Antioxidant synergists and synergistic effects

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Chelating chelates of various metal ions (such as citric acid, phytic acid, EDTA, etc.) are a class of indirect antioxidants or antioxidant synergistic thorns. Citric acid is one of the most commonly used synergists in practice.

Figure 1 Citric acid after chelation and iron ions Figure 1 shows one of the possible structures of citric acid iron ions, that is, one molecule of citric acid can bind to one iron.
For various phenolic antioxidants, citric acid, phosphoric acid, and their esters (such as citric acid monoglyceride) have good oxidative synergy. Product) Create an acidic environment to ensure the stability of the original antioxidants and grease. Therefore, in general, citric acid and its esters are often used in combination with synthetic antioxidants, and ascorbic acid and its esters are combined with tocopherols.
Antioxidants are used in combination with each other, sometimes not only to achieve additive effects, but even better antioxidant effects. This is because different antioxidants can stop a certain part of the chain reaction in the oxidation process of fats and oils at different stages of oil oxidation.

Figure 2 Antioxidant and synergistic effect of mixed antioxidants Figure 2 Schematic diagram of mixed antioxidants to prolong the induction period of oils Lecithin (L) 1400mg/kg, ascorbyl palmitate (AP) 500mg/kg, and a--fertility The induction period of phenol (TL) 100 mg/kg was 0 3 hours, 15 hours and 2. At 1 hour, when AP and L were used together, the induction period was extended from 18 hours to 2.3 hours, and when TL, AP and L were mixed, the induction period was extended from 3.9 hours to 10.2 hours when used alone. .
In actual use, BHA is often used in conjunction with BHT. The results of the comparison of BHA and BHT alone and in combination for lard and soybean oil are shown in Figures 3 and 4.

Figure 3 Oxidation activity of BHA+BHT on lard

Figure 4: Anti-deuteration activity of BHA+BHT on soybean oil: A: Control: B: 1 mmol, kg BHT;
c: 1mmol/kg 2_BHA
D: 0 5mmol/kg BHT plus 0 5 mrl~oll, ''kg 2-BHA
As can be seen from the figure, in the lard test, the AOM time of the rancidity critical point (POV=20 mmol/kg) of the control group was 2.5 hours, tBHT was 28 hours, 2-BHA was 32 hours, and BHT+2 A BHA is 43 hours. The effect is very obvious. This not only improves the antioxidant effect but also replaces BHA with 50% cheap BHT.
Figure 3 is a comparison of soybean oil. Although the effect trend is the same as the lard group, its absolute effect is far less than that used for lard.
The antioxidant process of 2-BHA and BHT in combination is roughly as follows:

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