Application of forsythiaside A in preparation of oil quality retention agent and preparation method thereof

Abstract

The invention relates to an application of forsythiaside A in preparation of an oil quality retention agent, wherein addition of forsythiaside A accounts for 0.12-0.15% of oil mass, a preparation method comprises two steps of extraction of forsythiaside A and preparation of the oil quality retention agent, wherein the step of extraction of forsythiaside A concretely comprises the following steps: extracting a fructus forsythiae leaf extract, performing resin separation, depositing and separating to obtain a forsythiaside A crude product, and purifying the forsythiaside A. The preparation method has the advantages of convenience, rapidity, high recovery rate of forsythiaside A, and high precision and purity. The prepared oil quality retention agent has the advantages of small toxicity, high security and good stability, has obvious effect on health care aspects such as immunization adjustment, antioxidation and mutation resistance, and has great economic value.

Description

technical field [0001] The invention relates to the technical field of preparation of novel additives or additives, and in particular relates to the use of forsythiaside A in the preparation of oil quality maintaining agents. Background technique [0002] Oil (or fat) is one of the three essential nutrients for the human body. If oil and oil-rich foods are stored for a long time or used improperly under inappropriate storage conditions, a strong pungent odor is likely to be produced. The phenomenon is called rancidity of fat. In order to ensure the quality of the oil during storage, prolong its shelf life, and prevent deterioration, some additives are usually added to the oil. One of the most essential functions of oil and fat quality preserving agents is anti-oxidation. Special antioxidants are usually added to oils to improve the antioxidant properties of oils. Antioxidants refer to a class of food additives that can prevent or delay the oxidative deterioration of food ...

AI Technical Summary

Problems solved by technology

Antioxidants refer to a class of food additives that can prevent or delay the oxidative deterioration of food ingredients. They can be divided into synthetic antioxidants and natural antioxidants. Among them, BHA, BHT, PG, TBHQ, etc. are widely used in synthetic antioxidants. , they have a good effect on preventing the oxidative rancidity of general oils and fats, but these antioxidants have poor heat resistance, low melting point and boiling point, and are easily decomposed or decomposed after heating, especially at high temperatures such as frying. volatile

In addition, since the 1970s, people have continuously found that synthetic antioxidants have certain toxicity, and even cause teratogenic and carcinogenic effects on the human body.

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