AU2021101163A4

AU2021101163A4 - An algal oil DHA drop agent and its preparation method

Info

Publication number: AU2021101163A4
Application number: AU2021101163A
Authority: AU
Inventors: Hui An; Luodan Xu; Zhenglai Zhou
Original assignee: New Zealand Food Research Laboratories Ltd
Current assignee: New Zealand Food Research Laboratories Ltd
Priority date: 2021-03-04
Filing date: 2021-03-04
Publication date: 2021-05-06
Anticipated expiration: 2029-03-04

Abstract

The invention relates to the field of algae oil DHA drops, and more specifically, it relates to an oil-based algae oil DHA drops and a preparation method thereof. In the algal oil DHA drops of the present invention, the oil includes the following components by weight: 0.5-1.5 g of olive oil, 5-9 g of medium-chain triglycerides; and the following substances are also added: DHA algae oil 8 -12g. The invention has the following beneficial effects: the raw materials are medium-chain triglycerides with high stability and olive oil containing a large amount of monounsaturated fatty acids, and the safety is high. Medium-chain triglycerides can be broken down into human functions in a short time without forming fat accumulation in the body. Olive oil can reduce the blood lipids and cholesterol in the human blood, prevent the occurrence of cardiovascular and cerebrovascular diseases, and provide the human body with a variety of vitamins. The preparation method of the oil agent provided by the invention is simple and easy to operate.

Description

The invention relates to the field of algae oil DHA drops, and more specifically, it relates to an

oil-based algae oil DHA drops and a preparation method thereof. In the algal oil DHA drops of

the present invention, the oil includes the following components by weight: 0.5-1.5 g of olive

oil, 5-9 g of medium-chain triglycerides; and the following substances are also added: DHA

algae oil 8 -12g. The invention has the following beneficial effects: the raw materials are

medium-chain triglycerides with high stability and olive oil containing a large amount of

monounsaturated fatty acids, and the safety is high. Medium-chain triglycerides can be

broken down into human functions in a short time without forming fat accumulation in the

body. Olive oil can reduce the blood lipids and cholesterol in the human blood, prevent the

occurrence of cardiovascular and cerebrovascular diseases, and provide the human body

with a variety of vitamins. The preparation method of the oil agent provided by the invention is

simple and easy to operate.

TITLE

An algal oil DHA drop agent and its preparation method

TECHNICAL FIELD

The invention relates to the field of algae oil DHA drops, and more specifically, it relates to an oil-based algae oil DHA drops and its preparation method.

BACKGROUND OF THE INVENTION

Oil plays an indispensable role in human life. It is one of the six nutrients required by the human body and provides energy for human activities. Too much or too little intake of fats will affect the health of the human body and cause diseases. However, there are many types of edible oils on the market, and the composition ratios of different oils are different. The development of an algae oil DHA drop that can supplement the nutrients required by the human body will have social significance and health care value. More than 99% of oil is fat, and fat contains different types of fatty acids. According to the structure of fatty acids, it can be divided into saturated fatty acids and unsaturated fatty acids. Most saturated fatty acids are derived from animal fats and a few vegetable fats, such as coconut oil and palm oil. Studies have shown that excessive intake of saturated fatty acids can lead to increased blood cholesterol, triacylglycerol and low-density lipoprotein cholesterol in the body, which may cause arterial stenosis, atherosclerosis, and increase the probability of coronary heart disease, which is not conducive to the health of cardiovascular and cerebrovascular. Unsaturated fatty acids can be divided into monounsaturated fatty acids and polyunsaturated fatty acids. Contrary to saturated fatty acids, unsaturated fatty acids are involved in the synthesis of essential nutrients for the human body, such as DHA and EPA, which can effectively reduce the content of human cholesterol and triglycerides, increase the content of high-density lipoprotein cholesterol, and effectively control the level of human blood lipids. By reducing blood viscosity, it can effectively enhance the body's immunity, protect the elasticity of blood vessels and prevent cardiovascular diseases. However, due to the presence of multiple unsaturated bonds in polyunsaturated fatty acids, their stability is worse than that of monounsaturated fatty acids, and they are prone to unwanted lipid peroxidation. Olive oil is a kind of vegetable oil, rich in monounsaturated fatty acids. Saturated fatty acids in olive oil: monounsaturated fatty acids: polyunsaturated fatty acids are about 1.3:6.9:1, and the content of monounsaturated fatty acids in some olive oils can even reach more than 80%. It can reduce blood cholesterol, triglycerides and low-density lipoprotein cholesterol content, control blood viscosity, and protect cardiovascular and cerebrovascular health accidents. Due to its chemical structure, it also has high stability and is not easy to be peroxidized by lipids. Australian oil researchers found that even under heating conditions, the properties of olive oil are very stable, and the harmful polar compounds produced are half or less of other edible oils. In addition, olive oil is also rich in vitamins A, B, D, E, K and antioxidants, which are anti-aging for the human body, protect the skin, beauty, prevent bone fragility, improve the function of the digestive system, and remove free radicals in the body. Medium-chain triglycerides (MCT), as the name implies, are a kind of medium-chain fatty acids, which contain only a small amount of unsaturated fatty acids, their stability is extremely high regardless of high temperature or low temperature. In addition, medium-chain triglycerides are easy to be digested and absorbed by the human body due to their relatively small molecular weight and short carbon chain, and are miscible with other organic solvents, oils or fat-soluble vitamins. When MCT enters the human body, it can be rapidly hydrolyzed in the intestine, absorbed by the intestinal epithelial cells, and then enter the blood circulation through the hepatic portal vein. It is worth noting that MCT can enter the mitochondria to provide energy for oxidation and decomposition without the transport of the L-carnitine shuttle system, and because the shorter carbon chain cannot be used as a structural material for fat cells. In other words, MCT can supply energy to the body at any time without being stored as fat. Due to its special properties, medium-chain triglycerides have been clinically applied for more than years. It can be used to help patients with fat indigestion prevent the occurrence of malnutrition and help obese patients control weight gain and weight loss. Studies have shown that 44% of diabetes, 23% of ischemic heart disease and some cancers are inextricably linked to obesity, so preventing obesity also prevents many other diseases from occurring to a certain extent. In addition to this accident, MCT can also improve the metabolism of human sugar, fat and cholesterol, and help the body relieve fatigue by providing a lot of energy. Most importantly, clinical studies and multiple animal experiments have proven that MCT has good tolerability and extremely high safety, suggesting it can be eaten with confidence.

DHA algae oil Commonly known as "the gold for brain", the human body cannot synthesize DHA on its own. It is a polyunsaturated fatty acid that is very important to the human body and is an important member of the Omega-3 unsaturated fatty acid family. At present, the American Institute of Medicine and the International Fatty Acids and Lipids recommend that the daily intake of DHA per person to be 160mg-200mg. The research institute's conclusion on DHA and omega-3 polyunsaturated fatty acids is: evaluate the intake of DHA in the diet. The health effects of imported DHA and omega-3 polyunsaturated fatty acids (EPA or DHA) can be said to be a very complicated task, requiring a lot of data and system reviews to support. Usually based on this point, most studies first consider the efficacy of omega-3 long-chain unsaturated fatty acids, and then focus on DHA. The most important point is the continuous accumulation from the diet for a long time, which has a very important effect on human health. In addition, it is often pointed out that a moderate increase in intake can have a very meaningful impact on the health effects caused by non-linear accumulation. The biggest benefit is often the gradual accumulation of low intake in the diet. As an indispensable substance in people's daily diet, edible oil is also the best carrier for people to gradually accumulate DHA or EPA through low-level dietary intake. The DHA algae oil in the present invention is extracted from marine microalgae and is particularly suitable for objects including pregnant women and children. DHA algae oil is rich in high amounts of nutrients. Its effects include: 1) Improve the intellectual development index DHA is one of the important substances for human brain development and growth. DHA accounts for about 97% of Omega-3 fatty acids in the brain and is called essential fatty acids. As a kind of fatty acid, DHA has more significant effects on enhancing memory and thinking ability and improving intelligence. Studies have found that people with high levels of DHA in the body have stronger psychological endurance and higher intellectual development index. DHA is also very important for maintaining the structure and function of nerve cells. (2) Improve visual acuity DHA accounts for 60% of the total fatty acids in the retina. Studies have shown that the difference in visual acuity between babies who continue to take adequate DHA and babies who do not take DHA is equivalent to looking down one row on a standard visual acuity chart. 3) Optimize fetal brain development during pregnancy DHA can optimize the phospholipid composition of fetal brain pyramidal cells. Especially after the fetus is 5 months old, artificial stimulation of the fetus's hearing, vision, and touch will cause the neurons in the sensory center of the fetal cerebral cortex to grow more dendrites, which requires the mother to provide the fetus with more DHA at the same time. Promoting the maturation of retinal light-sensing cells DHA not only has an important effect on fetal brain development, but also plays an important role in the maturation of retinal light-sensing cells. During pregnancy, pregnant women can increase the content of a-linolenic acid by ingesting foods rich in a-linolenic acid. The a-linolenic acid in the maternal blood is used to synthesize DHA, which is then transported to the fetal brain and retina to mature the nerve cells there. Experiments conducted by the famous American nutritionist Baez and a 4-year follow-up study show that in infancy, taking supplement with high levels of DHA (0.36%, calculated as fat%, about 3 times that of the Austin experiment), compared to 18-months old and 6 months' babies. The IQ (IQ) value measured for the group of babies taking DHA supplement were consistently higher than the other group of babies without DHA supplementation by 7 points. Compared with fish oil, algae oil DHA has some unparalleled advantages of fish oil. They are purely natural, green food with no heavy metal residues, vegan, no fishy smell, and are sustainable renewable resources with reliable sources. Because seaweed is a marine phytoplankton, it has many important pharmacological functions and has broad development prospects in the fields of food and medicine. Seaweed oil contains a lot of unsaturated fatty acids, especially EPA and DHA, which are essential to the human body. It has special preventive and therapeutic effects on cardiovascular diseases and has a variety of important physiological effects. Therefore, it has received widespread attention. There are many types of microalgae. There are about 30,000 different types of microalgae on the earth. Recent studies have shown that there are a wealth of organic compounds with unique structures in microalgae, such as polyunsaturated fatty acids, polysaccharides, antibiotics, toxins, etc. Fish oil DHA is usually extracted from deep-sea fish at the top of the food chain, except for heavy metal concerns. In addition, because it contains EPA, it may cause problems in the coagulation function of pregnant women during or after delivery. Algae has a high DHA content and almost no EPA. If DHA is extracted from algae, the ratio of DHA to EPA is 20:1, and if it is extracted from fish oil, it is (4-5):1. DHA extracted from algae is pure natural, plant-based, strong antioxidant capacity, and low EPA content; while DHA extracted from deep-sea fish oil has relatively active properties and is prone to oxidative denaturation with extremely high EPA content. EPA has the effect of lowering blood lipids and thinning blood, so DHA and EPA extracted from deep-sea fish oil are beneficial to the elderly and adults. DHA extracted from seaweed oil is most conducive to the absorption of infants and young children and can effectively promote the development of the baby's retina and brain. Because the academic circles also agree that the algal oil DHA is more suitable for infants and young children. Recently, there have been related reports showing that isochrysis gallbladder is rich in n-3 polyunsaturated fatty acids, especially rich in DHA and EPA, and is an algae species with the potential to produce DHA and EPA. The invention patent application CN104255946A discloses a preparation method of olive oil to prevent hair loss, which is combined with a mixture of walnut oil, coconut oil and essential oils to supply nutrients to the hair to prevent hair loss. However, this product contains a lot of unsaturated fatty acids, which is beneficial to the human body, but also has the problem of instability and is more likely to be oxidized. CN 104255946, another patent application discloses an olive oil for preventing and treating hair loss, which belongs to functional use and does not pay attention to the protection of its nutrition. The invention patent application CN109007066A discloses a health-care olive oil. In contrast, the present invention contains many medium-chain triglycerides and is rich in a large amount of but unsaturated fatty acids and multiple vitamins in olive oil. At the same time, there is no need to worry about fat too much. The accumulation problem. The invention patent application CN102396608A discloses a fat composition with medium and short-chain fatty acids and its preparation method and application. It has the function of inhibiting the increase of blood lipids and body fat accumulation, but the triglycerides composed of short-chain fatty acids have a special smell, it is difficult to be accepted by most people.

Tea polyphenols have a wide range of inhibitory effects on bacteria and have obvious inhibitory effects on pathogenic bacteria such as typhoid bacillus, paratyphoid bacillus, staphylococcus aureus, dysentery, cholera, etc., with a concentration of 0.08% to 0.1%, against fungi and yeast, Lactic acid bacteria and acetic acid bacteria have no inhibitory effect. It can effectively inhibit the oral streptococcus mutants that causes dental caries in the oral cavity, and the effect of preventing dental caries is better than that of fluoride. In addition, tea polyphenols have biological functions such as anti-oxidation, anti-mutation, anti-cancer, anti-aging, scavenging free radicals, lowering blood pressure and cholesterol. Tea polyphenols have strong polarity and a certain degree of hydrophilicity. It is also a natural antioxidant. When tea polyphenols meet ferric chloride, green-black or blue-black precipitates are formed, and some tea polyphenols meet gelatin to produce off-white precipitates. The effect of tea polyphenols and heavy metal salt solutions such as 1% aluminum trichloride or basic lead acetate in water produces a gray-yellow precipitate. It can also be oxidized by potassium permanganate, potassium sulfate and other oxidants, and form a blue-violet complex with ferrous tartrate. The main pharmacological effects of tea polyphenols are: (1) Lower blood lipids and inhibit atherosclerosis. Many studies have shown that drinking tea can reduce the blood cholesterol content and has obvious anti-atherosclerosis function. This is because tea polyphenol compounds play an important role in the body's fat metabolism, inhibiting the increase in cholesterol levels in plasma and liver, and promoting the excretion of lipid compounds from feces. Therefore, it can not only prevent arteries Atherosclerosis, but also has the effect of weight loss. (2) Strengthen capillaries and lower blood sugar. Tea polyphenols can not only prevent the increase of microvascular permeability caused by excessive fat, but also work together with tea alkaloids to relax the blood vessel wall and increase the effective diameter, which is beneficial to the relaxation of human blood vessels and enhances the toughness of the microvascular wall. Play a role in preventing rupture of blood vessels. Experiments show that tea polyphenols can also effectively lower blood sugar and reduce the risk of diabetes.

(3) Radiation resistance. Regarding tea function on anti-radiation, it was first reported by Japan. They found that among the survivors of the atomic bomb, those who drank tea frequently had milder radiation sickness. A series of animal experiments show that tea polyphenols have obvious anti-radiation effects. It is generally believed that the anti-radiation effect of tea polyphenols is related to the participation of tea polyphenols in redox reactions in the body, protection of blood, repair of physiological functions, and inhibition of internal bleeding. In addition, tea polyphenols can reduce DNA damage caused by radiation. (4) Anti-aging. Lipid peroxidation in the human body is one of the mechanisms of human aging, and free radicals are the main factor of peroxidation in the organism. Tea polyphenols have a strong effect of scavenging free radicals, which can play an anti-oxidant and anti-aging effect. Animal experiments show that tea polyphenols can inhibit lipoxygenase activity and lipid peroxidation in skin mitochondria. (5) Anti-cancer and anti-mutation. Free radicals may play a certain role in the process of carcinogenesis, so the free radical scavenging effect of tea polyphenols can play an anti-cancer effect.

STATEMENT OF INVENTION

The purpose of the present invention is to provide a health-care algae oil DHA agent containing many medium-chain triglycerides(MCT) and olive oil, which helps the human body maintain health while reducing fat accumulation, helps the human body reduce blood fat and cholesterol levels, and supplements multiple vitamins. The preparation method provided by the invention is simple, the product tastes good, the nutritional components are easy to maintain, the stability is high, and the product shelf life is long. The purpose of the present invention is achieved through the following technical solutions: A health oil for strengthening human health and reducing fat accumulation. The oil includes the following components by weight: 0.5-1.5 g of olive oil, 5-9 g of medium-chain triglycerides, and the following substances are also added: DHA algae oil 8-12g; Preferably, for every 1g of olive oil, 7.4 grams of medium-chain triglycerides are added with the following substances: DHA algae oil 1og; The tea polyphenols preferably used in the present invention are powdered solids. The properties of the preferred tea polyphenols are as follows: light yellow to brown tea-flavored aqueous solution, powdered solid or crystal, with astringent taste, easily soluble in water and ethanol, Ethyl acetate, slightly soluble in fat. It has good heat resistance and 5 acid resistance, and it is very stable in the range of pH=27. Slightly hygroscopic, pH of aqueous solution=3-4. It is easy to oxidize and brown under alkaline conditions. Catechins account for about 60% to 80% of the total amount of tea polyphenols. Among the polyphenols extracted from green tea and its by-products, the content of tea polyphenols is greater than 95%, of which catechins 70% ~ 80%; flavonoids 4%-10%; gallic acid 0.3%-0.5%; Amino acid 0.2%-0.5%; total sugar content 0.5%-1.0%. The main chlorophyll is pheophytin, with a content of 0.01% to 0.05%. Tea polyphenols have a strong antioxidant effect, especially the ester-type catechin EGCG, whose reduction can even reach 100 times that of L-isocorbic acid. Among the four main catechin compounds, the antioxidant capacity is EGCG>EGC>ECG>EC>BHA, and the antioxidant capacity increases with the increase of temperature. In addition to antioxidant effects, tea polyphenols also have antibacterial effects, such as inhibiting Staphylococcus, Escherichia coli and Bacillus subtilis. Tea polyphenols can absorb peculiar smell in food, so it has a certain deodorizing effect. It has a protective effect on the pigments in food. It can not only play the role of natural pigments, but also prevent food from fading. Tea polyphenols also have the effect of inhibiting the formation and accumulation of nitrite. This is an important invention of the present invention. The addition of tea polyphenols protects the oil base of olive oil and further protects other nutrients added to the oil base. Generally, a simple mixing method can be used for mixing. For example, the following preparation method of a health oil for enhancing human health and reducing fat accumulation includes the following steps: 1) Weigh all the raw materials according to the above-mentioned weight ratio for use. 2) Mix olive oil and medium-chain triglycerides (preferably, tea polyphenols can also be added at the same time), mix them uniformly by stirring, and place them at 30°C-35°C for later use. 3) The mixture obtained in step (2) is filtered through a filter and then canned into a bottle. 4) Put the finished product obtained in step (3) into an ultraviolet sterilizer for sterilization. Preferably, the inventors creatively improved the processing method to further improve the stability of the final product: Before mixing olive oil and MCT, premix MCT and tea polyphenols. This step is very important. Otherwise, problems of poor anti-oxidation effect and uneven mixing will occur. The specific operation methods are as follows: ) MCT and tea polyphenols are mixed under vacuum at room temperature (for example, from 20°C to 30C); preferably, the appropriate vacuum pressure is less than 7 Torr; preferably, the tea polyphenols are milled to an average particle size of about 10 pm to about 1OOOpm powder belongs to the preferred addition range of the present invention; 6) In order to maximize the stability of the final product, it is preferable to reduce the water activity of the edible oil after mixing to Aw less than 0.1 or lower; 7) Then it is heated to 40-50°C and kept for 60-120 minutes at one time; 8) After cooling down to room temperature, set aside, and mix with olive oil and DHA algae oil. The pre-mixing method is an important invention of the present invention. This is because after the powder and oil are fully mixed at room temperature, there is a cross-linking time. After testing, just mixing at room temperature does not guarantee the mixture will remain one layer after a long time. The final product will maintain a uniform state for a long time, and it has a very good effect to maintain the consistency of the final product only if it is heated for a fixed period. In the above method, preferably, the step 1) above is treated at 20-100 rpm for 5-50 minutes. After many tests, the effect of simple stirring and mixing is far inferior to regular stirring. In summary, the present invention has the following beneficial effects: (1) The raw materials are medium-chain triglycerides with high stability and olive oil containing a large amount of monounsaturated fatty acids, which has high safety. (2) Medium-chain triglycerides can be decomposed into human functions in a short time without forming fat accumulation in the body. (3) Olive oil can reduce blood lipids and cholesterol in human blood, prevent cardiovascular and cerebrovascular diseases, and provide a variety of vitamins for the human body. (4) The preparation method of the edible oil provided by the present invention is simple and easy to operate. The role of tea polyphenols is an antioxidant, which further protects olive oil from being oxidized. The very good olive oil can further protect nutrients from damage and maximize the shelf life of the product; tea polyphenols refer to catechins in tea Compounds of flavonoids (flavanols), flavonoids and flavonols, anthocyanidins, phenolic acid and depsilic acid polyphenol compounds, and their structures except for phenolic acid and depsilic acid have 2- C6-C3-C6 basic carbon framework with phenylchroman (flavan) as the main body, of which catechin compounds are the main components of tea polyphenols, accounting for about 50% of the total tea polyphenols- 70%, accounting for 12% to 24% of the dry weight of tea, is a kind of compound with a relatively complex structure, including catechins, gallocatechins, gallocatechin gallate, catechin gallate, etc. The content of tea polyphenols in tea is roughly that green tea is more than black tea, and summer and autumn tea are more than spring tea.

DETAILED DESCRIPTION OF THE INVENTION

The embodiments of the present invention are intended to be illustrative, and not to limit the scope of the present invention. Any slight difference in nutrient composition due to the difference in milk source should not be used as a reason for the inconsistency between the embodiment of the present invention and the specification, so the present invention aims to protect the purpose of adding nutrients, rather than to make the ratio particularly strict. The ground is limited to a specific value.

In the following, the present invention will be further described in conjunction with the

embodiments: Example 1 A health oil for enhancing human health and reducing fat accumulation. The oil includes the following components by weight: 1 g of olive oil, 7.4 g of medium-chain triglycerides, and the following substances: 10 g of DHA algae oil; The preparation method of the health oil for strengthening human health and reducing fat accumulation includes the following steps: (1) Weigh all the raw materials according to the above-mentioned parts by weight ratio. (2) Mix olive oil and medium-chain triglycerides evenly and place them at 32.5 °C for later use. (3) The mixture obtained in step (2) is filtered through a filter and then canned into a bottle. (4) Put the finished product obtained in step (3) into an ultraviolet sterilizer for sterilization. Before mixing olive oil and MCT, premix MCT and tea polyphenols. This step is very important. Otherwise, problems of poor anti-oxidation effect and uneven mixing will occur. The specific operation methods are as follows: 1) MCT and tea polyphenols are mixed at room temperature (25°C) under vacuum; 2) Then it is heated to 45C for 90 minutes at one time; 3) After cooling down to room temperature, set aside, and mix with olive oil and DHA algae oil.

Example 2 A health oil for enhancing human health and reducing fat accumulation. The oil comprises the following components by weight: 1.5 g of olive oil, 9 g of medium chain triglycerides, and the following substances: 8 g of DHA algae oil; The preparation method of the health oil for strengthening human health and reducing fat accumulation includes the following steps: (1) Weigh all the raw materials according to the above-mentioned parts by weight ratio. (2) Mix olive oil and medium-chain triglycerides evenly, and place them at 30°C for later use. (3) The mixture obtained in step (2) is filtered through a filter and then canned into a bottle. (4) Put the finished product obtained in step (3) into an ultraviolet sterilizer for sterilization. Preferably, the inventors creatively improved the processing method to further improve the stability of the final product: Before mixing olive oil and MCT, premix MCT and tea polyphenols. This step is very important. Otherwise, problems of poor anti-oxidation effect and uneven mixing will occur. The specific operation methods are as follows: 1) MCT and tea polyphenols are mixed under vacuum at room temperature (20°C) at 50 rpm for 30 minutes; preferably, the appropriate vacuum pressure is less than 7 Torr; preferably, the tea polyphenols are milled to an average particle size of about 500pm powder belongs to the preferred addition range of the present invention; 2) In order to maximize the stability of the final product, it is preferable to reduce the water activity of the edible oil after mixing to Aw less than 0.1 or lower; 3) Then it is raised to 40°C for 60 minutes at one time; 4) After cooling down to room temperature, it will be used and mixed with olive oil and DHA algae oil.

Example 3 A health edible oil for enhancing human health and reducing fat accumulation. The edible oil includes the following components by weight: 1.2 g of olive oil, 7.5 g of medium-chain triglycerides, and the following substances: DHA algae oil 9 g;

The preparation method of the health oil for strengthening human health and reducing fat accumulation includes the following steps: (1) Weigh all the raw materials according to the above-mentioned parts by weight ratio. (2) Mix olive oil and medium-chain triglycerides evenly and place them at 33°C for later use. (3) The mixture obtained in step (2) is filtered through a filter and then canned into a bottle. (4) Put the finished product obtained in step (3) into an ultraviolet sterilization device for sterilization. Before mixing olive oil and MCT, premix MCT and tea polyphenols. This step is very important. Otherwise, problems of poor anti-oxidation effect and uneven mixing will occur. The specific operation methods are as follows: 1) MCT and tea polyphenols are mixed at room temperature (23°C) under vacuum 2) Then it is heated to 43C for 70 minutes at one time;

3) After cooling down to room temperature, set aside, and mix with olive oil and DHA algae oil.

Example 4 A health oil for enhancing human health and reducing fat accumulation, said oil comprising the following components by weight: 0.7 g of olive oil, 6 g of medium chain triglycerides, and the following substances: 11 g of DHA algae oil;

The preparation method of the health oil for strengthening human health and reducing fat accumulation includes the following steps: (1) Weigh all the raw materials according to the above-mentioned parts by weight ratio. (2) Mix olive oil and medium-chain triglycerides evenly and place them at 34°C for later use. (3) The mixture obtained in step (2) is filtered through a filter and then canned into a bottle. (4) Put the finished product obtained in step (3) into an ultraviolet sterilizer for sterilization. Before mixing olive oil and MCT, premix MCT and tea polyphenols. This step is very important. Otherwise, problems of poor anti-oxidation effect and uneven mixing will occur. The specific operation methods are as follows: 1) MCT and tea polyphenols are mixed at room temperature (28°C) under vacuum; 2) Then, it is heated to 48C for 110 minutes at one time; 3) After cooling down to room temperature, set aside, and mix with olive oil and DHA algae oil. Example 5 A health oil for enhancing human health and reducing fat accumulation. The oil includes the following components by weight: 0.5 g of olive oil, 5 g of medium chain triglycerides, and the following substances: DHA algae oil 12 g; The preparation method of the health oil for strengthening human health and reducing fat accumulation includes the following steps: (1) Weigh all the raw materials according to the above-mentioned parts by weight ratio. (2) Mix olive oil and medium-chain triglycerides evenly and place them at 35 °C for later use. (3) The mixture obtained in step (2) is filtered through a filter and then canned into a bottle. (4) Put the finished product obtained in step (3) into an ultraviolet sterilizer for sterilization. Preferably, the inventors creatively improved the processing method to further improve the stability of the final product:

Before mixing olive oil and MCT, premix MCT and tea polyphenols. This step is very important. Otherwise, problems of poor anti-oxidation effect and uneven mixing will occur. The specific operation methods are as follows: 1) MCT and tea polyphenols are mixed under vacuum at room temperature (30°C) at 100 rpm for 50 minutes; preferably, the tea polyphenols are ground into powder with an average particle size of about 1000 pm, which belongs to the preferred addition range of the present invention; 2) In order to maximize the stability of the final product, it is preferable to reduce the water activity of the oil after mixing to Aw less than 0.1 or lower; 3) Then it is raised to 50°C for 120 minutes at one time; 4) After cooling down to room temperature, it will be used and mixed with olive oil and DHA algae oil.

Product character detection: With reference to the sensory evaluation standard of edible oil, sensory evaluation was performed on the edible oil of Examples 1-3 and Comparative Examples of the present invention. Fifty consumers are randomly selected for sensory evaluation. The evaluation adopts a blind evaluation method. The evaluation criteria are shown in Table 1:

Table 1 Sensory evaluation standards of health oil

Test item score feature description 1 Dislike very much The smell of oil 2 dislike 3 ordinary 4 like 5 Like very much 1 Dislike very much Overall preference 2 dislike 3 ordinary 4 like 5 Like very much

The evaluation scores are averaged, and the results are shown in Table 2. Table 2 shows the sensory evaluation results of the oils prepared in Examples 1-3 and Comparative Examples:

Table 2 The present invention is the sensory evaluation results of the oils prepared in Examples 1-3 and Comparative Examples of the present invention.

The smell of oil Overall preference

Example 1 4.05 3.94 Example 2 4.22 4.09 Example 3 4.56 4.33 Comparative example 4.19 4.16

It can be seen from Table 2 that the inventive method of the oil preparation prepared in Example 3 has a sensory evaluation odor of 4.56 points and an overall preference of 4.33 points.

The edible oil of the present invention helps to reduce the weight of the mouse experimental research sample examples:

Test material: Example 1, Example 2, Example 3. The prepared oil is the test substance.

Blank control: high saturated fat with the same calories

Experimental animals: mice, half male and female, weighing 18-22 g, 10 mice in each group. The source of feed and litter is the same as above.

Record the weight of each mouse before the test. After feeding the mice with the same amount of the composition of the present invention and the mixed food of the comparative example for 10 weeks, the body weight of the mice of different groups was measured again. After calculating the weight loss percentage, take the average of each group.

The test of the change of mouse body weight is shown in Table 3, and the red color indicates the decrease.

Table 3 Body weight changes of mice before and after 10 weeks

Example 1 Example 2 Example 3 Comparative example

Changes in body 124% 131% 126% No significant weight of mice at changes 10 weeks

The results show that under the experimental conditions, Example 2 has the largest weight change. Compared with the comparative example, the invention has a significant effect on weight loss of mice. It is proved that the olive oil in the present invention can help the human body lose weight.

Compare the brain function of the algae oil DHA drops provided by the invention

through animal experiments to improve memory function:

Animal grouping and sample dosage:

A total of 50 mice for the experiment were randomly divided into 5 groups, each with

mice, and each group was half male and female. Among them, there were 3 groups in

the experimental group and 2 in the control group. The mice in the experimental group

were given 10 g per day by gavage. Gel algae oil DHA drops, the control group mice

were given an equal weight of common algae oil DHA drops per day.

Water maze experiment:

This experiment is an experiment in which experimental animals are forced to swim

and learn to find a platform hidden in the water. It is mainly used to test the learning and

memory ability of experimental animals on the sense of spatial position and direction

(spatial positioning).

The animals in each group and the control group were given samples continuously

for four weeks, and the training was started the next day after the last sample dose, and

samples were continued during the training period. The experimental water tank is

equipped with a platform with a water depth of 15 cm. Each time the mice are released

through the pipe under the water at the other end of the water tank, and the latency time

(seconds) for the mice to reach the platform is recorded. The time is limited to 120

seconds, and it does not reach within 120 seconds. The animals at the end point are all counted as 120 seconds. This is used as the training result. The training is carried out four times a day for a total of 11 days. The first 7 days are invisible platform training, that is, the platform is submerged in water, and the next 4 days are visible platform training.

Set up markers on the platform so that the mouse can determine the location of the

platform. The results are shown in Table 4.

Table 4 The effect of algae oil DHA drops on mice in the water maze experiment

Days example 1 example 2 example 3 Comparative Comparative example 1 example 2

1 57.3 57.5 55.7 56.9 57.3

2 52.7 54.8 52.6 54.4 55.2

3 49.7 48.9 46.7 51.9 53.4

4 43.2 46.5 43.5 49.8 48.1

5 40.6 42.7 40.5 47.6 47.8

6 35.8 36.7 34.6 43.8 45.1

7 32.9 33.6 32.8 38.9 39.2

8 30.8 31.5 30.6 37.7 37.5

9 27.5 26.7 28.8 32.7 33.9

10 24.9 26.5 26.8 28.5 30.4

11 23.6 24.6 23.6 27.7 26.8

12 19.5 16.4 20.3 25.9 25.4

13 16.3 16.7 17.8 23.5 23.8

14 12.5 13.4 14.4 22.4 22.9

It can be seen from the results in Table 4 that, through the water maze experiment, it can

be shown that Examples 1-3 have significantly improved the spatial memory, working

memory and spatial discrimination ability of mice.

Jumping platform experiment:

Experiment with 5 animals at the same time. You can observe the effect of the drug on

the memory process and the effect on learning. The experimental device is a rectangular

reflection experiment box with a volume of 10cmxlOcmx6Ocm. It is divided into five

rooms with black partitions. The lower surface is covered with conductive metal grids.

The grid spacing is 0.5cm. The voltage intensity of the power supply is controllable. A

platform with a height of 4.5cm is placed at the rear left corner of each room.

The animals in each dose group and the control group were given samples continuously

for four weeks. Training was started the next day after the last sample dose. The animals

were put into the reaction box to adapt to the environment for 3 minutes, and then 36V

AC current was applied immediately. Animals receive electric shocks, and their normal

response is to jump back to the platform to avoid noxious stimuli. Most animals may jump

back to the conductive metal grid again, and quickly jump back to the platform after

receiving an electric shock. Train in this way for 5 minutes and record the number of

electric shocks or the number of errors received by each mouse as the academic record.

Retake the test after 24 hours, which is the memory retention test. Record the number of

animals shocked, the latency of the first jump off the platform, and the total number of

errors within 3 min. The results are shown in Table 4.

Table 5 The effect of algae oil DHA drops on mice in the platform diving experiment

Items example example example Comparative Comparative 1 2 3 example 1 example 2

Learning latency 232.2 244.9 260.9 167.8 187.8 (seconds)

Number of learning 0.53 0.52 0.39 2.82 2.94 errors

Memory latency 158.8 145.2 156.8 101.2 104.5 (seconds)

Number of memory 0.28 0.32 0.26 1.34 1.46 errors

It can be seen from the results in Table 5 that, in the platform jumping experiment, Examples 1-3 have obvious effects on the learning and memory processes of mice, while the effects of Comparative Examples 1-2 are not obvious. The above are only preferred embodiments of the present invention and are not intended to limit the present invention in other forms. Anyone familiar with the profession may use the technical content disclosed above to change or modify the equivalent of equivalent changes. However, any simple modifications, equivalent changes and modifications made to the above embodiments according to the technical essence of the present invention without departing from the content of the technical solution of the present invention still belong to the protection scope of the technical solution of the present invention.

Claims

CLAIM 1. An algae oil DHA drops, characterized in that: the oil includes the following components by weight: 0.5-1.5 g of olive oil and 5-9 g of medium-chain triglycerides;
The following substances were also added: 8-12g of DHA algae oil. 2. The algal oil DHA drops according to claim 1, characterized in that: preferably, per 1 g of olive oil, 7.4 g of medium-chain triglycerides and 10 g of DHA algae oil.
3. The algae oil DHA drops according to claim 1, characterized in that: the oil also contains 0.008-0.016g of tea polyphenols.
4. The preparation method of algae oil DHA drops according to claim 1 or 2, characterized in that: the preparation method comprises the following steps:

1) Weigh all the raw materials according to the above-mentioned weight ratio for use; 2) Mix olive oil and medium-chain triglycerides (preferably, tea polyphenols can also be added at the same time), mix them evenly by stirring, and place them at 30°C-35°C for later use; 3) The mixture obtained in step (2) is filtered through a filter and then canned into a bottle; 4) Put the finished product obtained in step (3) into an ultraviolet sterilizer for sterilization.
5. The preparation method of algae oil DHA drops according to claim 3, characterized in that:

Before mixing olive oil and MCT, premix MCT and tea polyphenols, the specific operation method is as follows: 1) MCT and tea polyphenols are mixed under vacuum at room temperature (for example, ranging from 20°C to 300C); preferably, the appropriate vacuum pressure is less than 7 Torr; preferably, the tea polyphenols are milled to an average particle size of about 10pm to about 1000pm powder belongs to the preferred addition range of the present invention; 2) In order to maximize the stability of the final product, it is preferable to reduce the water activity of the oil after mixing to Aw less than 0.1 or lower;

3) Then it is heated to 40-50°C for 60-120 minutes at one time;

4) After cooling down to room temperature, set aside, and mix with olive oil and DHA algae oil.