Bamboo leaf extract natural food antioxidant and preparation method thereof

Abstract

The invention discloses bamboo leaf extract natural food antioxidant and a preparation method thereof. The bamboo leaf extract natural food antioxidant is prepared from the following ingredients in parts by weight: 10 to 15 parts of natural polyphenol compound, 15 to 25 parts of bamboo leaf flavonoid, 5 to 10 parts of bamboo leaf polysaccharides, 8 to 15 parts of superoxide dismutase and 3 to 5 parts of bamboo leaf amino acid. The preparation method comprises the steps of utilizing ultrasonic ethyl acetate to extract natural polyphenol compounds, utilizing microwave to extract bamboo leaf polysaccharides, utilizing absolute ethyl alcohol to extract bamboo leaf flavonoid and amino acid, utilizing a microorganism method to extract superoxide dismutase, combining the five ingredients according to a formula, and the like. The bamboo leaf natural food antioxidant disclosed by the invention is pure, natural and suitable for food, contains varieties of complementary effective ingredients and is good in bioactivity, low in preparation cost and detailed and complete in the preparation method.

Description

technical field [0001] The invention relates to the field of food preservation, in particular to a bamboo leaf extract natural food antioxidant and a preparation method thereof. Background technique [0002] Food antioxidants are food additives that can prevent or delay food oxidative deterioration, improve food stability and extend storage life. Oxidation will not only deteriorate the oil in food, but also make food fade, change color and destroy vitamins, etc., thereby reducing the sensory quality and nutritional value of food, and even produce harmful substances, causing food poisoning. [0003] However, general food antioxidants such as ultraviolet light and heat can act as free radical initiators, which can cause and promote the oxidation reaction. Some antioxidants are also easy to decompose or volatilize after heating, especially after high temperature such as frying, and lose their antioxidant effect. For example, when several antioxidants are heated to 170°C in so...

AI Technical Summary

Problems solved by technology

In addition, since antioxidants are used in a small amount in food, in order to make them fully effective, they must be evenly dispersed in food, which makes many chemically synthesized food antioxidants enter the human body with food, and excessive consumption of such substances will still cause bring safety hazards to the human body

[0005] Among the relevant patents that have been applied in China, the patent "Preparation Method of Bamboo Leaf Flavonoid Extract" (application number: 200810195064.6, publication date: 2009-03-25) discloses a bamboo leaf flavonoid used for anti-aging and anti-oxidation The preparation method of the extract, but its production variety is single, and the function is simple. On the other hand, because the extraction method is too complicated and the ceramic ultrafiltration membrane is used for filtration, the production cost is high and the scope of application is small; the patent "a Bamboo Leaf Extract Additive and Preparation Method thereof” (Application No.: 201010176898.X, Publication Date: 2011-11-23) discloses a food additive containing bamboo leaf polysaccharides and bamboo leaf flavonoids, but due to its extraction process Boiling three times and drying at 180°C, the active ingredients have deteriorated, the biological activity is almost lost, and the anti-oxidation effect is reduced. On the other hand, because there are no other auxiliary anti-oxidation substances, the fresh-keeping effect is poor.