CN117099843A - Natural compound antioxidant for milk beverage and application thereof - Google Patents

Natural compound antioxidant for milk beverage and application thereof Download PDF

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Publication number
CN117099843A
CN117099843A CN202311221692.8A CN202311221692A CN117099843A CN 117099843 A CN117099843 A CN 117099843A CN 202311221692 A CN202311221692 A CN 202311221692A CN 117099843 A CN117099843 A CN 117099843A
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vitamin
antioxidant
content
component
emulsion
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刘睿杰
张承玉
郭怡雯
常明
汪影
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Jiangnan University
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Jiangnan University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C3/00—Preservation of milk or milk preparations
    • A23C3/08—Preservation of milk or milk preparations by addition of preservatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3544—Organic compounds containing hetero rings
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Anti-Oxidant Or Stabilizer Compositions (AREA)

Abstract

The application belongs to the technical field of additives, and particularly relates to a natural composite antioxidant for milk beverage and application thereof. The natural compound natural antioxidant provided by the application is prepared by compounding chlorogenic acid or caffeic acid and fat-soluble vitamin E; the obtained natural antioxidant can play a role in synergistic antioxidation, enhance the antioxidation capability and improve the application value of the natural antioxidant and the antioxidant. The antioxidant composition provided by the application is a natural source, meets the antioxidant requirement of milk beverage products, has no influence on the physical stability of emulsion after being added, is especially suitable for emulsion rich in unsaturated fatty acid, has the advantages of safety and innocuity, improves the quality of emulsion products, and prolongs the shelf life. Has wide application prospect.

Description

Natural compound antioxidant for milk beverage and application thereof
Technical Field
The application belongs to the technical field of additives, and particularly relates to a natural composite antioxidant for milk beverage and application thereof.
Background
Lipid oxidation reactions and influencing factors in emulsions and pure oil systems are different, and besides the influence of light, heat and metal ions, lipid oxidation in emulsions is also influenced by interfaces. After the lipid hydroperoxide, metal ions and oxygen migrate to the interface layer, the metal ions initiate oxidation of the fatty acid, while the lipid hydroperoxide generates free radicals, further accelerating the oxidation of the fatty acid. Oxidation in emulsions is an urgent problem to be solved due to the complexity of emulsion oxidation. In recent years, researchers have been devoted to developing various types of natural antioxidants in order to reduce the use of artificially synthesized antioxidants. However, the antioxidant properties of a single antioxidant are limited, and the combination of natural antioxidants may have better antioxidant effects. Research shows that the antioxidant effect exerted by the antioxidants after combined use has the conditions of synergism, addition, antagonism and the like, so that scientific and reasonable proportioning of the antioxidants is of great significance for exerting the antioxidant performance.
Patent CN114052246 discloses an antioxidant composition containing quercetin and gallic acid, wherein the weight ratio of the quercetin to the gallic acid is 150:1-100:1. The application of the composition of the specific proportion of the quercitin and the gallic acid to the feed has the effect of resisting oxidation, and the effect of the surface is superior to that of the sole use of the quercitin and the gallic acid and is also superior to that of the mixture of the quercitin and the gallic acid in other proportions. It simply compares the antioxidant effect of two substances and does not relate to the interaction type of the two substances.
Patent CN115637194 discloses a compound natural antioxidant for improving the quality of dietary grease and an application method thereof, wherein the compound natural antioxidant comprises the following components in percentage by mass: tea polyphenol palmitate 0-0.6g/kg, lycopene 0-0.15g/kg, L-ascorbyl palmitate 0-0.2g/kg, phytic acid 0-0.2g/kg. However, the antioxidants used are not all natural antioxidants and contain synthetic antioxidants.
Patent CN116327629 discloses a composition with antioxidation effect and its use, the composition has stronger protection effect against the destruction of free radical and reactive oxygen species, and baicalin and ectoin in the composition have synergistic effect, so that the antioxidation effect can be effectively exerted. The two substances in the application mainly have better antioxidation effect on skin oxidative damage.
In the food field, particularly in the field of emulsions rich in unsaturated fatty acids, natural antioxidant compositions are seen for use, and it is therefore necessary to develop a natural complex antioxidant to solve this problem.
Disclosure of Invention
This section is intended to outline some aspects of embodiments of the application and to briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section as well as in the description of the application and in the title of the application, which may not be used to limit the scope of the application.
The application aims to overcome the defects in the prior art and provide a natural compound antioxidant for milk beverage and application thereof.
In order to solve the technical problems, the application provides the following technical scheme:
a first aspect of the present application is to provide a natural composite antioxidant for a milk beverage.
A natural compound antioxidant for milk beverage, which comprises the following components:
component A, which consists of vitamin E and chlorogenic acid; the mass ratio of vitamin E to chlorogenic acid in the component A is 1:4-4:1, the content of vitamin E is 100-400ppm, and the content of chlorogenic acid is 100-400ppm;
or component B consisting of vitamin E and caffeic acid; the mass ratio of vitamin E to caffeic acid in the component B is 1:4-4:1, the content of vitamin E is 100-400ppm, and the content of caffeic acid is 100-400ppm.
In the technical scheme of the application, the main components in the natural compound antioxidant for the milk beverage can be composed of vitamin E and chlorogenic acid or vitamin E and caffeic acid. When the main components are vitamin E and chlorogenic acid, the component A is marked; when the main ingredients are vitamin E and caffeic acid, it is referred to as component B.
Further, the mass ratio of vitamin E to chlorogenic acid in the component A is 2:3-4:1;
the mass ratio of the vitamin E to the caffeic acid in the component B is 2:3-4:1.
Further, the vitamin E content in the component A is 200-400ppm, and the chlorogenic acid content is 100-300ppm;
the vitamin E content in the component B is 200-400ppm, and the caffeic acid content is 100-300ppm.
In some embodiments, the mass ratio of vitamin E to chlorogenic acid in component a is 1:1 to 4:1;
the mass ratio of vitamin E to caffeic acid in the component B is 3:2-4:1.
In some embodiments, the vitamin E content of component A is 250-400ppm and the chlorogenic acid content is 100-250ppm;
the vitamin E content in the component B is 300-400ppm, and the caffeic acid content is 100-200ppm.
As a preferable scheme of the compound natural antioxidant, the proportion of vitamin E to chlorogenic acid in the component A is 3:2;
the ratio of vitamin E to caffeic acid in the component B is 4:1.
As a preferable scheme of the compound natural antioxidant, the content of vitamin E in the component A is 300ppm, and the content of chlorogenic acid is 200ppm;
the vitamin E content in the component B is 400ppm, and the caffeic acid content is 100ppm.
The second aspect of the application is to overcome the defects in the prior art and provide an application of the compound natural antioxidant as an antioxidant in the food field.
The use of the natural complex antioxidants described above in the food sector, characterized in that they are added as antioxidants to emulsions.
As a preferable scheme of the compound natural antioxidant, the compound natural antioxidant is applied to functional food emulsions, emulsions rich in unsaturated fatty acids and special medical purpose formula foods.
The natural composite antioxidant of the milk beverage can be used as an antioxidant additive to be applied to foods to effectively delay the oxidation process.
The natural composite antioxidant for the milk beverage can be applied to functional food emulsion, emulsion rich in polyunsaturated fatty acid and formula food with special medical application.
In a third aspect, the application provides the use of vitamin E for promoting the antioxidant effect of chlorogenic or caffeic acid.
The beneficial effects are that: the application combines the fat-soluble vitamin E and the water-soluble chlorogenic acid or caffeic acid to play a role of synergistic antioxidation (the degree of synergy can reach 3), enhances the antioxidation capability of the vitamin E, has obviously better effect than that of a single antioxidant, and improves the application value of the vitamin E and the water-soluble chlorogenic acid. The antioxidant requirement of the milk beverage product is met, the physical stability of the emulsion is not influenced after the antioxidant additive is added, and the antioxidant additive is particularly suitable for the emulsion rich in unsaturated fatty acid and has wide application prospect.
The antioxidant composition provided by the application is a natural source, has the advantages of safety and innocuity, can fully play the synergistic effect of two natural antioxidants, has a better antioxidant effect, and achieves the effects of prolonging the shelf life of emulsion products and improving the quality.
Drawings
FIG. 1 is a graph of signal intensity of free radicals at 30 minutes of heating for a blank, an alpha-tocopherol group, and a chlorogenic acid group according to an exemplary embodiment of the present application;
FIG. 2 is a graph of particle size change during storage of emulsions of different concentrations of antioxidant groups added in accordance with an exemplary embodiment of the present application;
FIG. 3 is a plot of zeta potential change during storage of an exemplary embodiment of the present application with the addition of various concentrations of antioxidant groups;
FIG. 4 is a graph of the variation of polydispersity index during storage of emulsions of various concentrations of antioxidant groups added in accordance with an exemplary embodiment of the present application.
Detailed Description
For the purpose of making the objects, technical solutions and advantages of the embodiments of the present application more apparent, the technical solutions of the embodiments of the present application will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present application, and it is apparent that the specific embodiments described herein are only for explaining the present application, but the scope of the present application is not limited to the embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the application without making any inventive effort, are intended to be within the scope of the application.
The raw materials in the application are common commercial products without special description.
The term "compound antioxidant" as used herein refers to an antioxidant that is formed by compounding a plurality of antioxidants in a certain ratio.
Five different natural antioxidant compositions and proportions thereof are selected according to the interfacial properties of GB2760-2014 and antioxidants, and caffeic acid works best when used alone; after the combination, the vitamin E and chlorogenic acid or caffeic acid have good effect, and the antioxidation effect of the vitamin E and the chlorogenic acid or caffeic acid is improved.
In the present application, the evaluation of antioxidant ability mainly involves the following method;
the lipid peroxide number was measured by mixing 0.3mL of the emulsion with 1.5mL of a demulsifier (isooctane: isopropanol=3:1, v/v mixture), vortexing at 2000rpm for 2 minutes, taking 0.2mL of the supernatant, adding 2.8mL of a methanol-n-butanol (2:1, v/v) mixture, adding 25uL of 3.94mol/L ammonium thiocyanate and 25uL of a ferrous sulfate solution (0.132 mol/L barium chloride and 0.144mol/L ferrous sulfate mixture), reacting in the dark for 20 minutes, and measuring the absorbance at a wavelength of 510 nm. Standard curves were constructed using cumene hydroperoxide.
According to the specification of the peroxide value of DHA algae oil in the standard LS/T3243-2015, the peroxide value is less than or equal to 7.5mmol/kg, so the time corresponding to the lipid hydroperoxide content of the algae oil emulsion being greater than the specified value in the storage process is defined as oxidation lag time. The interactions of the substances were calculated according to the gold Q method.
Wherein E is Blank space 、E A+B 、E A 、E B Oxidation lag times for blank, a and B complex, and additive a and B groups, respectively, are shown. An interaction index greater than 1 indicates a synergistic effect between the substances, an equal to 1 indicates an additive effect, and a smaller than 1 indicates an antagonistic effect.
The compound antioxidant has small addition amount in the emulsion, and vitamin E can be dissolved in oil for adding, and chlorogenic acid, caffeic acid, tea polyphenols and gallic acid can be dissolved in PBS buffer solution for adding.
The emulsion of the specific embodiment of the application is prepared according to the following method, tween 20 is used as an emulsifying agent, phosphate buffer (10 mmol/L, pH=7) is used as a water phase, algae oil with lipid accompaniment removed is used as an oil phase, the emulsifying agent, the oil phase and the water phase are mixed according to a ratio of 0.5:5:94.5 (w/w/w), a high-speed shearing machine is adopted to shear the mixture for 3min at 15000rpm, and a high-pressure homogenizer is used to homogenize the mixture three times at 500bar, so as to obtain the algae oil emulsion. Adding natural antioxidant into the prepared blank emulsion according to the adding amount, continuously mixing for two hours on a magnetic stirrer, and storing the prepared emulsion in a dark place.
Example 1 Single component antioxidant
The antioxidants were weighed and added to the prepared blank emulsion according to the antioxidant content shown in table 1. The effect of antioxidant addition alone on the oxidative stability of the emulsion was determined.
And adding a single antioxidant into the algae oil emulsion, dissolving the antioxidant, adding the dissolved antioxidant into the emulsion, homogenizing, and comparing the influence of the concentration of the antioxidant on the oxidation stability of the grease. And judging the oxidation resistance by using the index of oxidation lag time.
It was observed in the study that the oxidation stability of the natural antioxidants and lipids did not meet the dose-response relationship over all concentration ranges, but only a positive correlation over a range. For example, too high a concentration of tocopherol can instead cause pro-oxidation. The antioxidant effect and concentration of the compound natural antioxidant also do not completely meet the dose effect relationship because different action mechanisms of the compound natural antioxidant can generate different antioxidant effects.
TABLE 1 addition of antioxidants at different concentrations separately and corresponding oxidation lag time
From the data in Table 1, it is understood that the antioxidant addition amount of one component was not improved by continuing the addition after a certain concentration. When natural antioxidants with different concentrations are added to the algae oil emulsion alone, the oxidation residence time is only 4 days in experiment No. 11 without adding the antioxidants; the oxidation residence time of vitamin E added to the compositions No. 1-5 was 8 days, and the oxidation lag time was prolonged compared with the control experiment. In the experiments with the numbers of 6-10, the oxidation residence time of chlorogenic acid is 8-12 days, and the oxidation lag time is obviously prolonged. In the experiments numbered 12-16, the oxidation residence time of the added caffeic acid is 8-14 days, and the oxidation lag time is obviously prolonged. In the experiments of numbers 17-21, the oxidation residence time of the added tea polyphenol was 4-8 days, and in the experiments of numbers 22-26, the oxidation residence time of the gallic acid was 8 days. When antioxidants with different concentrations are added independently, the caffeic acid and chlorogenic acid have better antioxidant effect.
Example 2 compounded antioxidant
In order to further strengthen the antioxidation effect, vitamin E is compounded with chlorogenic acid, caffeic acid, tea polyphenol and gallic acid to prepare a binary compound antioxidant, and a great number of comparison tests finally find that the following antioxidant components have better antioxidation synergy and the antioxidation effect is far stronger than that of each single component.
The antioxidant was weighed and dissolved according to the antioxidant content shown in table 2, and then added to the prepared blank emulsion. And measuring the influence of the compound antioxidant on the oxidation stability of the emulsion. The lipid peroxide number was measured by mixing 0.3mL of the emulsion with 1.5mL of a demulsifier (isooctane: isopropanol=3:1, v/v mixture), vortexing at 2000rpm for 2 minutes, taking 0.2mL of the supernatant, adding 2.8mL of a methanol-n-butanol (2:1, v/v) 000 mixture, adding 25uL of 3.94mol/L ammonium thiocyanate and 25uL of a ferrous solution (0.132 mol/L barium chloride and 0.144mol/L ferrous sulfate mixture), reacting in the dark for 20 minutes, and measuring the absorbance at a wavelength of 510 nm. Standard curves were constructed using cumene hydroperoxide.
Table 2 determination of the amount of antioxidant added and the corresponding antioxidant effect
As can be seen from table 2, after adding natural antioxidants with different concentrations to the algae oil emulsion; the oxidation residence time after the vitamin E and chlorogenic acid are compounded is increased to 24-28 days; the oxidation residence time after the vitamin E and the caffeic acid are compounded is increased to 22-26 days; the oxidation residence time after the vitamin E and the tea polyphenol are compounded is 12-18 days; the oxidation residence time after the vitamin E and the gallic acid are compounded is 16-22 days.
When antioxidants with different concentrations are added in the compounding process, the effect of the vitamin E and chlorogenic acid or caffeic acid after the compounding is better. Wherein the oxidation lag time after the vitamin E and chlorogenic acid are compounded can reach 28 days, and the synergy can reach 3. The best effect is obtained when the adding ratio of vitamin E to chlorogenic acid is 3:2, and the adding concentration is 300ppm of vitamin E and 200ppm of chlorogenic acid. And the oxidation lag time after the vitamin E and the caffeic acid are compounded can reach 26 days, and the synergy can reach 2.25. And the effect is better when the caffeic acid is 200-300 ppm.
The changes in the color (L, a, b) of the emulsions were measured on different days without and with the addition of vitamin E, chlorogenic acid alone, and with the addition of the formulations using a colorimeter. Wherein L represents brightness, and the greater the value of L, the greater the brightness of the sample; the value of a represents the red-green degree of the color, the value of a is positive and represents the color reddening, and the value of a is negative and represents the color greening; the b-value indicates the yellow-green degree of the color, the b-value is negative indicating bluish, and the b-value is positive indicating yellow. The results of the emulsion color are shown in Table 3.
The physical stability of the emulsion before and after the addition of the antioxidant was measured, and the particle size, zeta potential and polydispersity of the blank and the antioxidant-added emulsion samples were measured using a nanoparticle size and zeta potentiometer. The emulsion was diluted with PBS for measurement.
As shown in the figure, the stability of the emulsion is not affected after the antioxidant is added, and the emulsion is in a stable state.
TABLE 3 color of emulsions with different antioxidant concentrations
As can be seen from table 3, the L values of the emulsions gradually decreased with increasing storage days, indicating that the brightness of the emulsions decreased with increasing storage time. The values a and b gradually increased, and the color of the emulsion gradually changed yellow as the storage time increased, indicating that oxidation of the emulsion occurred resulting in a change in color. Of all combinations, the effect of compounding 4 groups was best with minimal color change.
The effect of the antioxidant in formulation 4 on the free radicals in the emulsion was measured using an electron spin spectrometer (ESR). 100 μl of the emulsion was mixed with 20 μl of PBN solution, transferred to a nuclear magnetic tube, and placed in a resonant cavity. ESR spectra were collected every 5min at 393.15K and analyzed for changes in free radical content.
In FIG. 1, a represents the free radical content in the emulsion when no antioxidant is added, b represents the free radical content in the emulsion when 200ppm chlorogenic acid is added, c represents the free radical content in the emulsion when 300ppm vitamin E is added, and d represents the free radical content in the emulsion when 300ppm vitamin E and 200ppm chlorogenic acid are added in combination. After the antioxidant is added in a compounding way, the free radical content in the emulsion is smaller than that of a blank group and an antioxidant group is added independently.
Fig. 2a, b and c show the variation of emulsion particle size when vitamin E and chlorogenic acid are added separately and antioxidants are compounded; as can be seen from FIG. 2a, the O/W emulsion with different concentrations of vitamin E had a relatively stable particle size within 10 days and a particle size in the range of 90nm to 120 nm. As can be seen from FIG. 2b, the particle size of the O/W emulsion with chlorogenic acid added at different concentrations is in the range of 90nm to 120 nm. Compared with a blank group, the particle size of the O/W emulsion added with vitamin E and chlorogenic acid in a compounding way is reduced; and the addition concentration has no significant effect on the particle size of the O/W emulsion. After the compound addition, the average particle size of the emulsion is in the range of 90nm-110nm, smaller than the particle size when the emulsion is singly added, and is stable within 10 days.
In fig. 3, a, b, c show the zeta potential profile during storage of the emulsion when vitamin E, chlorogenic acid, were added separately at different concentrations and reconstituted. The zeta potential of the emulsion after adding vitamin E and chlorogenic acid with different concentrations and compounding is about-50 mV to-60 mV, and no significant difference exists, which shows that the physicochemical properties of the emulsion added with antioxidant with different concentrations are stable within 10 days.
Fig. 4a, b and c show graphs of the variation of the polydisperse coefficient of the emulsion when vitamin E and chlorogenic acid are added separately and compounded, wherein the polydisperse coefficient of the emulsion is less than 0.3 after vitamin E and chlorogenic acid are added separately and compounded, which indicates that the emulsion is in a stable state and indicates that the addition of antioxidant has no influence on the stability of the emulsion.
The compound antioxidant fully plays the synergistic effect among natural antioxidants in the aspect of antioxidant capacity, and shows that the antioxidant capacity of the compound antioxidant is obviously superior to that of the antioxidant with single component. When the vitamin E concentration is 100-400ppm, the chlorogenic acid concentration is 100-400ppm; the concentration of caffeic acid is 100-400ppm, the synergy of the compound antioxidant is 1.5-3, and the highest degree can reach 3, which is obviously superior to single antioxidant. Chlorogenic acid, caffeic acid and vitamin E are compounded for use, and after being compounded, the compound is used in dairy products, so that the antioxidation effect of the compound can be remarkably improved, the health of foods can be ensured, and the compound has great economic value and practical significance to the food industry.
The application is not a matter of the known technology.
The above embodiments are provided to illustrate the technical concept and features of the present application and are intended to enable those skilled in the art to understand the content of the present application and implement the same, and are not intended to limit the scope of the present application. All equivalent changes or modifications made in accordance with the spirit of the present application should be construed to be included in the scope of the present application.

Claims (10)

1. A natural compound antioxidant for milk beverage, which is characterized by comprising the following components:
component A, which consists of vitamin E and chlorogenic acid; the mass ratio of vitamin E to chlorogenic acid in the component A is 1:4-4:1, the content of vitamin E in the emulsion is 100-400ppm, and the content of chlorogenic acid in the emulsion is 100-400ppm;
or component B consisting of vitamin E and caffeic acid; the mass ratio of vitamin E to caffeic acid in the component B is 1:4-4:1, the content of vitamin E in the emulsion is 100-400ppm, and the content of caffeic acid is 100-400ppm.
2. The composite antioxidant according to claim 1, wherein,
the mass ratio of the vitamin E to the chlorogenic acid in the component A is 2:3-4:1;
the mass ratio of the vitamin E to the caffeic acid in the component B is 2:3-4:1.
3. A complex antioxidant according to claim 2, characterized in that,
the content of vitamin E in the component A is 200-400ppm, and the content of chlorogenic acid is 100-300ppm;
the vitamin E content in the component B is 200-400ppm, and the caffeic acid content is 100-300ppm.
4. A complex antioxidant according to any one of claims 1 to 3, characterized in that,
the mass ratio of the vitamin E to the chlorogenic acid in the component A is 1:1-4:1;
the mass ratio of vitamin E to caffeic acid in the component B is 3:2-4:1.
5. A natural complex antioxidant according to claim 1, characterized in that,
the content of vitamin E in the component A is 250-400ppm, and the content of chlorogenic acid is 100-250ppm;
the vitamin E content in the component B is 300-400ppm, and the caffeic acid content is 100-200ppm.
6. A natural complex antioxidant according to claim 1, characterized in that,
the ratio of vitamin E to chlorogenic acid in the component A is 3:2;
the ratio of vitamin E to caffeic acid in the component B is 4:1.
7. A natural complex antioxidant according to claim 1, characterized in that,
the content of vitamin E in the component A is 300ppm, and the content of chlorogenic acid is 200ppm;
the vitamin E content in the component B is 400ppm, and the caffeic acid content is 100ppm.
8. Use of a natural complex antioxidant according to any one of claims 1-7 in the food field, as antioxidant added to an emulsion.
9. Use of a natural complex antioxidant according to claim 8 in the food field, in functional food emulsions, emulsions rich in unsaturated fatty acids, special medical use formulas.
10. Use of vitamin E for promoting antioxidant effect of chlorogenic acid or caffeic acid.
CN202311221692.8A 2023-09-21 2023-09-21 Natural compound antioxidant for milk beverage and application thereof Pending CN117099843A (en)

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Application Number Priority Date Filing Date Title
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