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Preparation method of antioxidant soybean oil containing phospholipid

A soybean oil, antioxidant technology, applied in the fields of edible oil/fat, food science, application, etc., can solve the problems of mutagenesis, injury, teratogenicity, etc., and achieve low cost, high efficiency, and enhanced serum phenol oxidase activity. Effect

Pending Publication Date: 2022-07-29
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although synthetic antioxidants are stable in nature, with the in-depth study of toxicological tests, some data have proved that synthetic antioxidants have certain damage to the human body, and can cause cancer, teratogenicity and mutagenesis in severe cases.

Method used

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  • Preparation method of antioxidant soybean oil containing phospholipid
  • Preparation method of antioxidant soybean oil containing phospholipid
  • Preparation method of antioxidant soybean oil containing phospholipid

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Experimental program
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Effect test

preparation example Construction

[0029] see figure 1 , the present invention provides a technical scheme: a preparation method of antioxidant soybean oil containing phospholipids, comprising the following steps:

[0030] Step 1. Optimization of the amount of phospholipids added in soybean oil. Add phospholipids to 100 g of soybean oil according to 0.05%, 0.1%, 0.2%, and 0.5% of the quality of soybean oil. At the same time, a blank experiment is added as a control, and accelerated oxidation is carried out with reference to the national standard. GB5009.227-2016 for testing;

[0031] Step 2. Determination of physical and chemical indexes after frying soybean oil, with reference to the determination method of peroxide value in GB 5009.227-2016 food, the determination of its peroxide value;

[0032] Step 3, the determination of iodine value, the iodine value after frying soybean oil is measured with reference to GB / T 5532-2008 Determination method of iodine value in animal and vegetable oils and fats;

[0033] ...

Embodiment 1

[0042] Method: Optimization of the amount of phospholipids in soybean oil The phospholipids were added to 100 g of soybean oil at 0.05%, 0.1%, 0.2%, and 0.5% of the mass of soybean oil, and blank experiments were added as a control to accelerate oxidation and refer to the national standard GB5009. 227-2016 for testing;

[0043] Results: In the antioxidant test of optimizing the amount of phospholipids in soybean oil, the antioxidant capacity of soybean oil added with 0.05%, 0.1%, 0.2%, and 0.5% phospholipids was compared. The results are shown in Table 3-1; As the antioxidant accelerated test was carried out, the peroxide value of soybean oil with different phospholipid additions increased significantly (p<0.05). On the 20th day, the peroxide value of soybean oil added with 0.5% phospholipid was the lowest, which was 4.75meq / kg, the peroxide value of soybean oil added with 0.1% phospholipid is 5.25 meq / kg, the more phospholipid added, the worse the transparency of soybean oil...

Embodiment 2

[0047] Method: Determination of physicochemical indexes after frying soybean oil;

[0048] For the determination of peroxide value, refer to GB 5009.227-2016 Determination of peroxide value in food;

[0049] Results: Peroxide value is an index to measure the degree of oxidative rancidity of oil during frying; the change trend of peroxide value of pure soybean oil, soybean oil with 0.1% phospholipid and soybean oil with 0.02% TBHQ is shown in Table 3-3 With the prolongation of frying time, the peroxide value of pure soybean oil, soybean oil added with 0.1% phospholipid and soybean oil added with 0.02% TBHQ showed an upward trend. It can be determined from the peroxide value that pure soybean oil, The peroxide values ​​of soybean oil supplemented with 0.1% phospholipids and soybean oil supplemented with 0.02% TBHQ were 9.08, 7.25, and 7.65 meq / kg, respectively, and there was a significant difference between the peroxide values ​​of pure soybean oil and soybean oil supplemented w...

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Abstract

The invention discloses a preparation method of antioxidant soybean oil containing phospholipid, which comprises the following steps: step 1, optimizing the addition amount of the phospholipid in the soybean oil, respectively adding 0.05%, 0.1%, 0.2% and 0.5% of the phospholipid into 100g of soybean oil according to the mass of the soybean oil, simultaneously adding a blank experiment as a contrast, accelerating oxidation, and detecting by referring to the national standard GB 5009.227-2016; the oxidized soybean oil phospholipid can be combined with free radicals in the body, so that the SOD activity and the serum phenol oxidase activity are enhanced, the oxidation resistance in the human body is improved, the oxidation stability of the soybean oil is enhanced, and the process is low in cost, high in efficiency, environmentally friendly and easy to realize industrial production.

Description

technical field [0001] The invention belongs to the technical field of antioxidant soybean oil, in particular to a preparation method of antioxidant soybean oil containing phospholipids. Background technique [0002] Edible oils are easily oxidized, and there are many factors that affect the oxidation of oils, such as air, light, and microorganisms. In addition, grease itself is an extremely complex system, and oxidation is also affected by other components in the system. Oxidation of oils and fats will produce unpleasant flavors and lead to the destruction of nutrients. The health problems caused by the oxidation of oils and fats have been of concern to food scientists, biochemists and health experts. [0003] At present, antioxidants widely used in the food industry are divided into two categories, one is natural antioxidants, such as phospholipids, phytic acid, tea polyphenols, etc.; the other is synthetic antioxidants, such as butylated hydroxyanisole, 2,6 -Di-tert-bu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/013A23D9/04
CPCA23D9/013A23D9/04
Inventor 于寒松李佳芯杨晓晴范怡婷付洪玲吕博周爽
Owner JILIN AGRICULTURAL UNIV
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