Preparation method and application of water-oil amphiphilic antioxidant

Abstract

The invention discloses a preparation method and application of a water-oil amphiphilic antioxidant. The method comprises the following steps: (1) uniformly mixing Tween 80 and an oil-soluble antioxidant; (2) uniformly mixing a water-soluble antioxidant with water; and (3) slowly adding the solution obtained in the step (2) into the solution obtained in the step (1), and slowly stirring until the mixed solution is clear and transparent. According to the invention, the water-soluble and oil-soluble antioxidants can be compounded together to prepare a clear and transparent antioxidant solution, the product property is stable, and the phenomena of layering or solute precipitation and the like are avoided after long-term placement.

Description

Technical field

[0001] The present invention belongs to the field of food science and technology, and more particularly to the preparation method and application of water oil dual-proof oxidant. Background technique

[0002] Unsaturated fatty acids in oil fat are easily reacted with oxygen in the environment during storage, transportation and processing, resulting in oxidation of fatty acids to form hydrogen peroxide. Hydrogen peroxide is unstable, easy to lysis, produce some aldehydes, ketones, etc., which cause oil to produce Halat, affecting the quality of grease, and even have a certain carcinogenic effect on the human body or other animals. Therefore, controlling oil oxidation is important for edible grease and rich food. Antioxidant is a kind of substance that prevents oxidation of grease or to a large extent to increase the oxidative stability of oil fat, and add a small amount of antioxidant (0.005% to 0.05%) to the oil, which can greatly extend the preservation time of t...

Examples

Embodiment 1

[0013] Example 1: Solubility Determination

[0014] Accurately weigh 8012g, vitamin E 2G, rosemary extract (market purchase) 2g, slow stir, mix well to give a mixed solution; 0.1 g of tea polyphenol dissolve in 3.9 g of water, completely dissolved with 6 ml / min In the mixed solution, the mixed solution was slowly stirred to a mixed solution to show a clear transparent shape to obtain a hydrophilic duplex type antioxidant. The resulting antioxidants were dissolved in soy oil and water, respectively, and observe the sample state. According to the amount of antioxidant in the general production, it is added to soy oil and water, and the antioxidant can dissolve, and the dissolved sample is produced or precipitated.

[0015] Table 1 antioxidant solubility test

[0016]

Embodiment 2

[0017] Example 2: Stability Test

[0018] 1. Antioxidant (Example 1) was centrifuged at 3000 R / min at 3000 r / min, and no hierarchical phenomenon, and the antioxidant was uniformly stable.

[0019] 2. Antioxidant (Example 1) is placed at room temperature (about 25 ° C) to observe its state under the conditions of refrigeration (4 ° C), and there is no solute precipitation or hierarchical phenomenon within 6 months.

[0020] As can be seen from the stability test results, the antioxidants made of the method are relatively stable, and can be placed for a long time without the precipitation or hierarchical phenomenon.

Embodiment 3

[0021] Example 3: Antioxidant test

[0022] With the Schal oven, the antioxidant (Example 1 obtained) and tert-butyl diphenol (TBHQ) were studied by comparing the oxidative induction period of soybean oil, and using OxiteSt method. Effect of antioxidant properties.

[0023] Antioxidant Add: Each soybean oil sample is accurately weighted 50g, placed in a beaker, and 0.1% antioxidants in each sample, 0.02% TBHQ, each treatment repeated 3 times, while doing a blank control.

[0024] Schaal oven method: Each set of sample open is placed in a thermostatic oven of 65 ° C, and the constant temperature prevents light, accelerates oil oxidation, and the acid price of grease is determined, the peroxidation value of the oil peroxidal, and the sample is changed in the oven each time samples. The effect of different antioxidants on the antioxidant stability of soybean oils. The price of the acid price and peroxidation value reference national standard. OxiteSt Method: Accurately weigh 5G sampl...

Technical field

[0001] The present invention belongs to the field of food science and technology, and more particularly to the preparation method and application of water oil dual-proof oxidant. Background technique

[0002] Unsaturated fatty acids in oil fat are easily reacted with oxygen in the environment during storage, transportation and processing, resulting in oxidation of fatty acids to form hydrogen peroxide. Hydrogen peroxide is unstable, easy to lysis, produce some aldehydes, ketones, etc., which cause oil to produce Halat, affecting the quality of grease, and even have a certain carcinogenic effect on the human body or other animals. Therefore, controlling oil oxidation is important for edible grease and rich food. Antioxidant is a kind of substance that prevents oxidation of grease or to a large extent to increase the oxidative stability of oil fat, and add a small amount of antioxidant (0.005% to 0.05%) to the oil, which can greatly extend the preservation time of t...

Examples

Embodiment 1

[0013] Example 1: Solubility Determination

[0014] Accurately weigh 8012g, vitamin E 2G, rosemary extract (market purchase) 2g, slow stir, mix well to give a mixed solution; 0.1 g of tea polyphenol dissolve in 3.9 g of water, completely dissolved with 6 ml / min In the mixed solution, the mixed solution was slowly stirred to a mixed solution to show a clear transparent shape to obtain a hydrophilic duplex type antioxidant. The resulting antioxidants were dissolved in soy oil and water, respectively, and observe the sample state. According to the amount of antioxidant in the general production, it is added to soy oil and water, and the antioxidant can dissolve, and the dissolved sample is produced or precipitated.

[0015] Table 1 antioxidant solubility test

[0016]

Embodiment 2

[0017] Example 2: Stability Test

[0018] 1. Antioxidant (Example 1) was centrifuged at 3000 R / min at 3000 r / min, and no hierarchical phenomenon, and the antioxidant was uniformly stable.

[0019] 2. Antioxidant (Example 1) is placed at room temperature (about 25 ° C) to observe its state under the conditions of refrigeration (4 ° C), and there is no solute precipitation or hierarchical phenomenon within 6 months.

[0020] As can be seen from the stability test results, the antioxidants made of the method are relatively stable, and can be placed for a long time without the precipitation or hierarchical phenomenon.

Embodiment 3

[0021] Example 3: Antioxidant test

[0022] With the Schal oven, the antioxidant (Example 1 obtained) and tert-butyl diphenol (TBHQ) were studied by comparing the oxidative induction period of soybean oil, and using OxiteSt method. Effect of antioxidant properties.

[0023] Antioxidant Add: Each soybean oil sample is accurately weighted 50g, placed in a beaker, and 0.1% antioxidants in each sample, 0.02% TBHQ, each treatment repeated 3 times, while doing a blank control.

[0024] Schaal oven method: Each set of sample open is placed in a thermostatic oven of 65 ° C, and the constant temperature prevents light, accelerates oil oxidation, and the acid price of grease is determined, the peroxidation value of the oil peroxidal, and the sample is changed in the oven each time samples. The effect of different antioxidants on the antioxidant stability of soybean oils. The price of the acid price and peroxidation value reference national standard. OxiteSt Method: Accurately weigh 5G sampl...

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