Method for preparing composite antioxidant from caulis dendrobii

Abstract

The invention discloses a method for preparing a composite antioxidant from caulis dendrobii. The method comprises the steps that 10 parts of dry caulis dendrobii powder which is crushed to 50 mesh is taken and put into 20-40 parts of a 70% ethanol solution to be soaked for 30 min, filtration is conducted, a solid component is taken and added into 50-100 parts of a salt solution containing 1%-2% of salt to be soaked for 1-3 h at the temperature of 30 DEG C to 50 DEG C, filtration is conducted, a liquid component is taken, filtered with a ceramic membrane and then concentrated until Brix reaches 20%, and a caulis dendrobii extracting solution is obtained; 1-3 parts of an emulsifier is taken and heated to be dissolved into 60-80 parts of glycerin, then 10-30 parts of the caulis dendrobii extracting solution is added, stirring continues, the emulsifier is dissolved uniformly, and an aqueous phase is obtained; the aqueous phase is sheared at the revolving speed of 5,000-10,000 rpm, 7-9 parts of natural vitamin E is weighed and slowly added into the aqueous phase, shearing is conducted for 15-20 min until the average particle size of emulsion ranges from 0.2 micrometer to 0.6 micrometer, and then the composite antioxidant is obtained. The composite antioxidant prepared through the method has the very high antioxidant capacity, is soluble in water, convenient to use and wide in application range and has multiple nutritional and health-care functions of benefiting the stomach, promoting essence, nourishing yin, clearing heat, moistening the lung, relieving coughing and the like of caulis dendrobii.

Description

technical field [0001] The invention relates to a method for preparing an antioxidant, in particular to a method for preparing a compound antioxidant by using Dendrobium nodulum. Background technique [0002] Dendrobium is a perennial epiphytic herb distributed in Southwest my country and Jiangnan provinces. Dendrobium contains multiple functional ingredients such as Dendrobium polysaccharides, which have the functions of nourishing the stomach and promoting essence, nourishing yin and clearing heat, moistening the lungs and relieving cough. Dendrobium is mostly used to extract polysaccharides from Dendrobium to prepare health food, such as commercially available Tiefengdou and other products. In recent years, studies have shown that Dendrobium polysaccharides have partial antioxidant capacity, but the development of Dendrobium in terms of antioxidant products is still in the preliminary research stage. [0003] Natural vitamin E (VE) is a natural antioxidant with a certai...

AI Technical Summary

Problems solved by technology

At present, there are studies on adding fat-soluble VE directly to water-soluble foods such as milk beverages by means of shear homogenization, but this process not only increases the equipment investment in beverage processing, but also has limited dispersion ability, which easily leads to unstable beverage systems

There are also studies on making natural VE into water-soluble products by means of emulsification or embedding, and then adding them to water-soluble foods. However, this method requires the addition of a large amount of emulsifiers, which not only affects the flavor of the product, but also embedding with VE, resists Oxidative capacity is limited

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