CN115299502A - Animal and plant blend oil and preparation method thereof - Google Patents
Animal and plant blend oil and preparation method thereof Download PDFInfo
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- CN115299502A CN115299502A CN202210805364.1A CN202210805364A CN115299502A CN 115299502 A CN115299502 A CN 115299502A CN 202210805364 A CN202210805364 A CN 202210805364A CN 115299502 A CN115299502 A CN 115299502A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Food Science & Technology (AREA)
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- Edible Oils And Fats (AREA)
Abstract
The invention provides animal and plant blend oil which comprises the following components in parts by weight: 40 to 50 parts of tuna oil, 2 to 3 parts of almond oil, 5 to 8 parts of walnut oil, 5 to 8 parts of rice bran oil, 1 to 2 parts of peanut oil, 3 to 5 parts of soybean oil and 1 to 2 parts of sesame oil. The blended oil obtained by the invention has long-term oxidation stability, and the PV value is not higher than 5meq/kg after being stored for 140 days at normal temperature; the blend oil obtained by the invention can be used for preventing atherosclerosis.
Description
Technical Field
The invention belongs to the technical field of blend oil, relates to animal and plant blend oil, and particularly relates to animal and plant blend oil for preventing atherosclerosis and long-term oxidation stability and a preparation method thereof.
Background
Atherosclerosis is a lipid-driven chronic inflammatory disease, usually plaque formation in large and medium arteries, and is the leading cause of ischemic heart disease and stroke. Today, a number of studies have shown that dietary nutritional factors play an important role in the development of atherosclerosis, and the selection of edible oils among these is a relatively important research direction.
Concerning the influence of common edible oils on health (including cardiovascular and cerebrovascular), jin Zhong Ping is briefly described in "evaluation of common edible oils" (healthcare medical records, 2010 (08): 34-35.). Generally, animal oils contain a large amount of saturated fatty acids, which are not beneficial to the cardiovascular and cerebrovascular systems, but also contain some beneficial components that are lacking in vegetable oils, making consumption of animal oils essential. In addition, no simple vegetable oil has been found that meets the fatty acid balance requirements recommended by nutritionists (Gastroenterol Res practice, 2011, 364040.). Therefore, blending animal oil and vegetable oil into blended oil meeting corresponding requirements is an important way for the development of current edible oil.
In the prevention of atherosclerosis, common edible vegetable oils are maize germ oil, sunflower seed oil and grape seed oil (asking for medical questions, 2013 (02): 66.), while soybean oil is apt to cause atherosclerosis in diabetic patients (ARYA atherosclerosis,2017,13 (1)). In the animal oil field, fish oil is rich in n-3 polyunsaturated fatty acid (PUFA) in essential fatty acids of human body, also contains eicosapentaenoic acid (EPA) and (docosahexaenoic acid) DHA which are beneficial for preventing cardiovascular diseases, and is commonly used for preparing blend oil for preventing cardiovascular and cerebrovascular diseases. The use of fish oil for preventing atherosclerosis has been already concluded in the prevention of atherosclerosis, for example, zhang Xiuyume et al reviewed related studies in the research progress of fish oil n-3 polyunsaturated fatty acid against atherosclerosis (J.Atherosclerosis, china, 1995 (02): 133-135.); zhang Ying et al, in the study of the effect of fish oil on the susceptibility factors to atherosclerotic diseases (proceedings of Taishan medical college 2016,37 (03): 356-360.), also analyzed the mechanism of fish oil in reducing the risk of atherosclerosis.
Tuna oil, one of the fish oils, usually contains 18% EPA and 12% DHA and is often consumed as an edible oil. According to the investigation of GIR (Global Info Research), the income of tuna oil in 2021 worldwide has reached the multimillion dollar level in terms of income.
In configuring the blend oil, in addition to the functionality of the resulting blend oil, the oxidation stability of the blend oil needs to be considered. At present, although the oxidation stability of edible oil is studied more, the development of methods for improving the oxidation stability of edible oil is still less, and the addition of antioxidant is mainly focused. For example, yan subpeng et al, in "investigation of the oxidative stability of peanut oil" (grain and food industry, 2016,23 (01): 52-57+ 62.), study of the effect of antioxidants on the oxidation induction time ", rubia arborescens et al, study of the effect of 3 natural antioxidants on the storage stability of rapeseed oil"; there is no exception to fish oils, such as the effect of Curcumin and its derivatives on fish oil oxidation stability examined by Qiaoxan Huang et al in the research and the two analog stability of fish oil under Long-term storage (Eur.J.Lipid Sci.Technol.2017,119, 1600105).
However, blending different edible oils to improve the oxidative stability of the target edible oil is more acceptable than adding additives. In this respect, there are also studies related to Fish oils, such as Shigeo Nakajima et al, in Automation of Fish Oil Blended with Rice Bran Oil (J.Oleo Sci.66, (6) 573-577 (2017)), which found that mixing Rice Bran Oil with Fish Oil improves oxidation stability.
However, the stability of edible oils has been investigated only to a small extent in accordance with the use habits of the family. Generally, when a household uses edible oil, the container of edible oil is opened for at least 1-2 days, so that air enters the edible oil, thereby accelerating the oxidation of the edible oil. In this case, the examination methods of the prior art are out of practice, resulting in a deviation of the corresponding examination results. To address this shortcoming, peng ZHao et al examined the oxidative stability of blended oils including tuna Oil under actual household conditions in Long-term stability of blends of sea Oil or soy bean Oil with tune Oil under day use conditions (J Am Oil Chem Soc.2021; 98. However, when the peroxide value is considered, the obtained blend oil can be stored for no more than 70 days at room temperature under daily use conditions, and the stability maintaining time is definitely not enough for commercial edible oil.
Therefore, how to further provide the oxidation stability of the blend oil based on tuna oil is a problem to be solved. In addition, it is important to solve the problem of oxidation stability and to provide a blended oil having a good function of preventing atherosclerosis.
Disclosure of Invention
In view of the shortcomings of the prior art and the need in the art, it is an object of the present invention to provide an animal and vegetable blend oil having long term oxidative stability, particularly a blend oil having a peroxide value of less than 5meq/kg under long term conditions; the blend oil also has good function of preventing atherosclerosis.
In order to achieve the purpose, the technical scheme provided by the invention is as follows:
the animal and plant blend oil comprises the following components in parts by weight:
40 to 50 parts of tuna oil, 2 to 3 parts of almond oil, 5 to 8 parts of walnut oil, 5 to 8 parts of rice bran oil, 1 to 2 parts of peanut oil, 3 to 5 parts of soybean oil and 1 to 2 parts of sesame oil.
As one embodiment of the invention, the blend oil comprises the following components in parts by weight:
48 parts of tuna oil, 3 parts of almond oil, 6 parts of walnut oil, 6 parts of rice bran oil, 2 parts of peanut oil, 4 parts of soybean oil and 1 part of sesame oil.
As one embodiment of the invention, the blend oil consists of the following components in parts by weight:
50 parts of tuna oil, 2 parts of almond oil, 8 parts of walnut oil, 5 parts of rice bran oil, 1 part of peanut oil, 5 parts of soybean oil and 2 parts of sesame oil.
As one embodiment of the invention, the blend oil consists of the following components in parts by weight:
40 parts of tuna oil, 2 parts of almond oil, 5 parts of walnut oil, 8 parts of rice bran oil, 1.2 parts of peanut oil, 3 parts of soybean oil and 1.5 parts of sesame oil.
As shown in the experimental examples of the present invention, the formulation of the blend oil has a great influence on the oxidation stability. The main blending oil component of the invention is tuna oil which is rich in EPA and DHA and is beneficial to preventing cardiovascular diseases. However, tuna oil is very susceptible to autoxidation and also to oxidation of PUFAs by exposure to air. In view of this, in addition to the studies of Shigeo Nakajima et al and Peng Zhao et al described in the background art, attempts have been made to use camelina sativa oil in combination with tuna oil, which is advantageous for improving oxidation stability, but the improvement effect is also limited.
Through extensive research, the inventors found that the addition of small amounts of almond oil, walnut oil and soybean oil is important for the oxidative stability of tuna oil. On the basis, a small amount of rice bran oil, sesame oil and peanut oil is added, so that the oxidation stability of the blended oil can be remarkably improved.
On the basis of the above, the inventor examines the function of the obtained blend oil in preventing atherosclerosis. As a result, it was found that the addition of rice bran oil, sesame oil and peanut oil can be used for preventing atherosclerosis.
The invention also aims to provide a method for preparing the blend oil, which is used for mixing the components of the blend oil.
The invention also aims to provide application of the animal and plant blend oil in preparing food for preventing atherosclerosis.
The invention has the beneficial effects that:
the blend oil obtained by the invention has long-term oxidation stability, and the PV value is not higher than 5meq/kg after being stored for 140 days at normal temperature; the blend oil obtained by the invention can be used for preventing atherosclerosis.
Detailed Description
The present invention is described in detail below by way of examples, and it should be noted that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention.
Example 1
Mixing the following components in parts by weight:
40 parts of tuna oil, 2 parts of almond oil, 5 parts of walnut oil, 8 parts of rice bran oil, 1.2 parts of peanut oil, 3 parts of soybean oil and 1.5 parts of sesame oil.
Example 2
Mixing the following components in parts by weight:
48 parts of tuna oil, 3 parts of almond oil, 6 parts of walnut oil, 6 parts of rice bran oil, 2 parts of peanut oil, 4 parts of soybean oil and 1 part of sesame oil.
Example 3
Mixing the following components in parts by weight:
50 parts of tuna oil, 2 parts of almond oil, 8 parts of walnut oil, 5 parts of rice bran oil, 1 part of peanut oil, 5 parts of soybean oil and 2 parts of sesame oil.
Experimental example 1: preliminary experiment of oxidation stability experiment
1. Raw materials:
blending oils were prepared according to table 1:
TABLE 1
Note: the numerical values in the tables represent the number of parts, "-" represents no addition.
2. Test method
(1) And (4) preservation environment: placing each group of samples to be tested in a commercial plastic bottle, and storing the samples at room temperature (20-30 ℃) in a dark place; the humidity of the preservation environment is controlled to be 85 percent. Opening the mouth of each plastic bottle of the tested sample once every day at regular time, and exposing oil in the bottle to the air for 5 minutes; samples were taken every 7 days (6 mL) for determination of Peroxide Value (PV) and anisidine value (AnV).
(2) The test method comprises the following steps: the Peroxide Value (PV) and the anisidine value (AnV) are determined by the AOCS method (American Oil Chemists' society, office methods and received practices of the AOCS, champuign: AOCS Press; 2009) in particular:
PV test: a test oil sample (1-2 g) was dissolved in 50ml of glacial acetic acid isooctane (3, 2,v/v), and a KI saturated solution was added thereto(0.5 ml). The mixture was shaken up for 1 minute in the dark and then diluted with 50ml of distilled water. The mixture prepared is immediately taken over with Na 2 S 2 O 3 Titration (0.0105 mol/L) and vigorous shaking to light yellow. Then 0.5ml sodium dodecyl sulfate (10%) and starch indicator (10%) were added and titrated to a blue color. Blank titration was used as a control. PV (meq/kg) is calculated as follows:
wherein C, V0 and m each represent Na 2 S 2 O 3 (mol/L) concentration, na of Experimental and control samples 2 S 2 O 3 Volume (ml) and mass of test oil (g).
AnV test: a sample of the test oil (1-2 g) was diluted with 25ml of isooctane and the absorbance of the solution was measured at 350nm using a spectrometer. Then, the prepared oil-like solution (5 ml) was mixed with 1ml of p-toluidine solution (0.25 g/100 ml), gently shaken for 10min, and the absorbance at 350nm was measured by the spectrometer. Pure solvent was mixed with p-toluidine solution and tested as a blank solution. AnV (meq/kg) was calculated as follows:
wherein A, A0 and m respectively represent the absorbance of methoxyaniline in oil, the absorbance of pure solvent p-methoxyaniline and the mass (g) of test oil.
3. Test results
The PV test was performed as described in the test methods section, and the time at which PV exceeded 5meq/mg was recorded (this time was an integer multiple of 7 since the sampling time was every 7 days). 5meq/mg is the highest PV value recommended by GOED (Global Organization for EPA and DHA). The test results are shown in table 2:
TABLE 2
As shown in table 2, when a small amount of almond oil, walnut oil and soybean oil were added to tuna oil at the same time, the oxidation stability could be significantly improved so that the PV value would exceed 5meq/kg (note that the sampling time is an integral multiple of 7, so the actual time exceeding 5meq/kg should be between 56 and 63 days) only after 63 days of storage at room temperature under the simulated daily use conditions, which is close to the S1 group in the studies of Peng Zhao et al. This indicates that even when tuna oil is used as the main component of the blend oil, good oxidation stability can be obtained.
Within the test period (63 days), any AnV from groups 1-7 did not exceed the highest Ang value recommended by GOED (20 meq/kg), and the data is not shown.
Experimental example 2: experiment optimization of oxidation stability
On the basis of the results of experimental example 1, the inventors examined the effect of continuing to add other edible oils on oxidation stability. Through groping tests, finally, the stability of the blended oil can be further greatly improved by adding a small amount of rice bran oil, sesame oil and peanut oil on the basis of adding a small amount of almond oil, walnut oil and soybean oil. As shown in Table 3, the PV value was maintained below 5meq/kg for at least 140 days when the blend oils of examples 1-3 were used for oxidation stability testing.
The PV test was performed as described in the test methods section of Experimental example 1, recording the time at which PV exceeded 5meq/mg (which is an integer multiple of 7 since the sampling time is every 7 days), and the results are as follows:
TABLE 3
Note that, since the sampling time is an integral multiple of 7, the time actually exceeding 5meq/kg in example 1 should be 147 to 154 days, and the time actually exceeding 5meq/kg in examples 2 to 3 should be 140 to 147 days.
None of the AnV's of examples 1-3 exceeded the highest Ang value recommended by GOED (20 meq/kg) over the test period (154 days), and the specific data is not shown.
Experimental example 3: experiment on atherosclerosis prevention
1. The experimental method comprises the following steps:
(1) Test mice: apoE-/-mice, each group comprising 10 mice, divided into normal diet group, high fat diet group, goldfish oil group, test oil 1 group, test oil 2 group, test oil 3 group, and test oil 4 group. Wherein the blend oils in test oil 1 group were group 7 in experimental example 1; the test oils 2 to 4 were blend oils of examples 1 to 3, respectively.
(2) The feeding method comprises the following steps: the general diet group used mice to maintain the feed; D12079B diet was used in the high fat diet group; test oil 1-4 groups were prepared by replacing 21% of the fat in the D12079B feed with the corresponding test oil 1-4, leaving the remaining ingredients unchanged; the Jinlong fish oil group feed is prepared by replacing 21 percent of fat in D12079B feed with commercial Jinlong fish oil, and keeping the other components unchanged.
(3) Arteriosclerosis index: (AI) = (TC-HDL-C)/HDL-C. Wherein TC is total cholesterol, HDL-C is low density lipoprotein cholesterol, and HDL-C is high density lipoprotein cholesterol.
(4) And (3) measuring antioxidant activity: superoxide dismutase (SOD) and Malondialdehyde (MDA) are detected by a kit (built by Nanjing).
(5) Determination of inflammatory factors: whole blood interleukin-6 (IL-6) and C-reactive protein (CRP) were measured by a double antibody sandwich ELISA method, according to the instructions of the kit (eBioscience San Diego, calif.).
2. Results of the experiment
As shown in table 4, the AI of the test oil groups 2 to 4 was low relative to the test oil group 1, the normal diet group, the high fat diet group, and the tuna oil group.
TABLE 4
As shown in table 5, the activity of SOD in groups 2-4 of the test oil was significantly improved, and the plasma MDA level was significantly reduced.
TABLE 5
As shown in Table 6, the IL-6 and CRP levels were significantly reduced in the test oil groups 2-4.
TABLE 6
Inflammation is a key factor in the process of atherogenesis, and IL-6 and CRP, which reflect the level of inflammation in vivo, are considered markers of atherosclerosis. Table 5 shows that the invention can inhibit the formation of inflammatory factors, possibly improving the efficacy of atherosclerosis.
From the above experimental results, it is understood that the blend oils obtained in examples 1 to 3 of the present invention have an effect of preventing atherosclerosis.
Claims (6)
1. The animal and plant blend oil is characterized by comprising the following components in parts by weight:
40 to 50 parts of tuna oil, 2 to 3 parts of almond oil, 5 to 8 parts of walnut oil, 5 to 8 parts of rice bran oil, 1 to 2 parts of peanut oil, 3 to 5 parts of soybean oil and 1 to 2 parts of sesame oil.
2. The blend oil of claim 1, wherein the blend oil comprises the following components in parts by weight:
48 parts of tuna oil, 3 parts of almond oil, 6 parts of walnut oil, 6 parts of rice bran oil, 2 parts of peanut oil, 4 parts of soybean oil and 1 part of sesame oil.
3. The blend oil of claim 1, wherein the blend oil comprises the following components in parts by weight:
50 parts of tuna oil, 2 parts of almond oil, 8 parts of walnut oil, 5 parts of rice bran oil, 1 part of peanut oil, 5 parts of soybean oil and 2 parts of sesame oil.
4. The blend oil of claim 1, wherein the blend oil comprises the following components in parts by weight:
40 parts of tuna oil, 2 parts of almond oil, 5 parts of walnut oil, 8 parts of rice bran oil, 1.2 parts of peanut oil, 3 parts of soybean oil and 1.5 parts of sesame oil.
5. A method for preparing animal and plant blend oil, wherein the animal and plant blend oil is as defined in any one of claims 1 to 4; the preparation method comprises the step of mixing the components of the animal and plant blend oil.
6. Use of an animal and vegetable blend oil according to any one of claims 1 to 4 in the preparation of a food for preventing atherosclerosis.
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| CN1114141A (en) * | 1995-04-06 | 1996-01-03 | 华南理工大学 | Nutritive mixed oil containing DHA and EPA and preparing process thereof |
| US5552167A (en) * | 1995-05-05 | 1996-09-03 | Nabisco, Inc. | Rice bran oil antioxidant |
| JP2002180083A (en) * | 2000-12-15 | 2002-06-26 | Kanegafuchi Chem Ind Co Ltd | Fish oil-containing plastic oil and fat |
| CN101518288A (en) * | 2009-04-03 | 2009-09-02 | 邹平三星油脂工业有限公司 | Plant blend oil and method for preparing same |
| US20100242123A1 (en) * | 2006-10-13 | 2010-09-23 | The Regents Of The University Of California | Models of atherosclerosis, hyperlipidemia, lipoprotein oxidation and blood vessel inflammation and methods for making and using them |
| CN102232429A (en) * | 2010-05-06 | 2011-11-09 | 张瑞新 | Novel health care oil |
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| CN108713053A (en) * | 2016-03-02 | 2018-10-26 | 不二制油集团控股株式会社 | Inhibited oil oil/fat composition |
| CN108835272A (en) * | 2018-09-04 | 2018-11-20 | 湖南人文科技学院 | A kind of edible ready-mixed oil of fruit of Cherokee rose nutrition and health care |
| CN110169465A (en) * | 2019-05-17 | 2019-08-27 | 佳格食品(中国)有限公司 | A kind of edible blend oil and preparation method thereof with protection cardiovascular effect |
| US20210120837A1 (en) * | 2019-10-29 | 2021-04-29 | Chu Dien Liang Tony | Composite edible oil and the manufacturing method thereof |
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2022
- 2022-07-08 CN CN202210805364.1A patent/CN115299502B/en active Active
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1114141A (en) * | 1995-04-06 | 1996-01-03 | 华南理工大学 | Nutritive mixed oil containing DHA and EPA and preparing process thereof |
| US5552167A (en) * | 1995-05-05 | 1996-09-03 | Nabisco, Inc. | Rice bran oil antioxidant |
| JP2002180083A (en) * | 2000-12-15 | 2002-06-26 | Kanegafuchi Chem Ind Co Ltd | Fish oil-containing plastic oil and fat |
| US20100242123A1 (en) * | 2006-10-13 | 2010-09-23 | The Regents Of The University Of California | Models of atherosclerosis, hyperlipidemia, lipoprotein oxidation and blood vessel inflammation and methods for making and using them |
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| CN102232429A (en) * | 2010-05-06 | 2011-11-09 | 张瑞新 | Novel health care oil |
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| CN106035746A (en) * | 2016-06-28 | 2016-10-26 | 陕西日日新生物科技有限公司 | Blend oil and preparation method thereof |
| CN108835272A (en) * | 2018-09-04 | 2018-11-20 | 湖南人文科技学院 | A kind of edible ready-mixed oil of fruit of Cherokee rose nutrition and health care |
| CN110169465A (en) * | 2019-05-17 | 2019-08-27 | 佳格食品(中国)有限公司 | A kind of edible blend oil and preparation method thereof with protection cardiovascular effect |
| US20210120837A1 (en) * | 2019-10-29 | 2021-04-29 | Chu Dien Liang Tony | Composite edible oil and the manufacturing method thereof |
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