JPS58160399A - Oil and fat antioxidant - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel antioxidant for oils and fats. More specifically, the present invention relates to an antioxidant that has a long-lasting antioxidant effect on oils and fats and is completely harmless to the human body.

Various natural animal and vegetable oils have been widely used in foods, medicines, cosmetics, etc., but these oils and fats can be oxidized during long-term storage, producing peroxides and causing quality deterioration. well known.

Therefore, in order to prevent the oxidation of fats and oils, antioxidants such as butylhuman tetraxyanisole, dibutylhydroxytoluene, vitamin 0, dl-α-tocopherol (vitamin) I, gallic acid, nordihydroguaiaretic acid, and In some cases, spices, guaiac oil, etc. are often used, but these antioxidants do not have sufficient antioxidant effect, are unsafe, or are expensive. Although they are used in combination of two or more kinds, or in combination with an organic acid, they are still not fully satisfactory.

However, the inventor of the present invention has conducted intensive research to eliminate the above drawbacks and provide an antioxidant that has excellent antioxidant effects on oils and fats and is safe for the human body.As a result, miso, soy sauce,
The present invention was completed based on the new discovery that kojic acid, which is produced by a bacterial strain capable of producing kojic acid used in the fermentation of alcoholic beverages, is extremely effective as an antioxidant for oils and fats.

Kojic acid was discovered in 1907 by Kendo Saito, and in 1916 Sadatsugu Yabuta discovered that its structure was 5-hydroxy-2-hydroxymethyl-4-pyrone. It is a compound that is contained in large amounts as a flavor component in fermented foods such as soy sauce and sake.

However, kojic acid itself has extremely low toxicity; for example, its semi-lethal dose is 2.5 to 3.5 vk1 body weight, regardless of the male or female mouse or rat, and the method of administration. Amθ8) method (a method commonly used for primary screening in carcinogenicity investigations,
A sample is added to a Salmonella mutant culture medium and the number of Salmonella that reverts to the original Salmonella strain is examined. No carcinogenicity was observed, and no abnormalities were observed in allergy or phototoxicity tests. Therefore, there is no problem with safety.

On the other hand, although kojic acid is soluble in water, it is sparingly soluble in oils and fats, so it cannot be expected to have a sufficient antioxidant effect by itself. The present invention was completed based on the discovery that kojic acid, when used together with kojic acid, sufficiently exhibits an antioxidant effect on fats and oils.

The amount of ethanol added in the antioxidant of the present invention is preferably 60 to 50 seconds per 1 part (by weight, same hereinafter) of kojic acid. When the amount of ethanol added is smaller than the above range, the solubility of kojic acid becomes poor.

As shown in the examples below, kojic acid in the present invention is used in an optimal combination as found in other antioxidants such as vitamin gin (hereinafter referred to as ■) and dibutylhydroxytoluene (hereinafter referred to as BHT toy). Amount [for example, ■
(approximately 0.05 part for kojic acid and approximately 0.01 part for BHT), and has the excellent advantage that its antioxidant ability improves in proportion to the amount of kojic acid blended. The amount of kojic acid can be selected arbitrarily depending on the purpose, but the amount of kojic acid used is usually 0.05 parts or more, preferably 0.1 to 1.0 parts, based on 100 parts of fats and oils. If the blending amount of kojic acid is less than the above range, sufficient antioxidant effect cannot be expected, which is not preferable.

However, the antioxidant effect of kojic acid in the present invention is not necessarily effective against all oils and fats, and as shown in the examples below, it is not effective against mink oil. In some cases, the effect may not be as expected as compared to the amount of the compound. Therefore, depending on the case, it may be used in combination with ■ or knots. Particularly in cosmetics, external medicines, etc., a single item usually contains a large number of oils and fats or their esterified products, so it is advantageous to use them in combination.

Therefore, the antioxidant of the present invention can be added alone or together with other antioxidants to various foods, cosmetics, external pharmaceutical preparations, etc., and can prevent the oxidation of fats and oils contained in foods, cosmetics, external pharmaceutical preparations, etc. It is particularly effective as an antioxidant for external pharmaceutical preparations.

Next, the antioxidant of the present invention will be explained by giving examples and formulation examples.

Example 1 1 part of kojic acid was dissolved in 50 parts of ethanol, and this was added to each of the animal and vegetable oils shown in the following table so that the concentration of kojic acid was 0.2%, and the mixture was uniformly mixed.

The resulting mixture was heated to 100°O, and the test oil was forcibly oxidized while performing airage blinding at a flow rate of 150 mV, and its peroxide value (when potassium iodide was added to the sample) was The amount of iodine liberated (expressed as the number of t U equivalents per 1 kg of sample) was measured over time.

The test results are shown in the table below.

For comparison, when no antioxidant is added (blank), the optimum blending amount of antioxidant is 0.
The following table also shows the case where BHT is used at a concentration of 0.05 parts, and the case where BHT is used at a concentration of 0.01 parts, which is its optimum blending amount.

FIG. 1 shows the antioxidant effects of kojic acid, 2, and BIT when corn oil was used as the test oil and fat, as a time-dependent change in peroxide value.

Example 2 Changes in peroxide value over time at various concentrations of kojic acid using corn oil were measured in the same manner as in Example 1. The test results are shown in Figure 2.

Similarly, FIGS. 6 and 4 show the results of measuring the peroxide value at each optimum blending amount of (1) and BHT and at each concentration in the vicinity thereof.

As is clear from Figures 2 to 4, the peroxide value of kojic acid decreases markedly as its concentration increases, whereas in the case of ■ and F, their concentrations are 0, respectively. Even if it becomes larger than .05% and 0.01%,
It can be seen that there are no major changes in their peroxide values.

Formulation example 1 (External pharmaceutical preparation) (Ointment base material) Ingredients: ethanol 5 cetanol 0.5 stearin m
5 Lanolin
2 Propylene glycol 2 Liquid paraffin
6 Kojic acid 0.
1 Flavoring and preservatives Appropriate amount combination example 2 (food
products) (butter, margarine) Ingredients Part oil
Minutes 90 ethanol 10 fudic acid
0.2 (edible oil: corn oil, raw oil, salad oil, etc.) Ingredients Part oil
Minutes 80 ethanol 20 kojic acid
0.2 (Instant Ramen) Ingredients Part Oil
10 minutes
Nol
10 Kojic acid
0.05 Others 85 (Instant curry) Ingredients Part oil
Minutes 15 Ethanol 5 Udic acid 0.05 Others 80

[Brief explanation of the drawing]

Figure 1 is a graph showing the change in peroxide value of corn oil over time when the antioxidant of the present invention, ■ and Fumoto were used as antioxidants, and Figure 2 is a graph showing changes over time in the peroxide value of corn oil when kojic acid was used at various concentrations. A graph showing the change in peroxide value of Aino corn oil over time, Figure 3 shows the second case using ■
A graph similar to the one shown in the figure and FIG. 4 is a graph similar to FIG. 2 when a concave is used. Time (hr)

Claims (1)

[Claims] 1 Antioxidant for oils and fats consisting of kojic acid and ethanol.