Method for preparing olive phenol natural antioxidant

A natural antioxidant, olive phenol technology, applied in the direction of chemical instruments and methods, separation methods, compositions to inhibit chemical changes, etc., to achieve the effect of simple operation, strong free radical scavenging ability, antioxidant activity, and high safety

Inactive Publication Date: 2012-06-20
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no literature report on the application of ultrasonic-microwave cooperative extraction technology and polyamide resin chromatography to olive phenolic compounds.

Method used

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  • Method for preparing olive phenol natural antioxidant
  • Method for preparing olive phenol natural antioxidant
  • Method for preparing olive phenol natural antioxidant

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Use fresh olive fruit as raw material, remove the moldy and rotten bad fruit, wash with clean water to remove the sediment and foreign matter on the surface of the fruit, put it in boiling water for 3-5 minutes, and then crush and remove the core after cooling. The olive pulp after pitting is added with water at a mass ratio of pulp to water of 1:0.5 for beating, and the particle size of the pulp is controlled at 1-3 mm. Vacuum-dry the olive pulp, crush it, and pass through a 20-60 mesh sieve to obtain olive pulp powder. According to the mass volume ratio (W / V) of fruit powder and alcohol solution is 1:10, add 60%~80% food grade alcohol solution, and extract phenols with ultrasonic-microwave synergistic extraction apparatus, the ultrasonic frequency is 40 KHz, and the power is 50 W, the microwave frequency is 2450 MHz, the power is 100 W, and the extraction time is 3 min. The olive phenol extract was concentrated in a vacuum to remove alcohol to obtain a crude olive ph...

Embodiment 2

[0043] Use fresh olive fruit as raw material, remove the moldy and rotten bad fruit, wash with clean water to remove the sediment and foreign matter on the surface of the fruit, put it in boiling water for 3-5 minutes, and then crush and remove the core after cooling. The olive pulp after pitting is added with water at a mass ratio of pulp to water of 1:0.8 for beating, and the particle size of the pulp is controlled at 1-3 mm. Vacuum-dry the olive pulp, crush it, and pass through a 20-60 mesh sieve to obtain olive pulp powder. Add 60%~80% food grade alcohol according to the mass volume ratio (W / V) of fruit powder and alcohol solution as 1:12, and extract phenols with an ultrasonic-microwave cooperative extraction apparatus, the ultrasonic frequency is 40 KHz, and the power is 50 W, the microwave frequency is 2450 MHz, the power is 300 W, and the extraction time is 2 min. The olive phenol extract was concentrated in a vacuum to remove alcohol to obtain a crude olive phenol ex...

Embodiment 3

[0045] Use fresh olive fruit as raw material, remove the moldy and rotten bad fruit, wash with clean water to remove the sediment and foreign matter on the surface of the fruit, put it in boiling water for 3-5 minutes, and then crush and remove the core after cooling. The olive pulp after pitting is added with water according to the mass ratio of pulp and water at 1:1, and the particle size of the pulp is controlled at 1-3 mm. Vacuum-dry the olive pulp, crush it, and pass through a 20-60 mesh sieve to obtain olive pulp powder. Add 60%~80% food grade alcohol according to the mass volume ratio (W / V) of fruit powder and alcohol solution as 1:15, and extract phenols with an ultrasonic-microwave cooperative extraction apparatus, the ultrasonic frequency is 40 KHz, and the power is 50 W, the microwave frequency is 2450 MHz, the power is 450 W, and the extraction time is 1 min. The olive phenol extract was concentrated in a vacuum to remove alcohol to obtain a crude olive phenol ext...

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Abstract

The invention relates to a method for preparing an olive phenol natural antioxidant, and belongs to the technical field of processing and manufacturing of additives. The method comprises the following steps of: selecting fresh olive fruits serving as raw materials, cleaning, blanching, removing kernels, pulping, performing vacuum drying, grinding, extracting phenol compounds from olive pulp by an ultrasonic-microwave synergistic extraction technology to obtain olive phenol crude extract, separating and purifying the extract by using a polyamide resin chromatographic column, and performing vacuum concentration and freeze drying on phenol eluent to obtain an olive phenol antioxidant product with the phenol content of over 88 percent. The phenol antioxidant product prepared by the method is natural and non-toxic, has higher free radical scavenging capacity and antioxidant activity than vitamin C (Vc) and butylated hydroxyanisole (BHA), and can be widely applied to the fields of foods, health care products, medicines, cosmetics and daily necessities.

Description

technical field [0001] The invention provides a preparation method of olive phenol natural antioxidants, which belongs to the technical field of additive processing and manufacturing. Background technique [0002] Olive (Canarium album Raeusch.) is a subtropical evergreen fruit tree endemic to southern my country. It is actually a plant of a different family and genus from the olive (Oleaeuropaea L.) native to the Mediterranean region of Europe. Olive fruit, also known as green fruit, is a traditional resource for both medicine and food in my country, and has high medicinal and health care value. According to ancient medical records, olives are sweet, sour, astringent, and flat in nature and taste, and enter the lung and stomach meridians. Certain curative effect. Olive fruit contains a large number of phenolic compounds, and modern pharmaceutical analysis shows that phenolic compounds are the main medicinal components of olives. [0003] Phenolic compounds have a strong ...

Claims

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Application Information

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IPC IPC(8): C09K15/08B01D11/04B01D15/42B01J19/10B01J19/12
Inventor 何志勇陈洁冯英委秦昉曾茂茂陶冠军王林祥
Owner JIANGNAN UNIV
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