CN1761736A - 油脂臭的新式除臭法及其组合物 - Google Patents
油脂臭的新式除臭法及其组合物 Download PDFInfo
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- CN1761736A CN1761736A CNA2004800074777A CN200480007477A CN1761736A CN 1761736 A CN1761736 A CN 1761736A CN A2004800074777 A CNA2004800074777 A CN A2004800074777A CN 200480007477 A CN200480007477 A CN 200480007477A CN 1761736 A CN1761736 A CN 1761736A
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- unsaturated fatty
- highly unsaturated
- fatty acids
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- C—CHEMISTRY; METALLURGY
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- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Landscapes
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Chemical Kinetics & Catalysis (AREA)
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- General Chemical & Material Sciences (AREA)
- Fats And Perfumes (AREA)
- Edible Oils And Fats (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
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Abstract
本发明提供一种新型的实施了油脂臭的除臭的组合物,该组合物由在油脂,例如高度不饱和脂肪酸或含有高度不饱和脂肪酸作为构成脂肪酸的化合物,组合的类胡萝卜素类,如虾青素类组成;以及一种油脂臭的新式除臭法,其中使油脂中含有类胡萝卜素类。
Description
技术领域
本发明涉及油脂臭的新式除臭法,其特征在于,组合油脂和类胡萝卜素,所述油脂含有高度不饱和脂肪酸或以高度不饱和脂肪酸为构成脂肪酸的化合物,更详细地,含有选自高度不饱和脂肪酸的醇酯、以高度不饱和脂肪酸为构成脂肪酸的甘油三酸酯,还有,磷脂质的中至少一种,另外本发明还涉及实施了新式除臭法的组合物。
背景技术
人的高度不饱和脂肪酸的生物合成路径中,有代表性的两个系列,欧米茄(omega)3系列和欧米茄6系列(欧米茄表示从脂肪酸的甲基末端开始数到具有最初的双键的碳原子的数)。而作为欧米茄6系列高度不饱和脂肪酸,已知有亚油酸、γ-亚麻酸、二高-γ-亚麻酸及花生油烯酸等、作为欧米茄3系列高度不饱和脂肪酸,有α-亚麻酸、二十碳五烯酸、二十二碳六烯酸等。
这些高度不饱和脂肪酸,例如,花生油烯酸占构成血液和肝脏等重要器官的脂肪酸的大约10%左右(如,用人血液的磷脂质中的脂肪酸组成比表示,花生油烯酸为11%、二十碳五烯酸为1%、二十二碳六烯酸为3%),作为细胞膜的主要构成成分参与膜的流动性的调节,在通过体内的代谢显示各种各样的功能,另一方面,作为前列腺素类的直接的前体发挥着重要的作用。
特别是最近,作为婴幼儿营养的花生油烯酸的作用、作为显示神经活性作用的内因性大麻(2-花生四烯酰基单甘油酯、花生四烯乙醇铵)的构成脂肪酸而引人注目。而且,关于花生油烯酸及/或以花生油烯酸作为构成脂肪酸的化合物,最近,特开2003-48831号公报“对由导致脑功能低下引起的症状或疾患具有预防或改善作用的组合物”中,给高龄动物提供Morris水迷宫试验,伴随高龄的学习能力低下因投与花生油烯酸及/或以花生油烯酸为构成脂肪酸的化合物而得到改善已经得到证实。
下面,关于作为欧米茄3系列的高度不饱和脂肪酸,二十碳五烯酸(以下称为“EPA”)及二十二碳六烯酸(以下称为“DHA”),已知其具有对动脉硬化症、血栓症等生活习惯病的预防效果和抗癌作用、学习能力的增强作用等许多生理功能,正在被试用于医药品、特定保健用食品。
欧米茄6系列高度不饱和脂肪酸以亚油酸、欧米茄3系列高度不饱和脂肪酸以α-亚麻酸作为前体在体内生物合成。但是,因为人类不能生物合成亚油酸及α-亚麻酸,只能从植物性食品摄取,反复进行不饱和化和碳链的延长,比如,在以亚油酸为前体的欧米茄6系列高度不饱和脂肪酸的场合,被转变为γ-亚麻酸、二高-γ-亚麻酸、花生油烯酸。据此,通常只要摄取富含亚油酸及α-亚麻酸的食品,就可以充分合成花生油烯酸、EPA及DHA。但是,生活习惯病患者和对这些疾病的易感人群、婴幼儿、老人因其与生物合成相关的酶的功能低下,这些高度不饱和脂肪酸常常变得不足,希望作为油脂直接摄取。
高度不饱和脂肪酸是具有18个或更多的碳原子数,两个或更多的双键的脂肪酸,容易被自动氧化产生氧化臭。一般作为基于除臭原理的方法为人所知的有(1)吸附法(活性碳,沸石),(2)溶解法(硅胶等除臭剂),(3)分解法(生物降解、氧化分解(臭氧O3)、水解(光催化剂OH-)、离子分解(氧离子束)、燃烧法(氧化催化法·直接法))及(4)凝固法(用高分子化合物包裹除掉)。
而且,在油脂的除臭法中,因像活性碳这样的“物理除臭”是有效的,为在食品中加入油脂的精制工序中组合进了除臭操作。但是,在含有高含量的高度不饱和脂肪酸的油脂的场合,以鱼油为例也可以明白要想完全除去油脂臭是不可能的,为了维持健康如要常用就不得不需要继续忍受油脂臭。再有,以常用为目标实施高精度除臭的场合与成本上升相关,不是实用的作法。
另外,如果将油脂胶囊化摄取时可以防止油脂臭,但摄取后有回臭,实际上需要油脂本身的除臭。作为除臭的别的方法,所知的有中和(用不同的复数的臭气互相除去的方法)和掩蔽(用别的气味掩盖),但为了作为食品供给而使用喜好的某种气味(掩蔽的场合为香味)则有问题,另外,有时油脂中可溶的香味也是必要的,所以,希望开发全新的除臭法。
据此,对于高度不饱和脂肪酸或以高度不饱和脂肪酸作为构成脂肪酸的化合物,更详细地,对于含有从高度不饱和脂肪酸的醇酯、以高度不饱和脂肪酸作为构成脂肪酸的甘油三酸酯、进一步,磷脂质的组中选择的至少一种油脂,对它们常用食品的应用所适合的新式除臭法的开发以及实施了新式除臭法的组合物的开发都是所盼望的。
专利文献1特开2003-48831号公报
发明内容
据此,本发明涉及油脂臭的新式除臭法,其特征在于,组合油脂和类胡萝卜素,所述油脂含有高度不饱和脂肪酸或以高度不饱和脂肪酸作为构成脂肪酸的化合物,更加详细地,含有选自高度不饱和脂肪酸的醇酯、以高度不饱和脂肪酸作为构成脂肪酸的甘油三酸酯、还有磷脂质的组中的至少一种,进一步,本发明涉及实施了新式除臭法的组合物。
本发明人对被认为对于含有高度不饱和脂肪酸或以高度不饱和脂肪酸作为构成脂肪酸的化合物的油脂、更加详细地,对于含有选自高度不饱和脂肪酸的醇酯、以高度不饱和脂肪酸作为构成脂肪酸的甘油三酸酯、进一步,磷脂质中的至少一种的油脂有除臭效果的脂溶性材料的专心研究的结果,惊人地发现了类胡萝卜素类具有除臭效果。
据此,本发明涉及油脂臭的新式除臭法,其特征在于,组合油脂和类胡萝卜素,所述油脂含有高度不饱和脂肪酸或以高度不饱和脂肪酸作为构成脂肪酸的化合物,更加详细地,含有选自高度不饱和脂肪酸的醇酯、以高度不饱和脂肪酸作为构成脂肪酸的甘油三酸酯、还有磷脂质的组中的至少一种,进一步,本发明涉及实施了新式除臭法的组合物。
据此,本发明提供使油脂中含有类胡萝卜素类、被施以新式除臭法的组合物。本发明还提供一种油脂臭的除臭法,其特征在于,油脂中含有类胡萝卜素类。
上述组合物或方法中,优选上述油脂为含有高度不饱和脂肪酸或以高度不饱和脂肪酸为构成脂肪酸的化合物,例如,高度不饱和脂肪酸的醇酯、高度不饱和脂肪酸为构成脂肪酸甘油三酸酯、进一步,磷脂质。上述高度不饱和脂肪酸,例如,欧米茄6系列高度不饱和脂肪酸及/或欧米茄3系列高度不饱和脂肪酸及/或欧米茄9系列高度不饱和脂肪酸。
上述欧米茄6系列不饱和脂肪酸是,例如,9,12-十八烷二烯酸(亚油酸)18:2ω6、6,9,12-十八烷三烯酸(γ-亚麻酸)[18:3ω6]、8,11,14-二十碳三烯酸(二高-γ-亚麻酸)[20:3ω6]、5,8,11,14-二十碳四烯酸(花生油烯酸)[20:4ω6]、7,10,13,16-二十二碳四烯酸22:4ω6或4,7,10,13,16-二十二碳五烯酸[22:5ω6];上述欧米茄3系列不饱和脂肪酸是,例如,9,12,15-十八烷三烯酸(α-亚麻酸)[18:3ω3]、6,9,12,15-十八烷四烯酸(十八碳四烯酸)[18:4ω3]、11,14,17-二十碳三烯酸(二高-α-亚麻酸)[20:3ω3]、8,11,14,17-二十碳四烯酸[20:4ω3]、5,8,11,14,17-二十碳五烯酸[20:5ω3]、7,10,13,16,19-二十二碳五烯酸[22:5ω3]或4,7,10,13,16,19-二十二碳六烯酸[22:6ω3];还有,上述欧米茄9系列不饱和脂肪酸是,例如,6,9-十八烷二烯酸[18:2ω9]、8,11-二十碳二烯酸[20:2ω9]或5,8,11-二十碳三烯酸(meadacid,蜜酸)[20:3ω9]。
上述化合物或方法中,以欧米茄6系列高度不饱和脂肪酸为构成脂肪酸的甘油三酸酯是从,例如,通过培养属于被孢菌(Mortierella)属的微生物得到的菌株中提取出的。上述以欧米茄3系列高度不饱和脂肪酸为构成脂肪酸的甘油三酸酯是,例如,鱼油。上述类胡萝卜素类是,例如,胡萝卜素类或叶黄素类、如,β-胡萝卜素、α-胡萝卜素、β-隐黄素、α-隐黄素、γ-胡萝卜素、番茄红素、叶黄素、岩藻黄素、辣椒黄素、玉米黄质、六氢番茄红素、八氢番茄红素、角黄素、虾青素。
上述组合物及方法中,优选类胡萝卜素类占构成油脂的高度不饱和脂肪酸的比例为0.00001~0.1,例如,0.0001~0.01,更优选0.001~0.01。上述组合物是,例如,功能性食品、营养辅助食品、特定保健用食品或老人用食品。
具体实施方式
本发明涉及油脂臭的新式除臭法,其特征在于,组合油脂和类胡萝卜素类,所述油脂含有高度不饱和脂肪酸或以高度不饱和脂肪酸为构成脂肪酸的化合物、更详细地,含有选自高度不饱和脂肪酸的醇酯、以高度不饱和脂肪酸为构成脂肪酸的甘油三酸酯、进一步,磷脂质中的至少一种,进一步,涉及实施了新式除臭法的组合物。
成为本发明对象的油脂中,可以利用高度不饱和脂肪酸或以高度不饱和脂肪酸为构成脂肪酸的化合物。高度不饱和脂肪酸是指具有18个或更多的碳原子数,两个或更多的双键的脂肪酸,可以列举的是作为9,12-十八烷二烯酸(亚油酸)[18:2ω6]、6,9,12-十八烷三烯酸(γ-亚麻酸)[18:3ω6]、8,11,14-二十碳三烯酸(二高-γ-亚麻酸)[20:3ω6]、5,8,11,14-二十碳四烯酸(花生油烯酸)[20:4ω6]、7,10,13,16-二十二碳四烯酸[22:4ω6],或4,7,10,13,16-二十二碳五烯酸[22:5ω6]的欧米茄6系列的高度不饱和脂肪酸;作为9,12,15-十八烷三烯酸(α-亚麻酸)[18:3ω3]、6,9,12,15-十八烷四烯酸(十八碳四烯酸)[18:4ω3]、11,14,17-二十碳三烯酸(二高-α-亚麻酸)[20:3ω3]、8,11,14,17-二十碳四烯酸[20:4ω3]、5,8,11,14,17-二十碳五烯酸[20:5ω3]、7,10,13,16,19-二十二碳五烯酸[22:5ω3],或4,7,10,13,16,19-二十二碳六烯酸[22:6ω3]的欧米茄3系列的高度不饱和脂肪酸;还有,作为6,9-十八烷二烯酸[18:2ω9]、8,11-二十碳二烯酸[20:2ω9]或5,8,11-二十碳三烯酸(蜜酸)[20:3ω9]的欧米9系列的高度不饱和脂肪酸。
例如,当高度不饱和脂肪酸为花生油烯酸时,以花生油烯酸为构成脂肪酸的所有化合物都可以利用。
以花生油烯酸为构成脂肪酸的化合物中,花生油烯酸盐可以列举的有,如钙盐、钠盐等,另外,花生油烯酸的低级醇酯可以列举的有,如花生油烯酸甲酯、花生油烯酸乙酯等,再有,可以利用以花生油烯酸为构成脂肪酸的甘油三酸酯、磷脂质、还有糖脂质等。另外,本发明不限于上述所举之物,以花生油烯酸为构成脂肪酸的所有化合物都可以利用。
在考虑到对食品的适应时,作为油脂特别期望甘油三酸酯的形态。含有花生油烯酸的甘油三酸酯的自然界的供应来源几乎不存在,但含有花生油烯酸的甘油三酸酯在工业上的利用已经成为可能,已可作为食用油脂来提供。因此,本发明的油脂中,可以提供构成脂肪酸的一部分及/或全部是花生油烯酸的含有甘油三酸酯的甘油三酸酯(含有花生油烯酸的甘油三酸酯)。作为含有花生油烯酸的甘油三酸酯,在构成甘油三酸酯的全脂肪酸中花生油烯酸占有的比例没有限定,因高度不饱和脂肪酸之一的花生油烯酸引起的油脂臭可以通过添加类胡萝卜素从而有效地除臭。
为了在工业上利用含有花生油烯酸的油脂(甘油三酸酯),通过从培养具有生产花生油烯酸能力的微生物而得到的菌株提取油脂使利用成为可能。
作为具有以花生油烯酸作为构成脂肪酸的油脂(甘油三酸酯)生产能力的微生物,可列举的有属于被孢霉(
Mortierella)属、耳霉(
Conidiobolus)属、腐霉(
Pythium)属、疫霉(
Phytophthora)属、青霉(
Penicillium)属、枝孢霉(
Cladosporium)属、毛霉菌(
Mucor)属、镰刀菌(
Fusarium)属、曲霉(
Aspergillus)属、红酵母(
Rhodotorula)属、虫霉(
Entomophthora)属、刺孢囊霉(
Echinosporangium)属、水霉(
Saprolegnia)属的微生物。
属于被孢霉(
Mortierella)属被孢霉(
Mortierella)亚属的微生物中可列举的有,例如,长形被孢霉菌(
Mortierella elongata)、微小被孢霉菌(
Mortierella
exigua)、喜湿被孢霉菌(
Mortierella hygrophila)、高山被孢霉菌(
Mortierella alpina)等。
具体可以列举的菌种有长形被孢霉菌(
Mortierella
elongata)IF08570、微小被孢霉菌(
Mortierella
exigua)IFO8571、喜湿被孢霉菌(
Mortierella
hygrophila)IFO5941、高山被孢霉菌(
Mortierella alpina)IFO8568、ATCCl6266、ATCC32221、ATCC42430、CBS219.35、CBS224.37、CBS250.53、CBS343.66、CBS527.72、CBS529.72、CBS608.70、CBS754.68等菌株。
这些菌株都可从大阪市的财团法人发酵研究所(IFO)、及美国的美国种质保藏中心(American Type Culture Collection,ATCC)及Centrralbureau voor Schimmelcultures(CBS)无限制地得到。再者,本发明的研究小组也可以使用从土壤分离的菌株长形被孢霉菌SAM0219(微工研菌寄第8703号)(微工研条寄第1239号)。
为了培养具有以花生油烯酸为构成脂肪酸的油脂(甘油三酸酯)生产能力的微生物,将这些菌株的孢子、菌丝、还有预先培养得到的前培养液接种到液体培养基或固体培养基培养。液体培养基的场合,作为碳源一般使用葡萄糖、果糖、木糖、蔗糖、麦芽糖、可溶性淀粉、蜜糖、甘油糖、甘露糖醇等,使用哪一种都可以,对这些并无限制。
作为氮源除可使用胨、酵母提取液、麦芽提取液、肉提取液、酪蛋白水解物、玉米浸渍液、大豆蛋白、脱脂大豆、棉子渣滓等天然氮源,还可使用尿素等有机氮源,以及硝酸钠、硝酸铵、硫酸铵等无机氮源。除此以外,在必要的时候还可使用磷酸盐、硫酸镁、硫酸铁、硫酸铜等无机盐及维他命等作为微量营养源。这些培养基的成分只要是不对微生物的生育有害的浓度就没有特别的限制。实际上一般碳源为0.1~40重量%,优选为1~25重量%的浓度为好。开始的氮源添加量为0.1~10重量%,优选0.1~6重量%,培养途中流加氮源也没有关系。
进一步,通过控制培养基的碳源浓度也可以生产出含花生油烯酸45%或更高的油脂(甘油三酸酯),可以作为油脂来供给。具体的培养是培养第2-4天为菌株增值期、第2-4天以后为油脂积蓄期。开始的碳源浓度为1-8重量%,优选1-4重量%,只是在菌株增殖期及油脂积蓄期的初期这一期间逐次添加碳源,逐次添加碳源的总和为2-20%,优选5-15%。再有,菌株增殖期及油脂积蓄期的初期这一期间碳源的逐次添加量,按照开始的碳源浓度添加,培养第7天以后,优选培养第6天以后,更优选培养第4天以后可使培养基中的碳源浓度为0。
具有以花生油烯酸为构成脂肪酸的油脂(甘油三酸酯)生产能力的微生物培养温度虽然依存于所使用的微生物,使其为5~40℃,优选20~30℃,或者在20~30℃下培养,使菌株增殖后在5~20℃下继续培养也可以生产出高度不饱和脂肪酸。根据这样的温度管理,也可以使生成的脂肪酸中的高度不饱和脂肪酸的比例上升。培养基的pH为4~10,优选为5~9进行通气搅拌培养、振荡培养、或者静置培养。培养通常为2~30天之间,优选5~20天之间,更优选5~15天进行。
再有,作为本发明对象的油脂,也可以提供以二高-γ-亚麻酸或者以欧米茄9系列的高度不饱和脂肪酸为构成脂肪酸的油脂(甘油三酸酯)。高效地制造以二高-γ-亚麻酸为构成脂肪酸的油脂(甘油三酸酯)的方法已在被开发中(专利号3354581)。更进一步,关于高效制造以欧米茄9系列高度不饱和脂肪酸(6,9-十八烷二烯酸(18:2ω9)、8,11-二十碳二烯酸(20:2ω9)或,5,8,11-二十碳三烯酸(20:3ω9))为构成脂肪酸的油脂(甘油三酸酯)的方法,通过对属于被孢霉(
Mortierella)属被孢霉(
Mortierella)亚属的微生物进行变异处理而得到的、用Δ12不饱和化酶的低下或缺失的变异体制造以欧米茄9系列高度不饱和脂肪酸为构成脂肪酸的油脂的方法也在开发中(专利号3354582、特开平10-57085、特开平5-91886)。
进一步,作为本发明对象的油脂,也可以提供以欧米茄3系列的高度不饱和脂肪酸为构成脂肪酸的油脂。具体可以列出的有,金枪鱼油、沙丁鱼油、鲣鱼油、鳕鱼油、亚麻仁油等。进一步,也可以使用培养高效率地生产以欧米茄3系列的高度不饱和脂肪酸为构成脂肪酸的油脂的微生物,提取得到的油脂。作为具有以欧米茄3系列的高度不饱和脂肪酸为构成脂肪酸的油脂生产能力的微生物,可列举的有Crypthecodenium属、破囊壶菌(Thraustochytrium)属、裂殖壶菌(Schizochytrium)属、吾肯氏壶菌(Ulkenia)属、Japonochytorium属、Haliphthoros属。
通过在含有高度不饱和脂肪酸或以高度不饱和脂肪酸为构成脂肪酸的化合物,更详细地,含有从高度不饱和脂肪酸的醇酯、以高度不饱和脂肪酸为构成脂肪酸的甘油三酸酯、还有磷脂质中所选出的至少一个的油脂中组合类胡萝卜素类可以降低或减轻油脂臭或除臭。作为具体的类胡萝卜素类,可以列举的有β-胡萝卜素、α-胡萝卜素、β-隐黄素、α-隐黄素、γ-胡萝卜素、番茄红素、叶黄素、岩藻黄素、辣椒黄素、玉米黄质、六氢番茄红素、八氢番茄红素、角黄素、虾青素。
油脂臭的除臭所必要的类胡萝卜素类的配合比例,作为相对于构成油脂的高度不饱和脂肪酸的总和的类胡萝卜素的比例为0.00001~0.1,优选0.0001~0.01,更优选0.001~0.01。
关于含有高度不饱和脂肪酸或以高度不饱和脂肪酸作为构成脂肪酸的化合物,更详细地,含有从高度不饱和脂肪酸的醇酯,以高度不饱和脂肪酸为构成脂肪酸的甘油三酸酯,进一步,磷脂质的组中选出的至少一种的油脂(甘油三酸酯)的用途有无限的可能,可作为食品、饮料、化妆品、医药品的原料及添加物来使用。而且,关于其使用目的、使用量没有任何限制。
例如,作为食品组合物,除一般食品外,可列举的有,功能性食品、营养辅助品、早产婴儿用调制乳、婴儿用调制乳、婴儿用食品、孕产妇食品、或老人食品等。作为含油脂的食品例,可列举的有鱼、肉或坚果等自身含油脂的天然食品、作汤时加入油脂的食品、甜面包圈等作为热介质加入油脂的食品、黄油等油脂食品、蛋糕等在加工时加入油脂的加工食品、或硬饼干等加工完成时喷油脂或涂布油脂的食品等。进一步,在不含油脂的农产食品、发酵食品、畜产食品、水产食品、或饮料中也可以添加。进一步,功能性食品·医药品的形态是何种都没有关系,例如,经肠营养剂、粉末、颗粒、锭剂、内服液、悬浮液、乳浊液、糖浆等加工形态都可以。
实施例
下面,根据实施例对本发明进行具体的说明。但是,本发明不限于实施例。
实施例1.对油脂臭的除臭效果的官能试验
将含作为构成脂肪酸的花生油烯酸25%的油脂(甘油三酸酯)64重量%和含作为构成脂肪酸的DHA 46%的精制鱼油(甘油三酸酯)36重量%混合作为调整油,在调整油中以表1所示浓度添加虾青素或其他色素,调制成5种样品油。关于气味的除臭效果,由15名评委进行官能试验。以调整油的气味为0,对样品油的气味以下面5个等级进行了评价。
表1
气味的程度
得分 -2 -1 0 1 2
样品① | 样品② | 样品③ | 样品④ | 样品⑤ | |
评委No. | 虾青素1mg/1488mg | 虾青素0.1mg/1488mg | β-胡萝卜素1mg/1488mg | 栀子色素1mg/1488mg | 食用红色106号1mg/1488mg |
123456789101112131415 | 212111100102111 | 222111211221222 | 12-2-1211122-11110 | 001101101000000 | 0-1020-21211-1000-2 |
平均得分 | 1.00 | 1.60 | 0.73 | 0.33 | 0.07 |
根据结果,确认了类胡萝卜素类的虾青素、β-胡萝卜素所展示的明显的除臭效果。
还有,因为官能试验是在调整油中添加虾青素或其他色素后立刻进行的,很清楚其效果不是通过防止油脂保存中的氧化,预防其伴随的氧化臭这样的虾青素的抗氧化效果的作用,发现了称为除臭效果的全新事实。
实施例2.包含含有花生油烯酸的油脂和含有DHA的油脂和含有
虾青素的红球藻提取物的软胶囊的制造
在明胶100重量份及食品添加剂用甘油30重量份中加水在50~60℃下溶解,调制成明胶被膜。接着,将合作为构成脂肪酸的花生油烯酸25%的油脂(甘油三酸酯)62.5重量%和含作为构成脂肪酸的DHA 46%的精制鱼油(甘油三酸酯)36重量%和含虾青素4.7%的红球藻提取物1.5重量%在氮气流下混合,调制成内容物。用这些明胶被膜和内容物,根据通常方法进行胶囊的成型和干燥,制造出每粒含有248mg的内容物的软胶囊。
Claims (24)
1.一种使油脂中含有类胡萝卜素类、并对油脂臭实施除臭的组合物。
2.权利要求1中所记载的组合物,其中上述油脂是高度不饱和脂肪酸或含有高度不饱和脂肪酸作为构成脂肪酸的化合物。
3.权利要求1或2中记载的组合物,其中高度不饱和脂肪酸或含有高度不饱和脂肪酸作为构成脂肪酸的化合物是高度不饱和脂肪酸的醇酯、以高度不饱和脂肪酸为构成脂肪酸的甘油三酸酯、或以高度不饱和脂肪酸为构成脂肪酸的磷脂质。
4.权利要求1~3的任意一项中记载的组合物,其中上述的高度不饱和脂肪酸是欧米茄6系列高度不饱和脂肪酸、欧米茄3系列高度不饱和脂肪酸、或欧米茄9系列高度不饱和脂肪酸、或这些的组合。
5.权利要求1~4的任意一项中记载的组合物,其中上述欧米茄6系列不饱和脂肪酸是9,12-十八烷二烯酸(亚油酸)18:2ω6、6,9,12-十八烷三烯酸(γ-亚麻酸)18:3ω6、8,11,14-二十碳三烯酸(二高-γ-亚麻酸)20:3ω6、5,8,11,14-二十碳四烯酸(花生油烯酸)20:4ω6、7,10,13,16-二十二碳四烯酸22:4ω6或4,7,10,13,16-二十二碳五烯酸22:5ω6。
6.权利要求1~4的任意一项中记载的组合物,其中上述欧米茄3系列不饱和脂肪酸是9,12,15-十八烷三烯酸(α-亚麻酸)18:3ω3、6,9,12,15-十八烷四烯酸(十八碳四烯酸)18:4ω3、11,14,17-二十碳三烯酸(二高-α-亚麻酸)20:3ω3、8,11,14,17-二十碳四烯酸20:4ω3、5,8,11,14,17-二十碳五烯酸20:5ω3、7,10,13,16,19-二十二碳五烯酸22:5ω3或4,7,10,13,16,19-二十二碳六烯酸22:6ω3。
7.权利要求1~4的任意一项中记载的组合物,其中上述欧米茄9系列不饱和脂肪酸是6,9-十八烷二烯酸18:2ω9、8,11-二十碳二烯酸20:2ω9或5,8,11-二十碳三烯酸(蜜酸)20:3ω9。
8.权利要求1~5的任意一项中记载的组合物,其中上述以欧米茄6系列高度不饱和脂肪酸为构成脂肪酸的甘油三酸酯是从培养属于被孢霉(
Mortierella)属的微生物得到的菌株中提取出的。
9.权利要求1~4及6的任意一项中记载的组合物,其中上述以欧米茄3系列高度不饱和脂肪酸为构成脂肪酸的甘油三酸酯是鱼油。
10.权利要求1~9的任意一项中记载的组合物,其中上述类胡萝卜素类是β-胡萝卜素、α-胡萝卜素、β-隐黄素、α-隐黄素、γ-胡萝卜素、番茄红素、叶黄素、岩藻黄素、辣椒黄素、玉米黄质、六氢番茄红素、八氢番茄红素、角黄素、虾青素。
11.权利要求1~10的任意一项中记载的组合物,其中相对于构成油脂的高度不饱和脂肪酸,类胡萝卜素类的比例是0.00001~0.1。
12.权利要求11中记载的组合物,其中相对于构成油脂的高度不饱和脂肪酸,类胡萝卜素类的比例是0.0001~0.01。
13.权利要求12中记载的组合物,其中相对于构成油脂的高度不饱和脂肪酸,类胡萝卜素类的比例是0.001~0.01。
14.权利要求1~13的任意一项中记载的组合物,上述组合物是功能性食品、营养辅助食品、特定保健用食品或老人用食品。
15.油脂臭的除臭法,其特征为使油脂中含有类胡萝卜素类。
16.权利要求15中记载的油脂臭的除臭法,其中上述油脂是高度不饱和脂肪酸或含有高度不饱和脂肪酸作为构成脂肪酸的化合物。
17.权利要求15或16中记载的油脂臭的除臭法,其中上述高度不饱和脂肪酸或含有高度不饱和脂肪酸作为构成脂肪酸的化合物是高度不饱和脂肪酸的醇酯、以高度不饱和脂肪酸为构成脂肪酸的甘油三酸酯、或以高度不饱和脂肪酸为构成脂肪酸的磷脂质。
18.权利要求15~17的任意一项中记载的油脂臭的除臭法,其中上述高度不饱和脂肪酸是欧米茄6系列高度不饱和脂肪酸、欧米茄3系列高度不饱和脂肪酸或欧米茄9系列高度不饱和脂肪酸、或这些的混合物。
19.权利要求15~18的任意一项中记载的油脂臭的除臭法,其中上述欧米茄6系列不饱和脂肪酸是9,12-十八烷二烯酸(亚油酸)18:2ω6、6,9,12-十八烷三烯酸(γ-亚麻酸)18:3ω6、8,11,14-二十碳三烯酸(二高-γ-亚麻酸)20:3ω6、5,8,11,14-二十碳四烯酸(花生油烯酸)20:4ω6、7,10,13,16-二十二碳四烯酸22:4ω6或4,7,10,13,16-二十二碳五烯酸22:5ω6。
20.权利要求15~18的任意一项中记载的油脂臭的除臭法,其中上述欧米茄3系列不饱和脂肪酸是9,12,15-十八烷三烯酸(α-亚麻酸)18:3ω3、6,9,12,15-十八烷四烯酸(十八碳四烯酸)18:4ω3、11,14,17-二十碳三烯酸(二高-α-亚麻酸)20:3ω3、8,11,14,17-二十碳四烯酸20:4ω3、5,8,11,14,17-二十碳五烯酸20:5ω3、7,10,13,16,19-二十二碳五烯酸22:5ω3或4,7,10,13,16,19-二十二碳六烯酸22:6ω3。
21.权利要求15~18的任意一项中记载的油脂臭的除臭法,其中上述欧米茄9系列不饱和脂肪酸是6,9-十八烷二烯酸18:2ω9、8,11-二十碳二烯酸20:2ω9或5,8,11-二十碳三烯酸(蜜酸)20:3ω9。
22.权利要求15~19的任意一项中记载的油脂臭的除臭法,其中上述以欧米茄6系列高度不饱和脂肪酸为构成脂肪酸的甘油三酸酯是从培养属于被孢霉(
Mortierella)属的微生物得到的菌株中提取出的。
23.权利要求15~18及20的任意一项中记载的油脂臭的除臭法,其中上述以欧米茄3系列高度不饱和脂肪酸为构成脂肪酸的甘油三酸酯是鱼油。
24.权利要求15~23的任意一项中记载的油脂臭的新式除臭法,其中上述类胡萝卜素类是β-胡萝卜素、α-胡萝卜素、β-隐黄素、α-隐黄素、γ-胡萝卜素、番茄红素、叶黄素、岩藻黄素、辣椒黄素、玉米黄质、六氢番茄红素、八氢番茄红素、角黄素、虾青素。
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CN106262848A (zh) * | 2016-08-22 | 2017-01-04 | 国家海洋局第三海洋研究所 | 一种岩藻黄质鱼油软胶囊及其制备方法 |
CN115968261A (zh) * | 2020-04-23 | 2023-04-14 | Vio化学公司 | 用于稳定异硫氰酸酯的组合物 |
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US10966937B2 (en) * | 2015-05-04 | 2021-04-06 | Cytometix, Inc. | Compositions and methods for delivery of polyunsaturated fatty acid derivatives and analogs |
AU2018225557A1 (en) * | 2017-02-22 | 2019-09-19 | Cargill, Incorporated | Purification of DHA containing oils |
CN111690464A (zh) * | 2019-03-15 | 2020-09-22 | 王征 | Dha藻油、鱼油去腥方法 |
EP3999619A4 (en) * | 2019-07-16 | 2023-08-09 | The Nisshin OilliO Group, Ltd. | METHOD FOR MAKING REFINED EDIBLE OIL AND/OR FAT(S), METHOD FOR IMPROVING THE ODOR OF EXPOSURE TO LIGHT OF EDIBLE OIL AND/OR FAT(S), AND OIL AND /OR REFINED FOOD FAT(S) |
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JPH06197703A (ja) * | 1991-05-23 | 1994-07-19 | Ajinomoto Takara Corp:Kk | 畜産動物用飼料添加剤 |
JPH06245698A (ja) * | 1993-02-22 | 1994-09-06 | Morinaga Milk Ind Co Ltd | 保存性が改善された含脂粉乳の製造方法 |
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JP3592902B2 (ja) * | 1997-09-17 | 2004-11-24 | 花王株式会社 | 加熱調理用油脂組成物 |
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US6221918B1 (en) * | 1999-09-05 | 2001-04-24 | Siberian Center For Natural Technologies, Inc. | Combination of carotenoids for use as dietary supplement or topical ointment |
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CN115968261A (zh) * | 2020-04-23 | 2023-04-14 | Vio化学公司 | 用于稳定异硫氰酸酯的组合物 |
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