher polyunsaturated fatty acid content, and has short shelf life.
In order to ensure the stability of the grease, the delay of the oxidation of the grease is very critical in the grease production process, and besides the prevention of the oxidation of the grease in the operation process, the addition of an antioxidant is generally an effective way. Currently, synthetic antioxidants remain dominant, mainly including Propyl Gallate (PG), butyl Hydroxy Anisole (BHA), dibutyl hydroxy toluene (BHT), and tert-butyl hydroquinone (TBHQ). The addition mode is mainly to directly add in the oil preparation process, and the application of the natural antioxidant and the novel addition mode are combined to improve the requirement of the antioxidant effect due to the potential toxicity problem of the artificially synthesized antioxidant.
Chinese patent application (publication No. CN 103156002A) discloses an edible oil containing phospholipid and its preparation method. Heating at 105-150 deg.c to eliminate water from the edible oil and adding phospholipid to obtain stable edible oil while lowering the temperature to 60-80 deg.c. Although the method has a certain antioxidation effect, the operation condition is complex, the temperature is too high, the oxidization and the denaturation are easy, and the industrialization application is limited.
Chinese patent application publication No. CN107846917a discloses an antioxidant composition for oils and edible oil containing the same and a preparation method thereof. The antioxidant composition is prepared by stirring phospholipid, glycerin fatty acid ester and antioxidant, and homogenizing the mixture with edible oil. The technology has complex preparation, is difficult to operate in industrial production, and has high cost, and the effect is difficult to achieve by using a single antioxidant.
Foreign patents disclose a method of preparing green tea phenol-containing edible oil by mixing tocopherol with catechin to prepare edible oil having improved oxidation stability (korean patent publication No. 2009-0116041). Further, japanese patent publication discloses a method for preparing a stable edible oil for frying or eating by mixing an edible oil and adding a mixed antioxidant (Japanese patent publication No. 1990-069142). The patent does not suggest an associated colloidal structure formed by a trace component, nor does lecithin consider the effect of a physical structure formed by moisture and a trace component on the antioxidant activity of a polyphenol antioxidant, but simply mixes the lecithin with green tea polyphenol.
Therefore, developing an oil or fat with improved antioxidant activity based on an associative colloidal structure to stabilize the oil or fat is a problem that needs to be solved by those skilled in the art.
Disclosure of Invention
In view of the above, the invention provides a technology for increasing antioxidant activity through an associated colloid, and specifically discloses a stabilized grease based on an antioxidant component interface solubilization technology.
In the invention, the critical concentration of the association colloid formed by the trace components in the grease is measured, so that the phospholipid is an essential component for forming the association colloid in the grease, and the critical concentration of the phospholipid is 125 mu mol/kg of oil (shown in a figure 1). While other minor ingredients (sterols, oleic acid, diglycerides) have no significant effect on the formation conditions of the associated colloids in the grease. Therefore, the invention prepares the method for regulating and controlling the vegetable oil based on the stable state of the phospholipid-based associated colloid.
It is noted that, although the association colloid formed by the trace components in the vegetable oil is found by research, the association colloid can be used as a nano-reactor to accelerate the oxidation process of the grease. But the multiple oil-water interfaces, high surface area they produce are expected to increase the solubility and antioxidant activity of the polyphenolic antioxidants.
Specifically, the oil contains triglyceride, and further contains amphiphilic microelements (0-1000 μmol/kg oil) with surface activity such as free fatty acid, monoglyceride, diglyceride, phospholipid, and phytosterol. The amphiphilic micro-ingredient can be adsorbed on an oil-water interface, and when the concentration reaches a certain degree, the amphiphilic micro-ingredient spontaneously aggregates due to the hydrophobic effect to form a physical association colloid in grease. The natural physical association colloid generates an oil-water interface in the grease, influences the physical distribution of polar substances and water-soluble metal ions generated by lipid oxidation, further influences the physical and oxidation stability of the grease, and has important influence on the stability and shelf life of edible oil. In addition, such associative colloids can solubilize water-soluble antioxidants due to their core-shell structure. From the polar paradox, the polar antioxidant is more effective than the nonpolar antioxidant in the grease system, so the application of the water-soluble antioxidant in the grease system can be obviously improved by utilizing the association colloid structure.
The natural polyphenol compounds are used as a class of antioxidants, and not only have good oxidation resistance, but also have biological activities which are not available in some artificially synthesized antioxidants. The association colloid existing in the grease is combined with the natural phenolic antioxidant, so that the stability of the grease and the antioxidation effect of the antioxidant are expected to be improved.
In order to achieve the above object, the present invention provides the following technical solutions:
the stabilized grease based on the antioxidant component interface solubilization technology comprises the following components:
vegetable oil (more than or equal to 50% w/w) rich in polyunsaturated fatty acid, amphiphilic trace component 1-1000 mu mol/kg oil, and natural polyphenol antioxidant 0.05-0.4% w/w.
Further, the amphiphilic micro-ingredient is one or a combination of more of phospholipid, phytosterol, oleic acid and diglyceride; the ratio of the amounts of the phospholipid, the plant sterol, the oleic acid and the diglyceride is 3-4:0-1:0-0.5:0-2.5.
Further, the natural polyphenol antioxidant is sesamol, L ascorbic acid, ellagic acid or catechin.
Further, the grease rich in polyunsaturated fatty acid is at least one of linseed oil, sunflower seed oil, sesame oil, walnut oil, perilla seed oil, grape seed oil and corn oil.
The invention also claims a preparation method of the steady-state grease based on the interface solubilization technology, which comprises the following steps:
i, fully and uniformly mixing the water and the grease system by utilizing ultrasonic waves, and adjusting the water content of the grease to 300-500 ppm;
II, dissolving amphiphilic minor ingredients in edible alcohol, adding the vegetable oil treated in the step I after nitrogen blowing, and stirring at room temperature to obtain associated colloid;
and III, dissolving the antioxidant in the edible alcohol, blowing nitrogen, adding the vegetable oil rich in the association colloid obtained in the step II, and fully mixing to obtain the stabilized grease.
Further, the ultrasonic power of the ultrasonic moisture adjustment in the step I is 180-540W, and the ultrasonic time is 4-10 min.
Further, the stirring time in the step II is 24-48h, and the stirring rotating speed is 500-1000 r/min.
The trace component is dissolved in edible alcohol, nitrogen is blown and then added into the grease, so that the dissolution time of the trace component is reduced from 48 hours to 6-12 hours, and the trace component can be completed without heating the edible alcohol at room temperature.
Further, the mixing mode in the step III is mixing for 4-10 min at the stirring rate of 500-1000 r/min.
It is worth to say that the vegetable oil itself contains amphiphilic trace components such as phospholipids, sterols, free fatty acids, diglycerides and the like, and after the vegetable oil reaches a certain concentration, the vegetable oil itself can self-assemble to form associated colloids, so that a plurality of nanoscale physical structures with oil-water interfaces are generated, the interface area generated by the associated colloids is increased, the physical distribution and the solubility of antioxidants are affected, and the stability of an oil system is further affected.
The oil content of the plant oil can influence the size and structure of the formed association colloid. In grease systems, even a small increase in water content can result in dramatic changes in the morphology of the associated colloid and even phase separation. At moderate moisture levels, however, as moisture levels increase, lamellar or hexagonal geometry associated colloids can result, resulting in more active ingredient loading of the hydrophobic core of the colloid.
The invention creatively adds trace components by the external source, maintains the original component proportion of the grease according to the mole ratio of the trace components in the grease, further increases the interface area, ensures that the fat-soluble and water-soluble natural antioxidant active molecules stably coexist in a grease system, and achieves synergistic antioxidant effect, thereby enhancing the antioxidant activity of the natural antioxidant.
In addition, the invention also claims the application of the stabilized grease based on the interface solubilization technology prepared by the method in the fields of health care foods, functional foods and nutrition-enriched foods.
Compared with the prior art, the steady-state grease based on the antioxidant component interface solubilization technology, and the preparation method and application thereof provided by the invention have the following advantages:
(1) The trace component used in the invention is an endogenous amphiphilic trace component of the grease, which is more similar to a real system of the vegetable oil.
(2) The preparation method of the invention does not use any organic solvent, and the additive is green, safe, simple and convenient to operate, low in production cost and easy to expand production.
(3) The oil obtained by the invention does not cause any damage to the nutrition components, can obviously improve the stability, and can be directly eaten or used for food processing.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are required to be used in the embodiments or the description of the prior art will be briefly described below, and it is obvious that the drawings in the following description are only embodiments of the present invention, and that other drawings can be obtained according to the provided drawings without inventive effort for a person skilled in the art.
FIG. 1 shows the critical concentrations of DOPC phospholipid, beta-sitosterol, diglyceride, and oleic acid in the formation of associated colloids in a lipid system.
FIG. 2 a) shows the change of NBD-PE fluorescence emission spectrum with SOH concentration in grease (SFO) and associated colloidal grease (500. Mu. Mol/kg DOPC); b) In grease (SFO) and associated colloidal grease (500. Mu. Mol/kg DOPC), NBD-PE has a fluorescence intensity at 530nm (excitation 463 nm).
Detailed Description
The following description of the embodiments of the present invention will be made clearly and fully with reference to the accompanying drawings, in which it is evident that the embodiments described are only some, but not all embodiments of the invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
1, 2-dioleoyl lecithin (DOPC) is a necessary condition for forming an associated colloid, the associated colloid cannot be formed by using sterol, oleic acid and diglyceride singly, and the phospholipid is a main structure of the associated colloid. Linseed oil is a typical lipid which is easily oxidized due to the enrichment of omega-3 polyunsaturated fatty acids (alpha-linolenic acid, -60%), and has an oxidation pathway and mechanism similar to that of sunflower seed oil, sesame oil, walnut oil, perilla seed oil, grape seed oil and corn oil. Compared with sesame oil and the like, the linseed oil is more sensitive to oxidation (because of higher polyunsaturated fatty acid content), so the linseed oil is used as experimental grease, and the following implementation cases are designed.
Example 1
The linseed oil which takes Sesamol (SOH) as an antioxidant and is regulated and controlled based on the stabilization of associated colloid specifically comprises the following steps:
step (1): and (3) fully and uniformly mixing the linseed oil and water under the power of 360W for 4min, and adjusting the moisture of the linseed oil to 300ppm for standby.
Step (2): 1, 2-dioleoyl lecithin (DOPC) is dissolved in edible alcohol, the final concentration is 500 mu mol/kg of oil, the concentration is far higher than the critical concentration (125 mu mol/kg) of the oil forming associated colloid, linseed oil containing 300ppm of water is added after nitrogen is dried, and the mixture is stirred at the room temperature for 24 hours at the rotating speed of 1000rpm, so that the associated colloid is obtained.
Step (3): SOH is dissolved in edible alcohol to prepare the concentration of 0/0.02%/0.05%/0.1%/0.2% (w/w), and the mixture is added into the vegetable oil in the step (2) after nitrogen is dried and stirred for 4 hours, so that the grease is obtained.
Grouping in the present system: control, 0.02% soh, 0.05% soh, 0.1% soh, 0.2% soh, DOPC, dopc+0.02% soh, dopc+0.05% soh, dopc+0.1% soh, dopc+0.2% soh. The oil oxidation induction time (table 1) was measured and the specific results were as follows:
control group: 2.35h;0.02% soh:8.92h,0.05% SOH:13.24h;0.1% soh:15.24h;0.2% soh:23.39h; DOPC:1.83h; dopc+0.02% soh:9.40h; dopc+0.05% soh:15.90h; dopc+0.1% soh:19.76h; dopc+0.2% soh:42.64h.
It can be seen that the presence of the associated colloid reduced the time of induction of oxidation of the oil, i.e. the associated colloid promoted oxidation of the oil, compared to the control group without associated colloid and without antioxidant; compared with the independent addition of sesamol, the combination of sesamol and associated colloid can further improve the stability of grease (82.3% of SOH is improved by 0.2%), and the stabilizing effect has concentration dependence on sesamol.
Further, chinese patent application publication No. CN103156002a discloses an edible oil containing phospholipids and a preparation method thereof, to obtain an edible oil containing 0.05% -5% of phospholipids, which does not precipitate when left at room temperature for 18 months.
In this embodiment, phospholipid is added to a certain degree (> 0.01%), an association colloid is formed, the presence of the physical structure can promote oxidation of the grease (in this embodiment, the oxidation induction time of linseed oil is reduced from 2.35h to 1.83h and is reduced by 22% after DOPC is added in a control group), and the combination of the physical structure and an antioxidant can remarkably improve the oxidation stability of the grease (in this embodiment, the oxidation stability is improved by 82.3% after DOPC and 0.2% SOH are simultaneously added in the control group). Therefore, the antioxidant activity of the antioxidant can be obviously improved by adopting the adding mode of the technology.
In addition, chinese patent application publication No. CN107846917a discloses an antioxidant composition for oils and edible oil containing the same and a preparation method thereof. The preparation method comprises the steps of stirring phospholipid, glycerin fatty acid ester and an antioxidant to prepare an antioxidant composition (possibly forming a compound), adding the antioxidant composition into grease, and homogenizing to obtain the antioxidant composition. In the case, the antioxidant effect can be improved by 82.3% by adopting a single antioxidant and combining an associated colloid technology, and the method is simple to operate and convenient for industrial application.
And, foreign patents disclose a method of preparing green tea phenol-containing edible oil by mixing tocopherols with catechins to prepare edible oil having improved oxidation stability (korean patent publication No. 2009-0116841). Further, japanese patent publication discloses a method for preparing a stable edible oil for frying or eating by mixing an edible oil and adding a mixed antioxidant (Japanese patent publication No. 1990-069142). The patent does not suggest an associated colloidal structure formed by a trace component, nor does lecithin consider the effect of a physical structure formed by moisture and a trace component on the antioxidant activity of a polyphenol antioxidant, but simply mixes the lecithin with green tea polyphenol. In the case, the combination of the associative colloid technology and the antioxidant is adopted for the first time, so that the antioxidation effect is obviously improved, the operation is simple, and the solubilization site of the associative colloid is further verified in theory.
Further, sesamol binding sites to the associated colloid were measured, and the fluorescence spectrum was measured as follows:
an approximately 4-fold increase in the emission intensity of NBD-PE was observed in DOPC associative colloids (FIG. 2 b). This is probably due to the ability of DOPC to compete for oil-water interface, thus reducing NBD-PE/water interactions, resulting in increased fluorescence intensity.
Furthermore, when the SOH concentration was in the range of 0-0.2%, no change in the emission intensity of the NBD-PE probe was observed at 530nm (FIG. 2 b). This indicates a lack of interaction between SOH and NBD-PE probes in oil without DOPC associated colloid. In DOPC associated colloidal oil, the probe emission intensity is dose-dependent with sesamol concentration, i.e. the fluorescence intensity decreases with increasing concentration. This suggests that SOH can interact with water in the associated colloid, thereby reducing NBD-PE-water interactions and fluorescence intensity. This indicates that SOH causes a change in the hydrophilic portion of the associated colloid. The data provided indicate that in grease without DOPC associated colloid, SOH cannot be concentrated on an oil-water interface to exert an antioxidant effect, and the existence of the associated colloid enables SOH to be dissolved in a colloid interface or a hydrophilic inner core, so that the antioxidant activity of the SOH is enhanced.
TABLE 1 oxidation induction time of sesamol as antioxidant linseed oil
Example 2
The linseed oil taking L-ascorbic acid as an antioxidant and based on the steady regulation and control of associated colloid specifically comprises the following steps:
and (1) fully and uniformly mixing the linseed oil and water for 4 minutes under the power of 360W, and adjusting the moisture of the linseed oil to 300ppm for standby.
Step (2): 1, 2-dioleoyl lecithin (DOPC) is dissolved in edible alcohol, the final concentration is 500 mu mol/kg of oil, the concentration is far higher than the critical concentration (125 mu mol/kg) of the oil forming associated colloid, linseed oil containing 300ppm of water is added after nitrogen is dried, and the mixture is stirred at the room temperature for 24 hours at the rotating speed of 1000rpm, so that the associated colloid is obtained.
Step (3): dissolving L-ascorbic acid in edible alcohol to prepare the concentration of 0/0.05%/0.1%/(w/w), drying by nitrogen, adding into vegetable oil, and stirring for 4 hours to mix uniformly to obtain the grease.
Grouping in the present system: control, 0.05% L-ascorbic acid, 0.1% L-ascorbic acid, DOPC, DOPC+0.05% L-ascorbic acid, DOPC+0.1% L-ascorbic acid. The oil oxidation induction time (table 2) was measured and the specific results were as follows:
control group: 0.30h;0.05% L-ascorbic acid: 0.45h;0.1% L-ascorbic acid: 0.95h; DOPC for 0.22h; DOPC+0.05% L-ascorbic acid for 1.05h; dopc+0.1% l-ascorbic acid: 4.18h.
It can be seen that the presence of the associative colloid reduced the time of induction of oxidation of the oil compared to the control group without the associative colloid and without the antioxidant. And compared with the independently added L-ascorbic acid, the combination of the association colloid and the L-ascorbic acid can further improve the stability of grease (the L-ascorbic acid with the concentration of 0.1 percent is improved by 340 percent), and the stabilizing effect has concentration dependence on the L-ascorbic acid. The method for adding the L-ascorbic acid can obviously improve the antioxidant activity of the L-ascorbic acid.
TABLE 2L-ascorbic acid Oxidation Induction time
Example 3
The linseed oil which takes ellagic acid as an antioxidant and is regulated based on the stabilization of associated colloid specifically comprises the following steps:
step (1): and (3) fully and uniformly mixing the linseed oil and water under the power of 360W for 4min, and adjusting the moisture of the linseed oil to 300ppm for standby.
Step (2): 1, 2-dioleoyl lecithin (DOPC) is dissolved in edible alcohol, the final concentration is 500 mu mol/kg of oil, the concentration is far higher than the critical concentration (125 mu mol/kg) of the oil forming associated colloid, linseed oil containing 300ppm of water is added after nitrogen is dried, and the mixture is stirred at the room temperature for 24 hours at the rotating speed of 1000rpm, so that the associated colloid is obtained.
Step (3): the ellagic acid is dissolved in edible alcohol to prepare the concentration of 0/0.05%/0.1%/(w/w), and the ellagic acid is added into vegetable oil after being dried by nitrogen, and is stirred for 4 hours and mixed uniformly, thus obtaining the grease.
Grouping in the present system: control group, 0.05% ellagic acid, 0.1% ellagic acid, DOPC, dopc+0.05% ellagic acid, dopc+0.1% ellagic acid. The oil oxidation induction time (table 3) was measured and the specific results were as follows:
control group: 0.27h;0.05% ellagic acid: 0.36h;0.1% ellagic acid: 0.41h; DOPC:0.22h; DOPC+0.05% ellagic acid: 0.25h; DOPC+0.1% ellagic acid: 0.43h.
It can be seen that the presence of the associative colloid reduced the time of induction of oxidation of the oil compared to the control group without the associative colloid and without the antioxidant. And compared with the independent addition of the ellagic acid, the combination of the association colloid and the ellagic acid can further improve the stability of the grease and improve the oxidation stability of the grease, and the stabilizing effect has concentration dependence on the ellagic acid. The method can obviously improve the antioxidant activity of ellagic acid.
TABLE 3 time of ellagic acid Oxidation Induction
Example 4
The linseed oil which takes catechin as an antioxidant and is regulated based on the stabilization of associated colloid specifically comprises the following steps:
step (1): and (3) fully and uniformly mixing the linseed oil and water under the power of 360W for 4min, and adjusting the moisture of the linseed oil to 300ppm for standby.
Step (2): 1, 2-dioleoyl lecithin (DOPC) is dissolved in edible alcohol, the final concentration is 500 mu mol/kg of oil, the concentration is far higher than the critical concentration (125 mu mol/kg) of the oil forming associated colloid, linseed oil containing 300ppm of water is added after nitrogen is dried, and the mixture is stirred at the room temperature for 24 hours at the rotating speed of 1000rpm, so that the associated colloid is obtained.
Step (3): dissolving catechin in edible alcohol to obtain concentration of 0/0.05%/0.1%/(w/w), blow-drying with nitrogen, adding into vegetable oil, and stirring for 4 hr to obtain oil.
Grouping in the present system: control, 0.05% catechin, 0.1% catechin, DOPC, dopc+0.05% catechin, dopc+0.1% catechin. The oil oxidation induction time (table 4) was measured and the specific results were as follows:
control group: 0.30h;0.05% catechin: 59.98h;0.1% catechin: 67.42h; DOPC for 0.22h; DOPC+0.05% catechin 44.14h; dopc+0.1% catechin: 75.35h.
It can be seen that the presence of the associative colloid reduced the time of induction of oxidation of the oil compared to the control group without the associative colloid and without the antioxidant. And compared with the catechin alone, the combination of the association colloid and the catechin can further improve the stability of the grease (the catechin is increased by 11.76% by 0.1%). The method for adding the catechin has the advantage that the antioxidation activity of the catechin can be obviously improved.
TABLE 4 oxidation induction time of catechins
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (7)
1. The stabilized grease based on the antioxidant component interface solubilization technology is characterized by comprising more than or equal to 50% w/w of grease rich in polyunsaturated fatty acid, 1-1000 mu mol/kg of amphiphilic micro-ingredient and 0.05-0.4% w/w of natural polyphenol antioxidant; wherein the water content of the grease is 300-500 ppm, and the natural polyphenol antioxidant is sesamol, L-ascorbic acid, ellagic acid or catechin; the amphipathic micro-ingredient is one or a combination of more of phospholipid, phytosterol, oleic acid and diglyceride; the ratio of the amounts of the phospholipid, the plant sterol, the oleic acid and the diglyceride is 3-4:0-1:0-0.5:0-2.5.
2. The stabilized grease of claim 1 wherein the polyunsaturated fatty acid-rich grease is at least one of linseed oil, sunflower oil, sesame oil, walnut oil, perilla seed oil, grape seed oil, corn oil.
3. A method for preparing stabilized grease based on the antioxidant component interface solubilization technique according to claim 1 or 2, wherein the steps include:
i, fully and uniformly mixing the water and the grease system by utilizing ultrasonic waves, and adjusting the water content of the grease to 300-500 ppm;
II, dissolving amphiphilic minor ingredients in edible alcohol, adding the vegetable oil treated in the step I after nitrogen blowing, and stirring at room temperature to obtain associated colloid;
III, dissolving the natural polyphenol antioxidant in edible alcohol, adding the vegetable oil rich in the association colloid obtained in the step II after nitrogen blowing, and fully mixing to obtain the stabilized grease.
4. The method for preparing stabilized grease based on the interface solubilization technique of antioxidant components according to claim 3, wherein the ultrasonic power of the moisture adjustment in the step I is 180-540W, the ultrasonic time is 4-10 min, and the moisture is fully dissolved in the grease in a short time.
5. The method for preparing stabilized grease based on the interface solubilization technique of antioxidant components according to claim 3, wherein the stirring time in said step II is 24-48h, and the stirring rotation speed is 500-1000 r/min.
6. The method for preparing stabilized grease based on the interface solubilization technique of antioxidant components according to claim 3, wherein said mixing mode in step iii is mixing for 4-10 min at a stirring rate of 500-1000 r/min.
7. Use of the stabilized grease based on the antioxidant component interface solubilization technology according to claim 1 or 2 or the stabilized grease prepared by the method according to any one of claims 3 to 4 in health food.
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| CN104593149A (en) * | 2015-01-23 | 2015-05-06 | 河北科技师范学院 | Grease antioxidant composition containing sesamol and sesamol ester |
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| CN114176139A (en) * | 2021-11-16 | 2022-03-15 | 华南理工大学 | Lipid composition and application thereof |
| CN114424789A (en) * | 2021-12-20 | 2022-05-03 | 暨南大学 | Antioxidant edible oil based on nano reverse micelle system and preparation method thereof |
| CN114631610A (en) * | 2021-12-27 | 2022-06-17 | 海南舒普生物科技有限公司 | Preparation method of oil-water dispersion type compound antioxidant |
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| CN104593149A (en) * | 2015-01-23 | 2015-05-06 | 河北科技师范学院 | Grease antioxidant composition containing sesamol and sesamol ester |
| CN104911027A (en) * | 2015-06-19 | 2015-09-16 | 江苏复生生物科技有限公司 | Method for enhancing oxidation resistance of edible vegetable oil or fish oil by using natural antioxidant |
| CN112899080A (en) * | 2021-02-25 | 2021-06-04 | 陕西海斯夫生物工程有限公司 | Natural composite antioxidant for highly unsaturated fatty acid oil |
| CN114176139A (en) * | 2021-11-16 | 2022-03-15 | 华南理工大学 | Lipid composition and application thereof |
| CN114424789A (en) * | 2021-12-20 | 2022-05-03 | 暨南大学 | Antioxidant edible oil based on nano reverse micelle system and preparation method thereof |
| CN114631610A (en) * | 2021-12-27 | 2022-06-17 | 海南舒普生物科技有限公司 | Preparation method of oil-water dispersion type compound antioxidant |
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