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Zero trans fatty acid soybean oil and production process thereof

A fatty acid and soybean oil technology, applied in the field of edible oil, can solve problems such as toxicity and even carcinogenicity, high food safety risk, and increased incidence of cardiovascular diseases such as coronary heart disease

Pending Publication Date: 2021-09-21
安徽乐氏食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Long-term intake of excessive trans fatty acids will increase the incidence of cardiovascular diseases such as coronary heart disease, so it is necessary to reduce or eliminate trans fatty acids produced in soybean oil production, and vegetable oils are prone to produce trans fatty acids in the process of refining and deodorization, so it is necessary to add anti Oxygen inhibits the unsaturated fatty acids in vegetable oils from turning into trans fatty acids during the deodorization process. Traditional chemically synthesized antioxidants BHA, BHT, PG and TBHQ have good antioxidant effects and have been used in oils. However, its potential toxicity and even carcinogenicity have high food safety risks, and its use has been banned in many countries. Therefore, it is necessary to synthesize a safe antioxidant to reduce the production of trans fatty acids in the deodorization process of oil

Method used

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  • Zero trans fatty acid soybean oil and production process thereof
  • Zero trans fatty acid soybean oil and production process thereof
  • Zero trans fatty acid soybean oil and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Prepare antioxidant, the preparation method of antioxidant composition comprises the steps:

[0031] Step 1: Add 100mL of acetone into the flask, then add 0.5mol of N-bromosuccinimide to fully dissolve in acetone, add 0.5mol of carnosic acid into the flask, react at 60°C for 30min, and obtain by fractional distillation Intermediate product 1, intermediate product 1 was added to 200mL of 15% sodium hydroxide aqueous solution and hydrolyzed to obtain intermediate product 2;

[0032] Step 2: Dissolve 0.5 mol of intermediate product 2 in 100 mL of toluene, add allyl alcohol, react with 0.08 mol of p-toluenesulfonic acid as a catalyst and 125°C for 45 minutes, and obtain intermediate product 3 by fractional distillation and concentration;

[0033] Step 3: Put 100 mL of dichloromethane into a flask, add 0.5 mol of intermediate product 3 and 0.5 mol of gallic acid into the flask, fully dissolve, then add dicyclohexylcarbodiimide and 4-dimethylaminopyridine, and heat to reflux ...

Embodiment 2

[0037] Prepare antioxidant, the preparation method of antioxidant composition comprises the steps:

[0038]Step 1: Add 100mL of acetone into the flask, then add 0.5mol of N-bromosuccinimide to fully dissolve in acetone, add 0.5mol of carnosic acid into the flask, react at 70°C for 35min, and obtain Intermediate product 1, intermediate product 1 was added to 200mL of 15% sodium hydroxide aqueous solution and hydrolyzed to obtain intermediate product 2;

[0039] Step 2: Dissolve 0.5 mol of intermediate product 2 in 100 mL of toluene, add allyl alcohol, react with 0.08 mol of p-toluenesulfonic acid as a catalyst and 130°C for 50 minutes, and obtain intermediate product 3 by fractional distillation and concentration;

[0040] Step 3: Put 100 mL of dichloromethane into a flask, add 0.5 mol of intermediate product 3 and 0.5 mol of gallic acid into the flask, fully dissolve, then add dicyclohexylcarbodiimide and 4-dimethylaminopyridine, and heat to reflux 11.5h, dichloromethane was ...

Embodiment 3

[0044] Prepare antioxidant, the preparation method of antioxidant composition comprises the steps:

[0045] Step 1: Add 100mL of acetone into the flask, then add 0.5mol of N-bromosuccinimide to fully dissolve in acetone, add 0.5mol of carnosic acid into the flask, react at 80°C for 45min, and obtain Intermediate product 1, intermediate product 1 was added to 200mL of 15% sodium hydroxide aqueous solution and hydrolyzed to obtain intermediate product 2;

[0046] Step 2: Dissolve 0.5 mol of intermediate product 2 in 100 mL of toluene, add allyl alcohol, react with 0.08 mol of p-toluenesulfonic acid as a catalyst and 130° C. for 60 minutes, and obtain intermediate product 3 by fractional distillation and concentration;

[0047] Step 3: Put 100 mL of dichloromethane into a flask, add 0.5 mol of intermediate product 3 and 0.5 mol of gallic acid into the flask, fully dissolve, then add dicyclohexylcarbodiimide and 4-dimethylaminopyridine, and heat to reflux 12h, dichloromethane was...

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Abstract

The invention discloses zero trans fatty acid soybean oil and a production process thereof, and belongs to the technical field of edible oil, an antioxidant composition comprises an antioxidant A and rosmarinic acid, bromine on N-bromosuccinimide can replace hydrogen on carnosol benzyl, bromine can be replaced by alcoholic hydroxyl through hydrolysis to obtain an intermediate product 2, esterification protection is performed on carboxyl of the intermediate product 2 through reaction to obtain an intermediate product 3; esterification reaction is performed on alcoholic hydroxyl groups on the intermediate product 3 and carboxyl groups on gallic acid to obtain an intermediate product 4, and allyl groups of the protected group part of the intermediate product 4 are removed under the catalysis of a catalyst to become carboxyl groups again and the antioxidant A is obtained; the antioxidant A and the rosmarinic acid both have ester bonds and carboxyl groups, and after the antioxidant composition is compounded, the dispersity of the rosmarinic acid in grease can be improved according to the principle of similar dissolvability, so that the antioxidant composition has a better antioxidant effect.

Description

technical field [0001] The invention belongs to the technical field of edible oil, and in particular relates to a zero-trans fatty acid soybean oil and a production process thereof. Background technique [0002] Oils and fats mainly exist in the form of triacylglycerides in organisms and foods, which are ester compounds composed of 3 molecules of fatty acids and 1 molecule of glycerol. Fatty acid is a monocarboxylic acid composed of a long hydrocarbon chain and a terminal carboxyl group. According to the degree of saturation of the hydrocarbon chain, it can be divided into saturated fatty acid, monounsaturated fatty acid and polyunsaturated fatty acid. There are two kinds of spatial isomers in the carbon-carbon double bond in unsaturated fatty acid molecules. If the two hydrogen atoms of the carbon chain double bond are on the same side, it is a cis structure, and if the two hydrogen atoms of the carbon-carbon double bond are on different sides It is called trans structure....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04C11B5/00C11B1/04C11B1/10C07C51/363C07C51/367C07C62/32
CPCA23D9/007A23D9/04C11B5/0035C11B1/04C11B1/10C07C51/363C07C51/367C07C2603/26C07C62/32
Inventor 张健梁军
Owner 安徽乐氏食品有限公司
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