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A kind of preparation method and application of fucoxanthin

A technology of fucoxanthin and compound enzyme preparation, which is applied in the direction of using additives to preserve fat substances, organic chemistry, and fat production, so as to achieve good anti-oxidation effect, high safety, and improve safety and nutrition.

Inactive Publication Date: 2016-08-24
JIMEI UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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  • A kind of preparation method and application of fucoxanthin
  • A kind of preparation method and application of fucoxanthin
  • A kind of preparation method and application of fucoxanthin

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Embodiment 1

[0040] Example 1: Preparation of fucoxanthin by saponification-organic solvent simultaneous extraction

[0041](1) Laminaria scum is dried in an oven at 80° C. for 5 hours, pulverized by an ultrafine pulverizer, and passed through an 80-mesh sieve to obtain dry kelp slag powder; the dry kelp slag powder is mixed with an enzyme compound enzyme preparation (pectinase: cellulose = 1:1, w / w) according to the weight ratio of 10000:5, add deionized water according to the weight / volume ratio of 1:15, enzymolysis at room temperature for 5h, centrifuge (3000r / min, 5min), and collect the precipitate The product was dried in an oven at 80°C for 6 hours to obtain the dry powder of kelp slag after the wall was broken, and 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 extractant for extracting fucoxanthin for subsequent use;

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

Embodiment 2

[0046] Example 2: Fucoxanthin improves the antioxidant effect of edible oils

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

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

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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 fucoxanthin. 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-butyl hydroquinone (TBHQ), butylated hydroxytoluene (BHT), butyl 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 antioxidan...

Claims

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Application Information

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Patent Type & Authority Patents(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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