CN112889937A - Algae oil DHA drop and preparation method thereof - Google Patents

Abstract

The invention relates to the field of algae oil DHA drops, in particular to algae oil DHA drops taking oil as a substrate and a preparation method thereof. The algae oil DHA drop comprises the following components in parts by weight: 0.5-1.5g of olive oil and 5-9 g of medium chain triglyceride; the following were also added: 8-12g of DHA algae oil. The invention has the following beneficial effects: the raw materials adopt medium chain triglyceride with high stability and olive oil containing a large amount of monounsaturated fatty acid, and have high safety. The medium chain triglyceride can be decomposed into human body functions in a short time, and no fat is accumulated in the body. The olive oil can reduce the blood fat and cholesterol in the blood of human body, prevent the occurrence of cardiovascular and cerebrovascular diseases, and provide multiple vitamins for human body. The preparation method of the oil agent provided by the invention is simple and easy to operate.

Description

Algae oil DHA drop and preparation method thereof

Technical Field

The invention relates to the field of algae oil DHA drops, in particular to algae oil DHA drops taking oil as a substrate and a preparation method thereof.

Background

The oil plays an indispensable role in human life, is one of six nutrients required by human bodies, and provides energy for human activities. Too much or too little intake of oil or fat affects the health of the human body and causes diseases. The types of edible oil in the market are various, the composition proportion of different oil is different, and the research and development of the algae oil DHA drop capable of supplementing nutrient substances required by human bodies has social significance and health care value.

More than 99% of the components in oil are fats, which contain different types of fatty acids. According to the structure of fatty acid, it can be divided into saturated fatty acid and unsaturated fatty acid. The saturated fatty acids are mostly derived from animal fats and a few vegetable fats, such as coconut oil and palm oil. It has been shown that excessive intake of saturated fatty acids can increase blood cholesterol, triacylglycerol and low density lipoprotein cholesterol in human body, which may cause arterial luminal stenosis, atherosclerosis, increase the probability of coronary heart disease, and be not good for the health of cardiovascular and cerebrovascular diseases. Unsaturated fatty acids can be further classified into monounsaturated fatty acids and polyunsaturated fatty acids. In contrast to saturated fatty acids, unsaturated fatty acids participate in the synthesis of essential nutrients for human body, such as DHA and EPA, and can effectively reduce the content of cholesterol and triglyceride in human body and increase the content of high-density lipoprotein cholesterol, thereby effectively controlling the level of blood fat in human body, reducing the viscosity of blood, effectively enhancing the body immunity, protecting the elasticity of blood vessels and preventing cardiovascular diseases. However, polyunsaturated fatty acids have a plurality of unsaturated bonds, so that they are less stable than monounsaturated fatty acids and are liable to undergo peroxidation of lipids.

Olive oil is one of the vegetable oils, rich in a large amount of monounsaturated fatty acids. Saturated fatty acids in olive oil: monounsaturated fatty acids: polyunsaturated fatty acids are about 1.3: 6.9: 1, the content of monounsaturated fatty acid in part of olive oil can even reach more than 80 percent. The health-care food can reduce the contents of blood cholesterol, triglyceride and low-density lipoprotein cholesterol, control blood viscosity and protect cardiovascular and cerebrovascular health accidents, and has the advantages of higher stability and difficult lipid peroxidation due to the chemical structure. Australian oil researchers found that olive oil exhibits very stable properties even under heated conditions, producing half or even less of the harmful polar compounds than other edible oils. In addition, the olive oil also contains abundant vitamins A, B, D, E and K and antioxidants, and has positive effects of resisting aging, protecting skin, beautifying, preventing osteoporosis, improving the functions of the digestive system and removing free radicals in the human body.

Medium Chain Triglycerides (MCT), as the name implies, are one of medium chain fatty acids and contain only a very small amount of unsaturated fatty acids, and therefore have extremely high stability at both high and low temperatures. In addition, medium chain triglycerides are relatively small in molecular weight and relatively short in carbon chain, are easily digested and absorbed by human bodies, and are easily dissolved in other organic solvents, fats and oils or fat-soluble vitamins. MCT can be rapidly hydrolyzed in intestinal tract after entering human body, absorbed by epithelial cells of intestinal tract, and enter blood circulation via hepatic portal vein. Notably, MCT can provide energy for oxidative breakdown into mitochondria without the need for carrying an L-carnitine shuttle system, and because shorter carbon chains cannot be used as a structural material for adipocytes. That is, MCTs can supply energy to the body at any time and will not store as fat. Due to their specific properties, medium chain triglycerides have been recorded for over 60 years in clinical use. Can be used for preventing malnutrition in fat-indigestible patients and controlling weight gain and weight loss in obese patients. Research has proved that 44% of diabetes, 23% of ischemic heart disease and some cancers are closely related to obesity, so preventing obesity also prevents many other diseases to some extent. In addition to this, MCT can improve the metabolism of sugar, lipid and cholesterol in the human body, helping the human body to relieve fatigue by supplying a large amount of energy. Most importantly, clinical studies and multiple animal experiments prove that MCT has good tolerability and extremely high safety and can be eaten at ease.

DHA algae oil

The human body can not synthesize DHA by self, and the DHA is a polyunsaturated fatty acid which is very important for the human body and belongs to an important member in an Omega-3 unsaturated fatty acid family. At present, the American medical institute and International fatty acids and lipids recommend DHA intakes of 160mg to 200mg per day per person, and research institutes concluded that DHA and omega-3 polyunsaturated fatty acids: assessing the health efficacy of dietary intake of DHA and omega-3 polyunsaturated fatty acids (EPA or DHA) can be said to be a very complex task, requiring extensive data and systematic review support. Generally, based on this, most studies have considered the efficacy of the omega-3 long chain unsaturated fatty acids in their entirety and then focused on DHA. The most important point is that the food is accumulated continuously from the diet for a long time, and the food has very important effect on human health. Furthermore, it is often stated that a modest increase in intake can have a very meaningful impact on health efficacy due to non-linear accumulation, with the greatest benefit often being a gradual accumulation through low intakes in the diet. Edible oil is an indispensable substance in daily diet of people and is the best carrier for gradually accumulating DHA or EPA through low-dose intake of people in diet. The DHA algal oil is extracted from marine microalgae, and is particularly suitable for pregnant women and young children. The DHA algae oil is rich in high amount of nutrients. The effects of the medicine include:

1) improving intelligence development index

DHA is one of important substances for human brain development and growth. DHA accounts for approximately 97% of Omega-3 fatty acids in the brain and is called essential fatty acid. DHA is a fatty acid, and has remarkable effects of enhancing memory and thinking ability, improving intelligence, etc. Researches show that people with high DHA content in vivo have strong psychological bearing capacity and high intelligence development index, and the DHA is also important for maintaining the structure and the function of nerve cells.

(2) Improving visual acuity

DHA accounts for 60% of total fatty acids in retina, and researches prove that the difference of visual acuity of a baby continuously taking sufficient DHA and a baby not taking DHA is equivalent to looking down one line on a standard visual acuity chart.

3) Optimizing the gestational period of fetal brain development

DHA optimizes the phospholipid composition of fetal cerebral pyramidal cells. Especially, after 5 months of the fetus, artificial stimulation of the auditory sensation, the visual sensation and the tactile sensation of the fetus causes the neurons in the sensory center of the cerebral cortex of the fetus to grow more dendrites, so that the mother needs to supply more DHA to the fetus. The DHA for promoting the maturation of the retinal photoreceptor cells not only has important influence on the fetal brain development, but also has important effect on the maturation of the retinal photoreceptor cells. The pregnant woman can increase the content of alpha-linolenic acid by taking food rich in alpha-linolenic acid during pregnancy, and DHA is synthesized by using the alpha-linolenic acid in maternal blood and then delivered to the brain and retina of the fetus, so that the degree of maturity of nerve cells in the fetus is increased. Development of brain cells experiments and 4-year follow-up studies by the american famous nutriologist Baez showed: during infancy, supplementation with high levels of DHA (0.36%, calculated as fat%, approximately 3 times that of the austin experiment), both the intellectual development index measured at 18 months and the Intelligence Quotient (IQ) value measured at 4 years of age lasted 7 points higher than that of another group of babies who were not supplemented with DHA.

Compared with fish oil, algae oil DHA has some advantages which are not comparable with fish oil. The food is pure natural green food without heavy metal residue, pure vegetarian food without fishy smell, belongs to sustainable renewable resources and has reliable source. The seaweed is a marine phytoplankton, has a plurality of important pharmacological functions and has wide development prospects in the fields of food and medicine. The seaweed oil contains a large amount of unsaturated fatty acid, especially contains EPA and DHA which are necessary for human bodies, has special effects of preventing and treating cardiovascular diseases, and has various important physiological effects, so the seaweed oil is increasingly widely concerned by people. The microalgae is abundant and various, and about 3 thousands of microalgae of different phyla exist on the earth. Recent researches show that microalgae have abundant organic compounds with unique structures, such as polyunsaturated fatty acids, polysaccharides, antibiotics, toxins and the like, fish oil DHA is usually extracted from deep sea fish at the top of a food chain, and in addition to the doubt of heavy metals, EPA is contained, so that the problem of blood coagulation function of pregnant women during production or after delivery is possibly caused. The algae has high DHA content and almost no EPA, and if the DHA is extracted from the algae, the ratio of the DHA to the EPA is 20:1, and if the DHA is extracted from fish oil, the ratio is (4-5): 1. DHA extracted from algae is pure natural and vegetal, and has strong antioxidant capacity and low EPA content; the DHA extracted from deep sea fish oil has more active property, is easy to be oxidized and denatured, and has extremely high EPA content. EPA has effects of reducing blood lipid and diluting blood, so DHA and EPA extracted from deep sea fish oil are beneficial to the elderly and adults. DHA extracted from the algae oil is most beneficial to the absorption of infants, and can effectively promote the development of retinas and brains of babies. Because the academic world also agrees to believe that the algae oil DHA is more suitable for infants. Recently, related reports show that the Isochrysis galbana is rich in n-3 polyunsaturated fatty acid, particularly DHA and EPA, and is an alga species with DHA and EPA production potential.

The invention patent application CN104255946A discloses a preparation method of olive oil for preventing alopecia, which is matched with a mixture of walnut oil, coconut oil and essential oil to supply nutrition to hair to achieve the effect of preventing alopecia. However, the product contains a large amount of unsaturated fatty acid, is beneficial to human bodies, and has the problem of instability and easy oxidation. CN104255946a discloses olive oil for preventing and treating alopecia, which is a functional use and does not pay attention to the protection of nutrition. The invention patent application CN109007066A discloses a healthy olive oil, which contains a large amount of medium chain triglycerides, and is rich in a large amount of unsaturated fatty acids and multivitamins in olive oil without much worrying about the problem of fat accumulation. The invention patent application CN102396608A discloses an oil and fat composition with medium-short chain fatty acid, a preparation method and application thereof, which have the functions of inhibiting blood fat increase and body fat accumulation, but triglyceride formed by the short chain fatty acid has special odor and is hardly accepted by most people. CN102396608A discloses a grease composition containing medium-short chain fatty acid, a preparation method and application thereof, which mainly focus on the substitute product of the traditional edible oil.

The tea polyphenol has wide inhibition effect on bacteria, has obvious inhibition effect on pathogenic bacteria such as typhoid bacillus, paratyphoid bacillus, yellow blood soluble staphylococcus, dysentery, cholera bacteria and the like, has the concentration of 0.08-0.1 percent, and has no inhibition effect on fungi, yeast, lactic acid bacteria and acetic acid bacteria. Can effectively inhibit oral streptococcus mutans causing dental caries in oral cavity, and has better dental caries preventing effect than fluoride. In addition, tea polyphenols have antioxidant, mutation resisting, anticancer, antiaging, free radical scavenging, blood pressure lowering and cholesterol lowering effects. Tea polyphenol has strong polarity and certain hydrophilicity. A natural antioxidant. The tea polyphenols generate green black or blue black precipitate when encountering ferric chloride, and part of tea polyphenols generate off-white precipitate when encountering gelatin. The tea polyphenols and heavy metal salt solution such as 1% aluminum trichloride or basic lead acetate solution react to generate gray yellow precipitate. Can also be oxidized by potassium permanganate, potassium sulfate and other oxidants to generate a bluish purple complex with ferrous tartrate.

The main drug effect of the tea polyphenol is as follows: (1) reducing blood lipid, and inhibiting atherosclerosis. Many researches show that the tea drink can reduce the content of cholesterol in blood and has obvious function of resisting atherosclerosis. This is because tea polyphenols play an important role in fat metabolism of organisms, have an effect of inhibiting the increase of cholesterol content in plasma and liver, and have a function of promoting the excretion of lipid compounds from feces, so that it can not only prevent and treat atherosclerosis, but also have a weight-reducing effect. (2) Enhance blood capillary and lower blood sugar. Tea polyphenol can not only prevent the increase of microvascular permeability that fat too much arouses, can also with the combined action of tealeaves alkaloid, make the vascular wall relax, effective diameter increases to be favorable to the relaxation of human blood vessel, the toughness of reinforcing microvascular wall plays the effect that prevents the vascular rupture. Experiments show that the catechin can also effectively reduce blood sugar and reduce the risk of diabetes. (3) And (4) radiation resistance. Regarding the radiation protection of tea leaves, it was first reported in japan. They found that among survivors after the atomic bomb explosion, people who often drink tea, the radiation sickness appeared less. A series of animal experiments show that the tea polyphenol has obvious radiation resistant effect. The anti-radiation effect of tea polyphenol is thought to be related to the tea polyphenol participating in the redox reaction in vivo, protecting blood phase, repairing physiological function, inhibiting internal hemorrhage, etc. In addition, tea polyphenols can reduce DNA damage caused by radiation. (4) Preventing aging. Peroxidation of lipids in the human body is one of the mechanisms of aging in the human body, and free radicals are the main factors of peroxidation in the organism. The tea polyphenol has strong effect of scavenging free radicals, thereby having the effects of resisting oxidation and preventing aging. Animal experiments show that tea polyphenols can inhibit lipoxygenase activity and lipid peroxidation in skin mitochondria. (5) Resisting cancer and mutation. The free radicals may play a certain role in the canceration process, so the effect of removing the free radicals by the tea polyphenol can play a role in resisting cancers.

Disclosure of Invention

The invention aims to provide a health-care algae oil DHA agent containing a large amount of medium-chain triglyceride and olive oil, which helps a human body keep healthy, simultaneously reduces the accumulation of fat, helps the human body reduce the blood fat and cholesterol levels, and supplements a plurality of vitamins. The preparation method provided by the invention is simple, the product has good taste, the nutrient components are easy to maintain, the stability is high, and the product has long shelf life.

The purpose of the invention is realized by the following technical scheme:

a health care oil agent for strengthening human health and reducing fat accumulation comprises the following components in parts by weight: every 0.5-1.5g of olive oil and 5-9 g of medium chain triglyceride, the following substances are also added:

8-12g of DHA algae oil;

preferably, every 1g of olive oil, 7.4 g of medium chain triglycerides, the following are also added:

10g of DHA algae oil;

the oil agent also comprises 0.008-0.016g of tea polyphenol.

The tea polyphenol used in the invention is preferably a powdery solid, and the preferable properties of the tea polyphenol are as follows: the tea-flavored beverage is a water solution, a powdery solid or a crystal with light yellow to dark brown and slight tea aroma, has astringent taste, is easily soluble in water, ethanol and ethyl acetate, and is slightly soluble in grease. The heat resistance and the 5-acid resistance are good, and the pH value is very stable within the range of 2-7. The pH of the aqueous solution is 3 to 4. Is easy to oxidize and brown stain under alkaline condition. The catechins account for about 60-80% of the total amount of tea polyphenols. In polyphenol substances extracted by taking green tea and byproducts thereof as raw materials, the content of tea polyphenol is more than 95 percent, wherein catechin accounts for 70 to 80 percent; 4 to 10 percent of flavone compound; 0.3 to 0.5 percent of gallic acid; 0.2 to 0.5 percent of amino acid; the total sugar content is 0.5-1.0%. The chlorophyll is mainly pheophytin, and the content is 0.01-0.05%.

Tea polyphenol has stronger antioxidation, especially ester catechin EGCG, and the reducibility of the tea polyphenol can even reach 100 times of that of L-erythorbic acid. Of the 4 main catechin compounds, the antioxidant capacity is EGCG > EGC > ECG > EC > BHA, and the antioxidant capacity is enhanced with the increase of temperature. The tea polyphenols have antioxidant and antibacterial effects, such as inhibiting Staphylococcus, Escherichia coli, Bacillus subtilis, etc. The tea polyphenols can adsorb foreign odor in food, and thus have certain deodorizing effect. It has protective effect on pigment in food, and can not only play the role of natural pigment, but also prevent food from fading, and tea polyphenols also have the effect of inhibiting the formation and accumulation of nitrite.

This is an important point of the present invention, because of the addition of tea polyphenol, the oil base of olive oil is protected, and other nutrient components added into the oil base are further protected.

Generally, the mixing can be performed using a simple mixing method, such as the following method for preparing a health oil agent for enhancing human health and reducing fat accumulation, comprising the steps of:

1) weighing the raw materials according to the weight part ratio for later use.

2) Mixing oleum Olivarum and medium chain triglyceride (preferably tea polyphenols can also be added at the same time), stirring, and standing at 30-35 deg.C.

3) And (3) filtering the mixture obtained in the step (2) by using a precision filter, and then canning and bottling.

4) And (4) placing the finished product obtained in the step (3) into an ultraviolet sterilization device for sterilization.

Preferably, the present inventors have innovatively improved the processing method so that the stability of the final product is further improved:

before mixing the olive oil and the MCT, the MCT and the tea polyphenol are premixed, which is very important, otherwise, the problems of poor anti-oxidation effect and uneven mixing are easy to occur, and the specific operation method is as follows:

1) MCT and tea polyphenol are mixed under vacuum at room temperature (e.g., from 20 ℃ to 30 ℃); preferably, the suitable vacuum pressure is below 7 torr; it is within the preferred range of addition of the present invention that the tea polyphenols be milled to a powder having an average particle size of from about 10 μm to about 1000 μm;

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 an Aw of less than 0.1 or less;

3) then heating to 40-50 ℃ for 60-120 minutes for one time;

4) cooling to room temperature, and mixing with oleum Olivarum and DHA algae oil.

The premixing method is an important invention point of the invention, because the powder and the oil agent are fully mixed at room temperature, a crosslinking time exists, through tests, the long-time non-precipitation cannot be ensured only through the mixing at the normal temperature, through a plurality of tests, through the method of heating and keeping for a period of time, the final product can be kept in a uniform state for a long time, and the method has a very good effect of keeping the consistency effect of the final product.

In the above method, the step 1) is preferably treated at 20-100rpm for 5-50 minutes, and after a plurality of tests, the simple stirring and mixing effect is far inferior to regular stirring.

In conclusion, the invention has the following beneficial effects:

(1) the raw materials adopt medium chain triglyceride with high stability and olive oil containing a large amount of monounsaturated fatty acid, and have high safety.

(2) The medium chain triglyceride can be decomposed into human body functions in a short time, and no fat is accumulated in the body.

(3) The olive oil can reduce the blood fat and cholesterol in the blood of human body, prevent the occurrence of cardiovascular and cerebrovascular diseases, and provide multiple vitamins for human body.

(4) The preparation method of the oil agent provided by the invention is simple and easy to operate.

The tea polyphenol is used as an antioxidant to further protect the olive oil from being oxidized, so that the olive oil with good quality can further protect nutrient substances from being damaged, and the shelf life of the product is prolonged to the maximum extent; the tea polyphenol is a complex of catechins (flavanols), flavones, flavonols, anthocyanidins, phenolic acids and depside polyphenol compounds in tea, and the structures of the compounds except the phenolic acids and the depside compounds all have C6-C3-C6 basic carbon frames which mainly comprise 2-phenylbenzodihydropyran (flavan), wherein the catechins are used as main components of the tea polyphenol, account for 50-70% of the total weight of the tea polyphenol and account for 12-24% of the dry weight of the tea, and the compounds are relatively complex compounds with complex structures and comprise catechins, gallocatechins, gallocatechin gallate, catechin gallate, and the like. The content of tea polyphenol in tea leaves is generally more than that of green tea, and more than that of black tea in summer and autumn.

Detailed Description

The invention is further illustrated by the following examples:

example 1

A health care oil agent for strengthening human health and reducing fat accumulation comprises the following components in parts by weight: every 1g of olive oil and 7.4 g of medium chain triglyceride, the following substances are also added: 10g of DHA algae oil;

the preparation method of the health care oil agent for strengthening human health and reducing fat accumulation comprises the following steps:

(1) weighing the raw materials according to the weight part ratio for later use.

(2) Mixing oleum Olivarum and medium chain triglyceride, and standing at 32.5 deg.C.

(3) And (3) filtering the mixture obtained in the step (2) by using a precision filter, and then canning and bottling.

(4) And (4) placing the finished product obtained in the step (3) into an ultraviolet sterilization device for sterilization.

Before mixing the olive oil and the MCT, the MCT and the tea polyphenol are premixed, which is very important, otherwise, the problems of poor anti-oxidation effect and uneven mixing are easy to occur, and the specific operation method is as follows:

1) MCT and tea polyphenols were mixed under vacuum at room temperature (25 deg.C);

2) then heating to 45 ℃ for 90 minutes for one time;

3) cooling to room temperature, and mixing with oleum Olivarum and DHA algae oil.

Example 2

A health care oil agent for strengthening human health and reducing fat accumulation comprises the following components in parts by weight: every 1.5g of olive oil and 9g of medium chain triglyceride, the following substances are also added: 8g of DHA algae oil;

the preparation method of the health care oil agent for strengthening human health and reducing fat accumulation comprises the following steps:

(1) weighing the raw materials according to the weight part ratio for later use.

(2) Mixing oleum Olivarum and medium chain triglyceride, and standing at 30 deg.C.

(3) And (3) filtering the mixture obtained in the step (2) by using a precision filter, and then canning and bottling.

(4) And (4) placing the finished product obtained in the step (3) into an ultraviolet sterilization device for sterilization.

Preferably, the present inventors have innovatively improved the processing method so that the stability of the final product is further improved:

before mixing the olive oil and the MCT, the MCT and the tea polyphenol are premixed, which is very important, otherwise, the problems of poor anti-oxidation effect and uneven mixing are easy to occur, and the specific operation method is as follows:

1) MCT and tea polyphenols at room temperature (20 ℃) under vacuum) for 30 minutes at 50 rpm; preferably, the suitable vacuum pressure is below 7 torr; it is within the preferred range of addition of the present invention that the tea polyphenol is ground to a powder having an average particle size of about 500 μm;

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 an Aw of less than 0.1 or less;

3) then heating to 40 ℃ for 60 minutes for one time;

4) cooling to room temperature, and mixing with oleum Olivarum and DHA algae oil.

Example 3

A health care oil agent for strengthening human health and reducing fat accumulation comprises the following components in parts by weight: every 1.2g of olive oil and 7.5 g of medium chain triglyceride, the following substances are also added: 9g of DHA algae oil;

the preparation method of the health care oil agent for strengthening human health and reducing fat accumulation comprises the following steps:

(1) weighing the raw materials according to the weight part ratio for later use.

(2) Mixing oleum Olivarum and medium chain triglyceride, and standing at 33 deg.C.

(3) And (3) filtering the mixture obtained in the step (2) by using a precision filter, and then canning and bottling.

(4) And (4) placing the finished product obtained in the step (3) into an ultraviolet sterilization device for sterilization.

Before mixing the olive oil and the MCT, the MCT and the tea polyphenol are premixed, which is very important, otherwise, the problems of poor anti-oxidation effect and uneven mixing are easy to occur, and the specific operation method is as follows:

1) MCT and tea polyphenols were mixed under vacuum at room temperature (23 deg.C)

2) Then the temperature is raised to 43 ℃ for 70 minutes for one time;

3) cooling to room temperature, and mixing with oleum Olivarum and DHA algae oil.

Example 4

A health care oil agent for strengthening human health and reducing fat accumulation comprises the following components in parts by weight: every 0.7g of olive oil and 6g of medium chain triglyceride, the following substances are also added: 11g of DHA algae oil;

the preparation method of the health care oil agent for strengthening human health and reducing fat accumulation comprises the following steps:

(1) weighing the raw materials according to the weight part ratio for later use.

(2) Mixing oleum Olivarum and medium chain triglyceride, and standing at 34 deg.C.

(3) And (3) filtering the mixture obtained in the step (2) by using a precision filter, and then canning and bottling.

(4) And (4) placing the finished product obtained in the step (3) into an ultraviolet sterilization device for sterilization.

Before mixing the olive oil and the MCT, the MCT and the tea polyphenol are premixed, which is very important, otherwise, the problems of poor anti-oxidation effect and uneven mixing are easy to occur, and the specific operation method is as follows:

1) MCT and tea polyphenols were mixed under vacuum at room temperature (28 ℃);

2) then the temperature is raised to 48 ℃ for 110 minutes for one time;

3) cooling to room temperature, and mixing with oleum Olivarum and DHA algae oil.

Example 5

A health care oil agent for strengthening human health and reducing fat accumulation comprises the following components in parts by weight: every 0.5g of olive oil and 5g of medium chain triglyceride, the following substances are also added: 12g of DHA algae oil;

the preparation method of the health care oil agent for strengthening human health and reducing fat accumulation comprises the following steps:

(1) weighing the raw materials according to the weight part ratio for later use.

(2) Mixing oleum Olivarum and medium chain triglyceride, and standing at 35 deg.C.

(3) And (3) filtering the mixture obtained in the step (2) by using a precision filter, and then canning and bottling.

(4) And (4) placing the finished product obtained in the step (3) into an ultraviolet sterilization device for sterilization.

Preferably, the present inventors have innovatively improved the processing method so that the stability of the final product is further improved:

before mixing the olive oil and the MCT, the MCT and the tea polyphenol are premixed, which is very important, otherwise, the problems of poor anti-oxidation effect and uneven mixing are easy to occur, and the specific operation method is as follows:

1) MCT and tea polyphenols were mixed under vacuum at room temperature (30 ℃) for 50 minutes at 100 rpm; it is within the preferred range of addition of the present invention that the tea polyphenol is ground to a powder having an average particle size of about 1000 μm;

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 an Aw of less than 0.1 or less;

3) then heating to 50 ℃ for 120 minutes for one time;

4) cooling to room temperature, and mixing with oleum Olivarum and DHA algae oil.

And (3) detecting the properties of the product:

sensory evaluation was performed on the oils of examples 1 to 3 of the present invention and comparative examples with reference to sensory evaluation standards for edible oils. Randomly selecting 50 consumers for sensory evaluation, wherein the evaluation adopts a blind evaluation mode, and the evaluation standard is shown in table 1:

TABLE 1 sensory evaluation criteria for health oils

The evaluation scores were averaged and the results are shown in table 2, table 2 being the sensory evaluation results for the oils prepared in inventive examples 1-3 and comparative example:

TABLE 2 sensory evaluation results of oils prepared in inventive examples 1-3 and comparative example

	Smell of oil agent	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

As can be seen from table 2, the sensory evaluation odor of the oil agent prepared in example 3 was 4.56 points and the overall preference was 4.33 points.

The oil preparation helps reduce weight of functional mouse experimental study sample cases:

test materials: the oils prepared in examples 1, 2 and 3 were used as test samples.

Blank control: high saturated fat with same calorie

Experimental animals: mice, male and female halves, weight 18-22g, 10 in each group. The sources of the feed and the padding are the same as above.

The pre-test body weights of each mouse were recorded. After feeding mice with the same amount of the composition of the example of the present invention and the mixed diet of the comparative example for 10 weeks, the body weight measurement was performed again for each of the different groups of mice. The weight loss percentage was calculated and the average value for each group was taken.

The change in body weight of the mice was tested in table 3, with the red color indicating a decrease.

TABLE 3 weight changes before and after 10 weeks in mice

The results show that example 2 has the greatest weight change under the conditions of this experiment. The present invention was found to be significantly effective in reducing weight in mice as compared with the comparative examples. The olive oil in the invention is proved to have the function of helping the human body to lose weight.

Animal experiments for improving memory function compare that the algae oil DHA drop provided by the invention has the brain strengthening function:

animal grouping and sample dosage:

the number of experimental white mice is 50, the experimental white mice are randomly divided into 5 groups, each group is 10, each group is male and female, each group is half, 3 groups of experimental groups and 2 groups of comparison groups are provided, the gavage amount of the experimental white mice is 10g of the gel algae oil DHA drop every day, and the gavage amount of the comparison group white mice is provided with the common algae oil DHA drop with equal weight every day.

Water maze experiment:

the experiment forces the experimental animal to swim, learns and searches for an experiment hidden in an underwater platform, and is mainly used for testing the learning and memory capacity of the experimental animal on the spatial position sense and the direction sense (spatial positioning). .

Animals of each group and the control group are continuously given samples for four weeks, training is started the next day after the last sample feeding, and the sample feeding is continued during the training period. A platform is arranged on a water tank for experiments, the water depth is 15cm, a mouse is released below the water body at the other end of the water tank through a pipeline every time, the latency time (second) of the mouse reaching the platform is recorded, the time limit is 120 seconds, animals which do not reach the end point within 120 seconds are counted as 120 seconds, the latency time is taken as a training result, the training is performed four times every day, the training lasts for 11 days, the first 7 days are invisible platform training, namely the platform is submerged in water, the last 4 days are visible platform training, and a marker is arranged on the platform, so that the mouse can determine the position of the platform. The results are shown in Table 4.

TABLE 4 Effect of DHA drops of algal oil on mice in the Water maze experiment

As can be seen from the results in Table 4, the results of the water maze test showed that examples 1-3 significantly improved the spatial memory, working memory and spatial discrimination ability of mice.

A jump bench experiment:

5 animals were tested simultaneously at one time. The influence of the drug on the memory process and the influence on the learning can be observed. The experimental device is a rectangular reflection experimental box, the volume of the experimental box is 10cm multiplied by 60cm, the experimental box is divided into five parts by a black clapboard, a conductive metal grid is laid on the lower surface of the experimental box, the distance between grids is 0.5cm, and the electrified voltage intensity is controllable. And a platform with the height of 4.5cm is arranged at the left rear corner of each time.

Animals of each dosage group and the control group are continuously fed with samples for four weeks, training is started the next day after the last sample feeding, the animals are placed in a reaction box to adapt to the environment for 3min, and then 36V alternating current is immediately conducted. The animal is subjected to an electric shock, the normal response of which is to jump back to the platform to avoid injurious stimuli. Most animals may jump back to the conductive metal grid again and quickly back to the platform after receiving an electric shock. Training for 5min, and recording the number of electric shocks or errors of each mouse, and taking the number as the learning achievement. After 24h, the test is performed again, which is the memory retention test. The number of shocked animals, the latency of the platform for the first jump and the total number of errors in 3min were recorded. The results are shown in Table 4.

TABLE 5 Effect of DHA drops of algal oil on mice in the diving platform experiment

As can be seen from the results of Table 5, in the diving platform test, the effects of examples 1-3 on the learning and memory processes of the mice are more significant, while the effects of comparative examples 1-2 are not significant.

The foregoing is directed to preferred embodiments of the present invention, other and further embodiments of the invention may be devised without departing from the basic scope thereof, and the scope thereof is determined by the claims that follow. However, any simple modification, equivalent change and modification of the above embodiments according to the technical essence of the present invention are within the protection scope of the technical solution of the present invention.

Claims (5)

1. Algae oil DHA drops are characterized in that: the oil agent comprises the following components in parts by weight: 0.5-1.5g of olive oil and 5-9 g of medium chain triglyceride;

the following were also added: 8-12g of DHA algae oil.

2. Drops of algal oil DHA according to claim 1, characterized by: preferably, every 1g of olive oil, 7.4 g of medium chain triglyceride and 10g of DHA algal oil.

3. Drops of algal oil DHA according to claim 1, characterized by: the oil agent also comprises 0.008-0.016g of tea polyphenol.

4. A method for the preparation of drops of DHA of algal oil according to claim 1 or 2, characterized in that: the preparation method comprises the following steps:

1) weighing the raw materials according to the weight part ratio for later use;

2) mixing oleum Olivarum and medium chain triglyceride (preferably tea polyphenols can also be added at the same time) by stirring, and standing at 30-35 deg.C;

3) filtering the mixture obtained in the step (2) by a precision filter, and then canning and bottling;

4) and (4) placing the finished product obtained in the step (3) into an ultraviolet sterilization device for sterilization.

5. A method for the preparation of algal oil DHA drops according to claim 3, characterized by:

before mixing the olive oil and the MCT, premixing the MCT and the tea polyphenol, wherein the specific operation method comprises the following steps:

1) MCT and tea polyphenols are mixed under vacuum at room temperature (e.g., ranging from 20 ℃ to 30 ℃); preferably, the suitable vacuum pressure is below 7 torr; it is within the preferred range of addition of the present invention that the tea polyphenols be milled to a powder having an average particle size of from about 10 μm to about 1000 μm;

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 an Aw of less than 0.1 or less;

3) then heating to 40-50 ℃ for 60-120 minutes for one time;

4) cooling to room temperature, and mixing with oleum Olivarum and DHA algae oil.