JPH0350293A - Anti-oxidizing aid and method for preventing oxidation - Google Patents
Anti-oxidizing aid and method for preventing oxidationInfo
- Publication number
- JPH0350293A JPH0350293A JP1185697A JP18569789A JPH0350293A JP H0350293 A JPH0350293 A JP H0350293A JP 1185697 A JP1185697 A JP 1185697A JP 18569789 A JP18569789 A JP 18569789A JP H0350293 A JPH0350293 A JP H0350293A
- Authority
- JP
- Japan
- Prior art keywords
- antioxidant
- unsaturated
- tocopherol
- hydrolyzate
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims description 9
- 230000003647 oxidation Effects 0.000 title claims description 5
- 238000007254 oxidation reaction Methods 0.000 title claims description 5
- 230000003064 anti-oxidating effect Effects 0.000 title abstract description 5
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 69
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 69
- 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 claims abstract description 26
- 108010068370 Glutens Proteins 0.000 claims abstract description 24
- 235000021312 gluten Nutrition 0.000 claims abstract description 24
- 235000012054 meals Nutrition 0.000 claims abstract description 22
- 102000004190 Enzymes Human genes 0.000 claims abstract description 19
- 108090000790 Enzymes Proteins 0.000 claims abstract description 19
- 235000013305 food Nutrition 0.000 claims abstract description 14
- 239000002537 cosmetic Substances 0.000 claims abstract description 12
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims abstract description 12
- 150000004670 unsaturated fatty acids Chemical class 0.000 claims abstract description 12
- 239000003921 oil Substances 0.000 claims abstract description 10
- 235000019198 oils Nutrition 0.000 claims abstract description 10
- 239000004094 surface-active agent Substances 0.000 claims abstract description 9
- 239000011732 tocopherol Substances 0.000 claims abstract description 7
- 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 claims abstract description 6
- 235000020673 eicosapentaenoic acid Nutrition 0.000 claims abstract description 6
- -1 squalane) Natural products 0.000 claims abstract description 6
- 229930003799 tocopherol Natural products 0.000 claims abstract description 6
- 239000004480 active ingredient Substances 0.000 claims abstract description 5
- 229960001295 tocopherol Drugs 0.000 claims abstract description 5
- 229930195735 unsaturated hydrocarbon Natural products 0.000 claims abstract description 5
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 claims abstract description 4
- 229960005135 eicosapentaenoic acid Drugs 0.000 claims abstract description 4
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 claims abstract description 4
- PRAKJMSDJKAYCZ-UHFFFAOYSA-N squalane Chemical compound CC(C)CCCC(C)CCCC(C)CCCCC(C)CCCC(C)CCCC(C)C PRAKJMSDJKAYCZ-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000010384 tocopherol Nutrition 0.000 claims abstract description 4
- 239000003549 soybean oil Substances 0.000 claims abstract description 3
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 3
- RZRNAYUHWVFMIP-KTKRTIGZSA-N 1-oleoylglycerol Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(O)CO RZRNAYUHWVFMIP-KTKRTIGZSA-N 0.000 claims abstract 2
- 239000002671 adjuvant Substances 0.000 claims description 11
- 239000012752 auxiliary agent Substances 0.000 claims description 11
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 5
- 235000005822 corn Nutrition 0.000 claims description 5
- 235000021323 fish oil Nutrition 0.000 claims description 5
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 claims description 4
- 235000021081 unsaturated fats Nutrition 0.000 claims description 4
- 235000020669 docosahexaenoic acid Nutrition 0.000 claims description 3
- CUNWUEBNSZSNRX-RKGWDQTMSA-N (2r,3r,4r,5s)-hexane-1,2,3,4,5,6-hexol;(z)-octadec-9-enoic acid Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO.OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O CUNWUEBNSZSNRX-RKGWDQTMSA-N 0.000 claims description 2
- YYGNTYWPHWGJRM-UHFFFAOYSA-N (6E,10E,14E,18E)-2,6,10,15,19,23-hexamethyltetracosa-2,6,10,14,18,22-hexaene Chemical compound CC(C)=CCCC(C)=CCCC(C)=CCCC=C(C)CCC=C(C)CCC=C(C)C YYGNTYWPHWGJRM-UHFFFAOYSA-N 0.000 claims description 2
- 235000019489 Almond oil Nutrition 0.000 claims description 2
- 235000004347 Perilla Nutrition 0.000 claims description 2
- 244000124853 Perilla frutescens Species 0.000 claims description 2
- 229920001214 Polysorbate 60 Polymers 0.000 claims description 2
- PRXRUNOAOLTIEF-ADSICKODSA-N Sorbitan trioleate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@@H](OC(=O)CCCCCCC\C=C/CCCCCCCC)[C@H]1OC[C@H](O)[C@H]1OC(=O)CCCCCCC\C=C/CCCCCCCC PRXRUNOAOLTIEF-ADSICKODSA-N 0.000 claims description 2
- 239000004147 Sorbitan trioleate Substances 0.000 claims description 2
- BHEOSNUKNHRBNM-UHFFFAOYSA-N Tetramethylsqualene Natural products CC(=C)C(C)CCC(=C)C(C)CCC(C)=CCCC=C(C)CCC(C)C(=C)CCC(C)C(C)=C BHEOSNUKNHRBNM-UHFFFAOYSA-N 0.000 claims description 2
- 239000008168 almond oil Substances 0.000 claims description 2
- 229940090949 docosahexaenoic acid Drugs 0.000 claims description 2
- 229940119170 jojoba wax Drugs 0.000 claims description 2
- 229960005078 sorbitan sesquioleate Drugs 0.000 claims description 2
- 235000019337 sorbitan trioleate Nutrition 0.000 claims description 2
- 229960000391 sorbitan trioleate Drugs 0.000 claims description 2
- 229940031439 squalene Drugs 0.000 claims description 2
- TUHBEKDERLKLEC-UHFFFAOYSA-N squalene Natural products CC(=CCCC(=CCCC(=CCCC=C(/C)CCC=C(/C)CC=C(C)C)C)C)C TUHBEKDERLKLEC-UHFFFAOYSA-N 0.000 claims description 2
- 230000002255 enzymatic effect Effects 0.000 claims 1
- 230000002265 prevention Effects 0.000 claims 1
- 125000002640 tocopherol group Chemical group 0.000 claims 1
- 235000018102 proteins Nutrition 0.000 abstract description 9
- 102000004169 proteins and genes Human genes 0.000 abstract description 9
- 108090000623 proteins and genes Proteins 0.000 abstract description 9
- 108091005658 Basic proteases Proteins 0.000 abstract description 6
- 235000019197 fats Nutrition 0.000 abstract description 5
- JXTPJDDICSTXJX-UHFFFAOYSA-N n-Triacontane Natural products CCCCCCCCCCCCCCCCCCCCCCCCCCCCCC JXTPJDDICSTXJX-UHFFFAOYSA-N 0.000 abstract 1
- 229940032094 squalane Drugs 0.000 abstract 1
- 235000006708 antioxidants Nutrition 0.000 description 51
- 229940087168 alpha tocopherol Drugs 0.000 description 11
- 229960000984 tocofersolan Drugs 0.000 description 11
- 235000004835 α-tocopherol Nutrition 0.000 description 11
- 239000002076 α-tocopherol Substances 0.000 description 11
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 8
- 239000001301 oxygen Substances 0.000 description 8
- 229910052760 oxygen Inorganic materials 0.000 description 8
- 238000012360 testing method Methods 0.000 description 7
- 108091005804 Peptidases Proteins 0.000 description 6
- 239000004365 Protease Substances 0.000 description 6
- 239000001149 (9Z,12Z)-octadeca-9,12-dienoate Substances 0.000 description 5
- WTTJVINHCBCLGX-UHFFFAOYSA-N (9trans,12cis)-methyl linoleate Natural products CCCCCC=CCC=CCCCCCCCC(=O)OC WTTJVINHCBCLGX-UHFFFAOYSA-N 0.000 description 5
- LNJCGNRKWOHFFV-UHFFFAOYSA-N 3-(2-hydroxyethylsulfanyl)propanenitrile Chemical compound OCCSCCC#N LNJCGNRKWOHFFV-UHFFFAOYSA-N 0.000 description 5
- PKIXXJPMNDDDOS-UHFFFAOYSA-N Methyl linoleate Natural products CCCCC=CCCC=CCCCCCCCC(=O)OC PKIXXJPMNDDDOS-UHFFFAOYSA-N 0.000 description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- 230000002378 acidificating effect Effects 0.000 description 4
- 239000003925 fat Substances 0.000 description 4
- 235000014593 oils and fats Nutrition 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 230000001105 regulatory effect Effects 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 108090000145 Bacillolysin Proteins 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 102000018389 Exopeptidases Human genes 0.000 description 2
- 108010091443 Exopeptidases Proteins 0.000 description 2
- 102000035092 Neutral proteases Human genes 0.000 description 2
- 108091005507 Neutral proteases Proteins 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 238000004817 gas chromatography Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 235000019149 tocopherols Nutrition 0.000 description 2
- WGVKWNUPNGFDFJ-DQCZWYHMSA-N β-tocopherol Chemical compound OC1=CC(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C WGVKWNUPNGFDFJ-DQCZWYHMSA-N 0.000 description 2
- 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 2
- DVSZKTAMJJTWFG-SKCDLICFSA-N (2e,4e,6e,8e,10e,12e)-docosa-2,4,6,8,10,12-hexaenoic acid Chemical compound CCCCCCCCC\C=C\C=C\C=C\C=C\C=C\C=C\C(O)=O DVSZKTAMJJTWFG-SKCDLICFSA-N 0.000 description 1
- 239000000263 2,3-dihydroxypropyl (Z)-octadec-9-enoate Substances 0.000 description 1
- QTWJRLJHJPIABL-UHFFFAOYSA-N 2-methylphenol;3-methylphenol;4-methylphenol Chemical compound CC1=CC=C(O)C=C1.CC1=CC=CC(O)=C1.CC1=CC=CC=C1O QTWJRLJHJPIABL-UHFFFAOYSA-N 0.000 description 1
- RZRNAYUHWVFMIP-GDCKJWNLSA-N 3-oleoyl-sn-glycerol Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@H](O)CO RZRNAYUHWVFMIP-GDCKJWNLSA-N 0.000 description 1
- GZJLLYHBALOKEX-UHFFFAOYSA-N 6-Ketone, O18-Me-Ussuriedine Natural products CC=CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O GZJLLYHBALOKEX-UHFFFAOYSA-N 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 101710180012 Protease 7 Proteins 0.000 description 1
- 108010056079 Subtilisins Proteins 0.000 description 1
- 102000005158 Subtilisins Human genes 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229940066595 beta tocopherol Drugs 0.000 description 1
- 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 1
- 230000036952 cancer formation Effects 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229930003836 cresol Natural products 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- KAUVQQXNCKESLC-UHFFFAOYSA-N docosahexaenoic acid (DHA) Natural products COC(=O)C(C)NOCC1=CC=CC=C1 KAUVQQXNCKESLC-UHFFFAOYSA-N 0.000 description 1
- 238000009837 dry grinding Methods 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 150000002214 flavonoid derivatives Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical class OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 1
- 235000010382 gamma-tocopherol Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229930013686 lignan Natural products 0.000 description 1
- 150000005692 lignans Chemical class 0.000 description 1
- 235000009408 lignans Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 108010003855 mesentericopeptidase Proteins 0.000 description 1
- 108010020132 microbial serine proteinases Proteins 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000002808 molecular sieve Substances 0.000 description 1
- RZRNAYUHWVFMIP-UHFFFAOYSA-N monoelaidin Natural products CCCCCCCCC=CCCCCCCCC(=O)OCC(O)CO RZRNAYUHWVFMIP-UHFFFAOYSA-N 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 108060006613 prolamin Proteins 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- URGAHOPLAPQHLN-UHFFFAOYSA-N sodium aluminosilicate Chemical compound [Na+].[Al+3].[O-][Si]([O-])=O.[O-][Si]([O-])=O URGAHOPLAPQHLN-UHFFFAOYSA-N 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 125000000999 tert-butyl group Chemical group [H]C([H])([H])C(*)(C([H])([H])[H])C([H])([H])[H] 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000007680 β-tocopherol Nutrition 0.000 description 1
- 239000011590 β-tocopherol Substances 0.000 description 1
- 239000002478 γ-tocopherol Substances 0.000 description 1
- QUEDXNHFTDJVIY-DQCZWYHMSA-N γ-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-DQCZWYHMSA-N 0.000 description 1
Abstract
Description
【発明の詳細な説明】
「産業上の利用分野」
本発明は、抗酸化剤と併用して酸化防止効果を向上させ
る酸化防止補助剤及びそれを用いた酸化防止方法に関す
る。DETAILED DESCRIPTION OF THE INVENTION "Industrial Application Field" The present invention relates to an antioxidant auxiliary agent that improves the antioxidant effect when used in combination with an antioxidant, and an antioxidant method using the same.
「従来の技術」
一般に不飽和脂肪酸、特に高度不飽和脂肪酸を含む不飽
和油脂や界面活性剤は、紫外線または空気中の酸素等に
よって酸化を受けやすく、生成した過酸化物やフリーラ
ジカルはオフフレーバーを引き起こすだけでなく、変色
や変臭を生じ、食品として摂取した場合、生体中では老
化や発癌の原因になると考えられている。``Prior art'' In general, unsaturated fatty acids, especially unsaturated fats and surfactants containing highly unsaturated fatty acids, are easily oxidized by ultraviolet rays or oxygen in the air, and the generated peroxides and free radicals are off-flavor. It not only causes discoloration and odor, but is thought to cause aging and carcinogenesis in living organisms when ingested as food.
そのため、これらの成分を含む製品の酸化を防止するた
めに、２．６−シーｔｅｒｔ−ブチル−４−メチルフェ
ノール１ＢＨＴｌ 、ブチルヒドロオキシアニソールｆ
Ｂｌ（Ａｌ 、 ２．４−ジーｔｅｒｔ−ブチルーｐ−
クレゾール、没食子酸エステル等の合成抗酸化剤や、ト
コフェロール、フラボノイド誘導体、リグナン類縁体等
の天然抗酸化剤の添加が行なわれている。Therefore, to prevent oxidation of products containing these ingredients, 2,6-tert-butyl-4-methylphenol 1BHTl, butylhydroxyanisole f
Bl(Al, 2,4-tert-butyl p-
Synthetic antioxidants such as cresol and gallic acid esters and natural antioxidants such as tocopherols, flavonoid derivatives, and lignan analogs are added.
［発明が解決しようとする課題」
しかしながら、ＢＩＴ、 ＢＨＡ 等の合成抗酸化剤
は、安全性の面で問題があるため、使用量や使用対象が
規制されており、より安全で使用制限のない酸化防止剤
が望まれている。また、ＢＩＴ、ＢＨＡは、安全性の点
だけでなく、エイコサペンタエン酸（ＥＰＡＩ 、
ドコサヘキサエン酸（ＤＨＡ） 、あるいは魚油に対し
ては有効性にも問題があり、これらの高度不飽和脂肪酸
についてはより効果の著しい酸化防止剤の開発が望まれ
ている。[Problem to be solved by the invention] However, synthetic antioxidants such as BIT and BHA have safety issues, and their usage and targets are regulated. Antioxidants are desired. In addition, BIT and BHA are not only safe, but also include eicosapentaenoic acid (EPAI,
There is also a problem in the effectiveness of docosahexaenoic acid (DHA) or fish oil, and it is desired to develop antioxidants that are more effective for these highly unsaturated fatty acids.
また、天然抗酸化剤は１合成抗酸化剤より安全と考えら
れるが、実際に使用されているのは主にトコフェロール
であり、それ以外のものは単独で使用されることはほと
んどない、また、トコフェロールも、高度不飽和脂肪酸
が多い、酸化されやすい油脂に対しては十分な酸化防止
効果が得られない。In addition, natural antioxidants are considered to be safer than synthetic antioxidants, but in reality, tocopherols are mainly used, and other antioxidants are rarely used alone. Tocopherol also does not have a sufficient antioxidant effect on easily oxidized fats and oils that contain a large amount of highly unsaturated fatty acids.
更に、十分な酸化防止効果を得るために、抗酸化剤の添
加量を増すと、配合面での制約を受ける他、食品や化粧
品に用いた場合、安全性の問題も生じてくる。Furthermore, increasing the amount of antioxidant added in order to obtain a sufficient antioxidant effect not only imposes restrictions on formulation, but also raises safety issues when used in foods and cosmetics.
したがって、本発明の目的は、より安全に酸化防止効果
を得るために、抗酸化剤の酸化防止効果を向上させる人
体に無害な酸化防止補助剤を提供することにある。Therefore, an object of the present invention is to provide an antioxidant adjuvant that is harmless to the human body and improves the antioxidant effect of an antioxidant in order to more safely obtain the antioxidant effect.
「課題を解決するための手段」
本発明者らは、抗酸化剤の酸化防止効果を向上させる酸
化防止補助剤を得るために鋭意研究を重ねた結果、蛋白
質酵素加水分解物が、抗酸化剤のの酸化防止効果を顕著
に向上させることを見出し１本発明を完成するに至った
。"Means for Solving the Problems" As a result of intensive research to obtain an antioxidant auxiliary agent that improves the antioxidant effect of antioxidants, the present inventors found that a protein enzyme hydrolyzate is an antioxidant agent. The present invention was completed by discovering that the anti-oxidation effect of
すなわち、本発明の酸化防止補助剤は、蛋白質酵素加水
分解物を有効成分とする。That is, the antioxidant adjuvant of the present invention contains a protein enzyme hydrolyzate as an active ingredient.
また、本発明の酸化防止方法は、不飽和油脂。Furthermore, the method of preventing oxidation of the present invention is applied to unsaturated fats and oils.
不飽和脂肪酸、不飽和炭化水素、不飽和系界面活性剤又
はそれらを含む食品、化粧品に、抗酸化剤と、蛋白質酵
素加水分解物を有効成分とする酸化防止補助剤とを添加
することを特徴とする。It is characterized by adding an antioxidant and an antioxidant adjuvant containing a protein enzyme hydrolyzate as an active ingredient to unsaturated fatty acids, unsaturated hydrocarbons, unsaturated surfactants, or foods and cosmetics containing them. shall be.
以下、本発明について好ましい態様を挙げてさらに詳細
に説明する。Hereinafter, the present invention will be described in more detail by citing preferred embodiments.
本発明において、蛋白質酵素加水分解物とは。In the present invention, what is a protein enzyme hydrolyzate?
蛋白質を酵素で加水分解して得られる生成物であって、
蛋白質としては、とうもろこし蛋白であるグルテンミー
ル、グルテンミールに含まれるプロラミン系蛋白質であ
るツエイン、ミルクカゼイン、大豆、小麦グルテン、ゼ
ラチン等が挙げられる。このうち、特にグルテンミール
、ツエインが好ましく用いられる。A product obtained by enzymatic hydrolysis of protein,
Examples of proteins include gluten meal, which is a corn protein, tzein, which is a prolamin protein contained in gluten meal, milk casein, soybean, wheat gluten, and gelatin. Among these, gluten meal and tzein are particularly preferably used.
酵素としては、例えばアルカリプロテアーゼ、中性プロ
テアーゼ、酸性プロテアーゼ等が用いられる。ここで、
アルカリプロテアーゼとしては。As the enzyme, for example, alkaline protease, neutral protease, acidic protease, etc. are used. here,
As alkaline protease.
例えば堀越らのｒＡｇｒｉｃ、 Ｂｉｏｌ、 Ｃｈｅｍ
ｉ、 ３５、（９）。For example, Horikoshi et al.'s rAgric, Biol, Chem
i, 35, (9).
１４０７〜１４１４Ｊに報告されている好アルカリ性細
菌１Ｂａｃｉｌｌｕｓ、 Ｎｏ、２２１１由来のアルカ
リプロテアーゼ（名糖産業■製）や、好アルカリ性変異
株由来の「エスペラーゼ８．ＯＬＪ 、 ｒサビナー
ゼ８０口Ｌ」（商品名、ノボ社製）などの高アルカリプ
ロテアーゼ、並びに［アルカラーゼ０．６ＬＪ （商
品名。Alkaline protease derived from alkalophilic bacteria Bacillus No. 2211 (manufactured by Meito Sangyo ■) reported in 1407-1414J, and "Esperase 8.OLJ, r Savinase 80 L" derived from an alkaliphilic mutant strain (product name , manufactured by Novo), and Alcalase 0.6LJ (trade name).
ノボ社製）、［プロチンＡＪ （商品名、大和化成■
製）などの通常のアルカリプロテアーゼなどが挙げられ
る。更りこ、中性又は酸性プロテアーゼとしては、例え
ば［プロテアーゼＡ及びＭＪ （商品名、大野製薬■
製）、［スミチームＡＰ、 ＭＰ、 ＬＰＪ（商品名、
新日本化学工業■製）などが挙げられる。Novo), [Protin AJ (product name, Daiwa Kasei)
Examples include common alkaline proteases such as (manufactured by). For example, examples of neutral or acidic proteases include [Protease A and MJ (trade name, Ohno Pharmaceutical Co., Ltd.)]
), [SumiTeam AP, MP, LPJ (product name,
(manufactured by Shin Nippon Chemical Industries, Ltd.), etc.
本発明の蛋白質酵素加水分解物は、上記各種の蛋白質に
、蛋白質に対して通常０．１〜１．０％の酵素を添加し
、５０℃前後で、２４時間程度反応させて得られる。具
体的には、本出願人により既に特許出願されている、グ
ルテンミールを生澱粉分解酵素で処理し、この処理物を
高アルカリ下に加熱処理し、次いで、高アルカリプロテ
アーゼで前処理分解した後、中性エキソ型プロテアーゼ
及び／又は酸性エキソ型プロテアーゼを用いて加水分解
して得られるグルテンミール加水分解物が最も好ましく
採用される。The protein enzyme hydrolyzate of the present invention is obtained by adding an enzyme, usually 0.1 to 1.0% based on the protein, to the various proteins mentioned above and reacting the mixture at around 50° C. for about 24 hours. Specifically, the present applicant has already applied for a patent by treating gluten meal with raw starch-degrading enzyme, heat-treating the treated product under high alkaline conditions, and then pre-degrading it with high-alkaline protease. , a gluten meal hydrolyzate obtained by hydrolysis using a neutral exo-protease and/or an acidic exo-protease is most preferably employed.
本発明の酸化防止補助剤により、酸化防止効果を向上さ
せることのできる抗酸化剤としては、公知の各種抗酸化
剤が挙げられるが、特に、天然ビタミンＥ、α−トコフ
ェロール、β−トコフェロール、γ−トコフェロール、
δ−トコフェロール等に効果的である０本発明では、上
記のような抗酸化剤から選ばれた一種または二種以上を
適宜選択して用いることができる。Antioxidants whose antioxidant effect can be improved by the antioxidant adjuvant of the present invention include various known antioxidants, and in particular, natural vitamin E, α-tocopherol, β-tocopherol, γ -tocopherol,
In the present invention, one or more antioxidants selected from the above-mentioned antioxidants can be appropriately selected and used.
本発明の酸化防止方法は、上記の酸化防止補助剤及び抗
酸化剤を、不飽和油脂、不飽和脂肪酸、不飽和系界面活
性剤又はそれらを含む食品、化粧品に添加して、顕著な
酸化防止効果をもたらす方法である。The antioxidant method of the present invention includes adding the above-mentioned antioxidant adjuvants and antioxidants to unsaturated oils and fats, unsaturated fatty acids, unsaturated surfactants, or foods and cosmetics containing them to provide significant antioxidant protection. It is a method that brings about an effect.
この場合、抗酸化剤に対する蛋白質加水分解物の添加割
合は、抗酸化剤１重量部に対して１〜１００重量部が好
ましく、更に好ましくは５〜２５重量部である。In this case, the addition ratio of the protein hydrolyzate to the antioxidant is preferably 1 to 100 parts by weight, more preferably 5 to 25 parts by weight, per 1 part by weight of the antioxidant.
本発明が適用される製品として、例えば酸化を受けやす
い大豆油、エゴマ油、ホホバ油、アーモンド油、魚油等
の不飽和油脂や、スクワレン等の不餡和炭化水素、エイ
コサペンタエン酸ｆＥＰＡｌ 、ドコサヘキサエン酸（
ＤＨＡＩ等の不飽和脂肪酸、又はモノオレイン酸グリセ
リン、セスキオレイン酸ソルビタン、トリオレイン酸ポ
リオキシエチレンソルビタンから選ばれた不飽和系界面
活性剤、更にはそれらを含む食品、化粧品などが挙げら
れる。このように、本発明は、油脂を多く含む食品や、
ＥＰＡ等の機能性食品、更には化粧品等の皮膚外用製品
等に対して適用することができる。Examples of products to which the present invention is applied include unsaturated oils and fats that are susceptible to oxidation such as soybean oil, perilla oil, jojoba oil, almond oil, and fish oil, unsaturated hydrocarbons such as squalene, eicosapentaenoic acid fEPAl, and docosahexaenoic acid. (
Examples include unsaturated fatty acids such as DHAI, unsaturated surfactants selected from glyceryl monooleate, sorbitan sesquioleate, and polyoxyethylene sorbitan trioleate, as well as foods and cosmetics containing them. In this way, the present invention can be applied to foods containing a large amount of fats and oils,
It can be applied to functional foods such as EPA, as well as external skin products such as cosmetics.
なお、不飽和油脂、不飽和脂肪酸、不飽和系界面活性剤
又はそれら、を含む食品、化粧品中への抗酸化剤及び酸
化防止補助剤の添加量は、特に限定されないが、抗酸化
剤は、通常、上記の製品中に０．０００１〜３．０重量
％程度添加され、酸化防止補助剤は、この抗酸化剤に対
して前述したような割合で添加される。The amount of antioxidants and antioxidant auxiliaries added to unsaturated fats and oils, unsaturated fatty acids, unsaturated surfactants, or foods and cosmetics containing them is not particularly limited; Usually, about 0.0001 to 3.0% by weight is added to the above-mentioned products, and the antioxidant auxiliary agent is added to the antioxidant in the proportions described above.
「作用」
本発明の酸化防止補助剤は、抗酸化剤と併用して、不飽
和油脂、不飽和脂肪酸、不飽和系界面活性剤又はそれら
を含む食品、化粧品等に添加することにより、抗酸化剤
を単独で添加した場合に比べて、その酸化防止効果をよ
り一層向上させることができる。"Effect" The antioxidant adjuvant of the present invention can be used in combination with an antioxidant and added to unsaturated oils and fats, unsaturated fatty acids, unsaturated surfactants, or foods and cosmetics containing them. The antioxidant effect can be further improved compared to when the agent is added alone.
前述したように、抗酸化剤は、食品、化粧品等に用いら
れる場合には、安全性等の面からその使用量が規制され
、酸化防止効果を十分に高めることが困難であった。し
かし、本発明の酸化防止補助剤を用いることにより、抗
酸化剤の添加量を増大させることなく、酸化防止効果を
高めることが可能となる。As mentioned above, when antioxidants are used in foods, cosmetics, etc., the amount used is regulated from the viewpoint of safety, etc., and it has been difficult to sufficiently enhance the antioxidant effect. However, by using the antioxidant auxiliary agent of the present invention, it is possible to enhance the antioxidant effect without increasing the amount of antioxidant added.
しかも１本発明の酸化防止補助剤は、蛋白質酵素加水分
解物からなるので、人体に全く無害であり、抗酸化剤の
ように使用量が規制されることはない。Moreover, since the antioxidant auxiliary agent of the present invention is composed of a protein enzyme hydrolyzate, it is completely harmless to the human body, and its usage amount is not regulated unlike antioxidants.
「実施例」
実施例
とうもろこし穀粒からドライミリングによって得られた
蛋白区分であるコーングルテンリカー１５βに、水酸化
ナトリウムを加えてｐＨ１２，０に調整した後、加熱し
て１２０℃で１０分間保持した。これを５０℃まで冷却
し、好アルカリ性細菌ＩＢａｃｉｌｌｕｓ。"Example" Example Corn gluten liquor 15β, a protein fraction obtained from corn kernels by dry milling, was adjusted to pH 12.0 by adding sodium hydroxide, then heated and held at 120°C for 10 minutes. . This was cooled to 50°C, and the alkaliphilic bacterium IBacillus was isolated.
Ｎｏ、２２１１ 由来の高アルカリプロテアーゼ（名糖
産業■製） ６．０ｇを添加し、１．５時間反応させた
６次に、中性プロテアーゼ（［プロテアーゼＡＪ、商品
名、天野製薬■製）及び酸性プロテアーゼ（「プロテア
ーゼＭＪ、商品名、天野製薬■製）を各々４．５ｇずつ
加え、５０℃にて２００時間反応せた０反応後、遠心分
離により可溶性画分を分取し、活性炭ろ過を行ない、濃
縮し凍結乾燥してグルテンミール加水分解物の粉末１２
５０ｇを得た。このグルテンミール酵素加水分解物は、
可瀉化率６５％、分解率ｆＦ、 Ｎ、 ／Ｔ、 Ｎｌ
＝ ２５％であった。6.0 g of high alkaline protease derived from No. 2211 (manufactured by Meito Sangyo ■) was added and reacted for 1.5 hours.Next, neutral protease (Protease AJ, trade name, manufactured by Amano Pharmaceutical ■) and Add 4.5 g of each acidic protease (Protease MJ, trade name, Amano Pharmaceutical Co., Ltd.) and react at 50°C for 200 hours. After the 0 reaction, collect the soluble fraction by centrifugation, and filter it with activated carbon. processed, concentrated and lyophilized to produce gluten meal hydrolyzate powder 12
Obtained 50g. This gluten meal enzyme hydrolyzate is
Diatherization rate 65%, decomposition rate fF, N, /T, Nl
= 25%.
試験例１
実施例で得られたグルテンミール加水分解物からなる酸
化防止補助剤の効果を確認するため、酸化防止に関する
試験を行なった。Test Example 1 In order to confirm the effect of the antioxidant auxiliary agent made of the gluten meal hydrolyzate obtained in the example, a test regarding antioxidant was conducted.
試験方法は、酸素吸収量の経時的変化を測定することに
より行なった。すなわち、油脂をエーテル溶液として試
料サンプルに加えて、乳鉢で混合しながらエーテルを除
去させた。混合物からＩｇを分取し、 １５ｍ１の試験
管に入れてＷゴム栓をし、６０℃の暗所に保存した。経
時的にマイクロシリンジで試験管のヘッドスペースの１
０μｍを取って。The test method was to measure changes in oxygen absorption over time. That is, fats and oils were added to the sample as an ether solution, and the ether was removed while mixing in a mortar. Ig was collected from the mixture, placed in a 15 ml test tube, sealed with a W rubber stopper, and stored in the dark at 60°C. 1 of the headspace of the test tube with a microsyringe over time
Take 0μm.
酸素と窒素の比率をガスクロマトグラフィーにより測定
した。The ratio of oxygen to nitrogen was measured by gas chromatography.
ガスクロマトグラフィーの測定条件は、下記の通りであ
る。The measurement conditions for gas chromatography are as follows.
カラム ：モレキュラーシーブ５Ａ検出器
：ＴＣＤ
カラム温度 ＝５０℃
検出温度 ：９０℃
注入温度 ＝９０℃
キャリヤーガス：ヘリウム
この試験例では、油脂としてリノール酸メチルを用いた
。また、抗酸化剤としてはα−トコフェロールを用い、
酸化防止補助剤としては前記実施例で（与られたグルテ
ンミール加水分解物の粉末を用いた。そして、リノール
酸メチルに対して、１重量％のａ−トコフェロールと、
９．３重量％のグルテンミール加水分解物の粉末とを混
合して試料とした。Column: Molecular sieve 5A detector
:TCD Column temperature = 50°C Detection temperature: 90°C Injection temperature = 90°C Carrier gas: Helium In this test example, methyl linoleate was used as the oil. In addition, α-tocopherol is used as an antioxidant,
As the antioxidant adjuvant, the powder of the gluten meal hydrolyzate given in the above example was used.And, 1% by weight of a-tocopherol based on methyl linoleate,
A sample was prepared by mixing the powder with 9.3% by weight of gluten meal hydrolyzate.
また、比較のため、α−トコフェロール１重量％のみか
らなる試料と、グルテンミール加水分解物９．３重量％
のみからなる試料についてもそれぞれ実験を行なった。For comparison, we also prepared a sample containing only 1% by weight of α-tocopherol and a sample containing 9.3% by weight of gluten meal hydrolyzate.
Experiments were also conducted on samples consisting only of
この結果を第１図に示す。図において、−〇−はα−ト
コフェロール＋グルテンミール加水分解物、−八−はα
−トコフェロールのみ、−◇−はグルテンミール加水分
解物のみの結果をそれぞれ示している。The results are shown in FIG. In the figure, -〇- is α-tocopherol + gluten meal hydrolyzate, and -8- is α-tocopherol + gluten meal hydrolyzate.
-Tocopherol only, -◇- shows the results for gluten meal hydrolyzate only.
このように、グルテンミール加水分解物単独では、酸化
防止効果はないにもかかわらず、α−トコフェロールと
グルテンミール加水分解物を併用すると、α−トコフェ
ロール単独の場合に比べて酸化防止効果が著しく向上す
ることがわかる。Thus, although gluten meal hydrolyzate alone has no antioxidant effect, the combination of α-tocopherol and gluten meal hydrolyzate significantly improves the antioxidant effect compared to α-tocopherol alone. I understand that.
試験例２
油脂としてリノール酸メチルの代りにＥＰＡ ２５％含
有する魚油を用い、試験例１と同様にして酸素吸収量の
経時的変化を測定した。Test Example 2 Changes in oxygen absorption over time were measured in the same manner as in Test Example 1, using fish oil containing 25% EPA instead of methyl linoleate as the fat.
この結果を第２図に示す０図の記号は、第１図と同様で
ある。This result is shown in FIG. 2. The symbols in FIG. 0 are the same as in FIG.
このように、魚油を用いた場合にも、α−トコフェロー
ルとグルテンミール加水分解物を併用することにより、
α−トコフェロール単独の場合に比べて酸化防止効果が
著しく向上することがわかる。In this way, even when using fish oil, by using α-tocopherol and gluten meal hydrolyzate together,
It can be seen that the antioxidant effect is significantly improved compared to the case of α-tocopherol alone.
「発明の効果」
以上説明したように、本発明によれば、酸化防止補助剤
として蛋白質酵素加水分解物を用い、これを抗酸化剤と
併用することにより、抗酸化剤の酸化防止効果を顕著に
高めることができる。また、蛋白質酵素加水分解物は１
人体に全く無害であり、むしろ栄養成分に冨んでおり、
食品に用いた場合には、調味料としての作用も期待でき
る。"Effects of the Invention" As explained above, according to the present invention, a protein enzyme hydrolyzate is used as an antioxidant auxiliary agent, and by using this together with an antioxidant, the antioxidant effect of the antioxidant is significantly enhanced. can be increased to In addition, the protein enzyme hydrolyzate is 1
It is completely harmless to the human body, and is rather rich in nutritional ingredients.
When used in foods, it can also be expected to act as a seasoning.
したがって、抗酸化剤の使用量に制限があり、十分な酸
化防止効果が得られない場合であっても、本発明の酸化
防止補助剤を抗酸化剤と併用することにより、安全性等
を損なうことなく、十分な酸化防止効果を得ることが可
能となる。このように本発明によれば、優れた酸化防止
効果を安全に得ることができるので、不飽和油脂、不飽
和脂肪酸、不飽和炭化水素、不飽和系界面活性剤又はそ
れらを含む食品、化粧品など、各種の製品に適用できる
。Therefore, even if there is a limit to the amount of antioxidant used and a sufficient antioxidant effect cannot be obtained, the use of the antioxidant adjuvant of the present invention in combination with an antioxidant may impair safety, etc. It becomes possible to obtain a sufficient antioxidant effect without causing any damage. As described above, according to the present invention, it is possible to safely obtain an excellent antioxidant effect, so that it can be used in unsaturated oils and fats, unsaturated fatty acids, unsaturated hydrocarbons, unsaturated surfactants, or foods and cosmetics containing them. , applicable to various products.
第１図はリノール酸メチルにａ−トコフェロールとグル
テン酵素加水分解物を作用させた場合の酸素吸収量の経
時的変化を示す図、第２図はＥＰＡにα−トコフェロー
ルとグルテン酵素加水分解物を作用させた場合の酸素吸
収量の経時的変化を示す図である。
第
１
図
床Ａ［代
０−
凶一ト〕７１０−ル＋り７レテ〉ミーンνｇ弄し翰Ａぐ
伽φへ４カーΔ−
ベート〕フェロール
第
図
一〇−〆、−ト〕フー１１１〜ル＋１ンし′：ｒンミー
ル１ＸＬｉｔｏ部物−Δ−大−にコア１ｎ−ル
ー◇−７フレテ〉ミールｇ永加メ（クト色４１ガ（製ｈ
！：＾、須）Figure 1 shows the change in oxygen absorption over time when methyl linoleate is treated with α-tocopherol and gluten enzyme hydrolyzate, and Figure 2 is a diagram showing the changes over time in the amount of oxygen absorbed when methyl linoleate is treated with α-tocopherol and gluten enzyme hydrolyzate. FIG. 3 is a diagram showing changes over time in the amount of oxygen absorbed when the oxygen absorption amount is applied. 1st Figure Floor A [0-Kyoichito] 710-Le + 7 Rete〉Mean νg to play with 翰Aggage φ to 4 cars Δ-Bate] Ferrol Figure 10-〆,-To] Fu 111 ~ + 1 n': r n meal 1 XLito part - Δ - large - core 1 n - ru ◇ -7 flete > meal g eikame (cut color 41 ga (manufactured h
! ：＾、su）
Claims (7)
上させる酸化防止補助剤において、蛋白質酵素加水分解
物を有効成分とすることを特徴とする酸化防止補助剤。(1) An antioxidant auxiliary agent that improves the antioxidant effect when used in combination with an antioxidant, characterized in that the antioxidant auxiliary agent contains a protein enzyme hydrolyzate as an active ingredient.
ルの酵素加水分解物である請求項１記載の酸化防止補助
剤。(2) The antioxidant adjuvant according to claim 1, wherein the protein enzyme hydrolyzate is an enzyme hydrolyzate of corn gluten meal.
は２記載の酸化防止補助剤。(3) The antioxidant adjuvant according to claim 1 or 2, wherein the antioxidant is tocopherol.
飽和系界面活性剤又はそれらを含む食品、化粧品に、抗
酸化剤と、蛋白質酵素加水分解物を有効成分とする酸化
防止補助剤とを添加することを特徴とする酸化防止方法
。(4) Antioxidant adjuvant containing antioxidant and protein enzyme hydrolyzate as active ingredients for unsaturated fats and oils, unsaturated fatty acids, unsaturated hydrocarbons, unsaturated surfactants, or foods and cosmetics containing them. An oxidation prevention method characterized by adding.
酸化防止補助剤としてコーングルテンミールの酵素加水
分解物を用いる請求項４記載の酸化防止方法。(5) The antioxidant method according to claim 4, wherein tocopherol is used as the antioxidant and an enzymatic hydrolyzate of corn gluten meal is used as the antioxidant auxiliary agent.
油、エイコサペンタエン酸、ドコサヘキサエン酸、スク
ワレン、モノオレイン酸グリセリン、セスキオレイン酸
ソルビタン、トリオレイン酸ポリオキシエチレンソルビ
タン、又はそれらを含む食品、化粧品に適用される請求
項４又は５記載の酸化防止方法。(6) Soybean oil, perilla oil, jojoba oil, almond oil, fish oil, eicosapentaenoic acid, docosahexaenoic acid, squalene, glycerin monooleate, sorbitan sesquioleate, polyoxyethylene sorbitan trioleate, or foods containing them; The antioxidant method according to claim 4 or 5, which is applied to cosmetics.
助剤を１〜１００重量部添加する請求項４〜６のいずれ
か１つに記載の酸化防止方法。(7) The antioxidant method according to any one of claims 4 to 6, wherein 1 to 100 parts by weight of the antioxidant auxiliary agent is added to 1 part by weight of the antioxidant.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1185697A JPH0350293A (en) | 1989-07-18 | 1989-07-18 | Anti-oxidizing aid and method for preventing oxidation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1185697A JPH0350293A (en) | 1989-07-18 | 1989-07-18 | Anti-oxidizing aid and method for preventing oxidation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0350293A true JPH0350293A (en) | 1991-03-04 |
Family
ID=16175286
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1185697A Pending JPH0350293A (en) | 1989-07-18 | 1989-07-18 | Anti-oxidizing aid and method for preventing oxidation |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0350293A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0693284A (en) * | 1992-07-31 | 1994-04-05 | Nippon Oil & Fats Co Ltd | Highly stable perilla oil and cosmetic base material containing the perilla oil as active ingredient |
| WO2006078067A1 (en) * | 2005-01-21 | 2006-07-27 | Kurume University | Age production inhibitor, use of the same, and process for production of the same |
| JP2020500855A (en) * | 2016-12-13 | 2020-01-16 | ディーエスエム アイピー アセッツ ビー．ブイ．Ｄｓｍ Ｉｐ Ａｓｓｅｔｓ Ｂ．Ｖ． | PUFA salt preparation (II) |
-
1989
- 1989-07-18 JP JP1185697A patent/JPH0350293A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0693284A (en) * | 1992-07-31 | 1994-04-05 | Nippon Oil & Fats Co Ltd | Highly stable perilla oil and cosmetic base material containing the perilla oil as active ingredient |
| WO2006078067A1 (en) * | 2005-01-21 | 2006-07-27 | Kurume University | Age production inhibitor, use of the same, and process for production of the same |
| JP2020500855A (en) * | 2016-12-13 | 2020-01-16 | ディーエスエム アイピー アセッツ ビー．ブイ．Ｄｓｍ Ｉｐ Ａｓｓｅｔｓ Ｂ．Ｖ． | PUFA salt preparation (II) |
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