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Edible oil taking natural capsaicine as antioxidant and application of natural capsaicine as antioxidant

A natural capsaicin and antioxidant technology, applied in the field of natural capsaicin as an antioxidant and edible oil as an antioxidant, can solve the problems of weak effect and achieve the effect of easy realization and good antioxidant performance

Inactive Publication Date: 2017-07-21
SUZHOU POLYTECHNIC INST OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the effect of such natural antioxidants is weaker than that of chemically synthesized antioxidants

Method used

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  • Edible oil taking natural capsaicine as antioxidant and application of natural capsaicine as antioxidant
  • Edible oil taking natural capsaicine as antioxidant and application of natural capsaicine as antioxidant
  • Edible oil taking natural capsaicine as antioxidant and application of natural capsaicine as antioxidant

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Such as figure 1 as shown, figure 1 It is a comparison chart of the overall effect of the changes. It can be seen from the figure that capsaicin has good antioxidant properties.

Embodiment 2

[0033] Such as figure 2 as shown, figure 2 It is the antioxidant effect after adding different concentrations at 60°C. It can be seen from the figure that the experimental results at 60°C and 72 hours show that the antioxidant effect of 200ppm capsaicin is significantly better than that of BHT at the same temperature and concentration, and the differences between the curves are obvious.

Embodiment 3

[0035] Such as image 3 as shown, image 3 It is the antioxidant effect after adding different concentrations at 90°C. It can be seen from the figure that the experimental results at 90°C and 50 hours show that the antioxidant activity of 200ppm capsaicin is slightly lower than that of BHT at the same temperature and concentration. However, capsaicin at 100ppm and 200ppm concentrations , the difference is not obvious.

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Abstract

The invention discloses the application of natural capsaicine as an antioxidant to edible oil. The addition amount of the natural capsaicine in the edible oil is 100 to 200ppm. Experiments show that the added natural capsaicine has good oxidation resistance in different temperature zones; by replacing synthetic antioxidants with the natural capsaicine, potential toxicity and carcinogenic effect do not exist, compounding is not required, and the application is easy to realize.

Description

technical field [0001] The invention relates to the technical field of antioxidants, in particular to an edible oil with natural capsaicin as an antioxidant and the application of the natural capsaicin as an antioxidant. Background technique [0002] Oil oxidation is an important factor affecting the quality of edible oil. Activated alkenyl-containing substrates (such as unsaturated oils) and oxygen in the air will undergo a spontaneous oxidation reaction at room temperature, and the oxidation products will have adverse effects on the flavor, color and texture of edible oils, and even endanger human health. [0003] Adding antioxidants to cooking oil can prolong the storage time of cooking oil. Antioxidants can be divided into chemical synthetic antioxidants and natural antioxidants. Commonly used chemically synthesized antioxidants mainly include tert-butylp-hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG), and tert-butylhydroquinone (TBHQ). Amon...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B5/00A23D9/06
CPCA23D9/06C11B5/0057
Inventor 司文会陈振宇阙小峰徐良高岳
Owner SUZHOU POLYTECHNIC INST OF AGRI
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