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Preparation method and application of alga xanthophyll

A technology of seaweed lutein and lutein, which is applied in the direction of using additives to preserve fat substances, organic chemistry, and fat production, so as to achieve the effects of improving competitiveness, good anti-oxidation effect, and high safety

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

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  • Preparation method and application of alga xanthophyll
  • Preparation method and application of alga xanthophyll
  • Preparation method and application of alga xanthophyll

Examples

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Embodiment 1

[0040] Example 1: Preparation of Lutein from Seaweed by Saponification-Organic Solvent Simultaneous Extraction

[0041] (1) Laminaria slag was dried in an oven at 80°C for 5 h, pulverized with an ultrafine pulverizer, and passed through an 80-mesh sieve to obtain dry kelp slag powder; the dry kelp slag powder was mixed with an enzyme compound enzyme preparation (pectinase: cellulose = 1:1, w / w) according to the weight ratio of 10000:5 and mixed with deionized water according to the weight / volume ratio of 1:15, enzymolysis at room temperature for 5 h, centrifugation (3000 r / min, 5 min ), collect the sediment, and dry it in an oven at 80 °C for 6 h to obtain the dry powder of kelp slag after breaking the wall, which is set aside;

[0042] (2) Mix petroleum ether and ethanol at a volume ratio of 2:1, and add NaOH to the mixed organic solvent at a mass volume ratio of 1%, mix well, and use it as an extract for extracting lutein from seaweed;

[0043] (3) Weigh 500 g of kelp resid...

Embodiment 2

[0046] Example 2: Seaweed lutein improves the antioxidant effect of edible oil

[0047] (1) Antioxidative effect of seaweed lutein on peanut oil

[0048] Weigh 10 g of peanut oil and put them into three 50 mL conical flasks, respectively add 0.01% by mass, 0.03% by mass, and 0.05% by mass of the seaweed lutein prepared by the present invention to the peanut oil, fully dissolve them, and put them in a constant temperature of 25°C In the oven, samples are taken regularly, and the method in the national standard GB5538-85 is used to measure the peroxide value of oil, and the results are as follows: image 3 shown. The results showed that the peanut oil without seaweed lutein was prone to lipid peroxidation reaction at 25 ℃, and with the prolongation of storage time, the peroxide value increased more greatly; when seaweed lutein was added, with the storage time The extension of its peroxide value decreased significantly; through the 6-month storage experiment, when the additio...

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Abstract

The invention discloses a preparation method and application of alga xanthophyll. Kelp residue wall breaking is performed by biological enzymolysis to obtain wall-broken kelp residue dry powder, a used compound enzyme preparation is a mixture of pectinase and cellulose with the ratio of W / W= 1:1, the wall-broken kelp residue dry powder is extracted by an alkaline organic solvent, a supernatant and a kelp precipitate are respectively collected; the supernatant pH value is adjusted to neutral, the supernatant is centrifuged, a supernatant is removed, and an alga xanthophylls crude extract product is obtained by 12h of vacuum freeze drying of the precipitate; then an organic solvent and silica gel chromatography column are used for purification, and the alga xanthophylls can be obtained by vacuum concentration and vacuum drying. The alga xanthophylls prepared by the preparation method has a yield reaching up to 2.5 wt%, and the preparation method has the advantages of simple operation, environmental protection and high efficiency, and is suitable for large scale production.

Description

technical field [0001] The invention relates to the field of preparation of natural antioxidants, in particular to the preparation and application of seaweed lutein. Background technique [0002] Because edible oils and fats are rich in unsaturated fatty acids, they are susceptible to lipid peroxidation induced by factors such as light, high temperature, and oxygen during storage, resulting in oil rancidity. Therefore, the shelf life of edible oils has been guaranteed by adding antioxidants. The current 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 anti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07D303/32C07D301/32C11B5/00
CPCC07D301/32C07D303/32C11B5/0028
Inventor 刘翼翔吴永沛
Owner JIMEI UNIV
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