Wild jujube seed oil compound antioxidant

Abstract

The invention discloses a wild jujube seed oil compound antioxidant. The wild jujube seed oil compound antioxidant is prepared from such components in parts by weight as 55-65 parts of wild jujube seed oil, 5-15 parts of rhodiola rosea, 5-15 parts of vitamin E, 5-15 parts of garlic polysaccharide and 5-15 parts of citric acid. The wild jujube seed oil compound antioxidant has the advantages that the properties of the antioxidant are greatly improved by use of the oxidation resistance of the wild jujube seed oil in combination with the combined action of the rhodiola rosea, the vitamin E, the garlic polysaccharide and the citric acid, and therefore, the dosage of the antioxidant is reduced so that the cost can be reduced, the effect of the antioxidant is improved and the quality guarantee period of food can be prolonged; the antioxidant is wide in application range. As being completely prepared from natural raw materials, the wild jujube seed oil compound antioxidant is green and healthy, and safe and reliable, and is an ideal antioxidant for food.

Description

technical field [0001] The invention relates to an antioxidant, in particular to a jujube seed oil composite antioxidant. Background technique [0002] Antioxidants are substances that prevent the adverse effects of oxygen. It is a class of substances that can help capture and neutralize free radicals, thereby eliminating free radicals. The deterioration of food is not only spoiled by microorganisms, but also oxidized with oxygen in the air to cause rancidity, discoloration, browning, deterioration of flavor, and microbial destruction of oil in food, and even produce harmful substances. Thereby reducing food quality and nutritional value. therefore. In order to prevent food oxidation and store it for a long time, antioxidants are needed. [0003] At present, most of the antioxidants used are single chemical agents, such as: ethoxyquinoline, butylhydroxyanisole, dibutylhydroxytoluene, etc., with poor antioxidative effect, short antioxidative time, and unsatisfactory effect...

AI Technical Summary

Problems solved by technology

[0003] At present, most of the antioxidants used are single chemical agents, such as: ethoxyquinoline, butylhydroxyanisole, dibutylhydroxytoluene, etc., with poor antioxidative effect, short antioxidative time, and unsatisfactory effect , and the safety is not high, in order to achieve the ideal anti-oxidation effect, it is necessary to increase the amount of antioxidants added, which will lead to the following defects: first, increasing the amount of antioxidants used will cause an increase in food costs; The exces