Specific application in various foods: Bamboo leaf antioxidant AOB is a yellow or brownish yellow powder extracted from bamboo leaves, and its main antioxidant components include flavonoids, lactones and phenolic acids. The content of total flavone glycosides, total lactone and phenolic acid was 30%, 65438 05% and 7.5%, respectively. Its characteristic is that it can not only block the chain reaction of automatic oxidation of fat, but also chelate transition metal ions and act as primary and secondary antioxidants. It has mild flavor and taste, no medicinal taste, bitter taste and pungent smell, good water solubility and stable quality, and can effectively resist acidolysis, pyrolysis and enzymolysis, and is suitable for various food systems. Its versatility is reflected in: in addition to high-efficiency anti-lipid oxidation, it is also a natural yellow pigment with antibacterial, bacteriostatic, deodorizing, fragrance-enhancing and other functions. Compared with similar products, its outstanding advantages are also reflected in its excellent performance in meat processing: it not only has the antioxidant effect comparable to VE, but also can greatly reduce the dosage of nitrate or nitrite, inhibit the formation of nitrosamines, improve the safety of meat products, and help improve the color and texture of meat products and improve the commodity performance after being compounded with VC or different VCS.
In view of AOB's excellent quality, high safety, no peculiar smell, low price, naturalness, nutrition and multifunction, its application in food field includes but is not limited to the following aspects: edible oil (vegetable oil, fish oil, etc. ), oily food (mayonnaise, etc.). ), meat products (western and Chinese meat products), aquatic products (shrimp, crab, fish, etc. ), fruit juice, drinks (carbonated drinks, non-carbonated drinks, tea drinks), brewed wine (wine, yellow wine, beer), dairy products (fresh milk, milk).
Application example:
The application of 1 AOB in western meat products.
In the process of mixing ingredients of western-style enema, a certain proportion of AOB (calculated by weight percentage of meat stuffing, dissolved in water in advance) was added, and compared with tea polyphenols, the application effect of AOB as an antioxidant in western-style meat products was comprehensively evaluated by improved TBA method, combined with color difference determination, texture analysis and nitrite content determination. When the dosage of AOB is 0.03% and nitrite and sodium isoVC are used in half on the basis of the original formula, the most ideal product is obtained, which not only effectively delays the oxidation of fat, inhibits the formation of MDA, but also prolongs the shelf life. But also remarkably reduces the content of nitrite in the finished product and improves the food safety; At the same time, it has no adverse effect on the flavor, color and texture of enema. The comprehensive function of AOB in western-style enema is better than that of tea polyphenols, and it shows synergistic antioxidant effect with sodium isoVC.
2. Application of 2.AOB in Chinese sausage.
AOB (based on the weight percentage of meat stuffing, dissolved in water or wine in advance) is added in the ingredients. The results showed that adding 0.03% AOB to the original formula could significantly improve the peroxide value and acid value of sausage. The content of nitrite in the finished product is only 56% of the control; And the effect of 0.03% dose is better than that of 0.06% high dose group. At this dosage, it can not only significantly improve the antioxidant performance of the finished product, effectively remove nitrite, but also further block the synthesis of nitrosamines. At the same time, it has no adverse effect on the color, texture and other sensory qualities of products, and is easily accepted by consumers.
3. Application of 3.AOB in curing products
AOB was mixed with 0.03% aqueous solution, and TBHQ (pre-dissolved in ethanol) was used as control. Jinhua ham slices with a thickness of about 65438±0cm were soaked for 2min, and their effects on antioxidant properties and photosensitive quality were compared. AOB can cover the pickled taste of raw ham to some extent, but it tastes delicious after cooking. There was no difference in taste, and the color difference measurement showed that there was no significant difference in ham color (p & gt0. 10). After 501& ordm; C stored in the oven 1 1 day. The determination results of AV and POV showed that compared with the control group, the lipid oxidation of AOB and TBHQ was significantly inhibited and the shelf life was significantly prolonged, and the effect of AOB was slightly better than that of TBHQ.
4. Application of 4.AOB in aquatic products
After fishing, Macrobrachium rosenbergii and Eriocheir sinensis were put into clear water pond for 20~24h (aerobic), and 0.0 15% AOB was added to the temporary water, so that the shrimps and crabs ingested a certain amount of AOB antioxidant components and exhaled the residues in the digestive tract. The temporary cultured shrimps and crabs were processed into soft cans, and the experiments of keeping fresh at room temperature and low temperature and promoting oxidation at high temperature were carried out respectively. Adding AOB into the temporary culture water significantly enhanced the antioxidant capacity of the product, and the color retention performance of the finished product was significantly better than that of the control group (P
Weigh 0.5g AOB, dissolve it in 10ml 95% ethanol, and then mix it with 1000g palm oil. Peng Lin will reach the surface of the cake embryo (oil hanging rate 18~20%, oil hanging temperature 60℃) during the hanging process of the puffed snow rice cake, and then cool and package. Put the sample into 701& ordm; C oven accelerated oxidation, in a certain time interval, the sample oil was extracted by Soxhlet extraction method, and the MDA content was determined by improved TBA method. The antioxidant effect of AOB is better than TBHQ and obviously stronger than tea polyphenols.
6. Application of 6.AOB in condiment
Mayonnaise is an emulsified semi-solid food with egg yolk and edible vegetable oil as the main raw materials, supplemented by some auxiliary materials. It is a condiment with high nutritional value. Based on the basic formula (sunflower oil 70%, fresh egg yolk 14%, pure white vinegar 12%, canteen 2%, salt 1%, dried mustard 1%), AOB was added in different proportions, and tea polyphenols (TP) were set as the control group. The antioxidant properties of AOB and TP were compared by sensory evaluation, color difference analysis, peroxide value (POV) and total carbonyl compound content (TCC). The results showed that the addition of AOB had no significant effect on the color and sensory quality of the product. The sample was placed at 45℃ to accelerate oxidation. POV value and TCC value show that the two antioxidants have certain effects on preventing oil oxidation and prolonging the shelf life of mayonnaise. Among them, adding 0.03% AOB has the best antioxidant effect. When the blank control group was rancid, the POV and TCC of this group were only 43.2% and 47.9% of the control group, respectively. In addition, adding 0.03% AOB is better than the same dose of TP.
7. Application of 7.AOB in high-temperature sterilized milk
Before instant sterilization of milk at high temperature and filling brick cartons, AOB was added, and the amount was controlled below 75mg/L, which had no adverse effect on the colloid system and sensory quality of milk, and could significantly improve the anti-free radical and antioxidant activity of the product. When the dosage of AOB was 75mg/L, the OH scavenging capacity of milk was 200% of that of the control group, which gave the product a new concept of health.
8. Application of aloe juice beverage
Adding 120mg/L AOB to Vc fortified orange juice beverage, the product not only has a unique cool taste, but also has bright and stable color and prolonged shelf life. Under the condition of normal temperature storage, the color of the control without AOB was obviously darker, the system was slightly turbid, and the quality decreased after 8 months. However, the sample with AOB remained bright orange after 12 months, and the system was stable and elegant. Determination by HPLC showed that the loss of Vc was only about 1/2 of the control. It shows that AOB has the functions of antioxidation, anthocyanin stabilization and Vc protection, and has good compatibility with orange juice beverage system.
9. Application of 9.AOB in soft drinks
When AOB is used in soft drinks (including carbonated drinks, non-carbonated drinks and tea drinks, etc.). ), it is not only used as an antioxidant, but also used as a nutritional fortifier. The dosage of AOB is generally controlled at 150~ 120mg/L, and the dosage of sucrose can be reduced appropriately. The main characteristics of this product are the fragrance of bamboo leaves, rich in flavonoids functional factors, low calorie, clearing away heat, quenching thirst, relieving sore throat and so on.
The application of 10. AOB in wine brewing
When AOB is added to brewing wine (wine, yellow rice wine, beer), it plays a dual role in antioxidation and nutrition enhancement. The dosage can generally be controlled between 60 mg/L and 500 mg/L, and it should be added before filtering and filling the wine base. Taking Shaoxing Tapai yellow rice wine as an example, when the dosage of AOB was 150mg/L, the ability of clarifying O-2 and OH in yellow rice wine was improved by 40.0% and 28.5% respectively. After adding the same dose of AOB into beer, the chromaticity increased slightly and the turbidity remained unchanged. After the thermal stability test, the turbidity was obviously lower than that of the control, the recovery rate of diacetyl was obviously inhibited, and the oxidation resistance and storage stability were obviously improved. AOB has good compatibility with wine body, and when controlled within a certain dosage range, it not only maintains the original quality of wine body, but also gives the product an elegant and mellow taste of Zhuxianghe, which can be used as a natural multifunctional biological antioxidant to strengthen nutrition and maintain the quality of wine.
The application of 1 1 AOB in edible oil
Dissolve 10g AOB in 40g Span40 (heating if necessary), then add 50g Span80, and mix well to prepare a fat-soluble AOB solution with a mass fraction of 0. 10. When used, it is added according to the actual demand of AOB in oil, usually the amount of AOB in pure oil system (palm oil, soybean oil, sunflower oil, fish oil, etc.). ) is 0.066.
Antioxidant from bamboo leaves (AOB) is a kind of polyphenol compound mainly containing glycoside and flavone, which is extracted and refined from bamboo leaves by patented technology. AOB is used as an antioxidant in the food industry. Its antioxidant components include flavonoids, vinegar and phenolic acids. Among them, flavonoids are mainly flavonoid carboglycosides, including orientin, isoorientin, vitexin and isovitexin. The main compounds in vinegar are coumarin and its glycosides; Phenolic acids are mainly derivatives of cinnamic acid, including chlorogenic acid, caffeic acid and ferulic acid. The function of bamboo leaf antioxidants is characterized by blocking the chain reaction of automatic oxidation of fat, chelating transition metal ions, and playing a primary and secondary antioxidant role. It has strong anti-free radical activity and can scavenge a variety of active oxygen free radicals; It has excellent antioxidant activity, effectively inhibits lipid peroxidation, and obviously inhibits the production of malondialdehyde (MDA), a product of lipid peroxidation; It can effectively remove nitrite and block the synthesis of strong carcinogen N- nitrosamine (NMDA). At the same time, it also has strong bacteriostatic effect, and has certain inhibitory effect on typhoid Bacillus, Gram-negative Bacillus and positive cocci. AOB has mild flavor and taste, no medicinal taste, bitter taste and pungent smell, good water solubility and stable quality, and can effectively resist acidolysis, pyrolysis and enzymolysis, and is suitable for various food systems. In some cases, it can also be used as plant yellow pigment. It is a natural, nutritious and multifunctional food additive. AOB can be widely used in many food systems, and the effective dosage is 0.005% ~ 0.05%. At present, the approved application fields are edible oils and fats, meat products, aquatic products, puffed foods, ready-to-eat cereals, baked foods, fruit and vegetable juice (meat) drinks, tea drinks and fried foods, and the maximum dosage is 0.5g/kg. According to the approved total application field, the maximum daily exposure of human body is about 137.5mg, which is far lower than its corresponding ADI value. It is a safe and efficient natural food antioxidant.
2. As a drug intermediate
3. As a raw material for health care products or dietary supplements.
4. As an advanced skin care factor
5. As a green feed additive
6. As a special additive for beer.