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Natural polysaccharide-based antioxidant food additive and preparation method thereof

A technology for oxidizing food and natural polysaccharides, applied in the field of food additives, can solve the problems of limited antioxidant effect, and achieve the effects of no immunogenicity, strong stability, and high antioxidant activity

Inactive Publication Date: 2011-02-23
WUHAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chitosan and its derivatives have certain antioxidant capacity [Yao Qian, Sun Tao, Zhou Dongxiang, Mao Fang. Research progress on antioxidant properties of chitosan derivatives. Food Science and Technology. 2007,10: 109-112.], The main mechanism of action is to inhibit the catalytic activity of iron ions by chelating with iron ions, but the antioxidant effect of chitosan alone is still very limited during long-term food storage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Dissolve 2 g of carboxymethyl chitosan in 50 ml of water to prepare a solution with a mass-volume ratio of 4%, add 0.1 g of glucose to it, and adjust the pH of the solution to 10.0 after fully dissolving. o After heating for 300 min at C, the reaction solution was freeze-dried. The product was freeze-dried and dissolved again to obtain a solution with a mass-volume ratio of 1%. The inhibition rate of DPPH· reached 10.1%, while the inhibition rate of carboxymethyl chitosan solution to DPPH· was only 2.4%.

Embodiment 2

[0024] Dissolve 2 g of chitosan in 100 ml of 1% (v / v) acetic acid solution to prepare a solution with a mass-volume ratio of 2%. At the same time, prepare 100 ml of a hemicellulose solution with a mass-volume ratio of 4%. The two solutions are thoroughly mixed After adjusting the pH of the solution to 3.75, at 100 o Heating and stirring at C for 120 min, the obtained solution has an inhibition rate of 43.1% on DPPH·, while the inhibition rate of the chitosan solution on DPPH· is only 2.4%.

Embodiment 3

[0026] Dissolve 0.5 g of chitosan in 100 ml of 1% (v / v) acetic acid solution to prepare a 0.5% chitosan solution with a mass-to-volume ratio, and prepare 10 ml of a glucose solution with a mass-volume ratio of 20%. After the solution is fully mixed, the temperature is 150 o When heated for 10 minutes under C, the inhibitory effect of the reaction solution on Escherichia coli is better than that of chitosan (the diameter of the inhibition zone of E. coli in the control group is 7.5 mm, and that of the pure chitosan membrane is 7.7 mm, while the diameter of the inhibition zone of the reaction solution is 7.5 mm. Up to 10 mm).

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PUM

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Abstract

The invention discloses a natural polysaccharide-based antioxidant food additive and a preparation method thereof. The additive is prepared from the raw materials of chitosan (or derivatives thereof) and other reducing sugars. The preparation method comprises the following steps of: adding a proper amount of solution of the other reducing sugars into the solution of the chitosan (or derivatives thereof) to carry out a Maillard reaction so as to directly form a liquid additive, or performing freeze drying to form a solid additive. The raw materials come from the natural polysaccharide, are safe and non-toxic and are low in cost; the preparation process is simple and environment-friendly; the prepared product has higher antioxidant and antibacterial activities; and the antioxidant activity of the additive can be regulated by changing the ratio of the chitosan (or derivatives thereof) to the reducing sugars and the addition reaction conditions.

Description

technical field [0001] The invention belongs to the technical field of food additives, in particular to a food additive with antioxidant function and a preparation method thereof. Background technique [0002] Oxidation of food will lead to serious deterioration of smell and taste. Commonly used methods to prevent food oxidative deterioration, such as improving processing technology, refrigeration and gas-barrier packaging, etc., cannot effectively inhibit oxidation, so antioxidants are often introduced to improve food quality and prolong life. Food shelf life. [0003] Commonly used synthetic antioxidants such as hydroxyanisole (BHA), di-tert-butylhydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ) can have adverse effects on human health. Natural antioxidants such as flavonoids, tannins, vitamins and quinones have strong antioxidant activity, and their safety and non-toxic characteristics meet people's new needs for health. Oxidation activity is unstable with temperat...

Claims

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Application Information

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IPC IPC(8): A23L3/3562
Inventor 杜予民李晓霞施晓文
Owner WUHAN UNIV
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