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Preparation method and application of phytic acid water-in-oil micro-emulsion

A microemulsion and water-in-oil technology, which is applied in the direction of using additives to preserve fat substances and generate fat, can solve the problems of not being easy to add antioxidants, poor solubility, and low transparency, so as to improve the anti-oxidation effect and strong anti-aging Oxidation effect, effect of expanding application range

Pending Publication Date: 2017-05-31
ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, naturally extracted phytic acid can only be dissolved in water, and its oil solubility is poor, so it is not easy to be added to oil or oily food as an antioxidant, which limits its wide application as an antioxidant in the food industry
Many studies have shown that phytic acid can significantly delay the oxidation of vegetable oils, such as rapeseed oil, soybean oil, peanut oil, lard, etc. However, in existing research reports, phytic acid is added to the In oily or oily foods, its solubility is poor, or it can be added by means of high-speed shearing with high energy consumption, and the oil obtained is an emulsion with low transparency, which affects the appearance quality of the oil; or it can be directly added to edible oils, However, it is easier to stratify after standing. For this reason, an inventor (CN101390641) modified phytic acid into an oil-soluble phytic acid amino acid ester salt for anti-oxidation of oils, but the modified phytic acid amino acid ester salt Not included in the use list of food additives

Method used

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  • Preparation method and application of phytic acid water-in-oil micro-emulsion
  • Preparation method and application of phytic acid water-in-oil micro-emulsion
  • Preparation method and application of phytic acid water-in-oil micro-emulsion

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 1. Preparation of phytic acid solution:

[0036](1) crushing the rice bran through a 40-mesh sieve, degreasing 3 times with petroleum ether or n-hexane, drying the solvent after evaporation to obtain defatted rice bran powder;

[0037] (2) Mix the defatted rice bran powder and deionized water according to the mass ratio of 1:5, the pH value is 6, use the flat filter membrane with a molecular weight cut-off of 5kDa to simultaneously extract the rice bran protein and rice bran polysaccharide, and collect the rice bran residue after filtration;

[0038] (3) Use 1% aqueous acetic acid solution as a solvent for the obtained rice bran residue, stir and extract at room temperature for 1, centrifuge at 6000r / min for 30min, and collect the supernatant; pass the obtained supernatant through anion exchange resin adsorption chromatography, and use 0.1 mol / L sodium chloride aqueous solution was used for elution, and the eluate was collected, desalted with cation exchange resin, and ...

Embodiment 2

[0043] 1. Preparation of phytic acid solution:

[0044] (1) crushing rice bran through a 60-mesh sieve, degreasing 3 times with petroleum ether or n-hexane, drying the solvent after evaporation to obtain defatted rice bran powder;

[0045] (2) Mix the defatted rice bran powder and deionized water according to the mass ratio of 1:15, the pH value is 8, use the hollow fiber filter membrane with a molecular weight cut-off of 100kDa to simultaneously extract the rice bran protein and rice bran polysaccharide, and collect the rice bran residue after filtering;

[0046] (3) Use 3% acetic acid aqueous solution as a solvent for the obtained rice bran residue, stir and extract at room temperature for 3 hours, centrifuge at 6000r / min for 30min, and collect the supernatant; pass the obtained supernatant through anion exchange resin adsorption chromatography, and use 1mol / L sodium chloride aqueous solution for elution, collect the eluate, desalt through cation exchange resin, and concent...

Embodiment 3

[0051] 1. Preparation of phytic acid solution:

[0052] (1) crushing rice bran through a 50-mesh sieve, degreasing 3 times with petroleum ether or n-hexane, drying the solvent after evaporation to obtain defatted rice bran powder;

[0053] (2) Mix degreased rice bran powder and deionized water according to the mass ratio of 1:10, and the pH value is 7. Use a flat filter membrane or a hollow fiber filter membrane with a molecular weight cut-off of 50kDa to simultaneously extract the rice bran protein and rice bran polysaccharide, and collect them after filtration rice bran residue;

[0054] (3) Use 2% acetic acid aqueous solution as a solvent for the obtained rice bran residue, stir and extract at room temperature for 2 h, centrifuge at 6000 r / min for 30 min, and collect the supernatant; pass the obtained supernatant through anion exchange resin adsorption chromatography, and use 0.5 mol / L sodium chloride aqueous solution was used for elution, and the eluate was collected, des...

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Abstract

The invention belongs to the technical field of food additives and ingredient development and application and particularly relates to a preparation method and application of a phytic acid water-in-oil micro-emulsion. The preparation method of a phytic acid water-in-oil micro-emulsion product comprises the steps that cooking oil, a surfactant and a cosurfactant are mixed to form a mixed oil phase or the cooking oil and the surfactant are mixed to form a mixed oil phase, a phytic acid water solution or the mixture prepared by the phytic acid water solution and the cosurfactant is dropwise added to the mixed oil phase in a stirring mode till the conductivity rate change rate of the solution is lowest, and the transparent or semi-translucent phytic acid water-in-oil micro-emulsion is spontaneously formed. Phytic acid is applied to preparation of the phytic acid water-in-oil micro-emulsion product. The preparation method is simple and low in energy consumption, the prepared phytic acid water-in-oil micro-emulsion can serve as a natural antioxidant used in oil soluble products, including foods, medicines, cosmetics and other industries, and the application range of the phytic acid serving as the water-soluble natural antioxidant is widened.

Description

technical field [0001] The invention belongs to the technical field of development and application of food additives and ingredients, and in particular relates to a preparation method and application of phytic acid water-in-oil microemulsion. Background technique [0002] During the processing and storage of edible oil or food containing animal oil and vegetable oil, if it is affected by factors such as air, sunlight, temperature, moisture, metal ions and enzymes for a long time, it will contain unsaturated fatty acids, and the oil components in the food will be damaged. It will undergo slow oxidation and deteriorate, mainly manifested as rancidity of oil. Primary oxides, such as hydroperoxides, and secondary oxides, such as aldehydes, ketones, alcohols, etc., are produced during oil rancidity, oxidative deterioration, or decomposition reactions. These substances will significantly affect the flavor of the oil, and the toxic substances produced by the oxidation of the oil a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B5/00
CPCC11B5/0071
Inventor 沙如意毛建卫王少林蔡成岗汪文星吴冬阳
Owner ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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