Food-grade antioxidant and preparation method thereof

An antioxidant, food-grade technology, applied in the field of food-grade antioxidants and its preparation, can solve the problems of toxicity, restriction, carcinogenicity, etc., and achieve the effect of scavenging DPPH free radicals, simple preparation method, and high extraction efficiency

Inactive Publication Date: 2019-02-15
洛阳采方医药科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Modern toxicological experiments have confirmed that synthetic antioxidants are potentially toxic and carcinogenic, and countries such as the United States and Japan have successively banned the use of two synthetic antioxidants, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). Use, the application of other commonly used such as tert-butyl hydroquinone (TBHQ), propyl gallate (PG) is also limited

Method used

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  • Food-grade antioxidant and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A food-grade antioxidant, said antioxidant specifically includes the following components by weight:

[0035] 1 part dandelion and purslane mixture;

[0036] 5 parts lotus leaves;

[0037] In the mixture of dandelion and purslane, dandelion accounts for 25% of the weight of the mixture of dandelion and purslane, that is, dandelion accounts for 1 / 4 of the weight of the mixture of dandelion and purslane.

[0038] A kind of preparation method of food-grade antioxidant, described preparation method specifically comprises the steps:

[0039] The first step, first place the weighed dandelion and purslane in an oven, dry at 50°C to constant weight, pulverize and pass through a 60-mesh pharmacopoeia sieve to obtain a mixed powder;

[0040] In the second step, following the previous step, an appropriate amount of deionized water and cellulase are added to the mixed powder obtained in the first step for pretreatment to obtain an enzyme pretreatment solution;

[0041] In the th...

Embodiment 2

[0050] A food-grade antioxidant, said antioxidant specifically includes the following components by weight:

[0051] 5 parts dandelion and purslane mixture;

[0052] 1 lotus leaf;

[0053]In the mixture of dandelion and purslane, dandelion accounts for 75% of the weight of the mixture of dandelion and purslane, that is, dandelion accounts for 3 / 4 of the weight of the mixture of dandelion and purslane.

[0054] A kind of preparation method of food-grade antioxidant, described preparation method specifically comprises the steps:

[0055] The first step, first place the weighed dandelion and purslane in an oven, dry at 50°C to constant weight, pulverize and pass through a 60-mesh pharmacopoeia sieve to obtain a mixed powder;

[0056] In the second step, following the previous step, add an appropriate amount of deionized water and cellulase-pectinase compound enzyme to the mixed powder obtained in the first step for pretreatment to obtain an enzyme pretreatment solution;

[005...

Embodiment 3

[0066] A food-grade antioxidant, said antioxidant specifically includes the following components by weight:

[0067] 3 parts dandelion and purslane mixture;

[0068] 3 parts lotus leaves;

[0069] In the mixture of dandelion and purslane, dandelion accounts for 50% of the weight of the mixture of dandelion and purslane, that is, dandelion accounts for 2 / 4 of the weight of the mixture of dandelion and purslane.

[0070] A kind of preparation method of food-grade antioxidant, described preparation method specifically comprises the steps:

[0071] The first step, first place the weighed dandelion and purslane in an oven, dry at 50°C to constant weight, pulverize and pass through a 60-mesh pharmacopoeia sieve to obtain a mixed powder;

[0072] In the second step, followed by the previous step, an appropriate amount of deionized water and pectinase are added to the mixed powder obtained in the first step for pretreatment to obtain an enzyme pretreatment solution;

[0073] In the...

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Abstract

The invention discloses a food-grade antioxidant and a preparation method thereof, and relates to the technical field of foods. In the invention, a mixed component of dandelions and purslane is subjected to biological enzyme pretreatment and an ultrasonic-microwave synergistic extraction method, and lotus leaves are subjected to biological enzyme and ultrasonic-microwave synergistic extraction. The antioxidant composed of three both medicinal and edible raw materials has synergistic effect, and can obviously remove DPPH free radicals. Animal experiments prove that the antioxidant can inhibit lipid peroxidation reaction by improving the activity of antioxidant enzyme, further improves the antioxidant effect of organisms, and finally inhibits the damage of free radicals to cells. The antioxidant t has the characteristics of high extraction efficiency, simple preparation method and time saving, and is suitable for wide popularization and application.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a food-grade antioxidant and a preparation method thereof. Background technique [0002] It is known that antioxidants can be divided into two types: synthetic antioxidants and natural antioxidants according to their sources. Modern toxicological experiments have confirmed that synthetic antioxidants are potentially toxic and carcinogenic, and countries such as the United States and Japan have successively banned the use of two synthetic antioxidants, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). The application of other commonly used products such as tert-butylhydroquinone (TBHQ) and propyl gallate (PG) is also limited. With the increasing awareness of people's health and safety, natural antioxidants have attracted more and more attention because of their high efficiency and low toxicity. Natural antioxidants are mainly derived from natural substances, and t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L29/00A23L5/30
CPCA23V2002/00A23L5/32A23L5/34A23L29/06A23L33/105A23V2250/21A23V2200/30A23V2300/14A23V2300/48
Inventor 王新胜吴艳芳张少博崔新刚张小平
Owner 洛阳采方医药科技有限公司
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