JPH0584436A - Production of emulsion having antioxidization performance - Google Patents

Abstract

PURPOSE:To provide an antioxidant from a natural material with using an amino acid. CONSTITUTION:The emulsion having antioxidization property is a W/O or O/W/O type emulsion. This emulsion is obtd. by emulsifying a source material comprising >=50 pts.wt. of water, <=500 pts.wt. of oil or fat, >=0.01 pt.wt. of glycine, >=0.01 pt.wt. of emulsifying agent, and >0.01 pt.wt. of antioxidant.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing an antioxidant, which is a component of foods such as oils and fats and pigments, or a component of which is oxidized and deteriorated by oxygen in the air, and is widely applied to foods, pharmaceuticals and cosmetics. May be available.

[0002]

2. Description of the Related Art In recent years,
From the viewpoint of safety, antioxidants are more often used as natural products than as synthetic products. In particular, tocopherol is a typical example, but since it is inferior to synthetic products in terms of antioxidant power, a method of using other antioxidant substances or synergist in combination is conventionally known. For example, it is known that tocopherol is used in combination with amines, amine oxides, amino acids and amino acid esters. However, its antioxidant power is not yet sufficient.

Studies on the synergistic effect of amino acids with tocopherol are often carried out in a non-aqueous system using lactate, menhaden oil, trilinolein, etc. as substrates by a method such as active oxygen or gravimetric method. Different effects have been reported depending on the type.

Yuki et al., AOM and Weighing Method
A non-aqueous test by a (gravimetric method) and an emulsion (O / W) test using a Warburg pressure gauge were conducted to examine the relationship between the difference in test conditions and the antioxidant effect. The results of the test in an emulsion (O / W) system using lard as a substrate under the condition of AOM showed that the antioxidant effect of amino acid and amino acid ester alone was very small and was slightly recognized in the case of glycine, methionine, tryptophan and lysine. It can be done. On the other hand, when coexisting with tocopherol, the amino acid and its ethyl ester showed a synergistic effect. However, its antioxidant power is only a slight synergistic effect of tocopherol alone. (New Food Industry, vol.27,12,74
(1985))

[0005]

As a result of intensive studies, the inventors of the present invention produced a W / O type emulsion or an O / W / O type emulsion by emulsifying glycine, which is one of the amino acids, and an antioxidant. It was found that the oxidation of food can be prevented for a long period of time by adding it to food or emulsifying glycine to produce a W / O type or O / W / O type emulsion and using an antioxidant together with adding it to food. It was

Specifically, W / obtained by emulsifying a raw material consisting of 50 parts by weight or more of water, 500 parts by weight or less of fats and oils, 0.01 parts by weight or more of glycine, 0.01 parts by weight or more of emulsifiers, and 0.01 parts by weight or more of antioxidants. O-type or O / W / O-type emulsion has very high antioxidant activity as compared with conventionally used synthetic antioxidant BHT, and 50 parts by weight or more of water and 500 parts by weight or less of fats and oils. W / O obtained by emulsifying a raw material containing 0.01 parts by weight or more of glycine and 0.01 parts by weight or more of an emulsifier
It was found that when an anti-oxidant is added and used at the time of use of the water-type or O / W / O type emulsion, it has a very high antioxidant activity. From this result, it could be found that glycine has a very excellent effect as synergist in the W / O type or O / W / O type emulsion system.

[0007]

The present invention exhibits particularly excellent effects with W / O type or O / W / O type emulsions. The fats and oils used in the present invention include various animal fats, vegetable oils and eicosapentaenoic acid (EP
A) and fats containing docosahexaenoic acid (DHA) can be used.

Examples of the antioxidant in the present invention include tocopherol, phospholipid, vitamin C, spice extract, catechin, sunflower extract and the like.

As the emulsifier, propylene glycol fatty acid ester, lecithin, sorbitan fatty acid ester,
High antioxidant power can be obtained by using any of glycerin fatty acid ester, glycerin fatty acid organic acid ester, polyglycerin fatty acid ester, polyglycerin polyricinoleic acid ester, and sucrose fatty acid ester.

[0010]

【Example】

(Example 1) Antioxidant activity when lard was used as a substrate 60 parts of rapeseed oil, 20 parts of water, 10 parts of triglycerin tetraricinoleate (PGPR), 10 parts of glycine, 0.2 parts of tocopherol were mixed as raw materials, and then emulsified. Emulsification was performed for 10 minutes at 1,000 revolutions using a mixer to obtain a W / O emulsion of test section-1.

As a method for evaluating the antioxidant ability, 90 parts of lard without addition of an antioxidant was added to 10 parts of the W / O emulsion of test group-1 to measure the antioxidant activity. Antioxidant activity is measured by AOM (forced oxidation method), and POV (peroxide value) 1
The comparison was made at the arrival time of 00 (Table 1).

As comparative tests: Test group-2: Glycine and tocopherol are not added. 〃-3: Glycine is not added. 〃-4: Tocopherol is not added. 〃-5: BHT is 0.2 parts without glycine and 0.2 parts of BHT is added. By adding, an emulsion was prepared in the same manner as in Test Group-1 and the antioxidant ability was measured.

In the control group, the POV100 arrival time of lard alone was measured.

As a result, the rapeseed oil, water, and P of Test Zone-1
The W / O type emulsion obtained by emulsifying the raw material consisting of GPR, glycine and tocopherol showed activity for 509 hours, and was tested in test group-2 (no glycine and tocopherol added), test group-3 (no glycine added) and Test area-4
The activity was about 20 times higher than that (without addition of tocopherol), and it was found that both tocopherol and glycine had to be added when the emulsion was prepared in order to increase the antioxidant activity. Further, it showed excellent antioxidant ability as compared with the emulsion (Test Group-5) to which BHT was added.

Further, in 90 parts of lard, W of test section-4 in Table 1
/ O emulsion 10 parts and tocopherol 0.02 parts were added and the antioxidant activity was investigated. POV100 arrival time 4
90 hours was obtained, and the same effect was observed even if tocopherol was added when using the W / O emulsion.

In Test Zone-6, 20 parts of rapeseed oil, 65 parts of water,
After mixing 5 parts of glycerin monostearate, 10 parts of glycine, and 0.2 parts of tocopherol as raw materials, emulsification was performed for 10 minutes at 10,000 rpm using an emulsification mixer to obtain an O / W emulsion. As a result of measurement, even though glycine and tocopherol were added in the same manner as in Test Group-1, the high antioxidant ability as in Test Group-1 was not obtained.

[0017]

[Table 1]

(Example 2) Antioxidant activity when soybean white crab oil and rapeseed oil were used as substrates. A W / O emulsion was prepared in the same manner as in Example 1 and the substrate for measuring antioxidant activity was soybean white. Antioxidant activity was measured using crape oil and rapeseed oil. At that time, since tocopherol was contained in soybean white crab oil and rapeseed oil, tocopherol was not added to the emulsion. As a result, the emulsion obtained by this method was found to have high antioxidant activity, and the effect was recognized not only on animal oil but also on vegetable oil. (Tables 2 and 3)

[0019]

[Table 2]

[0020]

[Table 3]

Example 3 Effect of Amino Acids Other Than Glycine as Synergists Whether or not amino acids other than glycine have the same antioxidant effect was examined. Alanine, glutamic acid, histidine, tyrosine, and tryptophan were used as amino acids. The emulsion was prepared in the same manner as in Test Group-1 of Example 1. As a result of measuring the antioxidant activity by AOM using lard as a substrate, glycine was higher in activity than other amino acids and was excellent as a synergist. (Table 4)

[0022]

[Table 4]

(Example 4) Stabilization test of EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) A W / O emulsion was prepared in the same manner as in Example 1, and EPA was used as a substrate for measuring antioxidant activity. The test was performed using an oil containing DHA. 20% each of EPA and DHA was added to lard and tested. As a result of measuring the antioxidant activity by AOM, the emulsion (test group-11 and 13) obtained by the present method was found to have higher antioxidant activity than BHT (test groups-12 and 14).
Stabilization of PA and DHA can be performed. (Table 5 and Table 6)

[0024]

[Table 5]

[0025]

[Table 6]

(Example 5) Anti-fading test of oil-soluble dye The emulsion prepared by this method was tested not only for the antioxidant property of oil and fat but also for the anti-fading effect of oil-soluble dye.

A W / O emulsion was prepared with the composition shown in Table 7. 1% oil-soluble dye in sugar (Annatto dye,
Paprika dye) and W / O emulsion added 3%,
It was put in a plastic petri dish and a fading test was conducted in the presence of a fluorescent lamp of 8000 LUX. The fading degree was determined by measuring the a value using a color difference meter and obtaining the residual rate. As a result, regarding oil-soluble dyes, W / O emulsions containing both tocopherol and glycine showed the most anti-fading effect, and this emulsion not only has an antioxidant effect on oils and fats but also photooxidation of oil-soluble dyes. It was effective. (Figs. 1 and 2)

[0028]

[Table 7]

(Example 6) Antioxidation test with O / W / O emulsion Water was heated to 65 ° C to dissolve glycine and decaglycerin monolaurate, and then lard added with vitamin C palmitate at 65 ° C. Is gradually added, and with an emulsification mixer
After stirring at 10,000 rpm for 10 minutes, the mixture was rapidly cooled to 15 ° C. to prepare an O / W emulsion. Next, corn salad oil added with tocopherol was heated to 50 ° C. to sufficiently dissolve glycerin monostearate, then cooled to 15 ° C., and the O / W emulsion prepared above was gradually added while stirring,
An O / W / O emulsion was prepared.

The antioxidant activity of this O / W / O emulsion was measured in the same manner as in Example 1. As a result, W
A high activity was observed as with the / O emulsion. (Table 8)

[0031]

[Table 8]

[Brief description of drawings]

FIG. 1 is an actual measurement diagram showing the results of an anti-fading test of an oil-soluble dye (anato dye) using an emulsion according to the method of the present invention.

FIG. 2 is an actual measurement diagram showing the results of an anti-fading test of an oil-soluble dye (paprika dye) using an emulsion according to the method of the present invention.

[Explanation of symbols]

 15, 16 and 17 are all test zone numbers

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁵ Identification code Office reference number FI technical display location C09K 15/34 6917-4H

Claims (2)

[Claims] 1. Water 50 parts by weight or more, fats and oils 500 parts by weight or less,
A method for producing a W / O type or O / W / O type emulsion having antioxidant ability, which comprises emulsifying a raw material comprising 0.01 parts by weight or more of glycine, 0.01 parts by weight or more of emulsifier, and 0.01 parts by weight or more of antioxidant. .. 2. Water 50 parts by weight or more, fats and oils 500 parts by weight or less,
A method for producing a W / O type or O / W / O type emulsion, which comprises emulsifying a raw material comprising 0.01 part by weight or more of glycine and 0.01 part by weight or more of an emulsifier and adding an antioxidant at the time of use.