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Preparation method of alga natural antioxidant

A natural antioxidant, seaweed technology, applied in food preparation, medical preparations with inactive ingredients, pharmaceutical formulations, etc., can solve problems such as waste of resources, achieve strong antioxidant capacity, better wall breaking effect, and maximize The effect of using

Inactive Publication Date: 2014-08-27
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the current development and utilization of seaweed is mainly seaweed polysaccharides, seaweed polyphenols, fucoxanthin and other antioxidant substances are treated with seaweed residue as cheap feed or bio-fertilizer, resulting in a great waste of resources
Utilization of seaweed polysaccharide processing by-products—obtaining natural antioxidants from seaweed residue is still blank

Method used

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  • Preparation method of alga natural antioxidant
  • Preparation method of alga natural antioxidant
  • Preparation method of alga natural antioxidant

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Example 1: Kelp Preparation Seaweed Natural Antioxidant

[0049] (1) Take 500 g of fresh kelp, cut it into pieces with scissors, beat with a beater, add 2.5 L of deionized water, and stir evenly;

[0050] Extract at 80 ℃ for 1 h, centrifuge with a tubular continuous centrifuge (3000 r / min, 5 min), take the sediment, and obtain 356.9 g of seaweed residue; the seaweed residue is dried, crushed, and passed through an 80-mesh sieve to make seaweed residue dry powder 75.8 g;

[0051] (2) Take 50 g of the above dry kelp residue powder and 0.25 g of compound enzyme and mix well, add 754 mL of deionized water, and stir evenly. After reacting for 5 h at room temperature at 20 °C, centrifuge in a tubular continuous centrifuge (3000 rpm for 5 min) to obtain kelp residue. In this step, the seaweed residue is treated with biological enzymes to break the wall, so that the polyphenols, fucoxanthin and other antioxidant substances in the seaweed can be fully dissolved, thereby sign...

Embodiment 2

[0057] Example 2: Hijiki preparation seaweed natural antioxidant

[0058] (1) Take 500 g of hijiki, cut it into pieces with scissors, beat it with a beater, add 2.5 L of deionized water, and stir well.

[0059] Extract at 80 ℃ for 1 h, centrifuge in a tubular continuous centrifuge (3000 r / min, 5 min), take the sediment, and obtain 385.7 g of seaweed residue; the seaweed residue is dried, crushed, and passed through an 80-mesh sieve to make seaweed residue dry powder 81.4g;

[0060] (2) Take 50 g of the above seaweed dregs dry powder and mix well with 0.25 g of compound enzyme, add 1005 mL of deionized water, and stir evenly. After reacting for 5 h at room temperature at 20 °C, centrifuge in a tubular continuous centrifuge (3000 rpm, 5 min) to obtain seaweed residue;

[0061] (3) The above-mentioned seaweed residue was dried in an oven at 80 °C for 6 h to obtain 46 g of dried seaweed residue after breaking the wall;

[0062] (4) Add 368 mL of food-grade absolute ethanol to...

Embodiment 3

[0065] Example 3: Wakame preparation seaweed natural antioxidant

[0066] (1) Take 500 g of fresh wakame, cut it into pieces with scissors, beat with a beater, add 2.5 L of deionized water, and stir evenly;

[0067] Extract at 80°C for 1 h, centrifuge with a tubular continuous centrifuge (3000 r / min, 5 min), take the sediment, and obtain 322.5 g of seaweed residue; the seaweed residue is dried, crushed, and passed through an 80-mesh sieve to make seaweed residue dry powder 65.2 g;

[0068] (2) Take 50 g of the above-mentioned seaweed residue dry powder and 0.25 g of compound enzyme and mix well, add 1256 mL of deionized water, and stir evenly. After reacting for 5 h at room temperature at 20 °C, centrifuge in a tubular continuous centrifuge (3000 rpm, 5 min) to obtain seaweed residue;

[0069] (3) The above-mentioned seaweed residue was dried in an oven at 80 °C for 6 h to obtain 43 g of dried seaweed residue after breaking the wall;

[0070] (4) Add 430 mL of food-grade ...

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Abstract

The invention discloses a preparation method of an alga natural antioxidant. The preparation method is as follows: beating and crushing fresh alga, extracting with hot water, centrifuging, drying, crushing, sieving to obtain alga residue, further using a biological enzyme method for broking wall to obtain wall-broken alga residue dry powder; using food grade absolute ethanol for extraction at room temperature, collecting an extracting solution, and performing decompression concentration and vacuum drying to obtain the natural algae antioxidant product. The natural algae antioxidant product is paste, and comprises 5.2 to 13.7 by mass% of total phenol, 3.6 to 8.4 by mass% of total carotenoids, 0.5 to 1.3 by mass% of terpenoids and 0.9 to 2.6 by mass% of sterol compounds. The preparation method adopts the alga residue as a raw material to prepare the natural antioxidant with strong antioxidant activity, realizes the comprehensive utilization of resources, is in simple, efficient, green and environmentally friendly in the production process, and is suitable for industrial production; the natural algae antioxidant product is strong in antioxidant capacity, natural and green, and can replace traditional chemical synthesized antioxidants to use in food industry.

Description

technical field [0001] The invention relates to the field of preparation technology of natural antioxidants, in particular to a preparation method of seaweed natural antioxidants. Background technique [0002] Studies have shown that oxidative stress is not only the common pathological basis for the occurrence and development of degenerative diseases such as cancer, aging, and cardiovascular disease, but also the main cause of causing or accelerating food spoilage. Traditional antioxidants mainly include tert-butylhydroquinone (TBHQ), butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA) and other chemical substances. The latest research has found that these chemical antioxidants are potentially harmful to human health and have been banned from being used in food for infants and children in developed countries in Europe and the United States. Therefore, the development of natural green antioxidants to replace traditional antioxidants in the food industry has become...

Claims

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Application Information

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IPC IPC(8): A61K47/46A23L1/30A23L3/3472
Inventor 刘翼翔吴永沛
Owner JIMEI UNIV
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