Method for preventing peony seed oil from oxidization by using walnut production wastes

A technology of peony seed oil and waste, applied in the direction of edible oil/fat, application, food science, etc., can solve the problems of development and use that have not yet been reported in research and product appearance, so as to reduce the incidence of cardiovascular and cerebrovascular diseases, and reduce the risk of cardiovascular and cerebrovascular diseases. High resistance, free radical scavenging effect

Inactive Publication Date: 2015-02-04
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the anti-oxidation of peony seed oil generally adopts conventional synthetic antioxidants, and the development and use of natural and safe antioxidants have not yet seen research reports and products.

Method used

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  • Method for preventing peony seed oil from oxidization by using walnut production wastes
  • Method for preventing peony seed oil from oxidization by using walnut production wastes
  • Method for preventing peony seed oil from oxidization by using walnut production wastes

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Experimental program
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Effect test

Embodiment 1

[0037] Embodiment 1: The antioxidant effect of walnut green bark extract to peony seed oil

[0038] (1) Preparation of walnut green bark extract

[0039] After cleaning the fresh green walnut peel, extract according to the ratio of the weight of the green walnut peel to the volume of ethanol or food-grade acetone of 1:30-200, and use ultrasonic-assisted extraction for 0.5-2 hours. After filtering, the filtrate was subjected to rotary evaporation on the mobile phone, concentrated, and then put into a vacuum freeze dryer, and a solid powder extract was obtained after 8 hours.

[0040] (2) Addition of extract and antioxidant effect

[0041] According to the addition amount of 15, 30, 60mg / kg oil, add different weights of green bark extract to peony seed oil, place it at a constant temperature of 60±1°C for accelerated oxidation for 21 days, take samples for analysis and determine its peroxide value, see attached figure 1 .

[0042] (3) Prediction of shelf life of peony seed oi...

Embodiment 2

[0044] Embodiment 2: the antioxidant effect of walnut shell extract to peony seed oil

[0045] (1) Preparation of walnut shell extract

[0046] The extraction is carried out according to the ratio of the walnut shell weight to the volume of ethanol or food-grade acetone of 1:20-100, and the extraction is assisted by ultrasonic waves, and the extraction time is 1-3 hours. After filtering, the filtrate was subjected to rotary evaporation on the mobile phone, concentrated, and then put into a vacuum freeze dryer, and a solid powder extract was obtained after 8 hours.

[0047] (2) Addition of extract and antioxidant effect

[0048] According to the amount of 15, 30, and 60 mg / kg oil added, different weights of walnut shell extracts were added to the peony seed oil, and placed at a constant temperature of 60±1°C for accelerated oxidation for 21 days. Sampling and analysis were performed to determine the peroxide value, see attached figure 2 .

[0049] (3) Prediction of shelf l...

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Abstract

The invention discloses a method for preventing peony seed oil from oxidization by using walnut production wastes, belonging to the technical field of grease antioxidants. According to the method, walnut production waste extract is added into the peony seed oil; walnut production wastes are walnut shells and / or walnut green shells; and meanwhile, the walnut shells are added in a preparation process of the peony seed oil and the oxidization of the oil in a preparation process is avoided. The walnut shell production wastes are sufficiently utilized so that the waste utilization effect is realized and the oil anti-oxidization cost is greatly reduced; and meanwhile, the pollution to the environment is reduced.

Description

technical field [0001] The invention relates to the technical field of oil antioxidants, in particular to a method for preventing oxidation of peony seed oil by using walnut production waste. Background technique [0002] In freshly picked walnuts, water, walnut green skin and walnut skin account for more than 70% of the total weight, and the rest is the walnut kernel we usually use. Therefore, in the walnut processing process, a large amount of waste is produced, mainly including walnut green skin and walnut shell. [0003] Walnut green peel, also known as Qinglongyi, is a thick green peel on the outside of walnuts. my country's walnut cultivation area ranks first in the world, and the annual output of walnut green skin is more than 350,000 tons. After the walnut fruit is harvested, the green skin outside the nut should be removed as soon as possible. A large number of green skins become garbage and are piled up in the fields, fields or ditches to pollute the environment...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/06
Inventor 傅茂润曲清莉陈庆敏代红飞
Owner QILU UNIV OF TECH
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