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Antioxidant grease prepared in situ by enzymatic catalysis and method

An anti-oxidation, in-situ preparation technology, applied in the field of food biology, can solve the problems of cumbersome separation and purification of Vc fatty acid esters, reduce production process economy, and economic impact, and achieve improved oxidation stability and excellent oxidation resistance , to overcome the effect of unfriendly environment

Inactive Publication Date: 2014-11-12
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the enzymatic preparation of Vc fatty acid esters also has the following problems: 1) fatty acids, fatty acid vinyl esters, fatty acid methyl esters or ethyl esters are usually used as acyl donors, and these acyl donor raw material prices are relatively high, especially when Vc fats When the ester is used in bulk products such as food or cosmetics, it will have an impact on its economics; 2) the process of separating and purifying Vc fatty acid esters is usually very tedious, laborious, and difficult to scale up, which greatly reduces the economics of the production process

Method used

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  • Antioxidant grease prepared in situ by enzymatic catalysis and method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Vc (0.04mmol), olive oil (0.12mmol), 0.2g Molecular sieves and 2 mL of anhydrous 2-methyltetrahydrofuran-tert-butanol (4:1, v / v) were added into a stoppered Erlenmeyer flask, and then 9.7 mg of immobilized lipase derived from Candida antarctica B (purchased from Novozymes Company), placed in 50°C, 200rpm constant temperature oscillator under normal pressure to oscillate, after reacting for 36h, the conversion rate of Vc was 68%, the relative content of Vc linoleate, palmitate and oleate in the product 8%, 21% and 71%, respectively. The solvent is removed by evaporation under reduced pressure, and molecular sieves, immobilized enzymes and unreacted Vc are removed by filtration to obtain olive oil containing Vc fatty acid ester.

Embodiment 2

[0027] Vc (0.04mmol), olive oil (0.12mmol), 0.2g Molecular sieves, 2 mL of anhydrous 2-methyltetrahydrofuran-tert-butanol (4:1, v / v) were added to a stoppered Erlenmeyer flask, and then 30 mg of immobilized lipase derived from Thermomyces lanuginosus (purchased from Novozymes) was added , placed in a constant temperature oscillator at 50°C and 200rpm under normal pressure to oscillate, after 24 hours of reaction, the conversion rate of Vc was 24%, and the relative contents of Vc linoleate, palmitate and oleate in the product were respectively 8%, 22% and 70%. The solvent is removed by evaporation under reduced pressure, and molecular sieves, immobilized enzymes and unreacted Vc are removed by filtration to obtain olive oil containing Vc fatty acid ester.

Embodiment 3

[0029] Vc (0.04mmol), olive oil (0.12mmol), 0.2g Molecular sieves and 2 mL of anhydrous 2-methyltetrahydrofuran-tert-butanol (2:3, v / v) were added into a stoppered Erlenmeyer flask, and then 9.7 mg of immobilized lipase derived from Candida antarctica B (purchased from Novozymes Company), placed in 50°C, 200rpm constant temperature oscillator under normal pressure to oscillate, after reacting for 24h, the conversion rate of Vc was 69%, the relative content of Vc linoleate, palmitate and oleate in the product 8%, 20% and 72% respectively. The solvent is removed by evaporation under reduced pressure, and molecular sieves, immobilized enzymes and unreacted Vc are removed by filtration to obtain olive oil containing Vc fatty acid ester.

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Abstract

The invention discloses antioxidant grease prepared in situ by enzymatic catalysis and a method. The method comprises the following steps: adding Vc, vegetable oil and a 4 angstrom molecular sieve into a solvent containing 2-methyltetrahydrofuran to be uniformly mixed, and then, adding immobilized lipase for transesterification reaction, wherein the reaction temperature is 40 DEG C-60 DEG C, the vibrating speed is 150rpm-300rpm and the reaction time is 8 hours-36 hours; and separating out the antioxidant grease from a mixed liquid after reaction. The method disclosed by the invention has the advantages of mild reaction condition, environmental friendliness, easy to separate products, good enzyme stability and the like. The grease with resistance to oxidation can be further used as an oil soluble antioxidant for improving the oxidation stability of various oil soluble materials in processing and storing processes.

Description

technical field [0001] The invention belongs to the field of food biotechnology, and relates to an antioxidative oil prepared in situ by enzyme catalysis and a method thereof. Background technique [0002] Lipid food such as oil occupies an important position in daily life and food industry, and with the continuous improvement of production and processing technology, its application range is becoming wider and wider. In recent years, the excellent physiological activity of polyunsaturated fatty acids has attracted people's attention. For example, arachidonic acid is an essential precursor for the preparation of prostaglandins with antithrombotic properties. However, the double bonds in polyunsaturated fatty acids are easily oxidized, leading to rancidity of oils, thereby losing their original physiological functions, flavor and taste, and even producing harmful substances. Therefore, improving the oxidation stability of fatty foods during processing and storage is one of t...

Claims

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Application Information

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IPC IPC(8): C12P7/64
Inventor 李宁宗敏华胡莹丹
Owner SOUTH CHINA UNIV OF TECH
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