CN104770479B - A kind of feature edible oil and preparation method thereof - Google Patents
A kind of feature edible oil and preparation method thereof Download PDFInfo
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- CN104770479B CN104770479B CN201510178164.8A CN201510178164A CN104770479B CN 104770479 B CN104770479 B CN 104770479B CN 201510178164 A CN201510178164 A CN 201510178164A CN 104770479 B CN104770479 B CN 104770479B
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Abstract
The invention discloses a kind of feature edible oil and preparation method thereof, the component of following parts by weight is included：Conjugated linoleic acid 1 20, leukotrienes 59, antioxidant 0.01 0.1, pentadecyl phenol 0.01 0.1, vitamin E 0.01 0.1 and soybean oil 70 94, wherein pentadecyl phenol is extracted from cashew nut shell oil and obtained, the pentadecyl phenol of pentadecyl resorcinol and 24 parts by weight comprising 68 parts by weight.The present invention can improve the content of conjugated linoleic acid in edible oil, add antioxidant, pentadecyl phenol and vitamin E, it can suppress the generation of trans-fatty acid during edible oil heating, and trans-fatty acid is induced to be converted into conjugated linoleic acid, it can also promote conjugated linoleic acid that thermic isomerization reaction occurs, conversion to other conjugated isomers more beneficial to human body, so as to greatly improve the edible health of edible oil.
Description
Technical field
The present invention relates to edible oil technical field, more particularly to it is a kind of containing the conjugated linoleic acid beneficial to human body, and energy
Suppress feature edible oil of trans-fatty acid generation and preparation method thereof under the high temperature conditions.
Background technology
China is the consumption big country of edible oil, and the consumption figure of wherein soybean oil accounts for the 40% of edible oil total quantity consumed.With
Our people's improvement of living standard and the enhancing of health perception, raciness is not only wanted in requirement of the people to grease, but also to be good for
Health and nutrition.Therefore in time exploitation has the nutrition and health care grease of specific function, can both cater to modern consumption demand, also comply with
The developing direction of current oils industry, has a vast market prospect.For a long time, China resident is that consumption is common edible
Oil, such as soybean oil, rapeseed oil, sunflower oil, essential fatty acid content and digestibility in these vegetable oil are all far above dynamic
Thing grease, but its aliphatic acid composition does not meet the ratio of human nutrition demand, and the oil of long-time service single variety is to health
It is unfavorable.
In terms of nutritive value, saturated fatty acid, monounsaturated fatty acids and polyunsaturated fatty acid are contained in edible oil.Its
In, monounsaturated fatty acids and polyunsaturated fatty acid are essential fatty acid, it can produce substantial amounts of anti-in high-temperature cooking
Formula aliphatic acid, causes inner skin cell function damage, triggers the diseases such as angiocardiopathy, senile dementia, diabetes, to consumer
Nutrient health cause serious prestige to do harm to.Linoleic acid high-temperature heating in polyunsaturated fatty acid has minimal amount of conjugated linoleic acid
Generation.Substantial amounts of scientific research is it has proven convenient that conjugated linoleic acid has antitumor, anti-oxidant, reduction body's cholesterol, anti-artery congee
Sample hardening, improve immunity, improve a variety of important physiological functions such as skeleton density, prevention diabetes, prevention and treatment obesity.
At present, people mainly absorb conjugated linoleic acid from the nutriment such as meat products, dairy produce, and daily from edible oil and fat
Middle intake conjugated linoleic acid is then in the product blank phase.There is research by adding or adjusting linoleic acid (ω 3) and leukotrienes (ω 6)
Amount increase the trophism of grease, but there is also both aliphatic acid can produce asking for trans-fatty acid under the high temperature conditions
Topic.
The content of the invention
It is excellent it is an object of the invention to solve at least the above and/or defect, and provide at least to will be described later
Point.
It is a further object of the invention to provide a kind of feature edible oil, the conjugated linoleic acid with high level, and
It can suppress the generation of trans-fatty acid during edible oil high-temperature heating.
A further object of the present invention is to provide a kind of method for improving edible oil nutritive value.
It is a yet further object of the present invention to provide a kind of suppress the side that trans-fatty acid produces in edible oil heating process
Method.
Adopted the following technical scheme that to achieve the above object with some other purposes, the present invention：
A kind of feature edible oil, includes the component of following parts by weight：
Conjugated linoleic acid 1-20, leukotrienes 5-9, antioxidant 0.01-0.1, pentadecyl phenol 0.01-0.1, vitamin
E0.01-0.1 and soybean oil 70-94.
Preferably, in the feature edible oil, the component of following parts by weight is included：Conjugated linoleic acid 1-20, Asia
Numb acid 5-9, antioxidant 0.02, pentadecyl phenol 0.02, vitamin E 0.02 and soybean oil 70-94.
Preferably, in the feature edible oil, the pentadecyl phenol is extracted from cashew nut shell oil to be obtained.
Preferably, in the feature edible oil, the pentadecyl phenol is the pentadecyl isophthalic of 6-8 parts by weight
The mixture of diphenol and the pentadecyl phenol of 2-4 parts by weight.
Preferably, in the feature edible oil, the pentadecyl phenol is separated through multiple-grade molecular distillation process
Arrive.
Preferably, in the feature edible oil, the antioxidant is tert-butyl hydroquinone.
Preferably, in the feature edible oil, the soybean oil be alternatively rapeseed oil, sunflower oil, Rice oil,
Peanut oil or corn oil.
A kind of preparation method of feature edible oil, preparation method are：First by conjugated linoleic acid and leukotrienes and soybean oil
It is uniformly mixed, then adds antioxidant, pentadecyl phenol and vitamin E respectively, or first by the antioxidant, pentadecyl
Phenol and vitamin E mixing are latter with being added, and are uniformly mixed, both the feature edible oil.
The present invention includes at least following beneficial effect：First, the present invention in edible oil by adding a certain amount of conjugation
Linoleic acid, can improve the content of conjugated linoleic acid in edible oil, make up cla levels deficiency in vegetalitas edible oil
Defect, meets the daily intake needs from edible oil to conjugated linoleic acid of people, so that using the characteristic of conjugated linoleic acid, makes
The feature edible oil has antitumor, anti-oxidant, reduction body's cholesterol, antiatherosclerosis, improves immunity, carries
A variety of important physiological functions such as high skeleton density, prevention diabetes, prevention and treatment obesity.By testing inspection, the present invention
The content of conjugated linoleic acid may be up to 5.20g/100g in the feature edible oil, and sub- oil is conjugated in common soybean oil
The content of acid is only 0.23g/100g, and the content of conjugated linoleic acid improves 20 times of left sides in feature edible oil of the present invention
It is right.Meanwhile by adding conjugated linoleic acid, and the leukotrienes of formula ratio is added, make linoleic acid and linolenic ratio moderate, energy
Enough meet the nutrition-balanced demand of edible oil, maintain human homergy and immune function.
In addition, the antioxidant, pentadecyl phenol and vitamin of the invention by adding certain formula ratio in edible oil
E, not only makes the feature edible oil have more preferable antioxidation, but also can effectively suppress edible oil in heating state
The generation of lower trans-fatty acid, and it is sub- to induce the trans-fatty acid in edible oil to be converted into the conjugation beneficial to human body at high temperature
Oleic acid, moreover it is possible to promote the feature edible oil that thermic isomerization reaction occurs under the high temperature conditions, make conjugated linoleic acid to people
The conversion of other more beneficial conjugated isomers of body, so as to greatly improve the edible health of edible oil.Measured through overtesting,
The content of trans-fatty acid is 1.93g/100g or so in common soybeans oil under room temperature, the trans-fatty acid after 180 DEG C of heating 8h
Content be up to 2.11g/100g, to the limit standard 2g/100g of trans-fatty acid in edible oil, health is produced
Certain harm.And the content of trans fatty acids of heretofore described feature edible oil at normal temperatures is only 1.27g/
100g, the content of trans-fatty acid is only 1.47g/100g after 180 DEG C of heating 8h, is substantially less than common soybeans oil, and completely
Meet in edible oil to the limit standard of trans-fatty acid, be more beneficial to health.
Feature edible oil color and luster of the present invention is good, and in faint yellow, in good taste, pure in smell, peroxide value is low, and
Cost is low, and adding technology is simple, meets large-scale production and requires.
Further advantage, target and the feature of the present invention embodies part by following explanation, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Brief description of the drawings
Fig. 1 is the gas chromatogram of soybean oil and feature edible oil of the present invention；
Fig. 2 is the content balance figure of soybean oil and trans-fatty acid in feature edible oil of the present invention；
Fig. 3 is soybean oil and the content balance figure of conjugated linoleic acid in feature edible oil of the present invention；
Fig. 4 is soybean oil and the ratio of feature edible oil Linoleic acid (ω 6) of the present invention and leukotrienes (ω 3)
Comparison diagram；
Fig. 5 is the content of trans-fatty acid after soybean oil heats 8h with feature edible oil of the present invention at 180 DEG C
Comparison diagram；
Fig. 6 is the content of conjugated linoleic acid after soybean oil heats 8h with feature edible oil of the present invention at 180 DEG C
Comparison diagram；
Fig. 7 linoleic acid (ω 6) and flax after 180 DEG C of heating 8h for soybean oil and feature edible oil of the present invention
The ratio comparison diagram of sour (ω 3).
Embodiment
1-7 and embodiment elaborate the present invention below in conjunction with the accompanying drawings, to make those of ordinary skill in the art refer to
It can implement according to this after this specification.
A kind of feature edible oil, includes the component of following parts by weight：It is conjugated linoleic acid 1-20, leukotrienes 5-9, anti-oxidant
Agent 0.01-0.1, pentadecyl phenol 0.01-0.1, vitamin E 0.01-0.1 and soybean oil 70-94.Wherein soybean oil is level-one
Soybean oil, based on oil used, by other components be added in soybean oil and be sufficiently mixed uniformly.
The conjugated linoleic acid added is pale yellow oily liquid, and leukotrienes is colourless oil liquid, is purchased from roc ocean science and technology
Development Co., Ltd.Remaining additive is purchased from Chinese medicines group.The feature edible oil is in faint yellow, form stable.By adding
Add conjugated linoleic acid, improve the content of conjugated linoleic acid in edible oil, make up cla levels in vegetalitas edible oil
The defects of insufficient, meet the daily intake needs from edible oil to conjugated linoleic acid of people.Leukotrienes is added, is on the one hand made altogether
Certain ratio is presented in conjugated linoleic acid and leukotrienes, meets nutrition-balanced needs, on the other hand adds this functional grease
There is a small amount of conjugate linolenic acid generation after heat, it has the function of cytotoxicity, suppresses cancer formation and changes lipid metaboli etc., and
And it can be converted into conjugated linoleic acid in vivo, comprehensive benign adjusting can be carried out to human body.
And by adding antioxidant, pentadecyl phenol and vitamin E, not only have the feature edible oil more preferable
Antioxidation, and can effectively suppress the generation of edible oil trans-fatty acid under heating state, and induce edible oil
In trans-fatty acid be converted into the conjugated linoleic acid beneficial to human body at high temperature, moreover it is possible to promote the feature edible oil to exist
Hot conditions issue heat and cause isomerization reaction, conjugated linoleic acid is turned to other conjugated isomers more beneficial to human body
Change, mainly by C18：9c, 11t and C18：10t, 12c tautomerize to C18：9t, 11t, C18：10t, 12t equiconjugate isomers, this
The antitumaous effect of a little isomers is better than C18：10t, 12c and C18：9c, 11t, so as to greatly improve the edible health of edible oil
Property.
In the feature edible oil, optimum formula is：Conjugated linoleic acid 1-20, leukotrienes 5-9, antioxidant
0.02nd, pentadecyl phenol 0.02, vitamin E 0.02 and soybean oil 70-94, i.e. antioxidant, pentadecyl phenol and vitamin E
Additive amount be 0.02%.
In the feature edible oil, the pentadecyl phenol is separated from cashew nut shell oil through multiple-grade molecular distillation process
Extraction obtains.The pentadecyl phenol is the pentadecyl resorcinol of 6-8 parts by weight and the pentadecyl phenol of 2-4 parts by weight
Mixture.The content of pentadecyl phenol is higher in cashew nut shell oil, and wherein pentadecyl resorcinol and pentadecyl phenol
Ratio be 7: 3, ratio is moderate.
In the feature edible oil, the antioxidant is tert-butyl hydroquinone, abbreviation TBHQ.Other are common
Antioxidant, such as tea polyphenols (TP), tocopherol, flavonoids, butylated hydroxy anisole (BHA), dibutyl hydroxy toluene (BHT)
It can also apply.
In the feature edible oil, the soybean oil be alternatively rapeseed oil, sunflower oil, Rice oil, peanut oil or
Corn oil.Oil prepares the feature edible oil based on other edible oils being selected according to actual needs, to meet more
The needs of extensive crowd, and the species of expanded functionality edible oil.
In the preparation method of the feature edible oil, preparation method is：First by conjugated linoleic acid and leukotrienes and greatly
Soya-bean oil is uniformly mixed, and then adds antioxidant, pentadecyl phenol and vitamin E respectively, or first by the antioxidant, 15
Alkyl phenol and vitamin E mixing are latter with being added, and are uniformly mixed, both the feature edible oil.
Embodiment 1
A kind of feature edible oil, weight percent include following ingredients：The additive amount of conjugated linoleic acid is 1%,
Linolenic additive amount is 6%, and the additive amount of antioxidant TBHQ is 0.02%, and the additive amount of pentadecyl phenol is 0.02%,
The additive amount of vitamin E is 0.02%, and surplus is soybean oil.
Step 1, by above mass ratio weigh conjugated linoleic acid, leukotrienes and additive, is added to and holds soybean oil
In container, under the conditions of 4000rpm, 5min is shaken, is fully mixed, obtain functional soy oil, while by common soybeans oil
Identical concussion is carried out, as blank sample；
Step 2, weigh 1g functional soy oil and be placed in the ampoule bottle of 4mL, closed sealing, and leaves air at top.
A series of samples is according to said method prepared, ampoule bottle is placed in oil bath pan, heats special time at different temperatures, oil temperature reaches
Start timing during design temperature, heating-up temperature control errors take out postcooling to room temperature, measure every physical and chemical index at ± 2 DEG C.
The quantitative analysis of step 3, trans-fatty acid and conjugated linoleic acid：200mg greases are weighed in 10mL centrifuge tubes, are added
Enter the C11 of 2mL：0 internal standard solution, adds the potassium hydroxide methanol solution of 0.1mL2mol/L, and vortex mixes 30s.With 4000rpm
Centrifuge 10min.20 μ L of supernatant are taken to be settled to 1mL volumetric flasks, using Shimadzu GC-2010 gas Chromatographic Determinations.Chromatographic condition, into
Sample mouth temperature：230℃；Sample size：1μL；Split ratio：10∶1.Chromatographic column initial temperature be 60 DEG C, retain 5min after, with 25 DEG C/
Min is warming up to 160 DEG C, then retains 5min, then is warming up to 225 DEG C with 2 DEG C/min, retains 15min.Detector：Hydrogen flame ion
Change detector (FID)；Detector temperature：230℃.
Embodiment 2
A kind of feature edible oil, by weight percent including following ingredients：The additive amount of conjugated linoleic acid is 2%,
Linolenic additive amount is 6%, and the additive amount of antioxidant TBHQ is 0.02%, and the additive amount of pentadecyl phenol is 0.02%,
The additive amount of vitamin E is 0.02%, and surplus is soybean oil.
Embodiment 3
A kind of feature edible oil, by weight percent including following ingredients：The additive amount of conjugated linoleic acid is 10%,
Linolenic additive amount is 6%, and the additive amount of antioxidant TBHQ is 0.02%, and the additive amount of pentadecyl phenol is 0.02%,
The additive amount of vitamin E is 0.02%, and surplus is soybean oil.
Embodiment 4
A kind of feature edible oil, by weight percent including following ingredients：The additive amount of conjugated linoleic acid is 10%,
Linolenic additive amount is 5%, and the additive amount of antioxidant TBHQ is 0.02%, and the additive amount of pentadecyl phenol is 0.02%,
The additive amount of vitamin E is 0.02%, and surplus is soybean oil.
Embodiment 5
A kind of feature edible oil, by weight percent including following ingredients：The additive amount of conjugated linoleic acid is 10%,
Linolenic additive amount is 7%, and the additive amount of antioxidant TBHQ is 0.02%, and the additive amount of pentadecyl phenol is 0.02%,
The additive amount of vitamin E is 0.02%, and surplus is soybean oil.
1-7 and embodiment 1-5 carries out data analysis to the feature edible oil below in conjunction with the accompanying drawings.
As shown in Figure 1, A is the gas chromatogram of common soybeans oil, from Figure 1A, contain in common soybeans oil to human body
Harmful antiform oleic acid, trans-linoleic acid (C18：9t、C18：9c, 12t and C18：9t, 12c) and trans leukotrienes (C18：9c,
12c, 15t, C18：9c, 12t, 15c and C18：9t, 12c, 15c).Figure 1B and Fig. 1 C are the gas phase color of the feature edible oil
Spectrogram, from Figure 1B, prepared feature edible oil, does not detect antiform oleic acid under the conditions of unheated, and trans
Linoleic acid, trans linolenic content are substantially less than soybean oil, and are beneficial to the conjugated linoleic acid (C18 of health：9c,
11t, C18：10t, 12c, C18：9t, 11t and C18：10t, 12t) content is significantly higher than soybean oil.From Fig. 1 C, at 180 DEG C
Heat the trans-linoleic acid contained by the feature edible oil of 8h, trans linolenic content is less than common soybeans oil；But contain
Conjugated linoleic acid C18：9c, 11t and C18：10t, 12c can change into the effects such as anticancer in heating process and be better than the C18 of itself：
9t, 11c, C18：10c, 12t, C18：9t, 11t and C18：10t, 12t conjugated isomers.
As shown in Fig. 2, the content of trans-fatty acid (antiform oleic acid, linoleic acid plus linolenic acid) is 1.93g/ in soybean oil
100g, and the content of trans-fatty acid is 1.36g/100g in embodiment 1, the content of trans-fatty acid is in embodiment 2
The content of trans-fatty acid is 1.27g/100g in 1.35g/100g, embodiment 3, the content of trans-fatty acid is in embodiment 4
The content of trans-fatty acid is 1.27g/100g in 1.29g/100g, and embodiment 5, is substantially less than trans-fatty acid in soybean oil
Content.
As shown in figure 3, the content of conjugated linoleic acid is 0.23g/100g in soybean oil, and feature described in embodiment 1
The cla levels of edible oil are 1.30g/100g, the cla levels of feature edible oil described in embodiment 2
Cla levels for feature edible oil described in 1.90g/100g, embodiment 3 are 5.20g/100g, in embodiment 4
The cla levels of the feature edible oil are 5.15g/100g, and feature edible oil described in embodiment 5 is total to
Conjugated linoleic acid content is 5.08g/100g, and the content of conjugated linoleic acid is significantly higher than common big in prepared feature edible oil
Cla levels in soya-bean oil.
As shown in figure 4, the ratio 10.4: 1 of unsaturated linoleic acid (ω 6) and leukotrienes (ω 3) in soybean oil, higher than equilibrium
Trophic level 4-6: 1；And ω 6: ω 3 is in embodiment 1, embodiment 2, embodiment 3, embodiment 4 in the feature edible oil prepared
It is respectively 4.9: 1,4.7: 1,4.6: 1,5.3: 1 and 4.4: 1 with embodiment 5, meets balanced nutritious standard.
As shown in figure 5, soybean oil trans-fatty acid (antiform oleic acid, linoleic acid plus linolenic acid) after 180 DEG C of heating 8h
Content is 2.11g/100g, and the content of trans fatty acids after feature edible oil heating prepared in embodiment 1 is
1.51g/100g is 1.55g/100g in embodiment 2, in embodiment 3 be 1.48g/100g, in embodiment 4 be 1.47g/100g,
It is 1.47g/100g in embodiment 5, illustrates that the content of feature edible oil trans-fatty acid under the high temperature conditions for preparing is obvious
It is relatively low, and meet ＜ 2g/100g limit standard of the states such as Canada, Denmark to trans-fatty acid in edible oil.
As shown in fig. 6, soybean oil content of conjugated linoleic acid after 180 DEG C of heating 8h is 0.31g/100g, it is substantially less than
0.55g/100g in embodiment 1, the 1.21g/100g in embodiment 2, embodiment 3 after the feature edible oil heating of preparation
In 1.96g/100g, the 2.50g/100g in embodiment 4 and the 2.59g/100g contents in embodiment 5, illustrate prepare work(
Energy property soybean oil can also keep higher cla levels under the high temperature conditions.
As shown in fig. 7, soybean oil ratio of unsaturated linoleic acid (ω 6) and leukotrienes (ω 3) after 180 DEG C of heating 8h
11.94: 1, higher than balanced nutritious standard；And prepare functional soy oil heating after ω 6: ω 3 embodiment 1, embodiment 2,
Embodiment 3, embodiment 4 and embodiment 5 are respectively 5.8: 1,5.6: 1,5.6: 1,6.3: 1 and 5.1: 1, also comply with balanced nutritious mark
It is accurate.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Realize other modification, therefore under the universal limited without departing substantially from claim and equivalency range, it is of the invention and unlimited
In specific details and shown here as the legend with description.
Claims (5)
1. a kind of feature edible oil, it is characterised in that include the component of following parts by weight：
Conjugated linoleic acid 1-20, leukotrienes 5-9, tert-butyl hydroquinone 0.02, pentadecyl phenol 0.02, vitamin E 0.02 with
And soybean oil 94；
Wherein, the pentadecyl phenol is the pentadecyl resorcinol of 6-8 parts by weight and the pentadecyl phenol of 2-4 parts by weight
Mixture.
2. feature edible oil as claimed in claim 1, it is characterised in that the pentadecyl phenol is extracted from cashew nut shell oil
Obtain.
3. feature edible oil as claimed in claim 2, it is characterised in that the pentadecyl phenol is through multiple-grade molecular distillation work
Skill is isolated.
4. feature edible oil as claimed in claim 1, it is characterised in that the soybean oil rapeseed oil, sunflower oil, rice
Rice bran oil, peanut oil or corn oil replace.
5. a kind of preparation method of feature edible oil as claimed in claim 1, it is characterised in that preparation method is：First will
Conjugated linoleic acid and leukotrienes are uniformly mixed with soybean oil, then add tert-butyl hydroquinone, pentadecyl phenol and dimension respectively
Raw element E, or first the tert-butyl hydroquinone, pentadecyl phenol and vitamin E mixed latter with being added, and mix
It is even, both the feature edible oil.
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| CN105558098A (en) * | 2016-01-21 | 2016-05-11 | 和县绿源油脂有限公司 | Functional edible oil rich in natural vitamins and preparation method of functional edible oil |
| CN111670960A (en) * | 2020-07-14 | 2020-09-18 | 刘骥 | Functional healthy edible oil and preparation method thereof |
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| CN1568725A (en) * | 2003-07-22 | 2005-01-26 | 南海油脂工业(赤湾)有限公司 | Edible oil containing conjugate linoleic acid and/or conjugate linoleic acid derivants |
| CN101185465A (en) * | 2007-12-14 | 2008-05-28 | 华南理工大学 | Fat compositions and uses thereof |
| CN101632402A (en) * | 2009-08-16 | 2010-01-27 | 苟春虎 | High-grade nutrient health care edible oil |
| CN101755927A (en) * | 2010-02-03 | 2010-06-30 | 湖北黄袍山绿色产品有限公司 | Edible fortified tea oil for pregnant woman and preparation method thereof |
| CN102106410A (en) * | 2011-01-21 | 2011-06-29 | 南昌大学 | Camellia seed nutritional oil for pregnant women |
| CN103651987A (en) * | 2013-11-28 | 2014-03-26 | 山西宝山鼎盛科技有限公司 | Linseed oil rich in conjugated linoleic acid (CLA) |
| CN104498183A (en) * | 2014-12-15 | 2015-04-08 | 中国农业科学院农产品加工研究所 | Additive |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1568725A (en) * | 2003-07-22 | 2005-01-26 | 南海油脂工业(赤湾)有限公司 | Edible oil containing conjugate linoleic acid and/or conjugate linoleic acid derivants |
| CN101185465A (en) * | 2007-12-14 | 2008-05-28 | 华南理工大学 | Fat compositions and uses thereof |
| CN101632402A (en) * | 2009-08-16 | 2010-01-27 | 苟春虎 | High-grade nutrient health care edible oil |
| CN101755927A (en) * | 2010-02-03 | 2010-06-30 | 湖北黄袍山绿色产品有限公司 | Edible fortified tea oil for pregnant woman and preparation method thereof |
| CN102106410A (en) * | 2011-01-21 | 2011-06-29 | 南昌大学 | Camellia seed nutritional oil for pregnant women |
| CN103651987A (en) * | 2013-11-28 | 2014-03-26 | 山西宝山鼎盛科技有限公司 | Linseed oil rich in conjugated linoleic acid (CLA) |
| CN104498183A (en) * | 2014-12-15 | 2015-04-08 | 中国农业科学院农产品加工研究所 | Additive |
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