1, in order to avoid or delay the oxidation reaction, mainly from the raw materials, processing and preservation of quality and other aspects of measures:
① sealed and lightproof packaging
② filling gas, immersion and coating treatment
③ Reduce the storage temperature
③ Reduce the storage temperature ④ Use of deoxidizers: reduce the concentration of oxygen
⑤ Add antioxidants
2、Antioxidant classification and function mechanism
(1) Block the chain reaction of automatic oxidation of fats and oils.
① Free radical absorber: it can release hydrogen ions, which can combine with free radical reaction, especially peroxyl radical ROO- to form stable compounds to interrupt the chain reaction in the oxidation process and prevent the oxidation process from occurring further; and form antioxidant free radicals by itself, but antioxidant free radicals can form stable dimers, such as Tea Polyphenol (TP), Tocopherol, Flavonoids, BHA, BHT, TBHQ, PG, etc.
(ii) hydrogen peroxide decomposer: release of hydrogen ions peroxide decomposition and destruction, so that it can not form aldehydes or ketones of the product, such as thiodipropionic acid di-lauroyl ester, etc.
(2) Consumption of oxygen within the food and in the environment through its own oxidation
(3) Oxygen scavengers: with the help of reduction reaction, reduce the oxygen content inside and around the food, such as ascorbic acid, ascorbyl palmitate, isoascorbic acid and its sodium salt, etc.
(3) chelating metal ions to eliminate their catalytic activity
(4) Metal chelating agent: complexing and sealing of free radicals or ions that catalyze oxidation, forming a stable form of complex ions with metal ions, such as citric acid, EDTA, phosphoric acid derivatives and phytic acid, etc;
(4) Removal of dissolved oxygen or elimination of high oxides in food systems
(5) enzymatic antioxidants: glucose oxidase, superoxide dismutase, glutathione peroxidase, catalase, etc.
(5) Single-linear state oxygen (excited state oxygen molecule) into three-linear state oxygen (ground state oxygen atom)
(6) single-linear state burst agent: β-carotene
3, food antioxidant classification, according to its source, is divided into chemical synthetic antioxidants and natural antioxidants.
Chemical synthetic antioxidants: butyl hydroxyanisole (BHA), dibutyl hydroxytoluene (BHT), propyl gallate (PG), tert-butylhydroquinone (TBHQ)
Natural antioxidants: flavonoids, herbal extracts, spice extracts and herbs.
4、Classified according to their mode of action:
① free radical scavengers: phenolic compounds
② hydrogen peroxide decomposer: sulfur-containing antioxidants
③ Oxygen scavengers: ascorbic acid, isoascorbic acid and sodium salt
④ Enzyme antioxidants: superoxide dismutase, catalase, etc.
⑤ Metal ion chelating agent: citric acid, EDTA, phytic acid, etc.
⑥ Single-linear bursting agent: β-carotene
5, butyl hydroxyanisole (BHA): white solid, insoluble in water, soluble in ethanol organic solvents; fat-soluble antioxidants, and soluble in a variety of fats and oils (animal fats and oils); light, heat is more stable, easy to emulsify state.
Dibutylhydroxytoluene (BHT): white crystalline powder, odorless, tasteless, insoluble in water, soluble in a variety of organic solvents; high stability, no color change in reaction with metal ions, light, heat is quite stable; no specific odor, but relatively high toxicity.
Propyl gallate (PG): white crystalline powder, odorless, slightly bitter taste, soluble in hot water or alcohol solvents, can form colored complexes with copper, iron and other metal ions, light, heat stability is poor.
TBHQ: white crystalline powder, with a special odor, slightly soluble in water, soluble in ethanol, ether, various types of vegetable oils, thermal stability is better, does not react with copper, iron ions, bacteria, yeast, molds have a certain inhibitory effect.
6、Antioxidant use technology
(1) fully understand the performance of antioxidants and choose: when determining the need to add antioxidants to this food, it should be in full understanding of the performance of antioxidants and meet the requirements of the national standard for the use of food additives on the basis of the test to determine the most appropriate antioxidant species.
(2) Correctly grasp the timing of the addition of antioxidants: when using antioxidants, they should be used before the food is in a fresh state and has not undergone oxidative deterioration in order to give full play to the role of antioxidants.
(3) Compound use of antioxidants and synergists: for example, tocopherol-ascorbic acid is a pair of mixed antioxidants that synergize with each other.
(4) Choose the appropriate amount of additives: the amount of additives must comply with the national standards for the use of food additives. Oil-soluble antioxidants not more than 0.02%, water-soluble antioxidants not more than 0.01%)
(5) Control the factors affecting the effect of antioxidants: light, heat, oxygen, metal ions and the dispersion of antioxidants in food.
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