New rosemary composite natural antioxidant

A natural antioxidant and antioxidant technology, applied in food science, food preservation, application, etc., can solve problems such as toxic substances or carcinogens, and achieve strong scavenging effects of free radicals

Active Publication Date: 2015-02-25
海南舒普生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] Currently the most commonly used synthetic food antioxidants, BHT and TBHQ, can induce enzymes in the liver and extrahepatic organs, and BHT is likely to convert digested food into toxic or carcinogenic substances by increasing microsomal enzymes

Method used

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  • New rosemary composite natural antioxidant

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Embodiment 1

[0016] Embodiment 1: A kind of compound natural antioxidant containing rosemary, by weight, rosemary extract 30%, citric acid 10%, soybean oil 60%.

[0017] The preparation method of above-mentioned a kind of natural composite antioxidant containing rosemary is as follows:

[0018] Dissolve 90g of rosemary extract in 200ml of alcohol, heat until it is completely dissolved, then add 100g of soybean oil, rotate to evaporate the alcohol, and the rosemary extract is completely dissolved in soybean oil; then weigh 30g of citric acid and dissolve in 80g of soybean oil, and then The two are mixed evenly, heated and stirred at 80° C., and completely mixed to obtain rosemary natural compound antioxidant, which is the product.

[0019] In 100Kg of edible peanut oil, adding 0.2Kg of the above-mentioned antioxidant can prolong the retention period by 1-3 months. Take natural antioxidant tea polyphenols, rosemary extract, VE and compare with this product, measure the change of peroxide va...

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PUM

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Abstract

The invention relates to a new rosemary composite natural antioxidant belonging to the field of antioxidants. The new rosemary composite natural antioxidant is characterized in that the new rosemary composite natural antioxidant is prepared by mixing two antioxidants rosemary extract and citric acid in certain proportion with soybean oil into a paste; the formula is as follows: 30-40 wt% of rosemary extract, 10-15 wt% of citric acid, and 55-60 wt% of soybean oil. The rosemary-containing composite natural antioxidant can be used in the field of food, and has good oxidation resistance.

Description

Technical field: [0001] The invention relates to a novel composite natural antioxidant, which belongs to the technical field of medicine preparation chemistry and chemical industry. Background technique: [0002] Currently the most commonly used synthetic food antioxidants, BHT and TBHQ, can induce enzymes in the human liver and extrahepatic organs, and BHT is likely to convert digested food into toxic or carcinogenic substances by increasing microsomal enzymes. Therefore, finding highly efficient and safe edible antioxidants has become an urgent task in the international food industry. Dried rosemary leaves have a long history as a food spice. Modern research shows that the non-volatile components of rosemary have obvious antioxidant effects, and the antioxidant activity of its main active ingredient, carnosol, is superior to other natural antioxidants. Its unique high temperature resistance has a wide application value, and the rosemary extract and its diterpene phenolic ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23D7/06A23D9/06
CPCA23L3/3472
Inventor 林涛
Owner 海南舒普生物科技有限公司
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