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Method for enhancing oxidation resistance of edible vegetable oil or fish oil by using natural antioxidant

A technology for edible vegetable oil and antioxidant performance, which is applied in the field of natural antioxidants to improve the antioxidant performance of edible vegetable oil or fish oil, can solve the problems of oxidative deterioration and unsatisfactory antioxidant effect, and achieves enhanced stability and higher antioxidant effect. , the effect of strong antioxidant properties

Inactive Publication Date: 2015-09-16
JIANGSU FUSHENG BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a method for improving the antioxidant performance of edible vegetable oil or fish oil with natural antioxidants in view of the serious oxidative deterioration of current oil products and the unsatisfactory effect of existing antioxidants.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The first step: 1.2g of 95% epigallocatechin gallate (EGCG) powder was dissolved in 8g of propylene glycol caprylate, and the dissolved concentration was 13 (wt)%. Dissolution was assisted by ultrasound at room temperature. When the solution is clear and transparent, it indicates that the natural antioxidant is fully dissolved;

[0032] The second step is to fill the silica gel column with hexane wet method, slowly add 90ml fish oil (herring oil) into the silica gel column, and use the method of vacuum filtration to make the fish oil pass through the silica gel column relatively quickly. The volume ratio of silica gel to fish oil is 1:1. The column was eluted with 180ml of hexane. Then hexane vacuum distillation is removed, obtains the fish oil after 70ml refining;

[0033] The third step is to mix propylene glycol caprylate containing EGCG and refined fish oil at a ratio of 1:749, use a vortex instrument to fully mix the polar oil containing natural antioxidants and...

Embodiment 2

[0036] The first step 1.2g 96% carnosic acid powder is dissolved in 8g propylene glycol caprylate, the concentration after dissolution is 13(wt)%. Dissolution was assisted by ultrasound at room temperature. When the solution is clear and transparent, it indicates that the natural antioxidant is fully dissolved;

[0037] The second step refines fish oil according to the method described in Example 1;

[0038] The third step is to mix the propylene glycol caprylate containing carnosic acid and the refined fish oil at a ratio of 1:749, use a vortex instrument to fully mix the polar oil containing natural antioxidants and the fish oil, and obtain a clear and transparent mixed oil after standing still. The concentration of natural antioxidant carnosic acid in the blended oil is 173ppm.

[0039] Step 4 Store the mixed oil at 60°C in the dark for three days, detect its peroxide value, and compare it with the blank fish oil. The detection method of peroxide value refers to embodime...

Embodiment 3

[0041] In the first step, 0.2g of epigallocatechin gallate (EGCG) powder was dissolved in 1.8g of propylene glycol caprylate, and the dissolved concentration was 10 (wt)%. Dissolution was assisted by ultrasound at room temperature. When the solution is clear and transparent, it indicates that the natural antioxidant is fully dissolved;

[0042] In the second step, 40 mg of EGCG-containing propylene glycol caprylate and 19.96 g of soybean oil are mixed at a ratio of 1:499, and the polar oil containing natural antioxidants and soybean oil are fully mixed with a vortex instrument, and a clear and transparent mixture is obtained after standing still grease. The concentration of natural antioxidant EGCG in the blended oil is 200ppm.

[0043] Step 3 Store the mixed oil at 30°C in the dark for seven days, detect its peroxide value, and compare it with blank soybean oil. The detection method of peroxide value refers to embodiment 1. The peroxide values ​​of the soybean oil samples...

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PUM

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Abstract

The invention discloses a method for enhancing oxidation resistance of edible vegetable oil or fish oil by using a natural antioxidant, which comprises the following step: dissolving the natural antioxidant powder (polyphenol compounds, such as tea polyphenols and carnosic acid) in high-polarity oil (propanediol octanoate) while assisting dissolution with an ultrasonic vortex instrument, wherein the dissolution required lime is directly proportional to the dissolved amount. The natural antioxidant high-load grease has favorable mutual solubility with edible vegetable oil and fish oil, and the addition amount is 10-4000 ppm, thereby obtaining favorable oxidation resistance effect.

Description

technical field [0001] The invention relates to a method for improving the anti-oxidation of edible vegetable oil or fish oil, in particular to a method for improving the anti-oxidation performance of edible vegetable oil or fish oil with a natural antioxidant. Background technique [0002] Fish oil is rich in omega-3 polyunsaturated fatty acids, including DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid). DHA and EPA are widely reported to have the effect of lowering blood cholesterol and reducing cardiovascular and cerebrovascular diseases. Although DHA and EPA can be synthesized in the body through α-linolenic acid, its biosynthesis process is quite slow and cannot meet the human body's demand for DHA and EPA. Therefore, adding fish oil to food has become a development trend of global health care food, such as yogurt and mayonnaise added with fish oil. [0003] But polyunsaturated fatty acids contain multiple double bonds and are extremely susceptible to oxid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B5/00
Inventor 刘剑宏刘德和任雪音黄庆荣朱婕妤李士明曹后建
Owner JIANGSU FUSHENG BIOTECH CO LTD
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