CN103767042A - Natural antioxidant and preparation method natural antioxidant - Google Patents
Natural antioxidant and preparation method natural antioxidant Download PDFInfo
- Publication number
- CN103767042A CN103767042A CN201410004075.7A CN201410004075A CN103767042A CN 103767042 A CN103767042 A CN 103767042A CN 201410004075 A CN201410004075 A CN 201410004075A CN 103767042 A CN103767042 A CN 103767042A
- Authority
- CN
- China
- Prior art keywords
- natural
- natural antioxidant
- tea polyphenol
- tea polyphenols
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title abstract description 11
- 230000003078 antioxidant effect Effects 0.000 title abstract description 7
- 239000003963 antioxidant agent Substances 0.000 title abstract 6
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 32
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 32
- 239000002904 solvent Substances 0.000 claims abstract description 10
- 235000020748 rosemary extract Nutrition 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 239000011268 mixed slurry Substances 0.000 claims description 12
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000000263 2,3-dihydroxypropyl (Z)-octadec-9-enoate Substances 0.000 claims description 6
- RZRNAYUHWVFMIP-GDCKJWNLSA-N 3-oleoyl-sn-glycerol Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@H](O)CO RZRNAYUHWVFMIP-GDCKJWNLSA-N 0.000 claims description 6
- RZRNAYUHWVFMIP-UHFFFAOYSA-N monoelaidin Natural products CCCCCCCCC=CCCCCCCCC(=O)OCC(O)CO RZRNAYUHWVFMIP-UHFFFAOYSA-N 0.000 claims description 6
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 claims description 6
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 5
- 235000011187 glycerol Nutrition 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 18
- 239000004519 grease Substances 0.000 abstract description 10
- 230000003647 oxidation Effects 0.000 abstract description 10
- 238000007254 oxidation reaction Methods 0.000 abstract description 10
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract description 9
- 244000269722 Thea sinensis Species 0.000 abstract description 9
- 235000010445 lecithin Nutrition 0.000 abstract description 9
- 239000000787 lecithin Substances 0.000 abstract description 9
- 229940067606 lecithin Drugs 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 6
- 230000001804 emulsifying effect Effects 0.000 abstract description 2
- 230000010354 integration Effects 0.000 abstract description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 abstract 4
- 235000006708 antioxidants Nutrition 0.000 abstract 4
- 229930003427 Vitamin E Natural products 0.000 abstract 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 abstract 2
- 235000019165 vitamin E Nutrition 0.000 abstract 2
- 229940046009 vitamin E Drugs 0.000 abstract 2
- 239000011709 vitamin E Substances 0.000 abstract 2
- 230000004071 biological effect Effects 0.000 abstract 1
- 238000004090 dissolution Methods 0.000 abstract 1
- 229930014626 natural product Natural products 0.000 abstract 1
- 229940092258 rosemary extract Drugs 0.000 abstract 1
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 230000036541 health Effects 0.000 description 3
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000005487 catechin Nutrition 0.000 description 2
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 229950001002 cianidanol Drugs 0.000 description 2
- 235000021149 fatty food Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000003449 preventive effect Effects 0.000 description 2
- 230000005855 radiation Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241001529742 Rosmarinus Species 0.000 description 1
- CIOAGBVUUVVLOB-NJFSPNSNSA-N Strontium-90 Chemical compound [90Sr] CIOAGBVUUVVLOB-NJFSPNSNSA-N 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- YTJJRAWFHJBAMT-UHFFFAOYSA-N depside Natural products OC(=O)CC1=C(O)C=C(O)C=C1OC(=O)C1=CC=C(O)C(O)=C1 YTJJRAWFHJBAMT-UHFFFAOYSA-N 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
- 150000002216 flavonol derivatives Chemical class 0.000 description 1
- 235000011957 flavonols Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 231100000734 genotoxic potential Toxicity 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 230000007170 pathology Effects 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000000941 radioactive substance Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000004250 tert-Butylhydroquinone Substances 0.000 description 1
- 235000019281 tert-butylhydroquinone Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the field of aseptic techniques of foods and particularly relates to a natural antioxidant used in grease and fat-rich foods and a preparation method of the natural antioxidant. The natural antioxidant comprises the following components in percentage by weight: 77.5%-85% of a natural product, 13.0%-17.5% of a solvent and 2.0%-8.0% of tea polyphenol. According to the preparation method, the tea polyphenol is compounded with one or more of lecithin or VE (vitamin E) or a rosemary extract when the primary biological activity of the tea polyphenol is maintained, and due to the integration of the formula, the oxidation resistance is enhanced; meanwhile, the oil solubility of the tea polyphenol is increased by virtue of the strong emulsifying capacity of the lecithin, so that the natural antioxidant reaches optimal dissolution and dispersing capacities in the grease and fat-rich foods, and the application effect of the tea polyphenol is improved.
Description
Technical field
The present invention relates to food antiseptic technical field, particularly relate to a kind of natural using and preparation method thereof in grease and fat-rich food.
Background technology
Grease is the important source material in current consumption and food processing, and smell fragrance, flavour are good to eat, are easy to digest and assimilate, and are widely used in food processing.Can not only improve product property, and give local flavor and quality that food is good, so nearly all food all contains grease.And vegetable oil is rich in unrighted acid mostly; the often edible food that is rich in unrighted acid; can strengthen the absorbability of tissue to oxygen; improve blood circulation; protection vascular wall; the osmosis that regulates capillary, prevents thrombosis, contributes to prevention of arterial sclerosis and coronary heart disease etc.But this class is containing fatty foods very easily oxidation in accumulating process, and quality worsens, and produces pungent odour.Oxidation of Fat and Oils not only reduces commodity and the use value of grease and oil-containing food, and enter people know from experience body is damaged, bring out various pathologies.
Grease and fat-rich food can produce harmful substance after oxidation deterioration, the shelf-life that is detrimental to health and reduces product, directly affect Business Economic Benefit.At present general synthetized oxidation preventive agent is if TBHQ, BHA, BHT are because having certain genotoxic potential, and many countries have forbidden or strictly restriction use.Now, food-safety problem is of common occurrence already, and people more and more pay close attention to natural green product, and natural is with its distinctive health care and remarkable non-oxidizability and extensively concerned.
Tea Polyphenols refers to the large class composition of tea Ye Zhongyi complexity, molecular weight and very large Polyphenols and the derivative mixture thereof of architectural difference thereof, is mainly made up of catechin, flavonols, anthocyanidin, phenolic acid and depside thereof etc.It not only has many benefits to human body, and research shows, the removing toxic substances of Tea Polyphenols isoreactivity material tool and radiation resistance can effectively stop radioactive substance to invade marrow, and can make strontium 90 and Co 60 excrete rapidly, are described as " radiation jinx " by health and medical circle.And, Tea Polyphenols is the natural that a kind of performance is very superior, there is very strong antioxidation, its oxidation resistance is artificial synthetized oxidation preventive agent BHT, BHA 4～6 times, 6～7 times of VE, 5～10 times of VC, and consumption is few, 0.01～0.03% can work, and without the potential toxic and side effect of synthetic; Catechin has protective effect to the pigment in food and vitamins, makes food keep in a long time original color and luster and trophic level, can effectively prevent the corruption of food, edible oils, and can eliminate peculiar smell.
But at present Tea Polyphenols is water-soluble, more difficultly applies at grease or containing in fatty foods, and the color and luster state of product is had to larger impact, does not reach best antioxidant effect.
Summary of the invention
In order to address the above problem, one of object of the present invention is to provide a kind of natural for grease and fat-rich food; The method can not only increase oil soluble tea polyphenol energy, and guarantees that product reaches best dissolving and dispersibility in food, improves the effectiveness of Tea Polyphenols.
Two of object of the present invention is to provide the preparation method of described natural.
The present invention is achieved through the following technical solutions:
A kind of natural, comprises the following material calculating according to mass percent:
Natural goods 77.5%～85%
Solvent 13.0%～17.5%
Tea Polyphenols 2.0%～8.0%
Wherein, described natural goods is the one or more combination thing in phosphatid ylcholine (being also lecithin), VE or Rosmarinus officinalis extract; Described solvent is the one or more combination thing in glycerine, propane diols, D-sorbite or glyceryl monooleate.
Prepare the method for described natural, comprise and be prepared as follows step:
Steps A, pretreatment, wherein Tea Polyphenols can replace with the above tea extract of TP content 80%, and Rosmarinus officinalis extract also can directly be used rosemary, Xue MingRosma rinus officinalis, in the time directly using, need to it is dried and be ground, the powder after grinding need be through 40～60 object sieve powder operations by foreign matter Impurity removal.
Step B, solvent and Tea Polyphenols are put in reactor and heated, and obtain mixed slurry I after slowly stirring;
Step C, toward the natural goods that adds described amount in gained mixed slurry I in step B, mixing and stirring, obtains mixed slurry II;
Step D, the mixed slurry II making are filtered, are cooled to 40～45 ℃ and obtain described natural.
Preferably, in step B, described heating-up temperature is 50～60 ℃, turn/min of mixing speed 30, when wherein this heating-up temperature can not destroyed utility and brings into play its effect, be conducive to Tea Polyphenols and be dissolved in edible alcohol, glycerine, propane diols, D-sorbite, glyceryl monooleate etc., form solution phase.
Preferably, in step C, described heating-up temperature is 50～60 ℃, turn/min of mixing speed 30.When this heating-up temperature can not destroyed utility and brings into play its effect, be conducive to increase the mobility of thick liquid, be convenient to dispersed with stirring even.
The present invention includes the natural goods 77.5%～85%, solvent 13.0%～17.5%, the Tea Polyphenols 2.0%～8.0% that calculate according to mass percent; Wherein, described natural goods is phosphatid ylcholine, VE or Rosmarinus officinalis extract; Described solvent is glycerine, propane diols, D-sorbite or glyceryl monooleate.Above-mentioned substance adds at different time, and stirs and prepare finished product under the control of different temperatures and stirring revolution.The present invention is guaranteeing that Tea Polyphenols keeps under original biologically active, by with lecithin or VE or Rosmarinus officinalis extract in one or more etc. carry out composite, by the integration of formula, strengthen oxidation resistance, utilize the emulsifying capacity that lecithin is stronger simultaneously, increase oil soluble tea polyphenol energy, guarantee that product reaches best dissolving and dispersibility in food, improve the effectiveness of Tea Polyphenols.The present invention is except increasing the solubility of Tea Polyphenols, and because such carrier is compared with the lower HLB value of edible alcohol, better emulsifiability, strengthens the oil-soluble energy of Tea Polyphenols, and it is stable to be more conducive to whole formula system.
The present invention has not only solved solubility property in Tea Polyphenols grease, and strengthening oxidation resistance, extends shelf life of products.And more focus on functional health effect, (as Tea Polyphenols can be removed the free radical that human body is harmful, blocking-up lipid oxidation, improves the activity of human body endoenzyme to the healthy ingredient that can also have additional nutrients, thereby plays the effect of anti-sudden change, anticancer; Lecithin can reduce cholesterol levels in human body, and protection liver, improves memory, the functions such as brain tonic).
concrete embodiment
Below in conjunction with the specific embodiment, the present invention is described in further detail, understands the present invention to help those skilled in the art.
Embodiment 1
A kind of natural, comprises the lecithin 77.5%, glycerine 17.5% and the Tea Polyphenols 5% that calculate according to mass percent.
The preparation method of described natural, comprises and is prepared as follows step:
First solvent and Tea Polyphenols are put into 50～60 ℃ of heating in reactor, and slowly after stirring (turn/min of mixing speed 30) evenly, obtain mixed slurry I; Then, toward the lecithin that adds described amount in mixed slurry I, mix and blend (turn/min of mixing speed 30) evenly, obtains mixed slurry II; Finally 40～45 ℃ are filtered, are cooled to the mixed slurry II making and obtain described natural.
Embodiment 2
A kind of natural, comprises the VE79%, propane diols 13% and the Tea Polyphenols 8% that calculate according to mass percent; Preparation method is with embodiment 1.
Embodiment 3
A kind of natural, comprises the Rosmarinus officinalis extract 85%, D-sorbite 13% and the Tea Polyphenols 2% that calculate according to mass percent; Preparation method is with embodiment 1.
Embodiment 4
A kind of natural, comprises the lecithin 71%, VE10%, glyceryl monooleate 15% and the Tea Polyphenols 4% that calculate according to mass percent; Preparation method is with embodiment 1.
Embodiment 5
A kind of natural, comprises the natural goods VE55%, Rosmarinus officinalis extract 25%, propane diols 10%, glyceryl monooleate 4% and the Tea Polyphenols 6% that calculate according to mass percent; Preparation method is with embodiment 1.
Above-described embodiment, is preferred embodiment of the present invention, is not used for limiting the scope of the present invention, and the equivalence of being done with the feature described in the claims in the present invention and principle therefore all changes or modifies, within all should being included in the claims in the present invention scope.
Claims (4)
1. a natural, is characterized in that, comprises the following material calculating according to mass percent:
Natural goods 77.5%～85%
Solvent 13.0%～17.5%
Tea Polyphenols 2.0%～8.0%
Wherein, described natural goods is the one or more combination thing in phosphatid ylcholine, VE or Rosmarinus officinalis extract; Described solvent is the one or more combination thing in glycerine, propane diols, D-sorbite or glyceryl monooleate.
2. prepare the method for natural as claimed in claim 1, it is characterized in that, comprise and be prepared as follows step:
Steps A, solvent and Tea Polyphenols are put in reactor and heated, and obtain mixed slurry I after slowly stirring;
Step B, toward the natural goods that adds described amount in gained mixed slurry I in steps A, mixing and stirring, obtains mixed slurry II;
Step C, the mixed slurry II making are filtered, are cooled to 40～45 ℃ and obtain described natural.
3. the method for natural as claimed in claim 2, is characterized in that, heating-up temperature described in steps A is 50～60 ℃, turn/min of mixing speed 30.
4. the method for natural as claimed in claim 2, is characterized in that, heating-up temperature described in step B is 50～60 ℃, turn/min of mixing speed 30.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410004075.7A CN103767042A (en) | 2014-01-03 | 2014-01-03 | Natural antioxidant and preparation method natural antioxidant |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410004075.7A CN103767042A (en) | 2014-01-03 | 2014-01-03 | Natural antioxidant and preparation method natural antioxidant |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103767042A true CN103767042A (en) | 2014-05-07 |
Family
ID=50560165
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410004075.7A Pending CN103767042A (en) | 2014-01-03 | 2014-01-03 | Natural antioxidant and preparation method natural antioxidant |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103767042A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397827A (en) * | 2014-12-04 | 2015-03-11 | 梁亨 | Preparation method of food antioxidant |
| CN104642498A (en) * | 2015-02-10 | 2015-05-27 | 安徽省农业科学院水产研究所 | Natural composite anti-oxidant for restraining freshwater fish fat from oxidizing |
| CN106036355A (en) * | 2016-08-20 | 2016-10-26 | 陈爱梅 | Preparation method of antioxidant |
| CN106579328A (en) * | 2016-12-14 | 2017-04-26 | 翟珺 | Compound polysaccharide antioxidant |
| CN107164089A (en) * | 2017-05-18 | 2017-09-15 | 西北农林科技大学 | A kind of peony seed oil complex natural antioxidant containing Rosmarinus officinalis extract |
| CN107996698A (en) * | 2017-12-14 | 2018-05-08 | 江苏省农业科学院 | A kind of edibility nectarine coating antistaling agent and preparation method thereof and application method |
| CN108753461A (en) * | 2018-06-05 | 2018-11-06 | 佛山皖阳生物科技有限公司 | A kind of preparation method of biology peptide composite antioxidant |
| CN109527329A (en) * | 2018-11-23 | 2019-03-29 | 海南舒普生物科技有限公司 | A kind of color protection shield taste compound antioxidant and preparation method thereof for seasoning Flour product |
| CN111165714A (en) * | 2020-01-14 | 2020-05-19 | 江苏奥迈生物科技有限公司 | Special antioxidant for pet food |
| CN111869810A (en) * | 2020-07-23 | 2020-11-03 | 贵州省蚕业研究所(贵州省辣椒研究所) | Natural antioxidant and preparation method thereof |
| CN113574155A (en) * | 2019-03-13 | 2021-10-29 | 不二制油集团控股株式会社 | Oil and fat composition |
| CN114946965A (en) * | 2022-05-27 | 2022-08-30 | 江南大学 | Preparation method, product and application of margarine loaded with natural antioxidant |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050147631A1 (en) * | 2004-01-07 | 2005-07-07 | Goldstein Mindy S. | Cosmetic composition and method for retarding hair growth |
| CN101803787A (en) * | 2010-04-15 | 2010-08-18 | 周杰超 | High-efficiency compound food antioxidant |
| CN102550817A (en) * | 2011-12-31 | 2012-07-11 | 厦门金达威集团股份有限公司 | Functional oil microencapsulation and manufacturing method thereof |
| CN102696786A (en) * | 2012-05-30 | 2012-10-03 | 东莞徐记食品有限公司 | Oil antioxidant combination as well as oil antioxidant synergistic agent and application of oil antioxidant combination |
| CN103039715A (en) * | 2012-12-24 | 2013-04-17 | 林翔云 | Phospholipid polyphenols anti-oxidant and preparation method thereof |
-
2014
- 2014-01-03 CN CN201410004075.7A patent/CN103767042A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050147631A1 (en) * | 2004-01-07 | 2005-07-07 | Goldstein Mindy S. | Cosmetic composition and method for retarding hair growth |
| CN101803787A (en) * | 2010-04-15 | 2010-08-18 | 周杰超 | High-efficiency compound food antioxidant |
| CN102550817A (en) * | 2011-12-31 | 2012-07-11 | 厦门金达威集团股份有限公司 | Functional oil microencapsulation and manufacturing method thereof |
| CN102696786A (en) * | 2012-05-30 | 2012-10-03 | 东莞徐记食品有限公司 | Oil antioxidant combination as well as oil antioxidant synergistic agent and application of oil antioxidant combination |
| CN103039715A (en) * | 2012-12-24 | 2013-04-17 | 林翔云 | Phospholipid polyphenols anti-oxidant and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 戴彦韵: "茶多酚磷脂复合物的制备和抗氧化性能检测方法的探究", 《中国优秀硕士学位论文全文数据库-工程I辑》 * |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397827A (en) * | 2014-12-04 | 2015-03-11 | 梁亨 | Preparation method of food antioxidant |
| CN104642498A (en) * | 2015-02-10 | 2015-05-27 | 安徽省农业科学院水产研究所 | Natural composite anti-oxidant for restraining freshwater fish fat from oxidizing |
| CN104642498B (en) * | 2015-02-10 | 2017-12-26 | 安徽省农业科学院水产研究所 | Suppress the natural composite antioxidant of fresh-water fishes fat oxidation |
| CN106036355A (en) * | 2016-08-20 | 2016-10-26 | 陈爱梅 | Preparation method of antioxidant |
| CN106579328A (en) * | 2016-12-14 | 2017-04-26 | 翟珺 | Compound polysaccharide antioxidant |
| CN107164089A (en) * | 2017-05-18 | 2017-09-15 | 西北农林科技大学 | A kind of peony seed oil complex natural antioxidant containing Rosmarinus officinalis extract |
| CN107996698A (en) * | 2017-12-14 | 2018-05-08 | 江苏省农业科学院 | A kind of edibility nectarine coating antistaling agent and preparation method thereof and application method |
| CN107996698B (en) * | 2017-12-14 | 2021-04-09 | 江苏省农业科学院 | Edible nectarine coating preservative and preparation method and use method thereof |
| CN108753461A (en) * | 2018-06-05 | 2018-11-06 | 佛山皖阳生物科技有限公司 | A kind of preparation method of biology peptide composite antioxidant |
| CN109527329A (en) * | 2018-11-23 | 2019-03-29 | 海南舒普生物科技有限公司 | A kind of color protection shield taste compound antioxidant and preparation method thereof for seasoning Flour product |
| CN109527329B (en) * | 2018-11-23 | 2022-04-29 | 海南舒普生物科技有限公司 | Color-protecting and flavor-protecting compound antioxidant for seasoning flour products and preparation method thereof |
| CN113574155A (en) * | 2019-03-13 | 2021-10-29 | 不二制油集团控股株式会社 | Oil and fat composition |
| CN111165714A (en) * | 2020-01-14 | 2020-05-19 | 江苏奥迈生物科技有限公司 | Special antioxidant for pet food |
| CN111869810A (en) * | 2020-07-23 | 2020-11-03 | 贵州省蚕业研究所(贵州省辣椒研究所) | Natural antioxidant and preparation method thereof |
| CN114946965A (en) * | 2022-05-27 | 2022-08-30 | 江南大学 | Preparation method, product and application of margarine loaded with natural antioxidant |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103767042A (en) | Natural antioxidant and preparation method natural antioxidant | |
| CN104323395B (en) | A kind of antioxidant of the peel extract containing Queensland nut and preparation method and application | |
| JP7080818B2 (en) | Small molecule gati gum | |
| JP6024384B2 (en) | Galate-type catechin-containing functional beverage | |
| CN104366654B (en) | A kind of new rosemary complex natural antioxidant | |
| CN101015334A (en) | Chinese toon sauce with local flavor and its preparation | |
| CN105794987A (en) | Curcumin walnut milk beverage and making method thereof | |
| WO2014027321A1 (en) | A herbal extract composition and a process thereof | |
| DE4026438A1 (en) | STABLE, ALKALINE LABIATAE ANTIOXIDANS EXTRACTS | |
| JP5765476B2 (en) | Edible vegetable oil containing polyunsaturated fatty acids | |
| JP5312712B1 (en) | Milk beverage and method for producing the same | |
| JP2021535755A (en) | Microemulsion carrying antioxidant | |
| CN106359786A (en) | Chocolate stabilizer and preparation method thereof | |
| Ceylan et al. | A novel gastronomy application technique for ready‐to‐eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking | |
| CN105380873B (en) | A kind of replenishing water and preserving moisture essence containing oil of Nitraria seeds | |
| KR100195885B1 (en) | Seasonings for fork | |
| CN107080168A (en) | A kind of vanilla method for making noodles | |
| KR20180087034A (en) | Cosmetic composition comprising polyglyceryl based surfactant | |
| CN104106801A (en) | Healthcare honey pine needle tea powder and processing method thereof | |
| KR101228967B1 (en) | Cosmetic composition containing pear and method of the same | |
| CN105901170A (en) | Stomach-strengthening antioxidant sesame oil and a preparing method thereof | |
| CN105533630A (en) | Edible salt special for barbecue and preparation method thereof | |
| WO2007046333A1 (en) | Emulsifying agent and emulsion composition prepared with the same | |
| CN103271159B (en) | Liquid dairy food compound thickening agent and preparation method thereof | |
| CN112385822A (en) | Water-soluble rosemary compound antioxidant emulsion and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140507 |