CN115299502B - 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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- CN115299502B CN115299502B CN202210805364.1A CN202210805364A CN115299502B CN 115299502 B CN115299502 B CN 115299502B CN 202210805364 A CN202210805364 A CN 202210805364A CN 115299502 B CN115299502 B CN 115299502B
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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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- Edible Oils And Fats (AREA)
Abstract
The invention provides animal and plant blend oil, which comprises the following components in parts by weight: 40-50 parts of tuna oil, 2-3 parts of almond oil, 5-8 parts of walnut oil, 5-8 parts of rice bran oil, 1-2 parts of peanut oil, 3-5 parts of soybean oil and 1-2 parts of sesame oil. The blend oil obtained by the invention has long-term oxidation stability, and after the blend oil is stored for 140 days at normal temperature, the PV value is not higher than 5meq/kg; 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 vegetable blend oil, and in particular relates to animal and vegetable blend oil for preventing atherosclerosis and long-term oxidation stability and a preparation method thereof.
Background
Atherosclerosis is a lipid-driven chronic inflammatory disease that usually forms plaques in large and medium-sized arteries, and is the leading cause of ischemic heart disease and stroke. Today, a large number of studies have shown that dietary nutritional factors play an important role in the development of atherosclerosis, and that the choice of edible oil is a more important direction of research.
Regarding the effects of common edible oils on health, including cardiovascular and cerebrovascular, jin Zhongpin is briefly described in "evaluation of common edible oils" (health care medical aster, 2010 (08): 34-35.). In general, animal oils contain a large amount of saturated fatty acids, which are unfavorable for heart and brain vessels, but the animal oils also contain some beneficial components lacking in vegetable oils, so that the consumption of animal oils is necessary. In addition, a pure vegetable oil has not been found to meet the fatty acid balance requirements recommended by nutritionists (Gastroenterol Res Pract, 2011: 364040). Therefore, the blending of animal oil and vegetable oil into blend oil meeting the corresponding requirements is an important way of developing current edible oil.
In preventing atherosclerosis, common vegetable edible oils are corn germ oil, sunflower seed oil, and grape seed oil (medical questionnaire, 2013 (02): 66.), while soybean oil is prone to atherosclerosis in diabetics (ARYA atherosclerosis,2017,13 (1)). In terms of animal oils, fish oils are rich in n-3 polyunsaturated fatty acids (PUFAs) among essential fatty acids of the human body, and also contain eicosapentaenoic acid (EPA) and (docosahexaenoic acid) DHA, which are advantageous for the prevention of cardiovascular diseases, and are commonly used to formulate blend oils for the prevention of cardiovascular and cerebrovascular diseases. In the prevention of atherosclerosis, the prevention of atherosclerosis by means of fish oils has been studied for a long time, for example Zhang Xiumei et al reviewed the relevant studies in "development of research on anti-atherosclerosis by fish oil n-3 polyunsaturated fatty acids (journal of arteriosclerosis in China, 1995 (02): 133-135.); zhang Ying et al, in research on the effects of fish oil on susceptibility to atherogenic diseases (Proc. Taishan medical college, 2016,37 (03): 356-360.), also analyzed the mechanism by which fish oil reduces the risk of atherosclerosis.
Tuna oil, one of the fish oils, typically contains 18% EPA and 12% DHA, and is often consumed as an edible oil. According to GIR (Global Info Research), the global tuna oil revenues in 2021 have reached millions of dollars in revenue.
In configuring blend oils, it is necessary to consider the oxidation stability of the blend oil in addition to the functionality of the resulting blend oil. At present, although research on oxidation stability of edible oil is relatively large, development of a method for improving oxidation stability of edible oil is relatively small, and the method mainly focuses on addition of antioxidants. For example, zipeng et al (food and grain industry, 2016,23 (01): 52-57+62.) studied the effect of antioxidants on oxidation induction time, wang Qianqian et al (3 natural antioxidants) on rapeseed oil storage stability; there are no exceptions to the fish oil, as Qiaoxyian Huang et al, curcumin and its two analogues improve oxidative stability of fish oil under long-term storage (Eur. J. Lipid Sci. Technology 2017,119, 1600105) examined the effect of curcumin and its derivatives on the oxidative stability of fish oils.
However, blending different edible oils to enhance the oxidative stability of the target edible oil is more acceptable than adding additives. In this regard, there have also been related studies on fish oils, such as that found in Shigao Nakajima et al, autoxidation of Fish Oil Blended with Rice Bran Oil (J.Oleo Sci.66, (6) 573-577 (2017)) in which rice bran oil and fish oil were mixed to enhance oxidation stability.
However, the existing researches rarely meet the use habit of families on edible oil to examine the stability of the edible oil. In general, when using edible oil, a household opens a container of the edible oil at least 1-2 days, so that air enters the edible oil, thereby accelerating oxidation of the edible oil. In this case, the existing investigation methods are out of practice, resulting in deviations in the corresponding investigation results. Peng Zhao et al, in Long-term stability of blends of sesame Oil or soybean Oil with tuna Oil under daily use conditions (J Am Oil Chem Soc.2021; 98:933-941.) examined the oxidative stability of blend oils including tuna Oil under actual household daily use conditions. However, in view of examining peroxide value, the blend oil obtained can be stored at room temperature for not more than 70 days under daily use conditions, and the stability is not sufficient for commercial edible oil.
Therefore, how to further provide the oxidation stability of blend oil based on tuna oil becomes a problem to be solved. In addition, the mixed oil has good atherosclerosis preventing function while solving the oxidation stability, and is definitely very important.
Disclosure of Invention
Aiming at the defects of the prior art and the requirements in the field, the invention aims to provide animal and plant blend oil with long-term oxidation stability, in particular to blend oil with peroxide value lower than 5meq/kg under long-term conditions; the blend oil also has good atherosclerosis preventing function.
In order to achieve the above purpose, the technical scheme provided by the invention is as follows:
an animal and plant blend oil comprises the following components in parts by weight:
40-50 parts of tuna oil, 2-3 parts of almond oil, 5-8 parts of walnut oil, 5-8 parts of rice bran oil, 1-2 parts of peanut oil, 3-5 parts of soybean oil and 1-2 parts of sesame oil.
As one embodiment of the invention, the blend oil consists of 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 experimental examples of the present invention, the formulation of blend oil has a very large influence on oxidation stability. The main blend oil component of the invention is tuna oil, which has rich EPA and DHA and is beneficial to the prevention of cardiovascular diseases. However, tuna oil is very susceptible to autoxidation and also to oxidation of PUFAs by exposure to air. In this regard, in addition to the studies of Shigao Nakajima et al and Peng Zhao et al described in the background art, attempts have been made to use a mixture of camelina sativa seed oil and tuna oil, which is advantageous in improving the oxidation stability, but has limited improvement effect.
Through extensive experimentation, the inventors have 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 are added, so that the oxidation stability of the obtained blend oil can be remarkably improved.
Based on the above, the inventors examined the function of the obtained blend oil in preventing atherosclerosis. As a result, it was found that rice bran oil, sesame oil and peanut oil were added for preventing atherosclerosis.
The invention also aims to provide a method for preparing the blend oil, which is to mix the components of the blend oil.
The invention also aims to provide the application of the animal and plant blend oil in preparing foods for preventing atherosclerosis.
The invention has the beneficial effects that:
the blend oil obtained by the invention has long-term oxidation stability, and after the blend oil is stored for 140 days at normal temperature, the PV value is not higher than 5meq/kg; 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, which are necessary to be pointed out herein for further illustration of the invention and are not to be construed as limiting the scope of the invention, since numerous insubstantial modifications and adaptations of the invention will occur to those skilled in the art in light of the foregoing disclosure.
Example 1
The following components are mixed according to 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
The following components are mixed according to 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
The following components are mixed according to 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: pre-experiment for oxidation stability experiment
1. Raw materials:
blend oils of each group were configured as in table 1:
TABLE 1
Note that: the numbers in the table indicate parts and "-" indicates no addition.
2. Test method
(1) Preservation environment: placing each group of samples to be tested into a commercial plastic bottle, and preserving the samples in a dark place at room temperature (20-30 ℃); the humidity of the preservation environment is controlled at 85 percent. The plastic bottle of each sample is opened once a day at regular time, the oil in the bottle is exposed to the air, and the opening time is 5 minutes; the measurement of Peroxide Value (PV) and anisidine value (AnV) was performed by sampling every 7 days (6 mL).
(2) The testing method comprises the following steps: the Peroxide Value (PV) and the methoxyaniline value (AnV) were measured by the AOCS method (American Oil Chemists' society. Official methods and recommended practices of the AOCS. Champaign: AOCS Press; 2009.):
PV test: a sample of the test oil (1-2 g) was dissolved in 50ml glacial acetic acid: isooctane (3:2, v/v) and KI saturated solution (0.5 ml) was added. The mixture was shaken in the dark for 1 minute and then diluted with 50ml of distilled water. The prepared mixture was immediately taken up in Na 2 S 2 O 3 Titration (0.0105 mol/L), shaking vigorously to pale 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. The calculation formula of PV (meq/kg) is as follows:
wherein C, V, V and m each represent Na 2 S 2 O 3 (mol/L) concentration, na of the experimental sample and the control sample 2 S 2 O 3 Volume (ml) and mass (g) of test oil.
AnV test: test oil samples (1-2 g) were diluted with 25ml isooctane and the absorbance of the solution was measured with a spectrometer at 350 nm. Then, the prepared oil-like solution (5 ml) was mixed with 1ml of p-toluidine solution (0.25 g/100 ml), and gently shaken for 10 minutes, and absorbance was measured at 350nm by a spectrometer. The pure solvent was mixed with a solution of para-toluidine and tested as a blank solution. AnV (meq/kg) is calculated as follows:
wherein A, A, m represent the absorbance of the methoxyaniline in the oil, the absorbance of the pure solvent of the methoxyaniline and the mass (g) of the test oil, respectively.
3. Test results
The PV was tested according to the method described in the test methods section, and the time for the PV to exceed 5meq/mg was recorded (since the sampling time was every 7 days, this time was an integer multiple of 7). 5meq/mg is the highest PV value recommended for GOED (Global Organization for EPA and DHA). The test results are shown in table 2:
TABLE 2
As shown in Table 2, when small amounts of almond oil, walnut oil and soybean oil were added simultaneously to tuna oil, oxidation stability was significantly improved so that the PV value was more than 5meq/kg (note that the sampling time was an integer multiple of 7 and thus the actual time more than 5meq/kg was 56-63 days) after storage at room temperature under simulated daily use conditions, approaching group S1 in the study of Peng Zhao et al. This shows that good oxidation stability can be obtained even when tuna oil is used as the main component of the blend oil.
During the test period (63 days), none of the AnV values of groups 1-7 exceeded the highest recommended AnV value of GOED (20 meq/kg), and the specific data were no longer shown.
Experimental example 2: oxidative stability experiment optimization experiment
Based on the results of experimental example 1, the inventors examined the effect of further addition of other edible oils on oxidation stability. Through fumbling experiments, the stability of the obtained blend 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 values can be maintained below 5meq/kg for at least 140 days when the blend oils obtained in examples 1-3 are used for oxidation stability testing.
The PV test was carried out according to the method described in the test method section of Experimental example 1, and the time for the PV to exceed 5meq/mg (the sampling time was an integer multiple of 7 since it was every 7 days) was recorded as follows:
TABLE 3 Table 3
Since the sampling time is an integer 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.
During the test period (154 days), none of the AnV values of examples 1-3 exceeded the GOED recommended highest AnV value (20 meq/kg), and the specific data was not shown.
Experimental example 3: experiment of atherosclerosis prevention effect
1. The experimental method comprises the following steps:
(1) Test mice: apoE-/-mice, each group of 10 mice is divided into a common diet group, a high fat diet group, a goldfish oil group, a test oil 1 group, a test oil 2 group, a test oil 3 group and a test oil 4 group. The blend oil in the test oil 1 group is group 7 in experimental example 1; the test oils 2 to 4 are blend oils of examples 1 to 3, respectively.
(2) The feeding method comprises the following steps: the normal diet group used mice to maintain feed; the high fat diet group used D12079B feed; the test oil 1-4 groups are obtained by replacing 21% of fat in the D12079B feed with corresponding test oil 1-4 groups, and the rest components are unchanged; the golden dragon fish oil group feed is characterized in that 21% of fat in the D12079B feed is replaced by commercial golden Long Yuyou, and the rest components are 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) Antioxidant Activity assay: superoxide dismutase (SOD) and Malondialdehyde (MDA) are detected by using a kit (built in Nanjing).
(5) Inflammatory factor assay: whole blood interleukin-6 (IL-6) and C-reactive protein (CRP) were assayed by a double antibody sandwich ELISA method, which was performed according to the instructions of the kit (eBioscience San Diego, CA).
2. Experimental results
As shown in Table 4, the AI of the test oils 2 to 4 were lower than those of the test oil 1, the normal diet, the high-fat diet and the goldenseal oil group.
TABLE 4 Table 4
As shown in table 5, the SOD activity of the test oil groups 2 to 4 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 atherosclerosis formation, and IL-6 and CRP, which reflect the levels of inflammation in the body, are considered markers of atherosclerosis. Table 5 shows that the invention can inhibit the formation of inflammatory factors, potentially improving the efficacy of atherosclerosis.
From the above experimental results, it is clear that the blend oil obtained in examples 1 to 3 of the present invention has the function of preventing atherosclerosis.
Claims (5)
1. The animal and plant blend oil is characterized by comprising the following components in parts by weight:
40-50 parts of tuna oil, 2-3 parts of almond oil, 5-8 parts of walnut oil, 5-8 parts of rice bran oil, 1-2 parts of peanut oil, 3-5 parts of soybean oil and 1-2 parts of sesame oil.
2. The blend oil as claimed in 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 as claimed in 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 as claimed in 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, which is characterized in that the animal and plant blend oil is as defined in any one of claims 1 to 4; the preparation method is to mix the components of the animal and plant blend oil.
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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 |
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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 |
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| 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 |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008048773A2 (en) * | 2006-10-13 | 2008-04-24 | The Regents Of The University Of California | Models of atherosclerosis, hyperlipidemia, lipoprotein oxidation and blood vessel inflammation and methods for making and using them |
| TWI724810B (en) * | 2019-10-29 | 2021-04-11 | 鼎良 朱 | Composite edible oil and preparation method thereof |
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Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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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 |
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| 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 |
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