CN-121975578-A - Application of 7-ketolithocholic acid as functional additive in stabilizing highly unsaturated grease

Abstract

The invention relates to an application of 7-ketolithocholic acid as a functional additive in stabilizing highly unsaturated grease, belonging to the technical field of grease antioxidation, and the core technology is that the known compound 7-ketolithocholic acid is developed into a high-efficiency antioxidant for solving the industrial problem that highly unsaturated grease rich in DHA, EPA and the like is easy to oxidize, and the interface targeting antioxidation in an emulsion system and the synergistic effect with lecithin are realized by utilizing a unique amphiphilic structure of the high-efficiency antioxidant; meanwhile, the additive has excellent stability under microcapsule storage and 160-180 ℃ high-temperature frying conditions, and can inhibit the generation of harmful aldehydes, so that the invention provides a brand new technical scheme for prolonging the shelf life of related grease products and improving the quality and safety.

Inventors

• XIAO KAIYONG
• ZENG HUI
• YAN FEI
• TAN QIANG

Assignees

• 成都佰川生物科技有限公司

Dates

Publication Date

20260505

Application Date

20260408

Claims (9)

1. 1. The application of 7-ketolithocholic acid as an antioxidant in stabilizing highly unsaturated grease is characterized in that the highly unsaturated grease contains docosahexaenoic acid DHA and/or eicosapentaenoic acid EPA.
2. 2. Use of 7-ketolithocholic acid as antioxidant in stabilizing highly unsaturated fats and oils according to claim 1, characterized in that the addition amount of 7-ketolithocholic acid is 0.1% to 1% of the mass of the highly unsaturated fats and oils.
3. 3. Use of 7-ketolithocholic acid as antioxidant in stabilizing highly unsaturated fats and oils according to claim 1, characterized in that 7-ketolithocholic acid is added to the fat phase of oil-in-water emulsion and is located at the oil-water interface by amphiphilicity of 7-ketolithocholic acid, thereby inhibiting interfacial lipid oxidation.
4. 4. The use of 7-ketolithocholic acid as an antioxidant for stabilizing highly unsaturated oils and fats according to claim 3, wherein 7-ketolithocholic acid is used in combination with lecithin in a mass ratio of 7-ketolithocholic acid to lecithin of 1:5.
5. 5. Use of 7-ketolithocholic acid as antioxidant in stabilizing highly unsaturated fats and oils according to claim 1, characterized in that 7-ketolithocholic acid is added to the oil phase of microencapsulated fats and oils, continuously scavenging oxygen free radicals penetrating into the microcapsules during storage, inhibiting oxidation of the fats and oils.
6. 6. Use according to claim 1, characterized in that 7-ketolithocholic acid is added to the frying fat, inhibiting the formation of secondary oxidation products of aldehydes under frying conditions of 160 ℃ to 180 ℃.
7. 7. A stable highly unsaturated fat composition comprising highly unsaturated fat comprising docosahexaenoic acid DHA and/or eicosapentaenoic acid EPA and an antioxidant effective amount of 7-ketolithocholic acid.
8. 8. The stable highly unsaturated fat composition according to claim 7, characterized in that the composition is in the form of an oil-in-water emulsion, microencapsulated fat or frying fat.
9. 9. The stable highly unsaturated fat composition according to claim 8, wherein when the composition is an oil-in-water emulsion, further comprising lecithin, and the mass ratio of 7-ketolithocholic acid to lecithin is 1:5.

Description

Application of 7-ketolithocholic acid as functional additive in stabilizing highly unsaturated grease Technical Field The invention relates to the technical field of grease antioxidation, in particular to application of 7-ketolithocholic acid as a functional additive in stabilizing highly unsaturated grease. Background Polyunsaturated fatty acid PUFA-rich grease, especially DHA and EPA, is widely applied to foods, health products and medicines due to the remarkable effects of the grease in promoting brain development, maintaining cardiovascular health and the like, however, a plurality of unsaturated double bonds in the molecular structure of the grease are extremely vulnerable to factors such as light, heat, oxygen and the like, lipid oxidation reaction occurs, the process not only causes unpleasant rancid taste and darkening of color and luster of the grease, nutrition loss and flavor deterioration are caused, but also secondary oxidation products such as aldehydes, ketones and the like are generated, and part of products such as malondialdehyde have proved to have cytotoxicity and potential health risks, so that how to effectively inhibit oxidation of the highly unsaturated grease is a core technical problem related to product quality, shelf life and edible safety. At present, the industry and academia generally adopt an antioxidant adding mode to delay the oxidation of grease, however, the prior art scheme has obvious limitations when facing to highly unsaturated grease, firstly, the traditional oil-soluble antioxidant represented by tocopherol (vitamin E) has limited antioxidant effect on polyunsaturated fatty acids such as DHA, EPA and the like, the protection capability of the antioxidant is often insufficient to cope with the serious oxidation challenge of the grease, and secondly, the prior art system has a plurality of key bottlenecks which are not solved effectively: In an oil-in-water emulsion system, lipid oxidation reaction occurs preferentially at an oil-water interface, and a traditional oil-soluble or water-soluble antioxidant is difficult to concentrate in the interface area accurately, so that free radicals which initiate chain reaction cannot be removed from the source efficiently, interface oxidation problems are outstanding, and emulsion system stability is poor; In microencapsulated grease products, although the wall material provides a physical barrier, oxygen still slowly permeates, resulting in slow and sustained oxidation of the core grease during long-term storage, affecting product shelf life; Under the high-temperature processing conditions such as frying, a great amount of harmful secondary products such as aldehydes can be rapidly generated by the intense thermal oxidation reaction, most natural antioxidants can be decomposed and lose efficacy at the high temperature, and the safety and consumer preference of partial synthetic antioxidants are considered; The prior art finds that 7-ketolithocholic acid is used as a known bile acid metabolism intermediate, the prior application is mainly focused on chemical synthesis, for example, the 7-ketolithocholic acid is used as a precursor for preparing ursodeoxycholic acid or used as a biological detection marker, no literature is disclosed or suggested in the prior art, 7-ketolithocholic acid can be developed into a functional antioxidant for solving the problem of oxidation stability of the highly unsaturated grease under the scenes of emulsion, microcapsule, high-temperature frying and the like, and particularly, the 7-ketolithocholic acid molecule has a unique amphiphilic structure and a hydrophilic carboxyl, ketone and hydrophobic stane skeleton, so that the 7-ketolithocholic acid molecule has the potential of being accurately anchored to an oil-water interface in theory, but the structural characteristic and the interface possibly brought by the structural characteristic are not recognized and utilized at all until the invention; In view of the foregoing, a brand-new, efficient and targeted technical solution for the problem of oxidation stability of highly unsaturated oils in the above-mentioned various application scenarios is urgently needed in the field. Disclosure of Invention The primary aim of the invention is to disclose a novel application of 7-ketolithocholic acid as a high-efficiency antioxidant in stabilizing highly unsaturated grease, and provide a brand new technical scheme for solving the technical problem that the highly unsaturated grease, in particular the grease rich in DHA and/or EPA is easy to oxidize; another object of the present invention is to provide a stable highly unsaturated fat composition comprising 7-ketolithocholic acid; In order to achieve the above purpose, the invention adopts the following technical scheme: Application of 7-ketolithocholic acid as antioxidant in stabilizing highly unsaturated oil containing docosahexaenoic acid DHA and/or eicosapentaenoic acid EPA; preferably, the addition amo