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Natural antioxidant and preparation method thereof

A natural antioxidant and antioxidant technology, which can be used in food ingredients as antioxidants, food ingredients containing natural extracts, and food ingredients as coating agents, etc. Attenuates ultraviolet radiation, blocks oxygen, and scavenges free radicals

Pending Publication Date: 2020-11-03
GUIZHOU SERICULTURE RES INST GUIZHOU PEPPER RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is prepared for the production of malondialdehyde in Pleurotus eryngii during storage, and it cannot prolong its shelf life well for the storage and transportation of some tropical fruits or fresh fish and fresh meat

Method used

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  • Natural antioxidant and preparation method thereof
  • Natural antioxidant and preparation method thereof
  • Natural antioxidant and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1. A natural antioxidant, its composition includes by weight: 25 parts of water-soluble active ingredients, 37 parts of oil active ingredients, and 12 parts of surfactants.

[0027] 2. Extract water-soluble active ingredients:

[0028] a. Dry and pulverize the chili seeds, disperse them in distilled water, add a compound enzyme with 7% weight of chili seed powder for enzymolysis, and then recycle the enzyme. After recycling, use 25kV / cm electric field strength, 13μs pulse width, 725Hz Perform PEF treatment at the pulse frequency for 7s, and filter to obtain filter residue and filtrate;

[0029] b. The filtrate in step a was extracted twice using ethyl acetate as a solvent with a solid-to-liquid ratio of 1.5:3, and the extract phases were combined, evaporated under reduced pressure to remove the solvent, spray-dried, and pulverized to obtain a water-soluble active ingredient.

[0030] Further, the compound enzyme is prepared by mixing protease, cellulase and pectinase i...

Embodiment 2

[0040] 1. A natural antioxidant, its composition includes by weight: 20 parts of water-soluble active ingredients, 30 parts of oil active ingredients, and 8 parts of surfactants.

[0041] 2. Extraction of water-soluble active ingredients:

[0042] a. Dry and crush the chili seeds, disperse them in distilled water, add a compound enzyme with 4% weight of chili seed powder for enzymolysis, and then recycle the enzyme. Perform PEF treatment at the pulse frequency for 5s, and filter to obtain filter residue and filtrate;

[0043] b. The filtrate in step a was extracted twice using ethyl acetate as a solvent with a solid-to-liquid ratio of 1:2, the extract phases were combined, the solvent was removed by distillation under reduced pressure, spray-dried, and pulverized to obtain a water-soluble active ingredient.

[0044] Further, the compound enzyme is prepared by mixing protease, cellulase and pectinase in a mass ratio of 4:10:9.

[0045] Further, the recovery treatment is to us...

Embodiment 3

[0054] 1. A natural antioxidant, its composition includes by weight: 30 parts of water-soluble active ingredients, 45 parts of oil active ingredients, and 16 parts of surfactants.

[0055] 2. Extraction of water-soluble active ingredients:

[0056] a. Dry and pulverize the chili seeds, disperse them in distilled water, add a compound enzyme with 9% weight of chili seed powder for enzymolysis, and then recycle the enzyme. After recycling, use 25kV / cm electric field strength, 13μs pulse width, 725Hz The pulse frequency is carried out PEF processing 8s, filter to obtain filter residue and filtrate;

[0057] b. The filtrate in step a was extracted twice using ethyl acetate as a solvent with a solid-to-liquid ratio of 1.5:4, the extract phases were combined, the solvent was removed by distillation under reduced pressure, spray-dried, and pulverized to obtain a water-soluble active ingredient.

[0058] Further, the compound enzyme is prepared by mixing protease, cellulase and pecti...

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Abstract

The invention belongs to the technical field of food preservation and fresh keeping, and particularly relates to a natural antioxidant and a preparation method thereof. Active ingredients such as polyphenol, flavone and oleic acid are extracted from chili seeds to prepare the antioxidant, the antioxidant is prepared in a mode of combining water-soluble ingredients and grease ingredients, the antioxidant effect can be jointly achieved from two aspects, two different preparation methods are adopted, and various different food fresh-keeping requirements can be met. Meanwhile, the flavor of the food is not damaged, the activity of superoxide dismutase (SOD) is fundamentally improved, free radicals are removed, the food surface can be wrapped with the natural antioxidant, oxygen is blocked, irradiation of ultraviolet rays is weakened, the effective antioxidant effect on the food is achieved, and the shelf life of the food is effectively prolonged.

Description

technical field [0001] The invention belongs to the technical field of food antisepsis and preservation, and in particular relates to a natural 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. The most commonly used food antioxidants are phenolic substances. Among antioxidants, BHA (butyl hydroxyanisole), BHT (dibutyl hydroxytoluene), PG (propyl gallate), TBHQ (tert-butyl hydroquinone) and tocopherol are widely used in the world. Antioxidants, they can be used alone or in combination with acidic synergists such as citric acid and ascorbic acid, which can meet the n...

Claims

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Application Information

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IPC IPC(8): A23L3/3472A23L3/3463A23B7/16
CPCA23L3/3472A23L3/3463A23B7/16A23V2002/00A23V2200/02A23V2200/10A23V2200/22A23V2250/21A23V2300/14
Inventor 王雪雅蓬桂华李文馨陆敏
Owner GUIZHOU SERICULTURE RES INST GUIZHOU PEPPER RES INST
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