Bamboo leaf antioxidants
CAS No.:91771-33-4
Physical and chemical properties
Bamboo leaf antioxidants are yellow or brownish-yellow powder or particle without a peculiar smell. Soluble in water and a certain concentration of ethanol. It is slightly hygroscopic. Its main antioxidant components include flavonoids, lactones, and phenolic acids. It has a peaceful flavor and taste, no drug taste, bitterness, and pungent smell, good water solubility, and stable quality. It is characterized by not only blocking the chain reaction of automatic oxidation of fat but also chelating transition metal ions. At the same time, it acts as primary and secondary antioxidants.
Toxicological basis
① LD50: the acute oral dose of rats is greater than 4.3g/kg.
② Ames test: the results of the mouse micronucleus test and mouse mirror deformity test were negative.
③ Teratogenic test: no teratogenic effect was found.
Antioxidant
As food antioxidants, bamboo leaf antioxidants can be used in basically water-free fat and oil, cooked nuts, and seeds, (only fried nuts and seeds), fried flour products, instant cereals (including rolled oats or slices), baked foods, cured meat products (such as salted meat, cured meat, salted duck, Chinese ham and sausage), pickled and marinated meat products, smoked, roasted and roasted meat products, fried meat Western-style ham (heavy smoked, smoked, boiled ham), meat enema, fermented meat products, aquatic products, and their products (including fish, crustaceans, shellfish, molluscs, echinoderms, and other aquatic products and their processed products), fruit and vegetable juice (pulp) drinks, tea (pulp) drinks and puffed food, the maximum use amount is 0.5g/kg.
In the process of stuffing and ingredients of Western enema, add a certain proportion of AOB (calculated by the mass fraction of meat stuffing, dissolved in water in advance), take tea polyphenols as the control, adopt the improved TBA method, combined with the determination of color difference, texture analysis, and nitrite content, to comprehensively evaluate the effect of AOB as an antioxidant in Western meat products. When the addition amount of AOB is 0.03% and nitrite and sodium isovitamin C are halved on the basis of the original formula, the most ideal products are obtained, which not only effectively delays the oxidation of fat, inhibits the formation of MDA, improves the shelf life, but also significantly reduces the content of nitrite in the finished products and improves the food safety. When AOB is added to brewing wine (wine, yellow rice wine, and beer), it plays a dual role of antioxidant and nutritional strengthening. The addition amount can generally be controlled between 60 ~ 500mg / L, which can be added before wine-based filtration and filling.
Taking Shaoxing tapai rice wine as an example, when the amount of AOB was 150mg / L, the ability to remove · O-2 and · Oh of yellow rice wine measured by the chemiluminescence method was 40.0% and 28.5% higher than that of the original wine, respectively. Generally, the addition amount of AOB in pure oil systems (palm oil, soybean oil, sunflower seed oil, fish oil, etc.) is 0.01% ~ 0.05%. When AOB is used in soft drinks (including carbonated drinks, non-carbonated drinks, and tea drinks), it is not only an antioxidant but also a nutritional enhancer.
The addition amount is generally controlled at 120 ~ 150mg / L, and the amount of sucrose can be appropriately reduced. The main characteristics of the product are that it has the fragrance of bamboo leaves, is rich in flavonoids, low calories, heat-clearing, thirst-quenching, pharyngeal and diuretic. It is a new nutritional and health drink with very stable quality.
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