Interaction Evaluation And Model Construction For The Formula Optimization Of Three Kinds Of Food Antioxidant Function Fators And Its Application

Natural antioxidant is mainly used in health food and drugs, and which has very important relation with human body health. Because of normal physiological activities or oxidative stress excess, the body will produce active oxygen free radicals. Free radicals can and the body of DNA, protein, fat and other biological molecules, cells react to damage, cause cardiovascular disease, cancer and aging degenerative disease. Large populations and other experimental research shows that, take effective prevention means, especially reasonable take antioxidant (antioxidant effect factor) or free radical scavenging agents, all can be in control of the disease occurrence and development of the play good prevention role.In the first chapter, review the natural antioxidant sources, types and the importance relationship between with people’s healthy. An introduction about the research foregroud and advances of the synergy of antioxidant were presented. In addtion, the application and research methods were summarized and briefly disscussed. The technology and application prospect of microemulsion in food, medicine and chemical industry were also briefly introduced in the chapter.In the second chapter, mainly adopts the way of the equivalent surface analysis to appraise joint effect of a new antioxidant formulation of ferulic acid, phloretin and Trolox of DPPH radical scavenging activity, reducing Fe3+and ABTS radical scavenging activity, found that with the formulation of different content of each component showing a synergistic, antagonistic, or additive effect to some extent. In this experiment, adopting RSM method and OD value was used as an evaluation index of the overall effect to optimize the collaborative formula. The optimization of the model suggested a mixture containing34.9%ferulic acid35.1%phloretin and30%Trolox has optimal combined effect.In the third chapter, The aim was to determine what combinations of antioxidants among caffeic acid,phloretion and glutathione are capable of producing synergistic antioxidant effects,base on cosmetics system. Antioxidant capacity of different combinations were measured using the stable free radical2,2-diphenyl- 1-picrylhydrazyl (DPPH) method, reducing power method and total antioxidant capacity (TEAC) method. Thirty different combinations were designed. The weight of the antioxidant capacity of the individual antioxidants in the formula was used to calculate the theoretical antioxidant capacity (TAC).The results showed that different proportion of formulation appear different synergistic effects (SEs) to some extent,and a combination in different model had different SE. And mechanistic studies on the antioxidation process revealed that this antioxidant synergism was due to the regeneration of different antioxidants, can enhance the antioxidant effectiveness of natural antioxidants. The results could guide in the formulation and development of cosmetics that have high antioxidant potential.In the forth chapter, preparation of ferulic acid, phloretin, and water-soluble vitamin E compound emulsion, to improve their physical and chemical properties for the compound system in the actual application of food, medicine and cosmetics to provide a reference.In the fifth chapter, preparation of glutathione, phloretin, and coffee acid compound emulsion, to improve their physical and chemical properties for the compound system in the actual application of food, medicine and cosmetics to provide a reference.