Natural composite antioxidant for highly unsaturated fatty acid grease

Abstract

The invention discloses a natural composite antioxidant for highly unsaturated fatty acid grease. The natural composite antioxidant is prepared by heating and stirring the following raw materials in percentage by mass: 45-55% of mixed tocopherol, 30-40% of lecithin, 4-10% of ascorbyl palmitate, 2-4% of rosemary extract and 2-4% of oryzanol at 120 + / -10 DEG C under the protection of nitrogen. The addition amount of the natural composite antioxidant is 0.02%-0.3% of the mass of the highly unsaturated fatty acid grease. Various natural antioxidants used in the invention have a synergistic effect, can inhibit oxidation of lipids in the highly unsaturated fatty acid grease and enrich the nutritional function of the highly unsaturated fatty acid grease through cooperative use of the natural antioxidants, and have the advantages of safety and no toxicity. Meanwhile, the natural composite antioxidant is easy to prepare and easy for industrial production.

Description

technical field [0001] The invention belongs to the technical field of oil antioxidants, and in particular relates to a natural composite antioxidant used for highly unsaturated fatty acid oils. Background technique [0002] Unsaturated fatty acids refer to fatty acids containing at least one unsaturated bond, that is, a carbon-carbon double bond. According to the number of double bonds, they can be divided into monounsaturated fatty acids and polyunsaturated fatty acids. According to the position of the first unsaturated bond Divided into ω-3, ω-6, ω-9 and other series. The representative substance of monounsaturated fatty acid is oleic acid of the omega-9 series. Representative substances of polyunsaturated fatty acids are omega-3 series of linolenic acid, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and omega-6 series of linoleic acid, arachidonic acid, etc. . Unsaturated fatty acids are indispensable fatty acids for the human body and need to be taken in fr...

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Problems solved by technology

However, due to the high content of unsaturated fatty acids in edible oil, it is very prone to oxidative rancidity during storage and use, and produces compounds such as aldehydes, ketones, acids, etc., which will not only destroy the nutrients inside the oil, but also harm the oil. Good health, so adding antioxidants to delay oil oxidation is a common method

The commonly used antioxidants dibutyl hydroxytoluene (BHT), tert-butyl hydroquinone (TBHQ) and butyl hydroxyanisole (BHA) in edible oils are all chemically synthesized. It has certain toxic and side effects, so many countries have strict restrictions on its addition

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