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Coconut oil using liquiritoside as antioxidant

A technology of glycyrrhizin and antioxidants, which is applied in the field of edible oils, can solve the problems of antioxidants that have not yet been seen, and achieve the effect of improving quality and prolonging the storage period

Inactive Publication Date: 2016-01-27
郝再彬 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

According to literature and patent searches, there is no report on the use of natural food sweetener-glycyrrhizin as an antioxidant in coconut oil

Method used

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  • Coconut oil using liquiritoside as antioxidant
  • Coconut oil using liquiritoside as antioxidant

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The coconut oil with glycyrrhizin as antioxidant is prepared by adding glycyrrhizin to squeezed coconut oil, and the weight ratio of glycyrrhizin is: coconut oil: glycyrrhizin = 100: 4.5, and mixed uniformly.

[0020] The resulting product is tested after being stored for 18 months and shows no oxidative rancidity.

Embodiment 2

[0022] The coconut oil using glycyrrhizin as an antioxidant is prepared by adding glycyrrhizin to squeezed coconut oil, and the weight ratio of the glycyrrhizin is: coconut oil: glycyrrhizin = 100:5, which is uniformly mixed.

[0023] The resulting product is tested after being stored for 18 months and shows no oxidative rancidity.

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Abstract

The present invention discloses a coconut oil using liquiritoside as an antioxidant. The coconut oil is characterized by being prepared by adding the liquiritoside into coconut oil. The advantages of the coconut oil are that the natural food sweetener liquiritoside is applied into the coconut oil. The test proves that the antioxidant effects of the liquiritoside are the same as the antioxidant effects of chemically synthesized antioxidant tertiary butyl hydroquinone (TBHQ), and the liquiritoside can extend the storage period of coconut oil, are free of harms to human body, and can also improve the quality of coconut oil.

Description

technical field [0001] The invention relates to edible oil, in particular to coconut oil with glycyrrhizin as antioxidant. Background technique [0002] Coconut oil sold on the market today is edible oil obtained by squeezing coconuts, decolorizing, deodorizing, adding chemically synthesized antioxidants and other refining processes. It is known that coconut oil contains more unsaturated fatty acids. Light-induced auto-oxidation will produce free radicals, hydroperoxides, small molecule oxoacids and other harmful substances, and the obvious feature is rancidity. Rancid coconut oil, first, its nutritional value is greatly reduced, vitamin A, vitamin D, vitamin E (V A , V D , V E ) is first oxidized, long-term consumption of rancid coconut oil leads to a series of symptoms due to the lack of essential fatty acids; second, the free radicals produced by rancidity can cause tumors by damaging DNA, and at the same time destroy some enzyme systems, which can cause mitochondrial ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007
Inventor 郝再彬蒋泽军王彦超
Owner 郝再彬
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