阅读说明：本技术 一种香蕉-菠萝果皮黄酮天然抗氧化复配剂及其制备方法与应用 (Banana-pineapple peel flavone natural antioxidant compound agent and preparation method and application thereof ) 是由 顾采琴 肖嘉琪 杨诗婷 朱冬雪 于 2020-04-21 设计创作，主要内容包括：本发明属于农产品精深加工及综合利用领域,具体公开了一种香蕉-菠萝果皮黄酮天然抗氧化复配剂及其制备方法与应用,所述天然抗氧化复配剂包括以下质量百分比的原料：香蕉果皮黄酮1％～99％,菠萝果皮黄酮1％～99％。本发明通过提取香蕉果皮和菠萝果皮的黄酮类物质,并进行科学复配制备天然抗氧化复配剂。经过实验验证,本发明所得香蕉-菠萝果皮黄酮抗氧化复配剂有显著的抗氧化效果,能有效延缓猪油的氧化变质,抑制过氧化产物的生成,对DPPH、羟基自由基清除率达90％以上。因此,本用于猪油抗氧化的香蕉-菠萝果皮黄酮天然抗氧化复配剂具有开发为商业化用于油脂的天然抗氧化剂的潜在价值。(The invention belongs to the field of deep processing and comprehensive utilization of agricultural products, and particularly discloses a banana-pineapple peel flavone natural antioxidant compound agent as well as a preparation method and an application thereof, wherein the natural antioxidant compound agent comprises the following raw materials in percentage by mass: 1-99% of banana peel flavone and 1-99% of pineapple peel flavone. The natural antioxidant compound agent is prepared by extracting flavonoid substances from banana peel and pineapple peel and scientifically compounding the flavonoid substances. Experiments prove that the banana-pineapple peel flavone antioxidant compound agent has a remarkable antioxidant effect, can effectively delay oxidative deterioration of lard, inhibit generation of peroxide products, and has a DPPH (dipeptidyl peptidase) and hydroxyl radical clearance rate of over 90 percent. Therefore, the banana-pineapple peel flavone natural antioxidant compound agent for lard antioxidant has potential value for being developed as a natural antioxidant for oil in commercialization.)

1. A preparation method of a banana-pineapple peel flavone natural antioxidant compound agent is characterized by comprising the following steps:

(1) mixing and soaking the pineapple peel powder and the alcohol-based solution, stirring uniformly after soaking, performing ultrasonic-assisted extraction, and filtering to obtain a filtrate containing the pineapple peel extract;

(2) mixing the filtrate obtained in the step (1) with petroleum ether, taking the lower layer liquid of the obtained solution, and removing the solvent until the solution turns dark yellow brown to obtain a pineapple-flavone extract solution;

(3) replacing the pineapple peel powder with banana peel powder according to the steps (1) and (2) to obtain a banana-flavone extract solution;

(4) and (3) compounding the pineapple-flavone extract solution and the banana-flavone extract solution obtained in the steps (2) and (3) to obtain the banana-pineapple peel flavone natural antioxidant compound agent.

2. The method of claim 1, wherein:

the mass percentage of the banana-flavone extract solution to the pineapple-flavone extract solution in the banana-pineapple peel flavone natural antioxidant compound agent in the step (4) is 1-99%: 1 to 99 percent.

3. The method of claim 1, wherein:

the mass percentage of the banana-flavone extract solution to the pineapple-flavone extract solution in the banana-pineapple peel flavone natural antioxidant compound agent in the step (4) is 20-80%: 20 to 80 percent.

4. The method of claim 1, wherein:

the solid-to-liquid ratio of the pineapple peel powder to the alcohol-based solution in the step (1) is 1: (10-50);

the alcohol-based solution in the step (1) is an ethanol solution.

5. The production method according to any one of claims 1 to 4, characterized in that:

the volume ratio of the filtrate containing the pineapple peel extract to petroleum ether in the step (2) is (1-3): 1.

6. the method of claim 1, wherein:

the soaking time in the step (1) is 8-12 h; the ultrasonic power during ultrasonic-assisted extraction is 100-300 w, the extraction temperature is 40-60 ℃, and the extraction time is 10-20 min.

7. The method of claim 1, wherein:

before compounding the banana-flavone extract solution and the pineapple-flavone extract solution in the step (4), the concentrations of the banana-flavone extract solution and the pineapple-flavone extract solution are independently adjusted to be 0.2-1.0 mg/m L respectively, and then compounding is carried out.

8. A banana-pineapple peel flavone natural antioxidant compound agent prepared by the preparation method according to any one of claims 1 to 7.

9. The use of the banana-pineapple peel flavone natural antioxidant compound according to claim 8 in the antioxidation of grease.

10. Use according to claim 9, characterized in that: when the grease is lard, the dosage of the banana-pineapple peel flavone natural antioxidant compound agent is not less than 0.02% of the lard by mass.

Technical Field

The invention belongs to the field of deep processing and comprehensive utilization of agricultural products, and particularly relates to a banana-pineapple peel flavone natural antioxidant compound and a preparation method and application thereof.

Background

Oxidative rancidity of fats and oils means that unsaturated free fatty acids are decomposed into a large number of low-molecular carbonyl compounds such as aldehydes, ketones and acids by air oxidation of fats and oils under the action of light, rays, air and enzymes, so that the fats and oils show strong bad flavor and certain physiological toxicity, and one of the main causes of fat rancidity. The lipid peroxidation product not only affects the flavor, color and other sensory quality of food, but also may generate carcinogenic substances harmful to human body. The lard is a traditional edible oil extracted from pork, is rich in vitamin A, D, has good flavor and shortness, and is widely loved by consumers. According to statistics, the lard accounts for about 29% of the grease consumption of Chinese families. Oxidative rancidity of lard is a major cause of deterioration in the transportation and storage of lard. Therefore, the inhibition of oxidation rancidity of the lard is a central link for solving the problem of the deterioration of the lard and ensuring the nutritional quality of the lard. At present, synthetic antioxidants such as t-butyl-4-hydroxyanisole (BHA), 2, 6-di-t-butyl-p-cresol (BHT), etc. are mainly used for inhibiting oxidation of lard oil. However, studies have shown that the effects and application limitations of artificially synthesized antioxidants are very large, and that there are certain toxicities, teratogenicity and potential carcinogenicity. Therefore, the development of the efficient and nontoxic natural antioxidant for the lard oil has great practical significance for gradually replacing the chemical synthetic antioxidant.

Chinese is one of ten major pineapple producing countries in the world, domestic pineapple processing is mainly canned pineapples, pineapple peel residues generated in processing account for 50-60% of the total weight, bananas are typical tropical economic crops and are widely planted in tropical and subtropical regions, and the yield of Chinese bananas is increased to 1.21 × 10 in 2014¹⁰kg, wherein the weight ratio of the banana peel is 30-40%. In the traditional fruit and vegetable processing process, the pineapple peel residue and banana peel are usually directly discarded as agricultural wastes, so that environmental pollution and serious resource waste are caused. According to related reports, the pineapple peel residue and the banana peel are rich in various nutritional ingredients and antioxidant substances, especially flavonoid compounds.

The flavonoid compound is an important natural active substance in nature, and has physiological functions and pharmacological effects of resisting aging, improving cardiovascular patency, diminishing inflammation, improving immunity, balancing endocrine, inhibiting tumor proliferation, resisting virus, resisting radiation, inhibiting bacteria, killing bacteria and the like. In recent years, research on in-vitro antioxidant activity of natural flavone extracts and compound application of natural antioxidants become focus of attention of scholars at home and abroad, and earlier researches show that the pineapple peel flavone and the banana peel flavone have strong antioxidant activity and have the advantages of being natural, non-toxic, wide in source and the like. However, at present, no relevant documents and patent reports exist for compounding the banana peel flavone and the pineapple peel flavone and applying the banana peel flavone and the pineapple peel flavone to lard.

Disclosure of Invention

The invention aims to provide a preparation method of a banana-pineapple peel flavone natural antioxidant compound agent.

The invention also aims to provide the banana-pineapple peel flavone natural antioxidant compound prepared by the method.

The invention further aims to provide the application of the banana-pineapple peel flavone natural antioxidant compound agent in grease antioxidation.

The purpose of the invention is realized by the following scheme:

a preparation method of a banana-pineapple peel flavone natural antioxidant compound agent comprises the following steps:

(1) mixing and soaking the pineapple peel powder and the alcohol-based solution, stirring uniformly after soaking, performing ultrasonic-assisted extraction, and filtering to obtain a filtrate containing the pineapple peel extract;

(2) mixing the filtrate obtained in the step (1) with petroleum ether, taking the lower layer liquid of the obtained solution, and removing the solvent until the solution turns dark yellow brown to obtain a pineapple-flavone extract solution;

(3) replacing the pineapple peel powder with banana peel powder according to the steps (1) and (2) to obtain a banana-flavone extract solution;

(4) and (3) compounding the pineapple-flavone extract solution and the banana-flavone extract solution obtained in the steps (2) and (3) to obtain the banana-pineapple peel flavone natural antioxidant compound agent.

The alcohol-based solution in the step (1) is preferably an ethanol solution; the volume fraction is 20-90%, preferably 70%. The solid-liquid ratio of the pineapple peel powder to the alcohol-based solution is 1: (10-50); preferably 1:40

The soaking time in the step (1) is 8-12 h; the ultrasonic power during ultrasonic-assisted extraction is 100-300 w, the extraction temperature is 40-60 ℃, and the extraction time is 10-20 min; preferably, the extraction time is 15 min.

The volume ratio of the filtrate containing the pineapple peel extract to petroleum ether in the step (2) is (1-3): 1;

preferably, before compounding the banana-flavone extract solution and the pineapple-flavone extract solution in the step (4), the concentrations of the banana-flavone extract solution and the pineapple-flavone extract solution are respectively adjusted to be 0.2-1.0 mg/m L independently and then compounded, more preferably adjusted to be 0.8mg/m L, and the solvent used in the concentration adjustment is consistent with the alcohol-based solution used in the step (1).

The mass percentage of the banana-flavone extract solution to the pineapple-flavone extract solution in the banana-pineapple peel flavone natural antioxidant compound agent in the step (4) is 1-99%: 1% -99%; preferably 20% to 80%: 20 to 80 percent.

A banana-pineapple peel flavone natural antioxidant compound agent is prepared according to the preparation method.

The banana-pineapple peel flavone natural antioxidant compound agent is applied to grease antioxidation.

Preferably, the oil is lard, peanut oil, corn oil and the like. More preferably, when the grease is lard, the dosage of the banana-pineapple peel flavone natural antioxidant compound agent is not less than 0.02% of the mass of the lard.

Compared with the prior art, the invention has the following advantages and beneficial effects:

1. according to the invention, the pineapple peel flavone and the banana peel flavone are compounded, and the mixture has a synergistic effect through scientific proportioning, so that the antioxidant effect of the banana-pineapple peel flavone natural antioxidant compound agent is obviously improved.

2. The natural antioxidant compound agent has a DPPH and hydroxyl radical clearance rate of more than 90 percent, and the antioxidant capacity is obviously superior to that of synthetic antioxidants BHA and BHT.

3. The natural antioxidant compound agent can obviously inhibit the oxidation of the lard oil and delay the rise of peroxide value in the storage process of the lard oil.

4. The preparation method is simple and convenient, has wide raw material source and low cost, and is easy to popularize.

Detailed Description

The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.