CN1806701A - Method for preparing natural ginger antioxidant - Google Patents
Method for preparing natural ginger antioxidant Download PDFInfo
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- CN1806701A CN1806701A CN 200610042238 CN200610042238A CN1806701A CN 1806701 A CN1806701 A CN 1806701A CN 200610042238 CN200610042238 CN 200610042238 CN 200610042238 A CN200610042238 A CN 200610042238A CN 1806701 A CN1806701 A CN 1806701A
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Abstract
The invention relates the method for producing ginger nature anti-oxidizing agent, belonging to food additives field. The method comprises the following steps: 1 disintegrating the ginger to 60-100mesh, and adding them into extraction tank; 2 adding alcohol and citric acid, carrying out reflux extraction for 1-3 hours, and then centrifugal filtering; 3 adding the 5% active carbon into the filter liquor, heating and decolouring; centrifugal filtering again, removing impurity; 5 entering the filter liquor into distillating still, removing the water and alcohol, and getting the ginger nature anti-oxidizing agent. The oxidation resistance effect of the nature anti-oxidizing agent is better than the one of BHT chemical anti-oxidizing agent. The agent can be used in food and vegetable oil product.
Description
Technical field
The present invention relates to a kind of natural food antioxidant, be applied to edible vegetable oil and oil-containing food, belong to the food additives scope.
Background technology
In the food processing storage, lipid oxidation not only causes nutritional losses and quality to descend, and produces oxidation product-free radical, causes various disadvantageous chemical reactions.Vegetable oil and contain the more food of vegetable oil and all need to add antioxidant, otherwise vegetable oil becomes sour oxidized, produces carcinogenic substance, influences healthy.
The antioxidant that uses is chemical synthesis at present, and there is toxicity in this chemical synthesis antioxidant, and after the seventies, people are more and more deeply concerned to the safety problem of synthetized oxidation preventive agent, and each state is all at the develop actively natural.
Ginger is the rhizome of zingiber.Another name: river ginger, white ginger, equal ginger.Ginger both can be used as dish and condiment, and the merit of curing the disease is arranged again, was typical integration of drinking and medicinal herbs representative on traditional medicine.Continuous development along with technology, it is found that ginger has oxidation resistant effect, as having proposed ginger juice in the Chinese patent application 93109849.1 is the excellent antioxidant agent of fat in the meat product, the effect that prevents grease oxidation rancid is arranged, to be used for fresh meat jointly fresh-keeping with other antistaling agents, and fresh keeping time is only at 15-24 hour, obviously, if be used for long material of food, plant wet goods shelf-life, not only use inconvenience, and can't reach quality requirement.
Also the patent announcement of not finding to extract natural ginger antioxidant at present by ginger, though there is report to utilize ethanol from ginger, to extract the document of antioxidant, but because process is limit, the recovery rate of its antioxidant and its antioxidation activity effect inequality of raising, the antioxidant industrial applicibility that causes this kind method to be extracted is poor.
Summary of the invention
There is toxicity in purpose of the present invention in order to overcome the chemical synthesis antioxidant just, and provide a kind of production method of natural ginger antioxidant, this method can the suitability for industrialized production natural ginger antioxidant, the natural antioxidation activity height of being produced, and practicality is good.
Technical scheme of the present invention is:
The production method of natural ginger antioxidant is characterized in that having the following steps:
1) with the ginger crushed after being dried to the 60-100 order, join in the extractor;
2) in extractor, add the relative ginger raw material 2-8 ethanol doubly and the compound extractant of citric acid composition again, carried out centrifugal filtration then refluxing extraction 1-3 hour;
3) filtrate adds activated carbon heating, the decolouring of relative filtrate weight ratio 5% again; Centrifugal filtration once more;
4) filtrate is carried out ultrafiltration, removes impurity, the purifying natural ginger antioxidant; The ultrafiltration hollow fiber film assembly, the optimization factor level of ultrafiltration seepage velocity is combined as film and holds back relative molecular mass 10000-30000,30 ℃-50 ℃ of operating temperatures, operating pressure 0.03Mpa-0.08Mpa;
5) the ultrafiltration rear filtrate enters distillation still, and the second alcohol and water is steamed, and residue is a natural ginger antioxidant.
Consisting of of described compound extractant: weight ratio, ethanol 70-99% and citric acid 1-30%; Wherein, its concentration of ethanol is 50%-100%.Best concentration of alcohol is 60%-80%.
The optimization factor level of its seepage velocity the best is combined as film and holds back relative molecular mass 15000-25000 during ultrafiltration, 35 ℃-48 ℃ of operating temperatures, operating pressure 0.04Mpa-0.07Mpa.
Beneficial effect of the present invention is:
Compare as the described method of extractant with ethanol in the document, the method that method of the present invention adopts compound extractant (ethanol and citric acid are formed) and ultrafiltration to combine, this method is not seen bibliographical information, the outstanding advantage of this method is exactly to improve the recovery rate of natural ginger antioxidant and improve its antioxidation activity, and antioxidant effect improves greatly than the method for bibliographical information; With the BHT (2, the 6-di-tert-butyl hydroxy toluene) of chemical synthesis in contrast, its antioxidant effect improves 4-7 doubly than BHT.
1, method of the present invention can the suitability for industrialized production natural ginger antioxidant, lays a good foundation for natural replaces synthetized oxidation preventive agent.
2, the natural ginger antioxidant of producing with method of the present invention belongs to liquid, uses more convenient.
3, utilize compound extractant to improve recovery rate.Improve 60% than single with its recovery rate of alcohol extract.
4, utilize compound extractant and ultrafiltration,, improve antioxidation activity 2-4 doubly with alcohol extract than single to improve the antioxidation activity of antioxidant.
As previously mentioned, it is better than BHT (2, the 6-di-tert-butyl hydroxy toluene) chemical antioxidants that the natural of producing with method of the present invention is applied to the edible vegetable oil antioxidant effect, and antioxidant effect improves 4-7 doubly than BHT, and safety non-toxic.For this effect is described, now provide comparative test result:
1). natural ginger antioxidant is to the antioxidant effect of peanut oil:
Accurately take by weighing 10g peanut oil sample, in the 50mL small beaker, add 0.1% natural ginger antioxidant, do contrast, place 60 ℃ of constant temperature of baking oven to handle with 0.1%BHT.Measure a peroxide value every 48h. peroxide value (POV) is measured and is adopted meso method, and every processing is provided with repetition, twice parallel value of every replication, weighs antioxidation activity with the speed that its peroxide value raises.Antioxidant effect improves 4 times than BHT.The results are shown in following table 1:
Table 1 natural ginger antioxidant is to the influence of peanut oil POV (meq/Kg)
| Fate | 0 | 5 | 10 | 20 | 30 |
| Natural ginger antioxidant | 1.12 | 1.43 | 1.64 | 2.08 | 3.87 |
| BHT | 1.12 | 2.33 | 6.78 | 15.61 | 19.64 |
2). natural ginger antioxidant is to the antioxidant effect of lard: accurately take by weighing 10g lard sample, in the 50mL small beaker, add 0.1% natural ginger antioxidant, do contrast with 0.1%BHT, place 60 ℃ of constant temperature of baking oven to handle.Measure a peroxide value every 48h. peroxide value (POV) is measured and is adopted meso method, and every processing is provided with repetition, twice parallel value of every replication, weighs antioxidation activity with the speed that its peroxide value raises.Antioxidant effect improves 7 times than BHT.The results are shown in following table 2:
Table 2 natural ginger antioxidant is to the influence of lard POV (meq/Kg)
| Fate | 0 | 5 | 10 | 20 | 30 |
| Natural ginger antioxidant | 0.5 | 0.68 | 1.05 | 1.10 | 1.15 |
| BHT | 0.5 | 2.87 | 5.12 | 3.35 | 8.98 |
The specific embodiment
Embodiment one:
Get ginger 20Kg → drying → be crushed to 100 orders, add in the extractor, add compound extractant 160KG (concentration is 80% ethanol 144Kg and citric acid 16Kg composition) then, carry out 3 hours → centrifugal filtration → filtrate of refluxing extraction and add the heating of 5% activated carbon, (film is held back relative molecular mass 20000 in decolouring → centrifugal filtration → filtrate → ultrafiltration, 40 ℃ of operating temperatures, operating pressure 0.05Mpa) → and filtrate → enter distillation still → the second alcohol and water is steamed, residue is a natural ginger antioxidant.
Embodiment two:
Get ginger 40Kg → drying → be crushed in 80 orders → adding extractor, add compound extractant 200Kg (concentration is that 70%7 pure 160Kg and citric acid 40Kg form) then, carry out 2 hours → centrifugal filtration → filtrate of refluxing extraction and add the heating of 5% activated carbon, (film is held back relative molecular mass 15000 in decolouring → centrifugal filtration → filtrate → ultrafiltration, 45 ℃ of operating temperatures, operating pressure 0.04Mpa) → and filtrate → enter distillation still → the second alcohol and water is steamed, residue is a natural ginger antioxidant.
Embodiment three:
Get ginger 60Kg → drying → be crushed in 90 orders → adding extractor, add compound extractant 180KG (concentration is that 60% ethanol 172Kg and citric acid 8Kg form) then, carry out 2 hours → centrifugal filtration → filtrate of refluxing extraction and add the heating of 5% activated carbon, the decolouring → centrifugal overanxious → (film is held back relative molecular mass 18000 in filtrate → ultrafiltration, 50 ℃ of operating temperatures, operating pressure 0.06Mpa) → and filtrate → enter distillation still → the second alcohol and water is steamed, residue is a natural ginger antioxidant.
Embodiment four:
Get ginger 100Kg → drying → be crushed in 100 orders → adding extractor, add compound extractant 200KG (concentration is that 65% ethanol 190Kg and citric acid 10Kg form) then, carry out 1 hour → centrifugal filtration → filtrate of refluxing extraction and add the heating of 5% activated carbon, the decolouring → centrifugal overanxious → (film is held back relative molecular mass 21000 in filtrate → ultrafiltration, 50 ℃ of operating temperatures, operating pressure 0.08Mpa) → and filtrate → enter distillation still → the second alcohol and water is steamed, residue is a natural ginger antioxidant.
Embodiment five:
Get ginger 300Kg → drying → be crushed in 60 orders → adding extractor, add compound extractant 800Kg (concentration is 75% ethanol 752Kg and citric acid 48Kg composition) then, carry out 2 hours → centrifugal filtration → filtrate of refluxing extraction and add the heating of 5% activated carbon, the decolouring → centrifugal overanxious → (film is held back relative molecular mass 22000 in filtrate → ultrafiltration, 40 ℃ of operating temperatures, operating pressure 0.045Mpa) → and filtrate → enter distillation still → the second alcohol and water is steamed, residue is a natural ginger antioxidant.
Embodiment six:
Get ginger 30Kg → drying → be crushed in 80 orders → adding extractor, add compound extractant 100Kg (concentration is 60% ethanol 93Kg and citric acid 7Kg composition) then, carry out 2 hours → centrifugal filtration → filtrate of refluxing extraction and add the heating of 5% activated carbon, the decolouring → centrifugal overanxious → (film is held back relative molecular mass 25000 in filtrate → ultrafiltration, 48 ℃ of operating temperatures, operating pressure 0.07Mpa) → and filtrate → enter distillation still → the second alcohol and water is steamed, residue is a natural ginger antioxidant.
Claims (4)
1, a kind of production method of natural ginger antioxidant is characterized in that, has the following steps:
1) with the ginger crushed after being dried to the 60-100 order, join in the extractor;
2) in extractor, add the relative ginger raw material 2-8 ethanol doubly and the compound extractant of citric acid composition again, carried out centrifugal filtration then refluxing extraction 1-3 hour;
3) filtrate adds activated carbon heating, the decolouring of relative filtrate weight ratio 5% again; Centrifugal filtration once more;
4) filtrate is carried out ultrafiltration, removes impurity, the purifying natural ginger antioxidant; The ultrafiltration hollow fiber film assembly, the optimization factor level of ultrafiltration seepage velocity is combined as film and holds back relative molecular mass 10000-30000,30 ℃-50 ℃ of operating temperatures, operating pressure 0.03Mpa-0.08Mpa;
5) the ultrafiltration rear filtrate enters distillation still, and the second alcohol and water is steamed, and residue is a natural ginger antioxidant.
2, the production method of natural ginger antioxidant according to claim 1 is characterized in that, the consisting of of described compound extractant: weight ratio, ethanol 70-99% and citric acid 1-30%; Wherein, its concentration of ethanol is 50%-100%.
3, the production method of natural ginger antioxidant according to claim 2 is characterized in that, concentration of alcohol is 60%-80%.
4, according to the production method of claim 1 or 3 described natural ginger antioxidants, it is characterized in that, its seepage velocity optimization factor level is combined as film and holds back relative molecular mass 15000-25000,35 ℃-48 ℃ of operating temperatures, operating pressure 0.04Mpa-0.07Mpa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610042238 CN1806701A (en) | 2006-02-08 | 2006-02-08 | Method for preparing natural ginger antioxidant |
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| CN 200610042238 CN1806701A (en) | 2006-02-08 | 2006-02-08 | Method for preparing natural ginger antioxidant |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940023A (en) * | 2012-10-24 | 2013-02-27 | 仲恺农业工程学院 | Composite natural antioxidant, preparation method thereof and application thereof in Cantonese sausage |
| CN103815014A (en) * | 2014-03-13 | 2014-05-28 | 海南省粮油科学研究所 | Preparation method of natural rice preservatives |
| CN105901730A (en) * | 2016-04-26 | 2016-08-31 | 铜陵市佘家贡姜厂 | Ginger preparation with anti-oxidation effect and preparing method thereof |
-
2006
- 2006-02-08 CN CN 200610042238 patent/CN1806701A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940023A (en) * | 2012-10-24 | 2013-02-27 | 仲恺农业工程学院 | Composite natural antioxidant, preparation method thereof and application thereof in Cantonese sausage |
| CN102940023B (en) * | 2012-10-24 | 2014-02-26 | 仲恺农业工程学院 | Composite natural antioxidant, preparation method thereof and application thereof in Cantonese sausage |
| CN103815014A (en) * | 2014-03-13 | 2014-05-28 | 海南省粮油科学研究所 | Preparation method of natural rice preservatives |
| CN105901730A (en) * | 2016-04-26 | 2016-08-31 | 铜陵市佘家贡姜厂 | Ginger preparation with anti-oxidation effect and preparing method thereof |
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