Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Antioxidant grease, preparation method and application thereof

An anti-oxidation and oil technology, applied in the direction of food ingredients as antioxidants, edible oil/fat, application, etc., can solve the problems of inability to effectively enhance the oxidation stability of edible oils, unsafe raw materials, narrow application range, etc., to achieve enhanced edible oils Safety, inhibition of increase in total number of bacterial colonies, effect of enhanced oxidative stability

Inactive Publication Date: 2017-11-21
WUHAN POLYTECHNIC UNIVERSITY
View PDF4 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide an antioxidant oil and its preparation method and application, which solves the problems of complex methods, unsafe raw materials, narrow application range and inability to efficiently enhance the oxidation stability of edible oils and fats in the prior art

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Antioxidant grease, preparation method and application thereof
  • Antioxidant grease, preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Ferulic acid and walnut oil were uniformly mixed at a mass ratio of 1 g: 20 g, 0.30 g of immobilized Candida antarctica lipase was added, and reacted at 60° C. for 24 hours. Timing starts when the immobilized enzyme is added, and after the reaction is completed, the lipase and unreacted ferulic acid are separated by filtration to obtain anti-oxidative walnut oil. Accurately weigh 3g of the oil to be tested, and evaluate the oxidation stability of Rancimat oil at 110°C. From attached figure 1 A and figure 1 B It can be seen that the oxidation induction time of crude oil is 1.85h, and the oxidation induction time of antioxidant walnut oil is 4.16h, and the oxidation stability of antioxidant walnut oil is significantly enhanced.

Embodiment 2

[0027] p-Hydroxybenzoic acid and linseed oil were uniformly mixed at a mass ratio of 1g:15g, 0.5g of immobilized Thermomyces lanuginosus lipase was added, and reacted at 60°C for 24 hours. Timing starts when the immobilized enzyme is added, and after the reaction is completed, the lipase is separated from the unreacted linseed oil by filtration to obtain the anti-oxidative linseed oil. Accurately weigh 3g of the oil to be tested, and evaluate the oxidation stability of Rancimat oil at 110°C. The results showed that the oxidation induction time of crude oil was 0.14h, and that of antioxidative linseed oil was 1.76h, and the oxidation stability of antioxidative linseed oil was significantly enhanced.

Embodiment 3

[0029] Sesamol and fish oil were mixed evenly at a mass ratio of 1g:30g, 0.30g of immobilized Rhizomucor miehei lipase was added, and reacted at 60°C for 18 hours. The timing starts from the addition of the immobilized enzyme. After the reaction, the lipase is separated from the unreacted sesamol by filtration to obtain the antioxidant fish oil. The color difference of the obtained antioxidant fish oil is not large, and the fishy smell is greatly weakened compared with the unreacted fish oil. Accurately weigh 3g of the oil to be tested, and conduct the Rancimat oil oxidation stability evaluation at 100°C. The results showed that the oxidation induction time of crude oil was 0.28h, and that of antioxidant fish oil was 2.39h, and the oxidation stability of antioxidant fish oil was significantly enhanced.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
oxidation induction timeaaaaaaaaaa
oxidation induction timeaaaaaaaaaa
oxidation induction timeaaaaaaaaaa
Login to View More

Abstract

The invention discloses antioxidant grease, a preparation method and application thereof. The preparation method of the antioxidant grease includes: by catalyzing of immobilized lipase, a natural phenolic compound is enabled to react with edible grease, and the antioxidant grease can be obtained by filtering after reaction is over. The antioxidant grease is prepared by the preparation method, can be directly eaten, or used for food processing or used as an antioxidant for the edible grease, and is capable of restraining increasing of the total number of bacterial colonies and restraining growing capabilities of staphylococcus aureus, escherichia coli and mycete. Without using any organic solvent, the preparation method of the antioxidant grease is green, safe and simple in technology.

Description

technical field [0001] The invention belongs to the field of edible oils and fats, and in particular relates to an anti-oxidative oils and fats, a preparation method and application thereof. Background technique [0002] Edible oil is a necessity in people's daily life, which can provide energy and various nutrients. Oil oxidation refers to the oxidation reaction of oil in food on the surface and inside of food under the action of light, rays, air and enzymes. Oil oxidation is one of the main reasons for the quality deterioration of oils and oily foods. Oil oxidation will change the color and flavor of oils and oily foods, produce a variety of toxic and harmful substances, affect the sensory quality and storage life of oily and oily foods, and reduce the consumption safety. Enhancing the oxidation stability of edible oils and fats is an important way to prolong the storage stability and food safety of edible oils and oily foods. [0003] Adding antioxidants to oils and fa...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C11C3/00A23D9/007A23D9/04A23L3/3517
CPCA23D9/007A23D9/04A23L3/3517C11C3/00A23V2002/00A23V2200/02A23V2200/10
Inventor 刘零怡沈汪洋刘连亮赵兰萱赵康宇杨俊寒
Owner WUHAN POLYTECHNIC UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com