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Composite antioxidant for storing edible vegetable oil and application thereof

A compound antioxidant and edible vegetable oil technology, which is applied in the direction of edible oil/fat, application, food science, etc., can solve the problems of large-scale application of natural antioxidants, and achieve reduced dosage, good thermal stability, strong bacteria and The effect of mold

Inactive Publication Date: 2014-05-07
GUANGDONG GRAIN SCI INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, affected by sources, production methods, prices, etc., natural antioxidants have not yet achieved large-scale application

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A composite antioxidant, the composite antioxidant uses rosemary extract and TBHQ as main components, and uses ascorbic acid and citric acid as synergists;

[0026] The compound antioxidant is applied to the antioxidant of peanut oil of stored edible vegetable oil. The specific steps are: dissolving rosemary extract and TBHQ with a small amount of peanut oil, respectively, dissolving citric acid and ascorbic acid with ethanol, so as to dissolve the rosemary extract , Ascorbic acid, citric acid and TBHQ are respectively formulated into mother liquor with a mass concentration of 10%, and then according to the addition amount of each component of the composite antioxidant (see Table 1 for the addition amount of each component based on the weight of the peanut oil tested), the appropriate amount of each The mother liquor is added to peanut oil to obtain peanut oil samples 1-4.

[0027] The effect of compound antioxidants on the antioxidant stability of peanut oil is shown in Tab...

Embodiment 2

[0035] A composite antioxidant, the composite antioxidant uses rosemary extract and TBHQ as main components, and uses ascorbic acid and citric acid as synergists;

[0036] The compound antioxidant is applied to the antioxidant of the first grade soybean oil (i.e. soybean salad oil) of edible vegetable oil. The specific steps are: dissolving rosemary extract and TBHQ with a small amount of soybean salad oil respectively, and separately dissolving citric acid and ascorbic acid Dissolve with ethanol, so that the rosemary extract, ascorbic acid, citric acid and TBHQ are respectively formulated into a mother liquor with a mass concentration of 10%, and then according to the addition amount of each component of the above-mentioned composite antioxidant, add the appropriate amount of each mother liquor to the soybean Among the salad oil, get soybean salad oil sample 1;

[0037] The added amount of each component based on the weight of the tested soybean salad oil is: rosemary extract 0.03...

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PUM

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Abstract

The invention discloses a composite antioxidant for storing edible vegetable oil and an application thereof. In the composite antioxidant, a rosemary extract and TBHQ are used as major ingredients, and ascorbic acid and citric acid are used as synergists; based on the weight of the stored edible vegetable oil, the addition amount of the components is as follows: 0.001-0.10% of rosemary extract, 0.001-0.10% of ascorbic acid, 0.001-0.05% of citric acid and 0.001-0.02% of TBHQ. The composite antioxidant disclosed by the invention is used for storing edible vegetable oil and can improve the oxidation stability of the stored edible vegetable oil and prolong the storage life; moreover, the composite antioxidant disclosed by the invention has the advantages of good thermal stability, high safety, good antioxidant effect, low using cost and the like, and is suitable for popularization and application.

Description

Technical field [0001] The invention belongs to the field of lipid antioxidants, and particularly relates to a composite antioxidant for reserved edible vegetable oil and its application. Background technique [0002] Edible vegetable oil is an important daily necessities of urban and rural residents, an important strategic material related to the national economy and people's livelihood, and directly related to the people's health, life safety, national economic development and social stability. In order to ensure the safety of the supply of edible vegetable oil in my country, the state has paid attention to strengthening the capacity of edible vegetable oil reserves and emergency processing in recent years. However, because most edible vegetable oils are rich in unsaturated fatty acids, in long-term storage, they are susceptible to oxidation due to factors such as light, heat, oxygen, water, and microorganisms, resulting in peroxides, aldehydes, ketones and other compounds, res...

Claims

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Application Information

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IPC IPC(8): C11B5/00A23D9/06
Inventor 钟国才朱启思朱丽琼王亚军刘光亚邓常继陈威贝惠玲老明斐
Owner GUANGDONG GRAIN SCI INST
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