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Preparation method of biological-peptide compound antioxidant

A compound antioxidant and bio-peptide technology, which is applied in the preparation of alcoholic beverages, fat production, and the preservation of fatty substances with additives, can solve the problems of poor oil solubility of antioxidants, low antioxidant activity, and short antioxidant time

Inactive Publication Date: 2018-11-06
FOSHAN WANYANG BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The main technical problem to be solved by the present invention is that there are potential food safety hazards when artificially synthesized antioxidants are used to prevent oxidation and spoilage of edible oils and fats, and the antioxidant activity is low, and the oil solubility of antioxidants is poor. Active peptide has good antioxidant activity, but the shortcoming of antioxidation time provides a preparation method of biological peptide compound antioxidant

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0024] Take fresh Patchouli leaves and place them in a freeze dryer, freeze them at -30-20°C for 4-5 hours, and the pressure of freeze-drying is 10-15MPa, take the Patchouli leaves out of the freeze-dryer, crush the Patchouli leaves, and pass through a 200-mesh sieve to collect the dry powder of Huoxiang leaves; the mass ratio of material to liquid is 1:8, the dry powder of Huoxiang leaves is dispersed in absolute ethanol, stirred at a speed of 200-250r / min, and heated Raise the temperature to 40-50°C, stir and disperse for 2-4 hours to obtain the extract, put the extract in a high-speed centrifuge at a speed of 3000-3500r / min, centrifuge for 20-30min, separate and remove the lower layer of sediment, and collect the upper layer; Put the above upper liquid in a distillation bottle, heat up to 100-110°C, and reflux for 4-5 hours to obtain rosemary extract, then perform supercritical carbon dioxide extraction on the rosemary extract, and control the supercritical extraction pressu...

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Abstract

The invention discloses a preparation method of a biological-peptide compound antioxidant and belongs to the technical field of antioxidants. According to the preparation method disclosed by the invention, in order to improve a rosemary extraction rate, plant raw materials are freeze dried before being extracted; thus, breaking cell membranes and cell walls is facilitated; lipid peroxidation can cause food rancidity and affect flavor, test and nutritional value of food, and the main purpose of adding the antioxidants into the food is delaying, stopping or inhibiting self oxidation of the food.According to the preparation method disclosed by the invention, rapessed oleic acid firstly can improve oil solubility of rosemary extract and biological peptide and further can generate oxidizationreaction to generate alkyl radicals and alkyl peroxy radicals under the oxygen factor action; thus, nitroxide radicals can be regenerated continuously; in a regeneration process, hydrogen atoms can bereleased continuously, an antioxidation effect of the biological peptide can be regenerated, the antioxidation process can be continued, antioxidation time is long, and a generated antioxidant intermediate has very high stability and a wide application prospect under the conjugation action of benzene rings.

Description

technical field [0001] The invention discloses a preparation method of biological peptide composite antioxidant, which belongs to the technical field of antioxidant preparation. Background technique [0002] Antioxidants are substances that block the ill effects of oxygen. In order to adapt to the evolution from marine organisms to terrestrial organisms, land plants began to produce antioxidants that marine organisms did not have, such as vitamin C, polyphenols and tocopherols, and the research on biological antioxidants focused on how to use antioxidants To avoid rancidity caused by oxidation of unsaturated fatty acids. In addition to affecting the health of organisms, antioxidants can also be used as food preservatives and industrial stabilizers. [0003] Early research on biological antioxidants focused on how to use antioxidants to avoid rancidity caused by oxidation of unsaturated fatty acids. Antioxidant activity can be measured simply by measuring the rate of oxida...

Claims

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Application Information

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IPC IPC(8): C11B5/00C12H1/14
CPCC11B5/0092C12H1/14
Inventor 刘茂龙邓博朱彩娣
Owner FOSHAN WANYANG BIOLOGICAL TECH CO LTD
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