Preparation method of high-temperature-resistant antioxidant for improving fried food storage quality

A fried food and anti-oxidant technology, which is applied in the direction of food preservation, separation/purification of carboxylic acid compounds, and preservation of fatty substances with additives, etc., can solve the problems of limited production efficiency and high cost of extraction production and operation, and achieve low cost, Antioxidant effect is remarkable, the effect of high extraction yield

Inactive Publication Date: 2015-03-25
JIANGNAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Supercritical CO 2 The production and operation cost of extraction is high, and the production efficiency is limited

Method used

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  • Preparation method of high-temperature-resistant antioxidant for improving fried food storage quality
  • Preparation method of high-temperature-resistant antioxidant for improving fried food storage quality
  • Preparation method of high-temperature-resistant antioxidant for improving fried food storage quality

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Weigh 200 g of dried rosemary leaves, crush them, add 1 L of n-hexane and chloroform mixed extract (n-hexane: chloroform = 2:1), and use low-frequency and low-power ultrasound for segmental leaching for 6 hours, that is, ultrasonication for 1 hour, Turn off the ultrasound, extract the solvent for 2 hours, and reciprocate for 2 cycles; the ultrasonic frequency is 20-30KHZ, the power is 150W, the temperature is 70°C, the extraction time is 6 hours, filter, collect the filter residue, repeat 3 times; collect the above organic Concentrate the solvent phase under reduced pressure, and evaporate to dryness in a rotary evaporator at 35°C to obtain paste A; dissolve the above paste A in 10 times the volume of acetone, stir for 30 minutes, filter, and dissolve the filter residue a second time , filtered, and the combined filtrate was concentrated under reduced pressure to obtain paste B; the paste B was dissolved in 10 times the volume of n-hexane, re-dissolved, stirred for 30 mi...

Embodiment 2

[0028]Weigh 200 g of dried rosemary leaves, crush them, add 1 L of n-hexane and chloroform mixed extract (n-hexane: chloroform = 2:1), and use low-frequency and low-power ultrasound for segmental leaching for 6 hours, that is, ultrasonication for 1 hour, Turn off the ultrasound, extract the solvent for 2 hours, and reciprocate for 2 cycles; the ultrasonic frequency is 20-30KHZ, the power is 300W, the temperature is 80°C, the extraction time is 6 hours, filter, collect the filter residue, and repeat 2 times; collect the above organic Concentrate the solvent phase under reduced pressure, and evaporate to dryness in a rotary evaporator at 35°C to obtain paste A; dissolve the above paste A in 10 times the volume of acetone, stir for 30 minutes, filter, and dissolve the filter residue a second time , filtered, and the combined filtrate was concentrated under reduced pressure to obtain paste B; the paste B was dissolved in 10 times the volume of n-hexane, re-dissolved, stirred for 30...

Embodiment 3

[0030] Verification of the prepared product: Carnosic acid in the crude extract was determined by high performance liquid chromatography (HPLC) external standard method.

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Abstract

The invention relates to a preparation method of a high-temperature-resistant antioxidant for improving fried food storage quality, belonging to the technical field of deep processing of food. The preparation method mainly used for enhancing the fried food storage quality; and according to the preparation method, rosemary or salvia japonica is used as the raw material, and high-purity strong-heat-resistance carnosic acid is prepared by the manners of low-frequency low-power ultrasonically assisted organic solvent extraction, staged re-dissolution, pH control crude purification and freezing crystallization, and the high-temperature-resistant antioxidant is applied to high-temperature frying systems and is capable of preferably slowing down the oxidation and deterioration of the drying oil and fried food during the storage.

Description

technical field [0001] The invention relates to a preparation method of a high-temperature-resistant antioxidant for improving the storage quality of fried food, and belongs to the technical field of food intensive processing. Background technique [0002] Rosemary and sage, as natural spice plants, are rich in natural antioxidants such as carnosic acid and carnosol, which can effectively inhibit the formation of oil peroxides and the decomposition of polyene fatty acids, prolonging the shelf life of oils . Carnosic acid is a phenolic diterpenoid compound, easily soluble in oil, insoluble in water, and has the characteristics of high efficiency, safety, non-toxicity, and high temperature resistance. Compared with synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tertiary butyl hydroquinone (TBHQ), carnosic acid has stronger oxidation resistance and high temperature resistance , can effectively prevent or delay the oxidation of h...

Claims

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Application Information

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IPC IPC(8): C07C62/32C07C51/42A23L3/3508
CPCC07C51/43C07C51/47C07C51/48C07C2603/26C11B5/0035C07C62/32
Inventor 范柳萍雷茜李进伟
Owner JIANGNAN UNIV
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