Rapeseed oil using liquiritoside as antioxidant

Abstract

The present invention discloses a rapeseed oil using liquiritoside as an antioxidant. The rapeseed oil is characterized by being prepared by adding the liquiritoside into rapeseed oil. The advantages of the rapeseed oil are that the natural food sweetener liquiritoside is applied into the rapeseed oil. The test proves that the antioxidant effects of the liquiritoside are the same as the antioxidant effects of chemically synthesized antioxidant tertiary butyl hydroquinone (TBHQ), and the liquiritoside can extend the storage period of rapeseed oil, are free of harms to human body, and can also improve the quality of rapeseed oil.

Description

technical field [0001] The invention relates to edible oil, in particular to rapeseed oil with glycyrrhizin as antioxidant. Background technique [0002] The rapeseed oil sold in the market today is edible oil obtained by pressing rapeseed, decolorizing, deodorizing, adding chemically synthesized antioxidants and other refining processes. It is known that rapeseed oil contains more unsaturated fatty acids. Light-induced auto-oxidation under certain conditions will produce free radicals, hydroperoxides, small molecule aldehydes and ketones and other harmful substances, and the obvious feature is rancidity. Rancid rapeseed oil, first, its nutritional value is greatly reduced, vitamin A, vitamin D, vitamin E (V A , V D , V E ) is first oxidized, long-term consumption of rancid rapeseed oil leads to a lack of essential fatty acids and a series of symptoms; second, the free radicals produced by rancidity can cause tumors by damaging DNA, and at the same time destroy some enzym...

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Problems solved by technology

According to literature and patent searches, there is no report on the use of natural food sweetener-glycyrrhizin as an antioxidant in rapeseed oil

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