Natural and healthy antioxidant preservative food additive and preparation method thereof

Abstract

The invention relates to the technical field of food additives, and discloses a natural and healthy antioxidant preservative food additive and a preparation method thereof, the natural and healthy antioxidant preservative food additive comprises the following raw materials: green tea polyphenol extract, rosmarinic acid, curcumin, pomegranate peel extract, perilla leaf steeping liquor, jerusalem artichoke powder, vitamin E and rutin; chemical preservatives are abandoned, all the components are derived from plants, the components are safe, potential risks of the chemical preservatives can be effectively avoided, the corrosion resistance and the oxidation resistance of the food additive can be effectively enhanced through coordination and cooperation of all the components, the jerusalem artichoke powder is used as a natural carrier, and through the porous structure of the jerusalem artichoke powder, the food additive has a good anti-oxidation effect. The slow release and uniform dispersion of active substances can be realized, and the anti-corrosion capability of the food additive is further improved, so that the shelf life of food can be effectively prolonged.

Description

Technical Field

[0001] The present invention relates to the technical field of food additives, and in particular to a natural and healthy antioxidant and preservative food additive and a preparation method thereof. Background Art

[0002] In recent years, with the rapid development of the food industry, food preservation and antioxidant technologies have become the core links to ensure food safety and extend shelf life. However, although traditional chemical synthetic preservatives such as sodium benzoate, potassium sorbate, etc. and antioxidants such as butylated hydroxyanisole are effective in antibacterial and anti-oxidation, long-term intake of synthetic preservatives may lead to health risks such as allergic reactions and endocrine disruption. Therefore, people focus on safer natural preservatives and antioxidant ingredients. However, at this stage, single natural preservatives and antioxidant ingredients have a narrow antibacterial spectrum, limited preservative properties, and their antioxidant capacity needs to be improved.

[0003] For example, the patent with publication number CN108185268B discloses a food preservative and a preparation method thereof, which belongs to the technical field of food additives. Water chestnuts are used as raw materials, and water chestnut extracts are obtained by enzymatic hydrolysis and fermentation. The obtained extracts can be used as food preservatives, which can effectively improve the preservation effect of various foods. Moreover, the preservatives are natural ingredients, non-toxic, and meet safety requirements. However, the food preservatives prepared by this patent have a narrow antibacterial spectrum and general antioxidant effects, and have weak antiseptic capabilities. They have limited effects on extending the shelf life of food and are difficult to meet the use needs of a variety of foods. Summary of the invention

[0004] The purpose of the present invention is to provide a natural and healthy antioxidant food additive and a preparation method thereof, which solves the problems that the existing food additives are not safe enough, the natural antiseptic antioxidant ingredients have a narrow antibacterial spectrum, and the antioxidant capacity needs to be improved.

[0005] The purpose of the present invention can be achieved through the following technical solutions: A natural and healthy antioxidant and preservative food additive comprises the following raw materials in parts by weight: 6-10 parts of green tea polyphenol extract, 2-5 parts of rosmarinic acid, 2-6 parts of curcumin, 3-6 parts of pomegranate peel extract, 2-5 parts of perilla leaf macerate, 5-8 parts of Jerusalem artichoke powder, 0.5-1 part of vitamin E and 0.3-0.8 part of rutin.

[0006] Furthermore, the green tea polyphenol extract is prepared by the following steps: The green tea is crushed and passed through a 100-150 mesh sieve, and an ethanol solution with a mass fraction of 60-65% is added according to a solid-liquid ratio of 1-2:10-25, and the temperature is raised to 50-55°C. After ultrasonic-assisted extraction, the filtrate is collected and concentrated to 20-25% of the volume, and the green tea polyphenol extract is obtained after freeze-drying.

[0007] In this scheme, the ultrasonic-assisted method is used to extract green tea polyphenols, which effectively avoids the adverse effects of high temperature on the extraction of green tea polyphenols. At the same time, the extracted green tea polyphenol extract contains epigallocatechin-3-oxide, which can specifically inhibit Gram-positive bacteria and Gram-negative bacteria by destroying the phospholipid bilayer of the bacterial cell membrane, effectively solving the problem of the narrow antibacterial spectrum of traditional natural preservatives. At the same time, the phenolic hydroxyl groups in the green tea polyphenol structure and the ortho-phenolic hydroxyl groups in the rosmarinic acid structure in the formula can effectively capture hydroxyl radicals and superoxide anions in food, while the ortho-diphenolic hydroxyl structure of rutin in the formula can chelate pro-oxidative metal ions and block the oxidation chain reaction of lipids. Through the synergistic effect of the three, the problem of acidification and corruption of food after oxidation can be effectively solved, and the shelf life of food can be effectively extended.

[0008] Furthermore, the power of the ultrasonic-assisted extraction is 300-350W, and the time is 30-45min.

[0009] Furthermore, the pomegranate peel extract is prepared by the following steps: The pomegranate peel is washed, dried, crushed, passed through an 80-100 mesh sieve, and then subjected to subcritical water extraction. The extract is collected, concentrated under reduced pressure, and purified through a resin column. The eluate is dried to obtain a pomegranate peel extract.

[0010] In this scheme, ellagic acid and organic acids are dissolved from pomegranate peel under mild pressure by subcritical water extraction technology to obtain pomegranate peel extract. This pomegranate peel extract is rich in tannins and organic acids, which can specifically inhibit the germination of fungal spores and enzyme activity, effectively inhibit mold, and reduce the possibility of food spoilage. At the same time, the ellagic acid in this pomegranate peel extract can inhibit the activity of lipoxygenase, effectively reduce the enzymatic oxidation reaction of unsaturated fatty acids, and produce a synergistic effect with perillaldehyde, an active ingredient in the perilla leaf extract, thereby reducing the generation of active oxygen from the source and effectively improving the antioxidant and preservative capabilities of food additives.

[0011] Furthermore, the temperature of the subcritical water extraction is 120-130° C. and the pressure is 2-3 MPa.

[0012] Furthermore, the perilla leaf soaking liquid is prepared by the following steps: Wash and chop fresh perilla leaves, add deionized water to mix, heat to 40-45° C., soak for 3-5 hours, centrifuge, collect the supernatant, and obtain the perilla leaf soaking liquid.

[0013] In this scheme, the perilla leaf soaking liquid is obtained by physical impregnation and centrifugal separation. The perilla leaf soaking liquid is rich in perilla aldehyde, which can downregulate the expression of NADPH oxidase, reduce the generation of reactive oxygen from the source, and enhance the antioxidant capacity of food additives. At the same time, perilla aldehyde also has excellent antibacterial ability, which effectively enhances the antiseptic ability of food additives.

[0014] Furthermore, the rotation speed of the centrifugal treatment is 5000-6000r / min, and the time is 20-30min.

[0015] A method for preparing a natural and healthy antioxidant and preservative food additive comprises the following steps: Green tea polyphenol extract, rosmarinic acid, curcumin, pomegranate peel extract, perilla leaf macerate, vitamin E and rutin are mixed, Jerusalem artichoke powder is added as a carrier, nitrogen is introduced and then ball milled, and after the milling, the mixture is sieved through a 100-120 mesh sieve, the product is collected and vacuum packaged to obtain a food additive.

[0016] In this scheme, an electron transfer network is formed by the phenolic hydroxyl group of rosmarinic acid and the β-diketone structure in the curcumin structure, thereby enhancing the inactivation efficiency of bacteria. At the same time, curcumin has hydrophobic properties and can penetrate into the fungal cell wall, which can effectively inhibit the spore activity of mold and achieve dual prevention and control of bacteria and fungi. At the same time, under the action of green tea polyphenol extract, rosmarinic acid, pomegranate peel extract and perilla leaf soaking liquid, a multi-mechanism antioxidant protection is formed to enhance the antioxidant effect of food additives. At the same time, the perilla leaf soaking liquid contains a large amount of water-soluble polysaccharides, which can form a viscous protective layer to isolate oxygen penetration, and cooperate with the metal chelation effect of rutin to effectively inhibit food browning. The high ester system of curcumin and vitamin E can effectively inhibit the oxidative corruption of oils and fats. At the same time, the tannin in the pomegranate peel extract structure can combine with the myofibrillar protein of meat products to delay food spoilage and enhance the flavor of food.

[0017] Furthermore, the ball mill has a rotation speed of 200-300 r / min and a time of 2-3 h.

[0018] Beneficial effects of the present invention: This solution abandons chemical preservatives. All components are derived from plants and are safe. They can effectively avoid the potential risks of chemical preservatives. The coordination between the components can effectively enhance the antiseptic and antioxidant capabilities of food additives. Jerusalem artichoke powder is used as a natural carrier. The porous structure of Jerusalem artichoke powder can achieve sustained release and uniform dispersion of active substances, further enhancing the antiseptic ability of food additives and effectively extending the shelf life of food.

[0019] Of course, any product implementing the present invention does not necessarily need to achieve all of the advantages described above at the same time. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings required for describing the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other accompanying drawings can be obtained based on these accompanying drawings without paying creative work.

[0021] Figure 1 It is a preparation flow chart of the food additive of the present invention. DETAILED DESCRIPTION

[0022] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention. Example 1

[0023] A natural and healthy antioxidant preservative food additive, comprising the following ingredients by weight: 6 parts of green tea polyphenol extract, 2 parts of rosmarinic acid, 2 parts of curcumin, 3 parts of pomegranate peel extract, 2 parts of perilla leaf macerate, 5 parts of Jerusalem artichoke powder, 0.5 parts of vitamin E, and 0.3 parts of rutin; The preparation method of the antioxidant food additive comprises the following steps: Green tea polyphenol extract, rosmarinic acid, curcumin, pomegranate peel extract, perilla leaf macerate, vitamin E and rutin are mixed, Jerusalem artichoke powder is added as a carrier, nitrogen is introduced, ball milling is performed at a speed of 200 r / min for 2 hours, and after the milling, the mixture is passed through a 100-mesh sieve, and the product is collected and vacuum packaged to obtain a food additive; Wherein, the green tea polyphenol extract is prepared by the following steps: 20g of green tea was crushed into 100 meshes, and a 60% ethanol solution was added according to a solid-liquid ratio of 1:10, and the temperature was raised to 50°C. Ultrasonic assisted extraction was performed at a power of 300W for 30 minutes, and the filtrate was collected and concentrated to 20% of the volume, and the green tea polyphenol extract was obtained after freeze-drying; Wherein, the pomegranate peel extract is prepared by the following steps: 35 g of pomegranate peel was washed, dried and crushed to pass through an 80-mesh sieve, and subcritical water extraction was performed at a temperature of 120° C. and a pressure of 2 MPa. The extract was collected, concentrated under reduced pressure and purified by a resin column. The eluate was dried to obtain a pomegranate peel extract.

[0024] Wherein, the perilla leaf soaking liquid is prepared by the following steps: Take 30g of fresh perilla leaves, wash and chop them, add 200ml of deionized water and mix, heat to 40℃ and soak for 3h, centrifuge at 5000r / min for 20min, collect the supernatant and obtain the perilla leaf soaking liquid. Example 2

[0025] A natural and healthy antioxidant preservative food additive, comprising the following ingredients by weight: 8 parts of green tea polyphenol extract, 3.5 parts of rosmarinic acid, 4 parts of curcumin, 4.5 parts of pomegranate peel extract, 3.5 parts of perilla leaf macerate, 6.5 parts of Jerusalem artichoke powder, 0.7 parts of vitamin E, and 0.5 parts of rutin; The preparation method of the antioxidant and antiseptic food additive comprises the following steps: Green tea polyphenol extract, rosmarinic acid, curcumin, pomegranate peel extract, perilla leaf macerate, vitamin E and rutin are mixed, Jerusalem artichoke powder is added as a carrier, nitrogen is introduced, ball milling is performed at a speed of 250 r / min for 2.5 hours, and after the milling, the mixture is passed through a 110-mesh sieve, and the product is collected and vacuum packaged to obtain a food additive; The preparation methods of green tea polyphenol extract, pomegranate peel extract and perilla leaf immersion liquid are the same as those in Example 1. Example 3

[0026] A natural and healthy antioxidant preservative food additive, comprising the following ingredients by weight: 10 parts of green tea polyphenol extract, 5 parts of rosmarinic acid, 6 parts of curcumin, 6 parts of pomegranate peel extract, 5 parts of perilla leaf macerate, 8 parts of Jerusalem artichoke powder, 1 part of vitamin E, and 0.8 parts of rutin; The preparation method of the antioxidant food additive comprises the following steps: Green tea polyphenol extract, rosmarinic acid, curcumin, pomegranate peel extract, perilla leaf macerate, vitamin E and rutin are mixed, Jerusalem artichoke powder is added as a carrier, nitrogen is introduced, ball milling is performed at a speed of 300 r / min for 3 hours, and after the milling, the mixture is passed through a 120-mesh sieve, and the product is collected and vacuum packaged to obtain a food additive; The preparation methods of green tea polyphenol extract, pomegranate peel extract and perilla leaf immersion liquid are the same as those in Example 1.

[0027] Comparative Example 1 A natural and healthy antioxidant preservative food additive, comprising the following ingredients by weight: 8 parts of green tea polyphenol extract, 3.5 parts of rosmarinic acid, 4 parts of curcumin, 4.5 parts of pomegranate peel extract, 3.5 parts of perilla leaf macerate, 6.5 parts of Jerusalem artichoke powder, 0.7 parts of vitamin E, and 0.5 parts of rutin; The preparation method of the antioxidant food additive comprises the following steps: Mix rosmarinic acid, curcumin, pomegranate peel extract, perilla leaf macerate, vitamin E and rutin, add Jerusalem artichoke powder as a carrier, introduce nitrogen, ball mill at a speed of 250 r / min for 2.5 h, pass through a 110-mesh sieve after milling, collect the product and vacuum pack it to obtain a food additive; The preparation methods of the pomegranate peel extract and the perilla leaf immersion solution are the same as those in Example 1.

[0028] Comparative Example 2 A natural and healthy antioxidant preservative food additive, comprising the following ingredients by weight: 8 parts of green tea polyphenol extract, 4 parts of curcumin, 4.5 parts of pomegranate peel extract, 3.5 parts of perilla leaf macerate, 6.5 parts of Jerusalem artichoke powder, 0.7 parts of vitamin E, and 0.5 parts of rutin; The preparation method of the antioxidant food additive comprises the following steps: Green tea polyphenol extract, rosmarinic acid, curcumin, pomegranate peel extract, perilla leaf macerate, vitamin E and rutin are mixed, Jerusalem artichoke powder is added as a carrier, nitrogen is introduced, ball milling is performed at a speed of 250 r / min for 2.5 hours, and after the milling, the mixture is passed through a 110-mesh sieve, and the product is collected and vacuum packaged to obtain a food additive; The preparation methods of green tea polyphenol extract, pomegranate peel extract and perilla leaf immersion liquid are the same as those in Example 1.

[0029] Comparative Example 3 A natural and healthy antioxidant preservative food additive, comprising the following ingredients by weight: 8 parts of green tea polyphenol extract, 3.5 parts of rosmarinic acid, 4.5 parts of pomegranate peel extract, 3.5 parts of perilla leaf macerate, 6.5 parts of Jerusalem artichoke powder, 0.7 parts of vitamin E, and 0.5 parts of rutin; The preparation method of the antioxidant food additive comprises the following steps: Green tea polyphenol extract, rosmarinic acid, curcumin, pomegranate peel extract, perilla leaf macerate, vitamin E and rutin are mixed, Jerusalem artichoke powder is added as a carrier, nitrogen is introduced, ball milling is performed at a speed of 250 r / min for 2.5 hours, and after the milling, the mixture is passed through a 110-mesh sieve, and the product is collected and vacuum packaged to obtain a food additive; The preparation methods of green tea polyphenol extract, pomegranate peel extract and perilla leaf immersion liquid are the same as those in Example 1.

[0030] Comparative Example 4 A natural and healthy antioxidant preservative food additive, comprising the following ingredients by weight: 8 parts of green tea polyphenol extract, 3.5 parts of rosmarinic acid, 4 parts of curcumin, 3.5 parts of perilla leaf macerate, 6.5 parts of Jerusalem artichoke powder, 0.7 parts of vitamin E, and 0.5 parts of rutin; The preparation method of the antioxidant food additive comprises the following steps: Green tea polyphenol extract, rosmarinic acid, curcumin, pomegranate peel extract, perilla leaf macerate, vitamin E and rutin are mixed, Jerusalem artichoke powder is added as a carrier, nitrogen is introduced, ball milling is performed at a speed of 250 r / min for 2.5 hours, and after the milling, the mixture is passed through a 110-mesh sieve, and the product is collected and vacuum packaged to obtain a food additive; The preparation methods of green tea polyphenol extract and perilla leaf immersion solution are the same as those in Example 1.

[0031] Comparative Example 5 A natural and healthy antioxidant preservative food additive, comprising the following ingredients by weight: 8 parts of green tea polyphenol extract, 3.5 parts of rosmarinic acid, 4 parts of curcumin, 4.5 parts of pomegranate peel extract, 6.5 parts of Jerusalem artichoke powder, 0.7 parts of vitamin E, and 0.5 parts of rutin; The preparation method of the antioxidant food additive comprises the following steps: Green tea polyphenol extract, rosmarinic acid, curcumin, pomegranate peel extract, perilla leaf macerate, vitamin E and rutin are mixed, Jerusalem artichoke powder is added as a carrier, nitrogen is introduced, ball milling is performed at a speed of 250 r / min for 2.5 hours, and after the milling, the mixture is passed through a 110-mesh sieve, and the product is collected and vacuum packaged to obtain a food additive; The preparation methods of green tea polyphenol extract and pomegranate peel extract are the same as those in Example 1.

[0032] Comparative Example 6 A natural and healthy antioxidant preservative food additive, comprising the following ingredients by weight: 8 parts of green tea polyphenol extract, 3.5 parts of rosmarinic acid, 4 parts of curcumin, 4.5 parts of pomegranate peel extract, 3.5 parts of perilla leaf macerate, 6.5 parts of Jerusalem artichoke powder, 0.7 parts of vitamin E, and 0.5 parts of rutin; The preparation method of the antioxidant food additive comprises the following steps: Green tea polyphenol extract, rosmarinic acid, curcumin, pomegranate peel extract, perilla leaf macerate and rutin are mixed, Jerusalem artichoke powder is added as a carrier, nitrogen is introduced, ball milling is performed at a speed of 250 r / min for 2.5 hours, and after the milling, the mixture is sieved through a 110-mesh sieve, and the product is collected and vacuum packaged to obtain a food additive; The preparation methods of green tea polyphenol extract, pomegranate peel extract and perilla leaf immersion liquid are the same as those in Example 1.

[0033] Comparative Example 7 A natural and healthy antioxidant preservative food additive, comprising the following ingredients by weight: 8 parts of green tea polyphenol extract, 3.5 parts of rosmarinic acid, 4 parts of curcumin, 4.5 parts of pomegranate peel extract, 3.5 parts of perilla leaf macerate, 6.5 parts of Jerusalem artichoke powder, and 0.7 parts of vitamin E; The preparation method of the antioxidant food additive comprises the following steps: Green tea polyphenol extract, rosmarinic acid, curcumin, pomegranate peel extract, perilla leaf macerate, vitamin E and rutin are mixed, Jerusalem artichoke powder is added as a carrier, nitrogen is introduced, ball milling is performed at a speed of 250 r / min for 2.5 hours, and after the milling, the mixture is passed through a 110-mesh sieve, and the product is collected and vacuum packaged to obtain a food additive; The preparation methods of green tea polyphenol extract, pomegranate peel extract and perilla leaf immersion liquid are the same as those in Example 1.

[0034] Performance Testing The food additives prepared in Examples 1 to 3 and Comparative Examples 1 to 7 were used as samples, and the antibacterial effect was tested using the Oxford cup method to determine the antiseptic ability of the samples. The test bacteria were Escherichia coli, Staphylococcus aureus, and Aspergillus flavus. The DPPH free radical scavenging ability kit was used to test the free radical scavenging effect of the samples to determine the antioxidant ability of the samples. The specific test results are shown in the following table:

[0035] As can be seen from the above table, the samples prepared in Examples 1 to 3 all have excellent antiseptic and antioxidant abilities, and can effectively extend the shelf life of food. In the sample prepared in Comparative Example 1, no green tea polyphenol extract was added, and the diameter of the Escherichia coli inhibition zone decreased, indicating that the sample had a poor inhibitory effect on Gram-negative bacteria, and the free radical scavenging rate was reduced, and the antioxidant ability was reduced. In the sample prepared in Comparative Example 2, no rosmarinic acid was added, and the antioxidant ability was reduced. The diameter of the inhibition zone of Staphylococcus aureus was reduced, indicating that the inhibitory effect of the sample on Gram-positive bacteria was reduced. In the sample prepared in Comparative Example 3, no curcumin was added, and the diameter of the inhibition zone of Aspergillus flavus was reduced, and the inhibitory effect on fungi was weakened, but the antioxidant effect was still good. In the sample prepared in Comparative Example 4, pomegranate peel extract was not added, and the inhibitory ability against Aspergillus flavus was reduced. In the sample prepared in Comparative Example 5, perilla leaf extract was not added, and the antibacterial and antioxidant abilities of perilla aldehyde were lost, resulting in a decrease in the diameter of the antibacterial zone of Aspergillus flavus and a decrease in the antioxidant ability. In the sample prepared in Comparative Example 5, rutin was not added, and the antioxidant ability was reduced. The metal chelation effect of rutin was lost, resulting in incomplete blocking of the lipid oxidation chain reaction, but the antibacterial effect was excellent. In the sample prepared in Comparative Example 7, vitamin E was not added, and the antioxidant ability of the sample was reduced, but the antibacterial performance was excellent. It can be seen from the above data that the synergistic effect of multiple components can effectively solve the problems of narrow antibacterial spectrum and single antioxidant effect of traditional preservatives.

[0036] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples, without contradiction.

[0037] The above contents are merely examples and explanations of the concept of the present invention. The technicians in this technical field may make various modifications or additions to the specific embodiments described or replace them in a similar manner. As long as they do not deviate from the scope defined by the concept of the invention, they should all fall within the protection scope of the present invention.

Claims

1. A natural and healthy antioxidant and preservative food additive, characterized in that: The invention comprises the following raw materials in parts by weight: 6-10 parts of green tea polyphenol extract, 2-5 parts of rosmarinic acid, 2-6 parts of curcumin, 3-6 parts of pomegranate peel extract, 2-5 parts of perilla leaf immersion liquid, 5-8 parts of Jerusalem artichoke powder, 0.5-1 parts of vitamin E and 0.3-0.8 parts of rutin.

2. A natural and healthy antioxidant and preservative food additive according to claim 1, characterized in that: The green tea polyphenol extract is prepared by the following steps: The green tea is crushed and passed through a 100-150 mesh sieve, and an ethanol solution with a mass fraction of 60-65% is added according to a solid-liquid ratio of 1-2:10-25, and the temperature is raised to 50-55°C. After ultrasonic-assisted extraction, the filtrate is collected and concentrated to 20-25% of the volume, and the green tea polyphenol extract is obtained after freeze-drying.

3. A natural and healthy antioxidant and preservative food additive according to claim 2, characterized in that: The power of the ultrasonic-assisted extraction is 300-350W, and the time is 30-45min.

4. A natural and healthy antioxidant and preservative food additive according to claim 1, characterized in that: The pomegranate peel extract is prepared by the following steps: The pomegranate peel is washed, dried, crushed, passed through an 80-100 mesh sieve, and then subjected to subcritical water extraction. The extract is collected, concentrated under reduced pressure, and purified through a resin column. The eluate is dried to obtain a pomegranate peel extract.

5. A natural and healthy antioxidant and preservative food additive according to claim 4, characterized in that: The temperature of the subcritical water extraction is 120-130° C. and the pressure is 2-3 MPa.

6. A natural and healthy antioxidant and preservative food additive according to claim 1, characterized in that: The perilla leaf soaking liquid is prepared by the following steps: Wash and chop fresh perilla leaves, add deionized water to mix, heat to 40-45° C., soak for 3-5 hours, centrifuge, collect the supernatant, and obtain the perilla leaf soaking liquid.

7. A natural and healthy antioxidant and preservative food additive according to claim 6, characterized in that: The rotation speed of the centrifugal treatment is 5000-6000 r / min, and the time is 20-30 min.

8. A method for preparing the natural and healthy antioxidant food additive as claimed in claim 1, characterized in that: The following steps are involved: Green tea polyphenol extract, rosmarinic acid, curcumin, pomegranate peel extract, perilla leaf macerate, vitamin E and rutin are mixed, Jerusalem artichoke powder is added as a carrier, nitrogen is introduced and then ball milled, and after the milling, the mixture is sieved through a 100-120 mesh sieve, the product is collected and vacuum packaged to obtain a food additive.

9. The method for preparing a natural and healthy antioxidant and preservative food additive according to claim 8, characterized in that: The ball mill has a rotation speed of 200-300 r / min and a milling time of 2-3 h.

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