Method for preparing antioxidant for oil and fat

An antioxidant and oil technology, which is applied in the field of preparation of oil antioxidants, can solve problems such as unresearched, and achieve good antioxidant effect.

Active Publication Date: 2015-05-20
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] So far, the antioxidant dietary fiber has not been used as an antioxidant for oil, and for the first time, the combination of physical and chemical modification methods has been adopted, and the ultrafine pulverization modification treatment has been used to enhance the antioxidant activity of antioxidants. There is still no research on the preparation of natural antioxidants from grape pomace by using anti-oxidant treatment to improve the oil solubility of antioxidants.

Method used

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  • Method for preparing antioxidant for oil and fat
  • Method for preparing antioxidant for oil and fat
  • Method for preparing antioxidant for oil and fat

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preparation example Construction

[0027] A method for preparing an oil antioxidant, the method comprising the following steps: (1) washing grape pomace with water to remove impurities, and then performing freeze-drying treatment at a temperature of -55°C and a vacuum degree of 17.33Pa, and drying the freeze-dried grape skin The slag was ground until the particle size was less than 0.5mm, and then ultrafinely pulverized at -10°C for 15 minutes for modification to obtain grape skin pomace powder; Enzymolysis, the enzymolysis temperature is 50-70°C, the enzymolysis time is 20-40min, the amount of α-amylase added is 0.3-0.5% of the mass of grape pomace powder, the pH of the enzymolysis is 4.3, and then use Protease P-3910 is used for enzymolysis, the enzymolysis temperature is 70°C, the enzymolysis time is 40min, the amount of protease added is 0.3-0.5% of the mass of grape pomace powder, the pH of the enzymolysis is 4.3, after the enzymolysis, the centrifugal force Centrifuge at 3000g for 15min to obtain the supe...

Embodiment 1

[0030] The research of embodiment 1 natural antioxidant extraction

[0031] 1 Materials and methods

[0032] 1.1 Materials and reagents

[0033]

[0034] 1.2 Main instruments and equipment

[0035]

[0036] 1.3 Experimental method

[0037] 1.3.1 Determination of grape pomace components

[0038] Determination of moisture: GB304-87; Determination of crude fat: Soxhlet extraction method in GB5512-85; Determination of crude protein: GB6432-94 standard method; Determination of ash: GB5009.4-85; Starch content Determination of: GB5009.9-85; Determination of tannin content: Spectrophotometry NY / T1600-2008; Determination of total sugar content: GB / T15038-2006; Determination method of anthocyanidin: Spectrophotometry; Determination of total dietary fiber: AACC32-07.

[0039] 1.3.2 Process flow (see figure 1 )

[0040] 1.3.3 Calculation formula

[0041]

[0042] 2 Results and Discussion

[0043] 2.1 Analysis of the basic components of grape pomace

[0044] Table 1-1 M...

Embodiment 2

[0068] Embodiment 2 Antioxidant research of antioxidant of the present invention

[0069] 1 Materials and methods

[0070] 1.1 Materials and reagents

[0071]

[0072] 1.2 Main instruments and equipment

[0073] equipment factory UV-2000 UV Spectrophotometer Shanghai Jinghua Technology Instrument Co., Ltd. electronic analytical balance Merlot-Toledo Instruments (Shanghai) Co., Ltd. Electric constant temperature oven East China Standard Oven Co., Ltd.

[0074] 1.3 Experimental method

[0075] 1.3.1 Determination of oil peroxide value: refer to GB5538-85.

[0076] 1.3.2 Determination of scavenging DPPH free radicals

[0077] Take 4 mL of the sample solution with a certain concentration, add 1 mL of DPPH solution prepared with methanol, and make the final concentration of DPPH 0.2 mmol / L, shake vigorously and mix well, then place it in a dark room for 30 min, and measure the absorbance at 517 nm . Calculate the DPPH clearance rate acc...

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Abstract

The invention relates to a method for preparing an antioxidant for oil and fat, and belongs to the preparation technology of food additives. The method comprises the following steps: (1) after washing grape skin residue with water and removing impurities, conducting freeze drying, and then grinding and ultramicro-pulverizing for modified treatment to obtain grape skin residue powder; (2) successively conducting enzymolysis treatment with alpha-amylase and protease on the grape skin slag powder, and conducting centrifugal separation after enzymolysis to obtain a supernatant; (3) dialyzing the supernatant to obtain a dialyzate, conducting freeze drying for the dialyzate and then conducting decolorization, conducting esterification modification treatment after decolorization, and then neutralizing and conducting centrifugal separation to obtain a supernatant; (4) after conducting dialyzation and alcohol precipitation on the supernatant, conducting centrifugal separation to obtain precipitate, conducting freeze drying on the precipitate to obtain modified antioxidant dietary fiber, namely a novel antioxidant. According to the method, simple equipment is needed and the operation is safe, and the obtained antioxidant can be used alone or be compounded with other antioxidants or auxiliaries and is widely applied to oil and fat, fatty foods, aquatic products, fried foods and the like.

Description

technical field [0001] The invention belongs to the technical field of food additive preparation, and mainly relates to a preparation method of oil antioxidant. Background technique [0002] Due to the action of oxygen in the air, light, enzymes, metal ions, etc., oil or oil-rich foods are prone to automatic oxidation reactions, resulting in quality deterioration, losing their original nutritional value and flavor, and even producing harmful substances. Adding antioxidants is a simple and effective method for oil preservation. It delays the auto-oxidative process of oils and thus increases their shelf life. At present, the antioxidants approved for use in my country are mainly hydrogen-donating phenolic antioxidants, such as butyl hydroxyinherin (BHA), dibutyl hydroxytoluene (BHT), propyl gallate (PG), tert-butyl Hydroquinone (TBHQ), etc. With the improvement of living standards, human beings require food additives to be highly efficient, low-toxic or non-toxic. BHA has b...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B5/00
Inventor 江连洲李杨齐宝坤隋晓楠于殿宇王中江曹亮赵城彬
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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