LU501325B1 - Antioxidant, its preparation method and its application in edible oil - Google Patents
Antioxidant, its preparation method and its application in edible oil Download PDFInfo
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- LU501325B1 LU501325B1 LU501325A LU501325A LU501325B1 LU 501325 B1 LU501325 B1 LU 501325B1 LU 501325 A LU501325 A LU 501325A LU 501325 A LU501325 A LU 501325A LU 501325 B1 LU501325 B1 LU 501325B1
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- cinnamomum cassia
- cuminum cyminum
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
- C11B5/0085—Substances of natural origin of unknown constitution, f.i. plant extracts
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
- C11B5/0092—Mixtures
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Abstract
The invention relates to the technical field of antioxidation, and discloses an antioxidant, a preparation method thereof and application thereof in edible oil. The antioxidant comprises mixed extracts of Illicium verum, Cinnamomum cassia, Cuminum cyminum and Allium sativum, and the preparation method of the antioxidant comprises the following steps: mixing Illicium verum, Cinnamomum cassia and Cuminum cyminum, crushing and sieving to obtain sieved materials; slicing and crushing Allium sativum to obtain crushed material; mixing the sieved material and the crushed material, and extracting to obtain the product; the invention also discloses edible oil added with the antioxidant; according to the invention, the mixed extracts of Illicium verum, Cinnamomum cassia, Cuminum cyminum and Allium sativum are used as antioxidants, so that the synergistic effect among the components is achieved, thereby improving the antioxidant effect of the components on edible oil and achieving safe and harmless effects.
Description
DESCRIPTION Antioxidant, its preparation method and its application in edible oil
TECHNICAL FIELD The invention relates to the technical field of antioxidation, and relates to an antioxidant, its preparation method and application in edible oil, and edible oil added with the antioxidant.
BACKGROUND In the process of storage and circulation, edible oil is particularly prone to automatic oxidation due to the influence of light, oxygen and other factors in the external environment, thus deteriorating its quality, losing its original nutritional value and flavor, and even producing harmful substances. In order to avoid this situation, adding antioxidants to edible oil is a simple and effective way. According to different sources, antioxidants can be divided into synthetic antioxidants and natural antioxidants. Synthetic antioxidants are commonly used in industry, mainly including butyl hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG) and tert-butyl hydroquinone (TBHQ). Although they can solve the problem of oil oxidation, they also bring potential safety hazards to consumers. Therefore, replacing synthetic antioxidants with natural antioxidants will become the development trend of food antioxidants in the future. Chinese patent document CN201910552704 2, filed on June 25th, 2019, is named as an antioxidant edible oil additive, and discloses an antioxidant edible oil additive, which includes astaxanthin, Panax notoginseng extract, linseed oil, pine needle powder, Cinnamomum cassia, edible oil curing agent, Crataegus, trace element additive and vitamin additive. The antioxidant edible oil additive is made of healthy raw materials and has no side effect on human body. However, the antioxidant edible oil additive does not make full use of the characteristics of each raw material, but is simply mixed, so the antioxidant effect is poor. To sum up, there is an urgent need for an antioxidant and its preparation method at present, in order to achieve synergy among the components, thereby improving its antioxidant effect on edible oil and achieving safe and harmless effects.
SUMMARY The purpose of the present invention is to overcome the shortcomings of the prior art, and provide an antioxidant, its preparation method and application, and edible oil added with the antioxidant, so as to at least achieve synergy among the components of the antioxidant, thereby improving its antioxidant effect on edible oil and achieving safe and harmless effects. The purpose of the invention is realized by the following technical scheme: on the one hand, an antioxidant is provided, which comprises mixed extracts of Hlicium verum, Cinnamomum cassia, Cuminum cyminum and Allium sativum. In some embodiments, the raw materials of the antioxidant include 8-10 parts of Hlicium verum, 17-20 parts of Cinnamomum cassia, 6-8 parts of Cuminum cyminum and 4-6 parts of Allium sativum. In some embodiments, the weight percentage of volatile oil in the //licium verum is not less than 8%; and/or the weight percentage of volatile oil in the Cinnamomum cassia is not less than 1%; and/or the weight percentage of volatile oil in Cuminum cyminum 1s not less than 3%; and/or the weight percentage of volatile oil in Allium sativum is not less than 0.2%; and/or the weight percentage of water in the //licium verum 1s not more than 5%; and/or the weight percentage of water in the Cinnamomum cassia 1s not more than 5%; and/or the weight percentage of water in Cuminum cyminum is not more than 5%. In some of the above embodiments, the //licium verum extract in the antioxidant contains active substances such as anisaldehyde and anethole, which can inhibit the chain reaction by scavenging free radicals generated by the oxidation reaction of edible oil, thus achieving the antioxidant effect; among them, the above-mentioned active substances have obvious scavenging ability to superoxide radical (-O7), but slightly weak scavenging ability to other free radicals.
The Cinnamomum cassia extract in the antioxidant contains active substances such as cinnamaldehyde and coumarin, which can scavenge free radicals such as hydroxyl radical (OH) and nitrogen dioxide radical (NO), and has the ability of chelating metal ions and reducing.
Among them, the above-mentioned active substances have outstanding scavenging ability on 1,1-diphenyl-2-trinitrobenzene hydrazine free radical (DPPH), but slightly weak scavenging ability on other free radicals.
The Cuminum cyminum extract in the antioxidant contains volatile substances such as Cuminaldehyde and Cuminol, which have the ability to reduce iron ions and can eliminate free radicals by inhibiting the ability of free radicals to transfer electrons.
Among them, the volatile substances mentioned above have a good scavenging capacity for hydroxyl radical (OH). Experiments show that the scavenging rate of Cuminum cyminum extract for hydroxyl radical (OH) is higher than that of butylated hydroxytoluene (BHT) and vitamin C (Vc) at the same concentration, but its scavenging capacity for other free radicals is slightly weaker.
The Allium sativum extract in the antioxidant belongs to polyphenols, which has good antioxidant capacity and good scavenging effect on 2,2-diazabium-bis(3-ethyl-benzothiazole-6-sulfonic acid) diammonium salt (ABTS), hydroxyl radical (-OH) and 1,1-diphenyl-2-trinitrobenzene hydrazine free radical (DPPH), but relative weak scavenging effect on other free radical.
It should be noted that in some of the above embodiments, four kinds of extracts with corresponding proportions are prepared by controlling the proportions of raw materials of the antioxidant, thus forming the antioxidant with excellent stability and oxidation resistance; among them, because different extracts have different abilities of scavenging different free radicals, the above four extracts can produce synergistic effect after being compounded, so that the antioxidant has remarkable scavenging ability for various free radicals, thus having excellent reducing ability.
On the other hand, a method for preparing the antioxidant is provided as described in any of the above embodiments, which comprises the following steps: mixing the Hlicium verum, Cinnamomum cassia and Cuminum cyminum, crushing and sieving to obtain a sieved material; slicing and crushing Allium sativum to obtain crushed material; mixing the sieved material and the crushed material, and extracting to obtain the product.
In some embodiment, that sieving is a sieve with 60-80 mesh; and/or the extraction is supercritical extraction.
In some embodiments, the medium of the supercritical extraction is carbon dioxide.
In some embodiments, the temperature of the supercritical extraction is 40-45°C; and/or the pressure of the supercritical extraction is 33-35 MPa; and/or the supercritical extraction time is 50-60 min; and/or the flow rate of the carbon dioxide is 24-32 L/h.
In some of the above embodiments, the yield of the antioxidant can be ensured by controlling the content of volatile oil in the //licium verum, Cinnamomum cassia and Cuminum cyminum.
In addition, by controlling the water content in the //licium verum, Cinnamomum cassia and Cuminum cyminum, the supercritical carbon dioxide extraction is facilitated; for example, if the water content is high, the difficulty of the supercritical extraction will be increased.
On the other hand, an application of the antioxidant described in any of the above embodiments in edible oil is provided.
On the other hand, an edible oil added with an antioxidant as described in any of the above embodiments is provided.
In some embodiments, the antioxidant accounts for 3% to 5% of the edible oil; and/or the edible oil includes at least one of rapeseed oil, peanut oil, corn oil, lard, beef tallow and chicken oil.
In some of the above embodiments, by limiting the addition amount of the antioxidant, the antioxidant effect of the antioxidant on the edible oil can be improved while ensuring the flavor of the edible oil. For example, if the added amount of the antioxidant is too low, the antioxidant effect is not good; for another example, if the added amount of antioxidant is too high, the flavor of the edible oil will be affected. The invention has the beneficial effects that:
1. the mixed extract (volatile oil) of Illicium verum, Cinnamomum cassia, Cuminum cyminum and Allium sativum is used as the antioxidant of the edible oil, and the natural antioxidant is used to replace the synthetic antioxidant, so that the potential safety hazard to consumers caused by adding the synthetic antioxidant to the edible oil is solved, and the safety of food is improved,
2. the antioxidant of the invention can greatly improve the antioxidant effect on edible oil, thereby effectively prolonging the shelf life of edible oil;
3. the extracts in the antioxidant of the present invention can generate positive synergy, overcome the defect of single function of a single extract, and make various antioxidant active substances with different action mechanisms synergize, thereby achieving excellent antioxidant effect and further prolonging the shelf life of the edible oil;
4. the invention adopts the supercritical extraction technology, and ensures higher extraction yield by using the lower viscosity and higher diffusion coefficient of fluid in supercritical extraction, so as to efficiently extract volatile oil from //licium verum, Cinnamomum cassia, Cuminum cyminum and Allium sativum, avoid residual solvent pollution caused by traditional organic solvent extraction, and be safe and environment-friendly.
DESCRIPTION OF THE INVENTION The following will clearly and completely describe the technical solutions of some embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments provided by the present invention, all other embodiments obtained by ordinary technicians in the field are within the scope of protection of this disclosure. When describing some embodiments, the expression "A and/or B" may be used. It is easy to understand that "A and/or B" includes the following three combinations: only A, only B, and the combination of A and B. Embodiment 1
1. An antioxidant comprising a mixed extract of //licium verum, Cinnamomum cassia, Cuminum cyminum and Allium sativum. Among them, the antioxidant raw materials include by weight 8 parts of //licium verum, 17 parts of Cinnamomum cassia, 6 parts of Cuminum cyminum and 4 parts of Allium sativum. The weight percentage of volatile oil in //licium verum is 8%, and the weight percentage of water is 5%. The weight percentage of volatile oil in Cinnamomum cassia 1s 1%, and the weight percentage of water is 5%. The weight percentage of volatile oil in Cuminum cyminum is 3%, and the weight percentage of water is 5%. The weight percentage of volatile oil in Allium sativum 1s 0.2%.
2. A method for preparing the above antioxidant, comprising the steps of: S1, mixing //licium verum, Cinnamomum cassia and Cuminum cyminum, crushing, and sieving with a 60-mesh sieve to obtain a sieved material;
S2, cutting Allium sativum into slices and chopping to obtain crushed material; S3, mixing the sieved material and the crushed material, putting the mixture into an extraction kettle, and performing supercritical extraction to obtain the product; among them, the supercritical extraction conditions are as follows: the medium is carbon dioxide, the flow rate of carbon dioxide is 24 L/h, the temperature is 40°C, the pressure is 33 Mpa, and the time is 50 min.
3. A rapeseed oil added with the antioxidant; among them, antioxidant accounts for 5% of rapeseed oil. Embodiment 2
1. An antioxidant comprising a mixed extract of //licium verum, Cinnamomum cassia, Cuminum cyminum and Allium sativum. Among them, the raw materials of antioxidant include by weight 9 parts of //licium verum, 19 parts of Cinnamomum cassia, 7 parts of Cuminum cyminum and 5 parts of Allium sativum. The weight percentage of volatile oil in //licium verum is 8%, and the weight percentage of water is 5%. The weight percentage of volatile oil in Cinnamomum cassia 1s 1%, and the weight percentage of water is 5%. The weight percentage of volatile oil in Cuminum cyminum is 3%, and the weight percentage of water is 5%. The weight percentage of volatile oil in Allium sativum is 0.2%.
2. A method for preparing the above antioxidant, comprising the steps of: S1, mixing //licium verum, Cinnamomum cassia and Cuminum cyminum, pulverizing, and sieving with 70 mesh sieve to obtain sieved material; S2, cutting Allium sativum into slices and chopping to obtain crushed material,
S3, mixing the sieved material and the crushed material, putting the mixture into an extraction kettle, and performing supercritical extraction to obtain the product; among them, the supercritical extraction conditions are: the medium 1s carbon dioxide, the flow rate of carbon dioxide is 28 L/h, the temperature is 43°C, the pressure is 34 Mpa, and the time is 55 min.
3. A rapeseed oil added with the antioxidant; among them, antioxidant accounts for 4% of rapeseed oil. Embodiment 3
1. An antioxidant comprising a mixed extract of //licium verum, Cinnamomum cassia, Cuminum cyminum and Allium sativum. Among them, the antioxidant raw materials include by weight 10 parts of //licium verum, 20 parts of Cinnamomum cassia, 8 parts of Cuminum cyminum and 6 parts of Allium sativum. The weight percentage of volatile oil in //licium verum is 8%, and the weight percentage of water is 5%. The weight percentage of volatile oil in Cinnamomum cassia 1s 1%, and the weight percentage of water is 5%. The weight percentage of volatile oil in Cuminum cyminum is 3%, and the weight percentage of water is 5%. The weight percentage of volatile oil in Allium sativum 1s 0.2%.
2. A method for preparing the above antioxidant, comprising the steps of: S1, mixing //licium verum, Cinnamomum cassia and Cuminum cyminum, pulverizing, and sieving with 80 mesh sieve to obtain sieved material; S2, cutting Allium sativum into slices and chopping to obtain crushed material,
S3, mixing the sieved material and the crushed material, putting the mixture into an extraction kettle, and performing supercritical extraction to obtain the product; among them, the supercritical extraction conditions are: the medium 1s carbon dioxide, the flow rate of carbon dioxide 1s 32 L/h, the temperature 1s 45°C, the pressure 1s 35 Mpa, and the time is 60 min.
3. A rapeseed oil added with the antioxidant; among them, antioxidant accounts for 3% of rapeseed oil. Blank control embodiment The rapeseed oil in Embodiment 3 of the present invention is compared with the blank control embodiment, in which the difference between the blank control embodiment and Embodiment 3 is that no antioxidant is added in rapeseed oil (compared with Embodiment 3, the blank control does not add antioxidant in rapeseed oil, which is used to prove that the antioxidant of the present invention has better effect). Comparative embodiment 1 The rapeseed oil of Embodiment 3 of the present invention is compared with Comparative embodiment 1, in which the difference between Comparative embodiment 1 and Embodiment 3 is that the antioxidant is replaced by the extract of Illicium verum, and the weight of the raw materials is the same as the total weight of the raw materials in Embodiment 3. Among them, the preparation method of the extract of Illicium verum includes: crushing //licium verum, sieving with 80 mesh sieve to obtain sieved materials, mixing the sieved materials into an extraction kettle, and performing supercritical extraction, wherein the medium is carbon dioxide, the flow rate of carbon dioxide is 32 L/h, the temperature is 45°C, the pressure is 35 Mpa, and the time is 60 min, thus obtaining the product (compared with Embodiment 3, the antioxidant is replaced by the extract of //licium verum in the Comparative embodiment 1, which is used to prove that the antioxidant of the present invention has better effect). Comparative embodiment 2 The rapeseed oil of Embodiment 3 of the present invention is compared with Comparative embodiment 2, in which the difference between Comparative embodiment 2 and Embodiment 3 is that the antioxidant is replaced by Cinnamomum cassia extract, and the weight of raw materials is the same as the total weight of raw materials in Embodiment 3. Among them, the preparation method of the above-mentioned Cinnamomum cassia extract includes: crushing Cinnamomum cassia, sieving with 80 mesh sieve to obtain sieved materials, mixing the sieved materials into an extraction kettle, and performing supercritical extraction, wherein the medium of carbon dioxide is carbon dioxide, the flow rate of carbon dioxide is 32 L/h, the temperature is 45°C, the pressure is 35 Mpa, and the time is 60 min, thus obtaining the product (compared with Embodiment 3, antioxidant is replaced by Cinnamomum cassia extract in this Comparative embodiment 2, which is used to prove that the antioxidant of the present invention has better effect). Comparative embodiment 3 The rapeseed oil of Embodiment 3 of the present invention is compared with Comparative embodiment 3, in which the difference between Comparative embodiment 3 and Embodiment 3 is that the antioxidant is replaced by Cuminum cyminum extract, and the weight of raw materials is the same as the total weight of raw materials in Embodiment 3. Among them, the preparation method of Cuminum cyminum extract includes: crushing Cuminum cyminum, sieving with 80 mesh sieve to obtain sieved material, mixing sieved material into an extraction kettle, and performing supercritical extraction, wherein the medium is carbon dioxide, the flow rate of carbon dioxide is 32 L/h, the temperature is 45°C, the pressure is 35 Mpa, and the time is 60 min, thus obtaining the product (compared with Embodiment 3, the antioxidant is replaced by Cuminum cyminum extract in this Comparative embodiment 3, which is used to prove that the antioxidant of the present invention has better effect).
Comparative embodiment 4 The rapeseed oil of Embodiment 3 of the present invention is compared with Comparative embodiment 4, in which the difference between Comparative embodiment 4 and Embodiment 3 is that the antioxidant is replaced by Allium sativum extract, and the weight of raw materials is the same as the total weight of raw materials in Embodiment 3. Among them, the preparation method of the Allium sativum extract includes: cutting Allium sativum into thin slices and chopping to obtain crushed materials, mixing the crushed materials into an extraction kettle, and performing supercritical extraction, wherein the medium is carbon dioxide, the flow rate of carbon dioxide is 32 L/h, the temperature is 45°C, the pressure is 35 Mpa, and the time is 60 min, thus obtaining the product (compared with Embodiment 3, this antioxidant is replaced by Allium sativum extract in this Comparative embodiment to prove that the antioxidant of the present invention has a better effect). Comparative embodiment 5 The rapeseed oil of Embodiment 3 of the present invention is compared with Comparative embodiment 5, in which the difference between Comparative embodiment 5 and Embodiment 3 is that the antioxidant is replaced by the extract of Illicium verum, and the weight of the raw material is the same as that of //licium verum in Embodiment 3. Among them, the preparation method of the extract of Ilicium verum includes: crushing lllicium verum, sieving with 80 mesh sieve to obtain sieved materials, mixing the sieved materials into an extraction kettle, and performing supercritical extraction, wherein the medium is carbon dioxide, the flow rate of carbon dioxide is 32 L/h, the temperature is 45°C, the pressure is 35 Mpa, and the time is 60 min, thus obtaining the product (compared with Embodiment 3, the antioxidant is replaced by extract of //licium verum in this Comparative embodiment to prove that the antioxidant of the present invention has a better effect). Comparative embodiment 6 The rapeseed oil of Embodiment 3 of the present invention is compared with Comparative embodiment 6, in which the difference between Comparative embodiment 6 and Embodiment 3 is that the antioxidant is replaced by Cinnamomum cassia extract, and the weight of the raw material is the same as that of Cinnamomum cassia in Embodiment 3. Among them, the preparation method of the above-mentioned Cinnamomum cassia extract includes: crushing Cinnamomum cassia, sieving with 80 mesh sieve to obtain sieved materials, mixing the sieved materials into an extraction kettle, and performing supercritical extraction, wherein the medium of carbon dioxide is carbon dioxide, the flow rate of carbon dioxide 1s 32 L/h, the temperature is 45°C, the pressure is 35 Mpa, and the time is 60 min, thus obtaining the product (compared with Embodiment 3, the antioxidant is replaced by Cinnamomum cassia extract in this Comparative embodiment to prove that the antioxidant of the present invention has a better effect). Comparative embodiment 7 The rapeseed oil of Embodiment 3 of the present invention is compared with Comparative embodiment 7, wherein the difference between Comparative embodiment 7 and Embodiment 3 is that the antioxidant is replaced by Cuminum cyminum extract, and the weight of the raw material is the same as that of Cuminum cyminum Embodiment 3. Among them, the preparation method of Cuminum cyminum extract includes: crushing Cuminum cyminum, sieving with 80 mesh sieve to obtain sieved material, mixing sieved material into an extraction kettle, and performing supercritical extraction, wherein the medium is carbon dioxide, the flow rate of carbon dioxide is 32 L/h, the temperature is 45°C, the pressure is 35 Mpa, and the time is 60 min, thus obtaining the product (compared with Embodiment 3, the antioxidant is replaced by Cuminum cyminum extract in this Comparative embodiment to prove that the antioxidant of the present invention has a better effect). Comparative embodiment 8
The rapeseed oil of Embodiment 3 of the present invention is compared with Comparative embodiment 8, in which the difference between Comparative embodiment 8 and Embodiment 3 is that the antioxidant is replaced by Allium sativum extract, and the weight of the raw material is the same as that of Embodiment 3. Among them, the preparation method of the Allium sativum extract includes: cutting Allium sativum into thin slices and chopping to obtain crushed materials, mixing the crushed materials into an extraction kettle, and performing supercritical extraction, wherein the medium is carbon dioxide, the flow rate of carbon dioxide is 32 L/h, the temperature is 45°C, the pressure is 35 Mpa, and the time is 60 min, thus obtaining the product (compared with Embodiment 3, the antioxidant is replaced by Allium sativum extract in this Comparative embodiment to prove the antioxidant of the present invention has a better effect). Comparative embodiment 9 The rapeseed oil of Embodiment 3 of the present invention is compared with Comparative embodiment 9, in which the difference between Comparative embodiment 9 and Embodiment 3 is that the supercritical extraction for preparing antioxidant is replaced by traditional organic solvent extraction at 45°C for 60 min; other conditions, such as the amount of antioxidant added and the process steps of preparation, are the same as those of Embodiment 3 of the present invention (compared with Embodiment 3, the supercritical extraction for preparing antioxidant in this Comparative embodiment is replaced by traditional organic solvent extraction to prove that the antioxidant of the present invention has better effect).
Comparative embodiment 10 The rapeseed oil of Embodiment 3 of the present invention is compared with Comparative embodiment 10, in which the difference between Comparative embodiment 10 and Embodiment 3 is that the antioxidant raw materials include 6 parts of /llicium verum, 20 parts of Cinnamomum cassia, 8 parts of Cuminum cyminum and 10 parts of Allium sativum; other conditions, such as the amount of antioxidant added and the process steps of preparation, are the same as those in Embodiment 3 of the present invention (compared with Embodiment 3, the proportion of Illicium verum in the raw material of antioxidant in this Comparative embodiment is too low and the proportion of Allium sativum is too high, which is used to prove that the antioxidant of the present invention has better effect). Comparative embodiment 11 The rapeseed oil of Embodiment 3 of the present invention is compared with Comparative embodiment 11, in which the difference between Comparative embodiment 11 and Embodiment 3 is that the antioxidant raw materials include 14 parts of /llicium verum, 20 parts of Cinnamomum cassia, 8 parts of Cuminum cyminum and 2 parts of Allium sativum; other conditions, such as the amount of antioxidant added and the process steps of preparation, are the same as those in Embodiment 3 of the present invention (compared with Embodiment 3, the proportion of Illicium verum in the raw materials of antioxidant in this Comparative embodiment is too high and the proportion of Allium sativum is too low, which proves that the antioxidant of the present invention has better effect).
Comparative embodiment 12 The rapeseed oil of Embodiment 3 of the present invention is compared with Comparative embodiment 12, in which the difference between Comparative embodiment 12 and Embodiment 3 1s that the antioxidant raw materials include 10 parts of /llicium verum, 24 parts of Cinnamomum cassia, 4 parts of Cuminum cyminum and 6 parts of Allium sativum; other conditions, such as the addition amount of antioxidant and the preparation process steps, are the same as those in Embodiment 3 of the present invention (compared with Embodiment 3, the proportion of Cuminum cyminum in the raw material of antioxidant in this Comparative embodiment is too low, and the proportion of Cinnamomum cassia is too high, which proves that the antioxidant of the present invention has better effect). Comparative embodiment 13 The rapeseed oil of Embodiment 3 of the present invention is compared with Comparative embodiment 13, in which the difference between Comparative embodiment 13 and Embodiment 3 is that the antioxidant raw materials include 10 parts of Illicium verum, 16 parts of Cinnamomum cassia, 12 parts of Cuminum cyminum and 6 parts of Allium sativum; other conditions, such as the amount of antioxidant added and the process steps of preparation, are the same as those in Embodiment 3 of the present invention (compared with Embodiment 3, the proportion of Cuminum cyminum in the raw material of antioxidant in this Comparative embodiment is too high, and the proportion of Cinnamomum cassia is too low, which proves that the antioxidant of the present invention has better effect).
Test effect In order to verify the antioxidant effect of the antioxidant of the present invention on edible oil, rapeseed oil of Embodiments 1-3, Blank control embodiments and Comparative embodiments 1-13 are prepared into test samples, and the peroxide value (mmol/kg) of each test sample is measured at the 6" month, 12" month, 18t month and 24" month according to the regulations of GB 1536-2004, so as to compare the antioxidant in each test sample.
It should be noted that according to GB 1536-2004, the peroxide value of grade I and II edible oils should be < 5 mmol/kg, and that of grade III and IV edible oils should be < 6 mmol/kg.
The results are shown in the following table: Peroxide value (mmol/kg) Group The 6" The 121 The 181 The 24" | The 30% month month month month month Embodiment 1 Embodiment 2 Embodiment 3 Blank control | 919 27.86 41.63 71.35 98.42 embodiment Comparative | 332 8.32 17.42 24.23 45.85 embodiment 1 Comparative | 334 8.38 17.37 28.43 43.23 embodiment 2 Comparative | 355 8.59 17.45 26.95 45.21 embodiment 3 Comparative | 306 8.26 16.34 23.21 41.37 embodiment 4 Comparative | 431 14.32 25.98 37.56 56.23 embodiment 5 Comparative | 387 12.38 26.31 34.47 58.77 embodiment 6 Comparative | 415 13.79 27.47 39.29 53.24 embodiment 7 Comparative | 30 14.17 27.12 35.63 54.32 embodiment 8
Comparative LUS01325 ; 3.93 4.87 6.38 9.32 14.24 embodiment 9 Comparative | sn 5.29 13.24 17.41 23.46 embodiment 10 Comparative | 5 5.67 13.84 17.62 24.31 embodiment 11 Comparative | 323 5.61 13.58 17.74 22.98 embodiment 12 Comparative | 37 5.31 13.24 16.94 24.15 embodiment 13 As can be seen from the above table: 1) the peroxide values of Embodiments 1 to 3, especially Embodiment 3, are always lower than those of Comparative embodiments 1 to 13, while those of Comparative embodiments 1 to 13 are always lower than those of Blank control embodiments; among them, the peroxide value of embodiments 1-3 is still <6 mmol/kg in 24" month, which is in line with the national regulations on the peroxide value of grade III and IV edible oils, especially the peroxide value of Embodiment 3 is still < Smmol/kg in 24® month, which is in line with the national regulations on the peroxide value of grade I and II edible oils; however, the peroxide values of Comparative embodiments 1 to 13 failed to meet the requirements in the 24 month.
This shows that the antioxidant of the invention can significantly prolong the shelf life of edible oil; 2) in Embodiments 1 to 3, especially in Embodiment 3, the peroxide value is always lower than that of Comparative embodiments 1 to 4, while that of Comparative embodiments 1 to 4 is always lower than that of Blank control embodiments; that is to say, in terms of antioxidant effect, the antioxidant effect of Allium sativum extract, Cinnamomum cassia extract, Illicium verum extract and Cuminum cyminum extract added alone is better than that without Allium sativum extract, Cinnamomum cassia extract, //licium verum extract and Cuminum cyminum extract, but not as good as that of adding Allium sativum extract, Cinnamomum cassia extract, Hlicium verum extract and Cuminum cyminum extract at the same time; this shows that the simultaneous addition of Allium sativum extract, Cinnamomum cassia extract, Illicium verum extract and Cuminum cyminum extract in the antioxidant of the present invention has a positive synergistic effect on the improvement of antioxidant effect.
It is easy to understand that Allium sativum extract, Cinnamomum cassia extract, Nlicium verum extract and Cuminum cyminum extract in the antioxidant of the present invention have positive synergistic effect on improving the antioxidant effect, so when the requirements for the antioxidant effect of edible oil are the same, the amount of antioxidant required by the present invention is lower, and the cost is saved; 3) the peroxide value of Embodiments 1 to 3, especially Embodiment 3, is lower than that of Comparative embodiment 9; this shows that the method for preparing antioxidant of the present invention improves the antioxidant effect of the obtained antioxidant by adopting supercritical extraction technology; 4) the peroxide values of Embodiments 1 to 3, especially Embodiment 3, are lower than those of Comparative embodiments 10 to 13. This shows that the antioxidant containing four extracts with corresponding proportions is prepared by controlling the proportions of raw materials of antioxidants, and the antioxidant effect of the obtained antioxidant is improved.
To sum up, the antioxidant of the present invention achieves the synergistic effect among the components, thus improving its antioxidant effect on edible oil, and has safe and harmless effects, with extremely high application value and broad market prospect.
What have been described above are only the preferred embodiments of the present invention, and it should be understood that the present invention 1s not limited to the forms disclosed herein, and should not be regarded as excluding other embodiments, but can be used in various other combinations, modifications and environments, and can be modified by the above teaching or the technology or knowledge in related fields within the conceptual scope described herein. However, the modifications and changes made by those skilled in the art do not depart from the spirit and scope of the present invention, and should be within the scope of protection of the appended claims.
Claims (10)
1. An antioxidant, characterized by comprising mixed extracts of Zllicium verum, Cinnamomum cassia, Cuminum cyminum and Allium sativum.
2. The antioxidant according to claim 1, characterized in that the raw materials of the antioxidant include 8-10 parts of //licium verum, 17-20 parts of Cinnamomum cassia, 6-8 parts of Cuminum cyminum and 4-6 parts of Allium sativum.
3. The antioxidant according to claim 1 or 2, characterized in that the weight percentage of volatile oil in the //licium verum is not less than 8%; and/or the weight percentage of volatile oil in the Cinnamomum cassia is not less than 1%; and/or the weight percentage of volatile oil in Cuminum cyminum is not less than 3%; and/or the weight percentage of volatile oil in Allium sativum is not less than 0.2%; and/or the weight percentage of water in the //licium verum is not more than 5%; and/or the weight percentage of water in the Cinnamomum cassia is not more than 5%; and/or the weight percentage of water in Cuminum cyminum is not more than 5%.
4. A method for preparing the antioxidant according to claims 1-3, characterized by comprising: mixing //licium verum, Cinnamomum cassia and Cuminum cyminum, pulverizing and sieving to obtain sieved material; slicing and crushing Allium sativum to obtain crushed material;
mixing the sieved material and the crushed material, and extracting to prepare the product.
5. The method according to claim 4, characterized in that the sieving is a 60-80 mesh sieve; and/or the extraction is supercritical extraction.
6. The method according to claim 5, characterized in that the medium of supercritical extraction is carbon dioxide.
7. The method according to claim 6, characterized in that the temperature of the supercritical extraction is 40-45°C; and/or the pressure of the supercritical extraction is 33-35 MPa; and/or the supercritical extraction time is 50-60 min; and/or the flow rate of the carbon dioxide is 24-32 L/h.
8. An application of the antioxidant according to any one of claims 1-3 in edible oil.
9. An edible oil, characterized in that the antioxidant according to any one of claims 1-3 is added.
10. The edible oil according to claim 9, characterized in that the weight of the antioxidant accounts for 3% to 5% of the weight of the edible oil; and/or the edible oil includes at least one of rapeseed oil, peanut oil, corn oil, lard, beef tallow and chicken oil.
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| LU501325A LU501325B1 (en) | 2022-01-25 | 2022-01-25 | Antioxidant, its preparation method and its application in edible oil |
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| LU501325A LU501325B1 (en) | 2022-01-25 | 2022-01-25 | Antioxidant, its preparation method and its application in edible oil |
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