AU2019101752A4 - Preparation method of resveratrol-rich peanut oil - Google Patents
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Abstract
The invention discloses a preparation method of resveratrol-rich
peanut oil, including the steps of: step one, crushing washed and dried
peanut roots, and mixing with peanut kernels to obtain a mixture, wherein
the mass ratio of the peanut roots and the mixture is 3-11:100; step two,
squeezing the mixture at a pressure of 25-40 MPa and a temperature of
50-70°C for 15-35 min to obtain resveratrol-rich peanut oil. The
resveratrol-rich peanut oil prepared by the present invention does not
need additional additions of resveratrol, and is suitable for industrialized
production.
21
Description
The present invention relates to the field of edible oil, in particular to
a preparation method of resveratrol-rich peanut oil.
Peanut oil is the fourth edible oil in the world, its consumption
generally shows a slow growth trend with a compound annual growth rate
of 1.61% (2010-2016). As a major consumer and producer of peanut oil,
China accounts for about 53% of the global total consumption, and the
consumption is expected to reach 6.19 million tons in 2019. With people's
attention to the nutrition and health of edible oil, functional peanut oil is
more and more popular with consumers. In order to obtain more profits,
oil processing enterprises have begun to develop functional edible oil
with high nutritional value, such as a-VE sunflower seed oil of Mighty,
oryzanol rice oil and phytosterol corn oil of Yihai Kerry, etc. The
functional edible oil is a development inevitable trend of the oil
processing industry. As the fourth largest edible vegetable oil in my
country, peanut oil is an urgent need to break through and develop.
Peanuts are rich in many beneficial substances, such as resveratrol,
calcium, zinc, catechins, vitamin E, vitamin K, multiple amino acids and
unsaturated fatty acids. The peanut oil prepared from peanuts also contains phytosterols, wheat germ phenol, phospholipids, vitamin E, choline and other beneficial substances to the human body. Regular consumption of the peanut oil can reduce cholesterol content in plasma, prevent skin from cracking and aging, protect blood vessel walls, prevent thrombosis, improve human brain memory, and delay brain function decline. More than 80% of the peanut oil is unsaturated fatty acids (of which oleic acid is about 41%, linoleic acid is about 37%), which has good composition, and is easy to be absorbed by the human body, thereby regulating blood lipids, clearing thrombus, and enhancing memory and thinking ability.
At present, preparation methods of the functional edible oil mainly
include physical method and chemical method. The physical methods are
mainly to improve preparation process, add functional substances, etc.
Although operation is simple, the improved preparation process requires
expensive equipments, and new harmful substances may be generated on
the basis of destroying the functional substances. The chemical method is
mainly to increase the solubility of functional substances by enzymatic
esterification. Although the effect is significant, reagent residues may
exist. In order to solve the above problems, this study provides a simple
and efficient preparation method of resveratrol-rich peanut oil.
An object of the present invention is to solve at least above problems,
and to provide, at least, the advantages that will be described later.
An another object of the present invention is to provide a preparation
method of resveratrol-rich peanut oil, which adopts microwave-assisted
treatment of raw materials to effectively promote the generation of free
resveratrol and other trace components in the raw materials, thereby
increasing the content of resveratrol in peanut oil.
In view of object mentioned above and other advantages, the present
invention provides a preparation method of resveratrol-rich peanut oil,
including the following steps of:
step one, crushing washed and dried peanut roots, and mixing with
peanut kernels to obtain a mixture, wherein the mass ratio of the peanut
roots and the mixture is 3-11:100;
step two, squeezing the mixture at a pressure of 25-40 MPa and a
temperature of 50-70°C for 15-35 min to obtain resveratrol-rich peanut
oil.
Preferably, before the step two, the preparation method also includes
a step of performing microwave treatment of the mixture at a power of
300-600 W for 2-8 min.
Preferably, in the step one, the mass ratio of the peanut roots to the
mixture is 9:100.
Preferably, in the step two, the pressure in the squeezing process is
MPa, the temperature is 60°C, and the squeezing time is 20 min.
Preferably, in the step one, the peanut roots are crushed to less than
mesh.
Preferably, before the squeezing process and after the microwave
treatment, the preparation method also includes a step of adding vitamin
E, mixing, and freezing at -10°C for 30 min, wherein the mass ratio of the
mixture to vitamin E is 100:1.
The present invention comprises at least the following substantial
improvements and beneficial effects:
1. Resveratrol is almost undetectable in peanut oil. Peanut roots and
peanuts are simultaneously squeezed in the present invention, which can
enrich resveratrol in peanut oil without external addition, and is suitable
for industrial production.
2. The invention adopts microwave-assisted treatment of raw
materials, which effectively promotes the dissolution of free resveratrol
and other trace components in the raw materials, and increases the
content of resveratrol in peanut oil.
3. The microwave-assisted low-temperature squeezing process
related to the present invention has simple operation, short time
consumption, and low cost; and the process temperature is lower than
°C. The prepared peanut oil does not contain harmful substances such
as trans fatty acids.
4. The resveratrol-rich peanut oil prepared by the present invention
contain resveratrol and other beneficial components in peanuts, its color,
acid value, peroxide value, moisture and volatiles content and heavy
metal content meet the national standard of edible vegetable oil. It has
good nutrition strengthening function, good application value and market
prospects.
Other advantages, objects, and features of the present invention will
be showed in part through following description, and in part will be
understood by those skilled in the art from study and practice of the
present invention.
Fig. 1 shows an effect of the mass ratio of the peanut roots to the
mixture on resveratrol in peanut oil.
Fig. 2 shows an effect of the microwave treatment time on
resveratrol in peanut oil.
Fig. 3 shows an effect of the microwave treatment power on
resveratrol in peanut oil.
Fig. 4 shows an effect of the squeezing time on resveratrol in peanut
oil.
Fig. 5 shows an effect of the squeezing temperature on resveratrol in
peanut oil.
Fig. 6 shows an effect of the squeezing pressure on resveratrol in peanut oil.
Fig. 7 is a response surface diagram showing an effect of an
interaction between the microwave treatment time and the squeezing
temperature on the content of resveratrol in peanut oil.
Fig. 8 is a response surface diagram showing an effect of an
interaction between the mass ratio of the peanut roots to the mixture and
the squeezing temperature on the content of resveratrol in peanut oil.
The present invention will now be described in further detail with
reference to the accompanying drawings in order to enable person skilled
in the art to practice with reference to the description.
It should be noted that experimental methods in the following
embodiments are conventional methods unless noted otherwise, and
reagents and materials can be obtained from commercial sources unless
noted otherwise.
The reagents and instruments used in the present invention are as
follows:
Peanut roots: picked from peanut raw material base in Xinjiang in
October 2018;
Peanuts: picked from peanut raw material base in Xinjiang in
October 2018;
The other reagents are chromatographic grade reagents.
centrifuge: LXJ-IIB type from Shanghai Anting Scientific
Instrument Factory;
ultra performance liquid chromatography: ACQUITY H Class,
Waters;
vortex mixer: Vortex-Genie 2, Scientific Industries;
microwave oven: MG720KG3-NA1 from Guangdong Midea
microwave Appliance Manufacturing Co., Ltd.
Embodiment 1
A preparation method of resveratrol-rich peanut oil includes the
following steps of:
step one, crushing washed and dried peanut roots to less than 80
mesh, and mixing with peanut kernels to obtain a mixture, wherein the
mass ratio of the peanut roots to the mixture is 3:100;
step two, squeezing the mixture at a pressure of 25 MPa and a
temperature of 50°C for 15 min to obtain resveratrol-rich peanut oil.
Embodiment 2
A preparation method of resveratrol-rich peanut oil includes the
following steps of:
step one, crushing washed and dried peanut roots to less than 80
mesh, and mixing with peanut kernels to obtain a mixture, wherein the
mass ratio of the peanut roots to the mixture is 11:100;
step two, squeezing the mixture at a pressure of 40 MPa and a temperature of 70°C for 35 min to obtain resveratrol-rich peanut oil.
Embodiment 3
A preparation method of resveratrol-rich peanut oil includes the
following steps of:
step one, crushing washed and dried peanut roots to less than 80
mesh, and mixing with peanut kernels to obtain a mixture, wherein the
mass ratio of the peanut roots to the mixture is 9:100;
step two, squeezing the mixture at a pressure of 40 MPa and a
temperature of 60°C for 20 min to obtain resveratrol-rich peanut oil.
Embodiment 4
The preparation method of resveratrol-rich peanut oil is the same as
that in Embodiment 1. The difference is that before step two, the mixture
is subjected to microwave treatment with a power of 300 W for 2 min.
Embodiment 5
The preparation method of resveratrol-rich peanut oil is the same as
that in Embodiment 2. The difference is that before step two, the mixture
is subjected to microwave treatment with a power of 600 W for 8 min.
Embodiment 6
The preparation method of resveratrol-rich peanut oil is the same as
that in Embodiment 3. The difference is that before step two, the mixture
is subjected to microwave treatment with a power of 500 W for 6 min.
Embodiment 7
The preparation method of resveratrol-rich peanut oil is the same as
that in Embodiment 6. The difference is that before the squeezing process
and after the microwave treatment, vitamin E is added, mixed with the
mixture, and are frozen at -10°C for 30 min, wherein the mass ratio of the
mixture to vitamin E is 100:1.
Comparative example 1
A preparation method of peanut oil includes the following steps of:
squeezing peanut kernels at a pressure of 40 MPa and a temperature of
°C for 20 min to obtain peanut oil.
Quality evaluation of resveratrol-rich peanut oil
The quality of peanut oil prepared from Embodiments 1 to 7 is
detected, and the results are shown in Table 1:
Table 1 Quality index of resveratrol-rich peanut oil Items Quality index Smell, taste original smell and taste of peanut without peculiar smell Moisture and volatiles content /% (less than or equal) 0.10 Insoluble impurities content /% (less than or equal) 0.03 Acid value (KOH)/(mg/g) (less than or equal) 1.1 Peroxide value /(mmol/kg) (less than or equal) 4.0 Residual solvent /(mg/kg) (less than or equal) Not detected
It can be seen from the above table that the quality of the peanut oil
prepared in Embodiments 1-7 all meet the national standard of edible
vegetable oil.
Content evaluation of resveratrol
The content of resveratrol in the peanut oil prepared in Embodiments
1-7 and Comparative Example 1 is tested, and the results are shown in the
following table:
Table 2 the content of resveratrol in Embodiments 1-7 and Comparative
Example 1 Groups Resveratrol (mg/kg) Embodiment 1 0.01 Embodiment 2 0.48 Embodiment 3 0.88 Embodiment 4 0.45 Embodiment 5 0.75 Embodiment 6 0.97 Embodiment 7 1.02 Comparative Example 1 Not detected
It can be seen from the above table that although peanut kernels
contain resveratrol, when the peanut kernels are squeezed into peanut oil,
the content of resveratrol in peanut oil is too small to be detected. The
content of resveratrol in peanut oil prepared from peanut kernels added a
small amount of peanut roots is increased significantly, which indicates
that the appropriate amount of the peanut roots in the raw materials can
increase the content of resveratrol in peanut oil. From the comparison of
Embodiments 4 to 6 with Embodiments 1 to 3, it can be seen that the
microwave treatment can further promote the dissolution of resveratrol
and increase the content of resveratrol in peanut oil.
Stability evaluation of resveratrol
The peanut oil prepared in Embodiments 6 and 7 is baked in an oven
at 180°C for 5 min. The content of resveratrol in each group is detected
after cooling, and the results are shown in the following table:
Table 3 the content of resveratrol in peanut oil prepared in Embodiments
6 and 7 Groups Content of resveratrol in peanut oil (mg/kg) Embodiment 6 0.35 Embodiment 7 0.52
The content of resveratrol in the peanut oil prepared in Embodiments
6 and 7 is significantly reduced after high temperature treatment, but the
reduction in Embodiment 7 is the least, which indicates that the
combination of vitamin E and freezing treatment can reduce the heat loss
of resveratrol.
Single factor test of resveratrol-rich peanut oil
Fig. 1 shows an effect of the mass ratio of the peanut roots to the
mixture on resveratrol in peanut oil. As can be seen from Fig. 1, the
content of resveratrol in peanut oil increases with the increase of the mass
ratio of the peanut roots to the mixture and then does not change. When
the mass ratio of the peanut roots to the mixture is 9%, the content of
resveratrol in peanut oil is up to 1.25 mg/kg. Peanut roots are rich in
resveratrol. When the quality of peanut roots in the mixture is relatively
low, as the proportion of peanut roots increases, the content of resveratrol
in peanut oil continues to increase. Since resveratrol is hard to dissolve in
peanut oil, the content of resveratrol in peanut oil will not continue to
increase after reaching a certain degree of saturation.
Fig. 2 shows an effect of the microwave treatment time on
resveratrol in peanut oil. As can be seen from Fig. 2, the content of resveratrol in peanut oil increases with the extension of microwave treatment time, and the maximum content is 0.65 mg/kg at 6 min. The structure of peanut cells can be destroyed by the microwave treatment, and the dissolution of free resveratrol can be promoted. After reaching a certain degree of saturation, the content of resveratrol does not increase.
Fig. 3 shows an effect of the microwave treatment power on
resveratrol in peanut oil. As can be seen from Fig. 3, the content of
resveratrol in peanut oil increases with the increase of microwave
treatment power, and the highest resveratrol content is 0.71 mg/kg at 500
W. With the increase of microwave treatment power, the content of
resveratrol no longer changes significantly. As more suitable microwave
power for microwave equipment is 500 W, in order to extend the service
life of the equipment, 500 W is selected as the best microwave power.
Fig. 4 shows an effect of the squeezing time on resveratrol in peanut
oil. As can be seen from Fig. 4, the content of resveratrol in peanut oil
does not change much with the extension of pressing time. When the
squeezing time is within 15 minutes, the oil is produced quickly, and the
fat in the peanuts is squeezed out of 65-75%. When the squeezing time is
minutes, the content of resveratrol reaches the maximum value of 0.73
mg/kg. As the squeezing time increases, the oil output is slower, and it is
not conducive to continuous production, so 20 min is selected as the best
squeezing time.
Fig. 5 shows an effect of the squeezing temperature on resveratrol in
peanut oil. As can be seen from Fig. 5, the content of resveratrol in peanut
oil first increases and then decreases with the increase of the squeezing
temperature, and reaches the maximum value of 0.77 mg/kg when the
squeezing temperature is 60°C. Suitable temperature promotes the
dissolution of resveratrol. But when the temperature is too high,
resveratrol is unstable, and the content of resveratrol in peanut oil is
reduced.
Fig. 6 shows an effect of the squeezing pressure on resveratrol in
peanut oil. As can be seen from Fig. 6, the content of resveratrol in peanut
oil first increases with the increase of squeezing pressure and then does
not change. When the squeezing pressure is 40 MPa, the maximum value
is 0.66 mg/kg. The increase in squeezing pressure is accompanied by the
increase in physical extrusion strength, which is beneficial to the
dissolution of resveratrol in the peanut mixture. 40 MPa is the highest
safety pressure of hydraulic equipment. In order to extend the service life
of the equipment, this pressure is the best choice.
According to the principle of Box-Behnken Center Design, on the
basis of the single factor test results, three factors (the mass ratio of
peanut roots to the mixture, the microwave treatment time, and the
squeezing temperature) that have a greater impact on the content of
resveratrol in peanut oil, are selected as independent variables, and the content of resveratrol in peanut oil is a response value. Three-factor three-level response surface design is performed using Design Expert software, as shown in Table 4:
Table 4 test factors level
Level X1 mass ratio of peanut roots X2 microwave treatment X 3 squeezing to mixture /% time /min temperature / °C -1 8 5 57 0 9 6 60 1 10 7 63
Response surface test results are as the following table:
Table 5 Three-factor three-level response surface design and results
Serial number X1 X2 X3 Y/(mg/kg)
1 -1.0 -1.0 0.0 0.06 2 -1.0 0.0 1.0 0.01 3 -1.0 1.0 0.0 0.12 4 0.0 0.0 0.0 0.97 5 -1.0 0.0 -1.0 0.29 6 0.0 0.0 0.0 1.02 7 1.0 0.0 -1.0 0.17 8 1.0 -1.0 0.0 0.16 9 0.0 0.0 0.0 1.00 10 1.0 1.0 0.0 0.23 11 0.0 0.0 0.0 1.03 12 1.0 0.0 1.0 0.19 13 0.0 1.0 1.0 0.33 14 0.0 -1.0 -1.0 0.28 15 0.0 1.0 -1.0 0.22 16 0.0 0.0 0.0 0.96 17 0.0 -1.0 1.0 0.02
A quadratic polynomial regression equation of the content of
resveratrol in peanut oil versus the independent variables of the mass
ratio of the peanut roots to the mixture, the microwave treatment time and the actual value of the squeezing temperature is obtained by multivariable regression fitting of the test data in Table 5 (Design Expert software):
Y=-177.03+6.62X+3.01X 2+4.65X 3+0.02XX 3+0.03X 2X3-0.45X1 2 -0
.40X2 2 -0.04X 3 2
Table 6 response surface quadratic model variance analysis of the content
of resveratrol in peanut oil
Source of Degree of Mean Sum of squares F value P value Significance variance freedom square
Model 2.50 9 0.28 197.80 < 0.0001 **
XI 0.009 1 0.009 6.48 0.0384
* X2 0.018 1 0.018 12.83 0.0089 **
X3 0.021 1 0.021 14.94 0.0062 **
2.50x10-s X1X 2 2.50x10-5 1 0.018 0.8977 NS
X1 X 3 0.022 1 0.022 16.00 0.0052 **
X 2X 3 0.034 1 0.034 24.33 0.0017 **
X 12 0.85 1 0.85 607.59 < 0.0001 **
X22 0.68 1 0.68 486.22 < 0.0001 **
X32 0.61 1 0.61 433.44 < 0.0001 **
Residual error 9.85x10-3 7 1.41x10-3
Simulating 6.12x10-3 3 2.04x10-3 2.20 0.2311 NS loses
Pure error 3.72x10-3 4 9.30x10-4
Total error 2.51 16 NS: no significant difference, P is more than 0.05; *: significant difference, P is less than 0.05; **: extremely significant difference, P is less than 0.01; R2 is 0.9961; Adj R2 is 0.9910; and C.V.% is 9.03.
The analysis results of variance on the model are shown in Table 6.
The model is extremely significant (P is less than 0.0001), and the
influence of each factor on Y is not a simple linear relationship. The
coefficient of determination R 2 of the equation is 0.9961, which indicates that the regression model can explain the relationship between the independent variables and Y. The adjusted coefficient of determination
Adj R2 is 0.9910, which indicates that the model has good fit. Simulating
loses of the model P is 0.2311, which is more than 0.05, and indicates that
the simulating loses of the model is not significant. The coefficient of
variation C.V. of the model is 9.03%, which is less than 10%, and
indicates that the quadratic polynomial model is acceptable. Therefore,
the model can more accurately analyze and predict the content of
resveratrol in peanut oil.
Fig. 7 is a response surface diagram showing an effect of an
interaction between the microwave treatment time and the squeezing
temperature on the content of resveratrol in peanut oil. The analysis of
influence of the interaction between the microwave treatment time and
squeezing temperature on the content of resveratrol in peanut oil shows
that: When the microwave treatment time is fixed, the content of
resveratrol in peanut oil first increases and then decreases with the
increase of the squeezing temperature; and when the squeezing
temperature is fixed, the content of resveratrol in peanut oil first increases
and then decreases with the extension of microwave treatment time. The
influence of squeezing temperature is more significant than that of
microwave treatment time.
Fig. 8 is a response surface diagram showing an effect of an interaction between the mass ratio of the peanut roots to the mixture and the squeezing temperature on the content of resveratrol in peanut oil. The analysis of influence of the interaction between the mass ratio of the peanut roots to the mixture and the squeezing temperature on the content of resveratrol in peanut oil shows that: When the mass ratio of the peanut roots to the mixture is fixed, the content of resveratrol in peanut oil first increases and then decreases with the increase of the squeezing temperature; and when the squeezing temperature is fixed, the content of resveratrol in peanut oil first increases and then decreases with the mass ratio of the peanut roots to the mixture.
The results shows that the best parameters obtained by using Design
Expert software to analyze and predict are: the mass ratio of the peanut
roots to the mixture is 9.03%, the microwave treatment time is 6.05 min,
and the squeezing temperature is 59.82°C. However, considering the
actual operation and equipment errors, the process conditions are adjusted
as follows: the mass ratio of the peanut roots to the mixture is 9%, the
microwave treatment time is 6 min, the squeezing temperature is 60°C,
and the content of resveratrol in peanut oil reaches 1.00 mg/kg. The
predicted results are not significantly different from the actual results,
which indicates that the model is more reliable and can be used to predict
the preparation process.
Although the embodiments of the present invention have been disclosed above, they are not limited to the applications previously mentioned in the specification and embodiments, and can be applied in various fields suitable for the present invention. For ordinary skilled person in the field, other various changed model, formula and parameter may be easily achieved without creative work according to instruction of the present invention, changed, modified and replaced embodiments without departing the general concept defined by the claims and their equivalent are still included in the present invention. The present invention is not limited to particular details and illustrations shown and described herein.
Claims (6)
1. A preparation method of resveratrol-rich peanut oil, being
characterized in that, the preparation method includes the steps of:
step one, crushing washed and dried peanut roots, and mixing with
peanut kernels to obtain a mixture, wherein the mass ratio of the peanut
roots and the mixture is 3-11:100;
step two, squeezing the mixture at a pressure of 25-40 MPa and a
temperature of 50-70°C for 15-35 min to obtain resveratrol-rich peanut
oil.
2. The preparation method of resveratrol-rich peanut oil according to
claim 1, being characterized in that, before the step two, the preparation
method also includes a step of performing microwave treatment of the
mixture at a power of 300-600 W for 2-8 min.
3. The preparation method of resveratrol-rich peanut oil according to
claim 1, being characterized in that, in the step one, the mass ratio of the
peanut roots to the mixture is 9:100.
4. The preparation method of resveratrol-rich peanut oil according to
claim 1, being characterized in that, in the step two, the pressure in the
squeezing process is 40 MPa, the temperature is 60°C, and the squeezing
time is 20 min.
5. The preparation method of resveratrol-rich peanut oil according to
claim 1, being characterized in that, in the step one, the peanut roots are crushed to less than 80 mesh.
6. The preparation method of resveratrol-rich peanut oil according to
claim 2, being characterized in that, before the squeezing process and
after the microwave treatment, the preparation method also includes a
step of adding vitamin E, mixing, and freezing at -10°C for 30 min,
wherein the mass ratio of the mixture to vitamin E is 100:1.
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| CN111650286A (en) * | 2020-04-01 | 2020-09-11 | 上海中科新生命生物科技有限公司 | Method for detecting medium-long chain fatty acid in human serum based on gas chromatography-mass spectrometry |
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| CN1709846A (en) * | 2005-06-17 | 2005-12-21 | 彭秀兰 | Method for producing resveratrol extracted from peanut root |
| CN100509733C (en) * | 2006-08-08 | 2009-07-08 | 河南省农科院农副产品加工研究所 | Method of extracting veralkanol in peanut root using ultrasonic wave |
| CN101074188B (en) * | 2007-04-17 | 2010-07-07 | 河南省农科院农副产品加工研究所 | Method for enriching and purifying veralkcohol from peanut root by macporous adsorptive resin |
| CN101139263A (en) * | 2007-10-12 | 2008-03-12 | 浙江省农业科学院 | Method for improving white black falsehellebore alcohol content in peanut root and stem by ultraviolet radiation |
| CN101353675A (en) * | 2008-08-15 | 2009-01-28 | 山东省花生研究所 | Method for extracting resveratrol by fermenting peanut root using aspergillus niger |
| CN101597214B (en) * | 2009-07-10 | 2012-04-25 | 山东省花生研究所 | Method for extracting resveratrol from peanut roots |
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| CN102443609A (en) * | 2010-10-15 | 2012-05-09 | 宋宏斌 | Preparation method of resveratrol |
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| CN105076486A (en) * | 2015-08-07 | 2015-11-25 | 怀宁县小市植物油厂 | Blood-fat-reducing peanut oil rich in curcumin and resveratrol and preparation method thereof |
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| CN106008173A (en) * | 2016-05-22 | 2016-10-12 | 深圳市先康达生物科技有限公司 | Method for extracting anticancer resveratrol from peanut roots |
| CN107418718A (en) * | 2017-06-06 | 2017-12-01 | 青岛长生集团股份有限公司 | A kind of broken wall squeezing peanut oil and preparation method thereof |
| CN107132296A (en) * | 2017-06-30 | 2017-09-05 | 华仁药业股份有限公司 | It is a kind of at the same determine special medicine purposes formula food in content of fatty acid method |
| IN201841015907A (en) * | 2018-04-27 | 2018-05-04 | ||
| CN110235959B (en) * | 2019-06-05 | 2020-03-06 | 中国农业科学院农产品加工研究所 | Novel plant blend oil and preparation method thereof |
| CN110172373B (en) * | 2019-06-14 | 2022-08-05 | 中国农业科学院农产品加工研究所 | Application of resveratrol in peanut oil |
| CN110157540A (en) * | 2019-06-24 | 2019-08-23 | 中国农业科学院农产品加工研究所 | Preparation method rich in resveratrol peanut oil |
-
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| WO2021004000A1 (en) | 2021-01-14 |
| AU2019456489A1 (en) | 2021-07-15 |
| AU2019101808A4 (en) | 2021-08-19 |
| WO2021003792A1 (en) | 2021-01-14 |
| CN110308221A (en) | 2019-10-08 |
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