CN113229434A - Preparation method and application of water-oil amphiphilic antioxidant - Google Patents
Preparation method and application of water-oil amphiphilic antioxidant Download PDFInfo
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- CN113229434A CN113229434A CN202110584563.XA CN202110584563A CN113229434A CN 113229434 A CN113229434 A CN 113229434A CN 202110584563 A CN202110584563 A CN 202110584563A CN 113229434 A CN113229434 A CN 113229434A
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- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
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- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
- A23B2/742—Organic compounds containing oxygen
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
- A23B2/771—Organic compounds containing hetero rings
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- A—HUMAN NECESSITIES
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- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
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Abstract
The invention discloses a preparation method and application of a water-oil amphiphilic antioxidant, which comprises the following steps of (1) uniformly mixing Tween 80 and an oil-soluble antioxidant; (2) uniformly mixing a water-soluble antioxidant with water; (3) 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. The invention can compound the water-soluble antioxidant and the oil-soluble antioxidant together to prepare a clear and transparent antioxidant solution, the product has stable property, and the phenomena of layering, solute precipitation and the like do not occur after long-term placement.
Description
Technical Field
The invention belongs to the technical field of food science, and particularly relates to a preparation method and application of a water-oil amphiphilic antioxidant.
Background
Unsaturated fatty acid in the grease is easy to react with oxygen in the environment in the processes of storage, transportation and processing, so that the fatty acid is oxidized and decomposed to generate hydroperoxide. The hydroperoxide is unstable and is easy to be cracked again to generate a plurality of aldehydes, ketones and other substances, and the substances cause the fat to generate the rancid odor, influence the quality of the fat, and even have certain carcinogenic effect on human bodies or other animals. Therefore, the control of the oxidation of the oil and fat has important significance for edible oil and fat and oil-rich food. The antioxidant is a substance which can prevent the oxidation of the grease or can greatly increase the oxidation stability of the grease, and a small amount of the antioxidant (0.005-0.05%) is added into the grease, so that the storage time of the grease can be greatly prolonged.
Antioxidants can be classified into oil-soluble antioxidants and water-soluble antioxidants according to their solubility. The solubility limits the application of the antioxidant to a certain extent, for example, the oil-soluble vitamin E can be well used in soybean oil, but the solubility is poor in emulsions rich in unsaturated fatty acid such as soybean milk and the like, and the using effect is poor; some compound antioxidants are only suitable for being applied to pure grease or foods with high grease content, for example, the antioxidant described in CN201711410519.7 is fat-soluble and is not suitable for emulsion with high water content; citric acid is a good antioxidant synergist, can enhance the antioxidant effect of various antioxidants such as vitamin E, BHA, BHT and the like when being used in a compounding way, and is a good color fixative which can effectively prevent food from discoloring, but is difficult to use in oil because of water solubility; because of different solubilities, the compounding of the water-soluble antioxidant and the oil-soluble antioxidant is difficult, for example, the oil-soluble vitamin E and citric acid are usually added into oil when the emulsion is used, then the citric acid is dissolved by ethanol and then added into the oil, the sensory quality of the oil is reduced due to the addition of the ethanol, the citric acid is easy to separate out after the ethanol is volatilized, and partial patents also refer to the preparation of two antioxidants with different solubilities into the emulsion, such as CN201910749995.4, but the preparation process of the emulsion is complicated, and the emulsion breaking phenomenon is easy to occur in the long-time standing process of the emulsion, so that the quality of antioxidant products is influenced. Therefore, the invention of the antioxidant with simple preparation, stable quality and wide application range is very necessary.
Disclosure of Invention
The purpose of the invention is as follows: in order to overcome the defects in the prior art, the invention provides a preparation method and application of a water-oil amphiphilic antioxidant.
The technical scheme is as follows: in order to achieve the above object, the present invention provides a method for preparing a water-oil amphiphilic antioxidant, which comprises the steps of (1) mixing tween 80 and an oil-soluble antioxidant uniformly; (2) uniformly mixing a water-soluble antioxidant with water; (3) 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.
Preferably, the oil-soluble antioxidant is selected from the group consisting of vitamin E, rosemary extract, beta-carotene, astaxanthin and lecithin.
Preferably, the water-soluble antioxidant is selected from the group consisting of citric acid, tea polyphenols, ascorbic acid, phytic acid, procyanidins and quercetin.
Preferably, the mass ratio of the oil-soluble antioxidant to the water-soluble antioxidant is (80-95): (5-20).
As another aspect of the invention, the invention provides the application of the water-oil amphiphilic antioxidant.
The invention has the following beneficial effects: the patent discloses a preparation method of a water-oil amphiphilic antioxidant, which can be used for compounding a water-soluble antioxidant and an oil-soluble antioxidant together to prepare a clear and transparent antioxidant solution, and the product has stable properties and does not have the phenomena of layering or solute precipitation and the like after being placed for a long time; in addition, the antioxidant prepared by the preparation method has good solubility in oil-in-water emulsions and grease, the quality of the antioxidant is not influenced after the antioxidant is added, and a good antioxidant effect can be achieved; the preparation process is simple, the cost is low, and the natural antioxidant is adopted, so that the preparation method has the advantages of no toxicity and high efficiency.
Drawings
FIG. 1 is a graph of peroxide number and acid number for different samples from example 3.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1 solubility measurement
Accurately weighing Tween 8012g, vitamin E2 g, and herba Rosmarini officinalis extract (purchased from market) 2g, slowly stirring, and mixing to obtain mixed solution; dissolving 0.1g of tea polyphenol in 3.9g of water, adding the mixture into the mixed solution at the speed of 6mL/min after the tea polyphenol is completely dissolved, and slowly stirring until the mixed solution is clear and transparent to obtain the water-oil amphiphilic antioxidant. The prepared antioxidant was dissolved in soybean oil and water, respectively, and the state of the sample was observed. When the antioxidant is added into soybean oil and water according to the addition amount of the antioxidant in general production, the antioxidant can be well dissolved, and a dissolved sample does not generate layering or precipitation.
Table 1 antioxidant solubility test
Example 2: stability test
1. The antioxidant (prepared in example 1) was centrifuged at 3000r/min for 20min, without delamination, and was homogeneous and stable.
2. The antioxidant (obtained in example 1) was observed under ambient temperature (about 25 ℃) and refrigerated storage (about 4 ℃) conditions, and no precipitation of solute or delamination occurred within 6 months.
As can be seen from the stability test results, the antioxidant prepared by the method is relatively stable, can be placed for a long time and does not have the phenomenon of content separation or delamination.
Example 3 Oxidation resistance test
The influence of the antioxidant (prepared in example 1) and tert-butyl on the antioxidant performance of the diphenol (TBHQ) on the soybean oil was studied by comparing the oxidation induction period with the acid value and peroxide value of soybean oil and by using the Oxitest method by using the Schaal oven method.
Adding an antioxidant: accurately weighing 50g of soybean oil sample per part, placing in a beaker, accurately adding 0.1% antioxidant and 0.02% TBHQ into each part of sample, repeating each treatment for 3 times, and simultaneously making blank control.
Schaal oven method: each group of samples is opened and placed in a constant-temperature oven at 65 ℃, the samples are stored in a constant-temperature and dark place, the oxidation of the grease is accelerated, the acid value and the peroxide value of the grease are measured by sampling every 3d, the placing positions of the samples in the oven are changed after each sampling, and the influence of different antioxidants on the antioxidant stability of the soybean oil is researched. The acid value and the peroxide value are determined according to national standards. Oxitest method: accurately weighing 5g of sample, placing the sample in a measuring disc of an oxitest instrument, and measuring the oxidation induction period of the sample.
In the sampling period, the peroxide value and the acid value of the soybean oil without any antioxidant are obviously increased, the peroxide value and the acid value of the soybean oil with the antioxidant (prepared in example 1) and the soybean oil with the TBHQ are slightly increased, but the increase is not obvious compared with the blank group, which shows that the antioxidant (prepared in example 1) and the TBHQ have good antioxidant effect on the soybean oil. The peroxide number and acid number of soybean oil in the antioxidant group (prepared in example 1) were lower than those in the TBHQ group, indicating that the antioxidant effect of the antioxidant (prepared in example 1) was better than that of TBHQ.
The oxidation induction periods of the three groups of samples are shown in the table below, and it can be seen from the table that the oxidation induction time of soybean oil is obviously prolonged after the antioxidant is added, and particularly after the antioxidant prepared by the method disclosed by the patent is added, the oxidation induction time of soybean oil is prolonged by 5.24 times, which indicates that the antioxidant effect of the antioxidant disclosed by the patent is obvious.
TABLE 2 Oxidation Induction time for different samples
The antioxidant composition related to the patent specifically comprises the following components: 80 parts by weight of oil-soluble antioxidant Tween 80 solution and 20 parts by weight of water-soluble antioxidant aqueous solution. Uniformly mixing tween 80 and the oil-soluble antioxidant, uniformly mixing the water-soluble antioxidant and deionized water, slowly adding the water-soluble antioxidant solution into the mixed solution of the oil-soluble antioxidant and tween 80, adding 1ml of the water-soluble antioxidant solution into the mixed solution each time, and slowly stirring until the mixed solution is clear and transparent.
Example 4 application in sunflower seed oil
Accurately weighing Tween 8012g, vitamin E2 g and herba Rosmarini officinalis extract 2g, slowly stirring, and mixing to obtain mixed solution; dissolving 0.1g of citric acid in 3.9g of water, slowly adding into the mixed solution after completely dissolving, adding 1ml each time, and slowly stirring until the mixed solution is clear and transparent to obtain the water-oil amphiphilic antioxidant. The prepared antioxidant is added into sunflower seed oil with the addition amount of 0.1%. The prepared antioxidant has good solubility in the rapeseed oil, does not obviously influence the sensory quality of the rapeseed oil, and has an oxidation induction period of 12.5 plus or minus 0.15h and an oxidation induction period of 1.9 plus or minus 0.33h determined by measurement, and the oxidation resistance time of the rapeseed oil is prolonged by about 6.6 times.
Example 5 application in corn oil
Accurately weighing Tween 8012g, vitamin E2 g and herba Rosmarini officinalis extract 2g, slowly stirring, and mixing to obtain mixed solution; dissolving 0.1g of citric acid in 3.9g of water, slowly adding into the mixed solution after completely dissolving, adding 1ml each time, and slowly stirring until the mixed solution is clear and transparent to obtain the water-oil amphiphilic antioxidant. Adding the obtained antioxidant into corn oil at an amount of 0.1%. The prepared antioxidant has good solubility in corn oil, does not obviously influence the sensory quality of the corn oil, and has an oxidation induction period of 13.5 +/-0.22 h and an oxidation induction period of 2.3 +/-0.13 h as measured by a test, and the oxidation resistance time of the rapeseed oil is prolonged by about 5.7 times.
Example 6 application in walnut milk beverage
Accurately weighing Tween 8012g, vitamin E2 g and herba Rosmarini officinalis extract 2g, slowly stirring, and mixing to obtain mixed solution; dissolving 0.1g of tea polyphenol in 3.9g of water, slowly adding into the mixed solution after completely dissolving, adding 1ml each time, and slowly stirring until the mixed solution is clear and transparent to obtain the water-oil amphiphilic antioxidant. Adding appropriate amount of semen Juglandis with water, grinding into walnut milk, and adding 0.1% of the antioxidant. The prepared antioxidant has good solubility in walnut milk, does not obviously influence the sensory quality of the walnut milk, and has an oxidation induction period of 5.9 +/-0.31 h and an oxidation induction period of 0.9 +/-0.30 h as measured by the test, and the oxidation resistance time of the rapeseed oil is prolonged by about 6.5 times.
The above description is only of the preferred embodiments of the present invention, and it should be noted that: it will be apparent to those skilled in the art that various modifications and adaptations can be made without departing from the principles of the invention and these are intended to be within the scope of the invention.
Claims (5)
1. A preparation method of a water-oil amphiphilic antioxidant is characterized by comprising the following steps: comprises the following steps of (a) carrying out,
(1) mixing Tween 80 and oil soluble antioxidant;
(2) uniformly mixing a water-soluble antioxidant with water;
(3) 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.
2. The method for preparing the water-oil amphiphilic antioxidant according to claim 1, wherein: the oil-soluble antioxidant is selected from the group consisting of vitamin E, rosemary extract, beta-carotene, astaxanthin and lecithin.
3. The method for preparing the water-oil amphiphilic antioxidant according to claim 1, wherein: the water-soluble antioxidant is selected from citric acid, tea polyphenols, ascorbic acid, phytic acid, procyanidins and quercetin.
4. A process for the preparation of the water-oil amphiphilic antioxidant according to any one of claims 1 to 3, characterized in that: the mass ratio of the oil-soluble antioxidant to the water-soluble antioxidant is (80-95): (5-20).
5. Use of the water-oil amphiphilic antioxidant obtained by the process of any one of claims 1 to 4.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495272A (en) * | 2015-11-25 | 2016-04-20 | 杨永 | Preparation method of oil-soluble water-soluble type rosemary antioxidant |
| CN107637694A (en) * | 2017-09-11 | 2018-01-30 | 浙江新维普添加剂有限公司 | A kind of compound antioxidant and its preparation method and application |
| US20180213811A1 (en) * | 2015-07-27 | 2018-08-02 | Cj Cheiljedang Corporation | Antioxidant composition for oil, preparation method therefor, cooking oil containing same, and method for preparing cooking oil |
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- 2021-05-27 CN CN202110584563.XA patent/CN113229434A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20180213811A1 (en) * | 2015-07-27 | 2018-08-02 | Cj Cheiljedang Corporation | Antioxidant composition for oil, preparation method therefor, cooking oil containing same, and method for preparing cooking oil |
| CN105495272A (en) * | 2015-11-25 | 2016-04-20 | 杨永 | Preparation method of oil-soluble water-soluble type rosemary antioxidant |
| CN107637694A (en) * | 2017-09-11 | 2018-01-30 | 浙江新维普添加剂有限公司 | A kind of compound antioxidant and its preparation method and application |
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