WO2020063653A1 - Edible oil with function of preventing atherosclerosis - Google Patents

Abstract

Disclosed are an edible blending oil with the function of preventing atherosclerosis and a preparation method therefor, containing a weight ratio of 0.2-0.4 : 0.9-1.1: 0.8-1.2 of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), wherein the weight ratio of ω-6 polyunsaturated fatty acids (ω-6 PUFA) to ω-3 polyunsaturated fatty acids (ω-3 PUFA) is 2-8.5 : 1; and taking the selected raw materials and putting them into the dosing tank under stirring at a slow speed for 30-40 min at the ambient temperature of 20-40°C according to the above-mentioned dosage ratio, and the edible oil will then be obtained.

Description

Edible oil with atherosclerosis prevention effect Technical field

The invention belongs to the technical field of edible blended oil, relates to edible blended oil and a preparation method thereof, and particularly relates to an edible oil with atherosclerosis prevention effect and a preparation method thereof.

Background technique

Cardiovascular disease (CVD) has become the number one killer of human life and health due to its high mortality and disability. The latest data from "China Cardiovascular Disease Report 2017" shows that the number of CVD patients in China is about 290 million, of which 13 million are strokes, 11 million are coronary heart disease, and 270 million are hypertension. CVD mortality ranks first among all diseases, accounting for more than 40% of residents' deaths, higher than tumors and other diseases. On average, 2 out of 5 deaths die from CVD. The main pathological basis of CVD is atherosclerosis (AS). AS mainly involves large and medium elastic muscle arteries, and is characterized by progressive deposition of vascular intima lipids, foam cell production, atheromatous plaque formation, and vascular sclerosis. The onset of AS is hidden, and there are usually no obvious symptoms in the early onset, which is often difficult to detect. It usually takes a long time to progress from AS to myocardial infarction, stroke and other CVD events. However, once a CVD event occurs, it can be slightly disabling, the quality of life of the patient can be reduced, and death can be severe. It is currently recognized that the occurrence and development of atherosclerosis is closely related to dyslipidemia and oxidative stress. The early events of atherosclerosis are the deposition of cholesterol-rich macrophages under the vascular endothelium, transforming into foam cells and forming lipid lines ( Early atherosclerosis), and the formation of foam cells is closely related to oxidized low-density lipoprotein cholesterol (ox-LDL-C) produced by oxidative stress. A number of large-scale clinical trials have confirmed that blood lipid reduction and antioxidant stress treatment can significantly slow down the process of atherosclerosis and reduce the incidence of CVD events. The incidence of atherosclerosis in the Chinese population is higher than before and tends to be younger, which is closely related to changes in the Chinese high-fat diet and eating fat structure. Compared with the past, the intake of saturated fatty acids in Chinese people has increased significantly. The proportion of n-6 / n-3 polyunsaturated fatty acids in the diet has reached as high as 10-30: 1. Excessive n-6 fatty acids or a high proportion of n- 6 / n-3 polyunsaturated fatty acids will cause various modern diseases.

The n-6 and n-3 polyunsaturated fatty acids are all necessary for the human body, so they are called essential fatty acids. Linoleic acid (LA) is the parent acid of n-6 polyunsaturated fatty acids, which is converted into arachidonic acid (AA) in the human body, which in turn converts a variety of inflammatory mediators and plays a role in promoting atherosclerosis. α-Linolenic acid (ALA) is the parent acid of n-3 polyunsaturated fatty acids, which is converted into eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the human body, and its metabolite, abolishing factor Protective factors have certain anti-inflammatory effects. Due to the similar structure of n-6 and n-3 polyunsaturated fatty acids, many of the same enzyme systems are shared in the metabolism in the body. Increasing the metabolism of n-3 polyunsaturated fatty acids can antagonize the metabolism of n-6 polyunsaturated fatty acids to a certain extent. Reduces the production of inflammatory mediators, thereby preventing atherosclerosis. In addition, EPA and DHA also have functions of lowering blood lipids, lowering blood pressure, antiarrhythmia, and softening blood vessels, and play a cardiovascular protective role in various aspects, preventing and slowing the occurrence of atherosclerosis.

The World Health Organization (WHO) and the United Nations Food and Agriculture Organization (FAO) recommend that saturated fats: monounsaturated fatty acids: polyunsaturated fatty acids in the body's daily intake of fat = 1: 1, n-6 / n-3 Polyunsaturated fatty acids = 5-10: 1. Recommended by the "Residential Dietary Intakes of Chinese Residents" edited in 2000: adult fat intake accounts for 20-30% of total energy, saturated fatty acids are less than 10%, monounsaturated Fatty acids account for 10%, polyunsaturated fatty acids account for 10%, and n-6 / n-3 polyunsaturated fatty acids are 4-6: 1. The American Heart Association (AHA) recommends that patients diagnosed with coronary heart disease should consume 1g of EPA and DHA daily; healthy people should consume fish rich in unsaturated fatty acids twice a week.

Many edible oils currently on the market fail to meet the above standards. The main oil products are rapeseed oil, peanut oil, sesame oil, soybean oil, camellia oil and edible oils based on these raw oils. From the perspective of the composition and proportion of fatty acids, all kinds of raw oils could not meet the fat intake pattern proposed in the "Reference intake of dietary nutrients for Chinese residents". For example: rapeseed oil, camellia oil, and olive oil contain too much monounsaturated fatty acids, while polyunsaturated fatty acids are extremely low; soybean oil and corn germ oil contain more n-6 polyunsaturated fatty acids, and n- 3 Polyunsaturated fatty acids and monounsaturated fatty acids are less; peanut oil contains more saturated fatty acids and n-6 polyunsaturated fatty acids, while n-3 polyunsaturated fatty acids have very little content; flaxseed oil contains very high n -3 polyunsaturated fatty acids, but monounsaturated fatty acids are low. The quality of edible oils of various names is now uneven. For example: some cooking oil blindly pursues the ratio of 1: 1, but ignores saturated fatty acids ingested from other foods such as meat, which leads to significant excess of saturated fatty acids; some cooking oil blindly pursues the content of n-3 and a high proportion Adding a large amount of linseed oil containing α-linolenic acid has the adverse effect on the human body caused by lipid peroxidation, and only a small amount is converted into DHA and EPA which are beneficial to the human body. There are still a large number of fish oil capsule products on the market. These products can indeed provide EPA and DHA that are not easily available to people. However, taking these products will further increase fat intake on the basis of daily fat intake, resulting in excessive total energy intake. Does not fully meet recommended fatty acid intake patterns.

Summary of the Invention

The task of the present invention is to provide an edible blend oil with atherosclerosis prevention effect, so that it has atherosclerosis prevention effect, so as to overcome the shortcomings of the prior art.

Another task of the present invention is to provide a method for preparing such an edible blend oil having the effect of preventing atherosclerosis.

The technical solution to realize the present invention is:

The edible blend oil with atherosclerosis prevention effect provided by the present invention contains more than two kinds of edible oils and fats, wherein the weight ratio of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) is 0.2 ～ 0.4: 0.9 ～ 1.1: 0.8 ～ 1.2, preferably 0.25: 1: 1, and the weight of ω-6 polyunsaturated fatty acid (ω-6 PUFA) and ω-3 polyunsaturated fatty acid (ω-3 PUFA) The ratio is 2 to 8.5: 1, preferably 2: 1 or 7: 1 or 8: 1. The edible blend oil provided with the effect of preventing atherosclerosis provided by the present invention may also contain phytosterol esters, and its content may be 2-8 ml of phytosterol esters per 100 ml of edible blend oil.

The edible fat described in the above technical solution may be grape seed oil, DHA-containing fish oil or algae oil, corn oil, linseed oil, soybean oil, peanut oil, sesame oil, tea seed oil, and rapeseed oil. The content of fat in 100ml of edible blend oil can be:

Preferably, one or two or three of VITA, VITD, and TBHQ may be contained in the edible blend oil with atherosclerosis prevention effect provided by the present invention.

The embodiment of the present invention provides a technical solution composed of three specific raw materials of the edible blend oil of the present invention:

The first: the content of each raw material component in each 100ml of edible blend oil is: grape seed oil 7ml, DHA-containing fish oil or algae oil 5.5ml, corn oil 2ml, linseed oil 15.8ml, soybean oil 2ml, peanut oil 33.8ml , Sesame oil 5ml, tea seed oil 17.9ml, rapeseed oil 5ml, phytosterol ester 6ml, VITA 1600ug, VITD 10ug, TBHQ 0.02g.

The second: the content of each raw material component in 100ml edible blend oil is: grape seed oil 17.9ml, DHA-containing fish oil or algae oil 5.5ml, corn oil 5ml, linseed oil 0.1ml, soybean oil 2ml, peanut oil 32.5 ml, sesame oil 5ml, tea seed oil 21ml, rapeseed oil 5ml, phytosterol ester 6ml, VITA 1600ug, VITD 10ug, TBHQ 0.02g.

The third type: the content of each raw material component in 100ml edible blend oil is: grape seed oil 7ml, corn oil 2ml, linseed oil 23ml, soybean oil 2ml, peanut oil 29.2ml, sesame oil 5ml, tea seed oil 20.8ml, vegetable 5 ml of seed oil and 6 ml of phytosterol esters.

The preparation method of edible blend oil with atherosclerosis prevention effect provided by the present invention includes the following steps:

(1) Using plant sterol esters and two or more edible fats and oils as raw materials, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (SFA) in the edible blended oil as described in claim 1 or 2 The weight ratio of PUFA) and the weight ratio of ω-6 polyunsaturated fatty acid (ω-6 PUFA) and ω-3 polyunsaturated fatty acid (ω-3 PUFA) determine the amount of each raw material;

(2) According to the determined ratio of each raw material, the selected raw materials are packed into a batching tank, and the mixture is stirred at a low speed for 30-40 minutes under the environment temperature of 20-40 ° C, so as to obtain edible food with the effect of preventing atherosclerosis. Blend oil.

The edible fats and oils used as raw materials in the above preparation method are the edible fats and oils described in the following group A or group B:

Group A: grape seed oil, DHA-containing fish or algal oil, corn oil, linseed oil, soybean oil, peanut oil, sesame oil, tea seed oil and rapeseed oil;

Group B: grape seed oil, corn oil, linseed oil, soybean oil, peanut oil, sesame oil, tea seed oil and rapeseed oil.

When the edible fats and oils used as raw materials are group A, the content of each edible fats and oils per 100 ml of edible blend oil is: 6-19 ml of grape seed oil, 3-8 ml of fish oil or algae oil containing DHA, and corn oil 2- 10ml, linseed oil 10-23ml, soybean oil 1-3ml, peanut oil 25-35ml, sesame oil 3-15ml, tea seed oil 15-25ml, rapeseed oil 2-10ml, the phytosterol ester is edible blend oil per 100ml The content is 2-8ml;

Preferably: 7 ml of grape seed oil, 5.5 ml of DHA-containing fish or algal oil, 2 ml of corn oil, 15.8 ml of linseed oil, 2 ml of soybean oil, 33.8 ml of peanut oil, 5 ml of sesame oil, 17.9 ml of tea seed oil, and 5 ml of rapeseed oil, And the content of the plant sterol ester in each 100ml of edible blend oil is 6ml;

Or preferably: 17.9ml of grape seed oil, 5.5ml of fish oil or algae oil containing DHA, 5ml of corn oil, 0.1ml of linseed oil, 2ml of soybean oil, 32.5ml of peanut oil, 5ml of sesame oil, 21ml of tea seed oil, 5ml of rapeseed oil And the content of the phytosterol ester in each 100ml of edible blend oil is 6ml.

When the edible fats and oils used as raw materials are Group B, the content of each edible fats and oils per 100ml of edible blend oil is: 7ml of grape seed oil, 2ml of corn oil, 23ml of linseed oil, 2ml of soybean oil, 29.2ml of peanut oil, 5 ml of sesame oil, 20.8 ml of tea seed oil, and 5 ml of rapeseed oil, and the content of the phytosterol ester in each 100 ml of edible blend oil was 6 ml.

The purpose of the present invention is to overcome the shortcomings of the unreasonable and unscientific fatty acid structure of the existing raw oil and blended oil, and to formulate a new edible oil with a reasonable fatty acid structure and the prevention of atherosclerosis. The present invention selects saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids according to the actual conditions of the Chinese people and the two key points of abnormal lipid metabolism and oxidative stress during the onset of atherosclerosis. (PUFA) weight ratio, and ω-6 polyunsaturated fatty acid (ω-6 PUFA) and ω-3 polyunsaturated fatty acid (ω-3 PUFA) weight ratio, determine the preparation of raw materials and determine the ratio of each raw material , Reducing the content of saturated fatty acids in edible oils, ensuring that saturated fatty acid intake will not exceed standards. Experiments have confirmed that the edible blend oil provided by the present invention has the effects of slowing the formation of atherosclerotic plaques, improving fatty liver, lowering blood lipids and inflammatory factors, and can be eaten as an edible oil with the effect of preventing atherosclerosis. Edible blended oil can prevent atherosclerosis by replacing traditional daily catering oil. Moreover, the method is low in cost, simple and easy to implement, has no toxic and side effects, and has small adverse reactions.

BRIEF DESCRIPTION OF THE DRAWINGS

Figure 1: Effects on body weight and body mass index. Note: a p <0.05 vs model group, b p <0.05 vs arowana oil, c p <0.05 vs olive oil.

Figure 2: Aortic full-length oil red O staining, Note: a <P <0.05 vs model group, b <P <0.05 vs arowana oil, c <P <0.05 vs olive oil, d <P <0.05 vs experimental oil 2, N = 6.

Figure 3: HE staining of the aortic root.

Figure 4: Effect on blood lipids. The results of liver HE staining are shown in Figure 4 (A); the results of liver oil red staining are shown in Figure 4 (B).

Figure 5: Effect on blood lipids, TC and TG are shown in Figure 5 (A), Note: a p <0.05 vs model group, b p <0.05 vs arowana oil, c p <0.05 vs olive oil, d p <0.05 vs experimental oil 2 N = 11; LDL and HDL are shown in Fig. 5 (B). Note: a P <0.05 vs model group, b P <0.05 vs arowana oil, c P <0.05 vs olive oil, d P <0.05 vs experimental oil 3 N = 11.

Figure 6: Effect on inflammatory factors, Note: a P <0.05 vs model group, b P <0.05 vs arowana oil, c P <0.05 vs olive oil, d P <0.05 vs experimental oil 2 N = 11.

detailed description

Example 1

Preparation of edible blend oil with atherosclerosis prevention effect provided by the present invention

It includes the following steps:

(1) The weight ratio of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) in the edible oil to be prepared is 0.25 to 3 ﹕ 1 ﹕ 1; ω-6 polyunsaturated The weight ratio of fatty acids (ω-6 PUFA) and omega-3 polyunsaturated fatty acids (ω-3 PUFA) is 2 to 7: 1. The preparation raw materials are selected, and the usage ratio of each raw material is determined;

(2) Put the selected raw materials into the ingredient tank according to the obtained dosage ratio, and stir at a slow speed for 30-40 minutes under the environment temperature of 20-40 ° C to obtain an edible blend oil with the effect of preventing atherosclerosis.

The specific operations are as follows:

The first step: select high-quality refined feedstock oil.

Raw materials and sources: The following raw materials are commercially available

Step 2: Determine the content of various fatty acids for each raw oil used

The mass spectrometer was used to detect the fatty acid content of various raw oils. The test results are as follows:

Step 3: According to the weight ratio of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) in the edible blend oil to be prepared, the weight ratio is 0.2-0.4: 0.9-1.1: 0.8-1.2, and The weight ratio of ω-6 polyunsaturated fatty acid (ω-6 PUFA) and ω-3 polyunsaturated fatty acid (ω-3 PUFA) is 2 to 8.5: 1 to determine the dosage ratio of each raw material, which is prepared in this embodiment. Three different edible blend oils of the present invention, namely experimental oil 1, experimental oil 2 and experimental oil 3, were presented. The proportions of each raw material component in Experimental Oil 1, Experimental Oil 2, and Experimental Oil 3 are shown in the table below:

Content table of each raw material in each 100ml of experimental oil:

Zh	Experimental oil 1 (ml)	Experimental oil 2 (ml)	Experimental oil 3 (ml)
grape seed oil	7	7	17.9
Fish oil (DHA)	0	5.5	5.5
Corn oil	2	2	5
Linseed oil	twenty three	15.8	0.1
Soybean oil	2	2	2
Peanut oil	29.2	33.8	32.5
Sesame oil	5	5	5

Tea seed oil	20.8	17.9	twenty one
Rapeseed oil	5	5	5
Phytosterol esters	6	6	6
VITA	0ug	1600ug	1600ug
VITD	0ug	10ug	10ug
TBHQ	0g	0.02g	0.02g

Step 4: According to the proportion of each raw material of experimental oil 1, experimental oil 2, and experimental oil 3, add the raw materials of each experimental oil to each experimental oil batching tank, and slowly at an ambient temperature of 20-40 ° C Stir for 30-40min to obtain Experimental Oil 1, Experimental Oil 2 and Experimental Oil 3.

Step 5: Determine the fatty acid composition of the obtained experimental oil. The results are as follows:

Example 2

Experiment on the prevention of atherosclerosis by the experimental oil prepared in Example 1

In order to show that the present invention has a preventive effect on atherosclerosis, the present invention is proved by animal experiments. ApoE-/-mice were used as experimental subjects, which were divided into 7 groups, with 11 mice in each group, for a total of 77 mice. The groups are as follows: ordinary diet group, high-fat diet group, experimental oil group 1, experimental oil group 2, experimental oil group 3, arowana oil group, and olive oil group.

The general diet group used mouse maintenance feed; the high-fat diet group used D12079B feed; three experimental oil groups were given corresponding experimental oil feeds, and the experimental oil group feed was replaced by 21% of the fat in D12079B feed with the corresponding experimental oil 1 , Experimental oil 2 and experimental oil 3, the rest of the ingredients remain unchanged; 21% of fat in D12079B feed is replaced by commercially available arowana oil in the arowana oil group feed, and the remaining ingredients remain unchanged; 21% of D12079B feed in the olive oil group feed The fat was replaced with commercially available olive oil, leaving the rest of the ingredients unchanged. Golden dragon fish oil and olive oil sold on the market are used as positive control groups to verify whether the edible blend oil provided by the present invention has the effect of preventing and delaying the occurrence of atherosclerosis.

Composition and content of 3 experimental oils:

Zh	Experimental oil 1 (ml)	Experimental oil 2 (ml)	Experimental oil 3 (ml)
grape seed oil	7	7	17.9
Fish oil (DHA)	0	5.5	5.5
Corn oil	2	2	5
Linseed oil	twenty three	15.8	0.1
Soybean oil	2	2	2
Peanut oil	29.2	33.8	32.5
Sesame oil	5	5	5
Tea seed oil	20.8	17.9	twenty one
Rapeseed oil	5	5	5
Phytosterol esters	6	6	6
VITA	0ug	1600ug	1600ug
VITD	0ug	10ug	10ug
TBHQ	0g	0.02g	0.02g

The body weight, length, abdominal circumference, and food intake of the mice were measured every week. Mice were sacrificed after 20 weeks of feeding, and blood samples, liver and aortic samples were collected. Blood samples were measured for lipid levels and inflammatory factors IL-β, TNF-α, IL-6, and CRP. Aortic specimens were stained with oil red to determine plaque size. The experimental results are as follows:

1. Impact on body weight and body mass index

The results are shown in Figure 1. The weights of experimental oils 1, 2, and 3 were lower than those of the model group and arowana oil group, of which the weight of the experimental oil group 2 was still lower than that of the olive oil group (P <0.05). Experimental oils 2 and 3 were significantly lower than the model group (P <0.05), and experimental oil 2 was also lower than the arowana oil group (P <0.05).

2. Aortic full length oil red O staining

The results are shown in Figure 2. Compared with the control group, the area of AS plaque on the intimal surface of the aorta in the model group was significantly increased (P <0.05). Compared with the model group, the area of AS plaque on the intimal surface of the aorta in the three experimental oil groups was significantly reduced (P <0.05). The area of AS plaque in the aorta of experimental oil 2 and experimental oil 3 was statistically different from that of arowana and olive oil (P <0.05). Among the three experimental oil groups, AS plaques on the intimal surface of the aorta were the smallest in the experimental oil group 2 and reached a statistical difference compared with the experimental oil group 1 and the experimental oil group 3 (P <0.05).

3. HE staining of aortic root

The formation of AS plaque on the aortic root plane is shown in Fig. 3, as shown above. Compared with the control group, all intima of the model group, arowana oil group, and olive oil group were thickened to form AS plaques, the aortic lumen was significantly reduced, and a large amount of cholesterol crystals could be seen under the intima. Compared with the model group, arowana oil group, and olive oil, AS plaques in the aortic lumen of the three experimental oil groups were significantly reduced, the thickness was significantly reduced, and the degree of stenosis of the lumen was significantly reduced. Compared with the three experimental oil groups, the area and thickness of AS plaques in the aortic lumen of the two experimental oil groups were the smallest, and the degree of stenosis of the aortic lumen was the lightest, which was better than that of the experimental oil group 1 and the experimental oil group 3.

4. Effect on liver structure

The results of liver HE staining are shown in Figure 4 (A). The liver cells in the control group had normal morphology, no obvious swelling, and no obvious lipid droplets; the liver plate was arranged radially with the central vein as the center, the liver cells were arranged in order, and the liver sinusoids were clearly visible. The model group, arowana oil group, and olive oil group all had swelling and deformation of hepatocytes, obvious fatty degeneration, and huge lipid droplets squeezed the nucleus to one side; the structure of the liver plate was almost invisible, the liver cells were arranged in disorder, and the liver sinusoids were difficult to distinguish. Compared with the model group, the liver tissue structure of the three experimental oil groups of the arowana oil group and olive oil group was significantly improved. The liver tissue structure of the experimental oil group 2 was similar to the control group, which was better than the experimental oil group 1 and the experimental oil group 3.

The liver oil red staining results are shown in Figure 4 (B). In the control group, only tiny red lipid droplets were seen. Most liver cells were not stained, and liver lipid accumulation was the lightest. A large number of large red-stained lipid droplets were seen in the model group, arowana oil, and olive oil groups. Hepatocytes in the visual field were almost all stained and deeply stained, and liver lipid accumulation was severe. There were more red-stained medium-sized lipid droplets in the experimental oil group 1, and liver cells were stained in the visual field, but the staining was lighter. A small amount of small lipid droplets were seen in the experimental oil 2 group, and most liver cells were very lightly colored. Small oil droplets were observed in the three groups of experimental oil, and most liver cells were lightly colored. In contrast, liver lipid accumulation was improved. Among them, the accumulation of lipid in the liver of experimental oil group 2 was the lightest, which was better than that of experimental oil group 1 and experimental oil group 3.

5. Effect on blood lipids

The results are shown in Figure 5. The TG, TC and LDL-C of the new blend oil group were lower than those of the model group (P <0.05). The TG and TC of the three experimental oil groups were lower than those of the Arowana oil group (P <0.05), and the experimental oil 2, 3TG, and TC were lower than those of the olive oil group (P <0.05). The ratio was also statistically different (P <0.05), and had a significant increase in HDL effect (P <0.05).

6. Impact on inflammatory factors

In order to determine the inflammatory status of the mouse body, we used ELISA to detect the levels of inflammatory factors in mouse serum. The results are shown in Figure 6. Compared with the model group, the three experimental oil groups can reduce the levels of IL-1β, IL-6, TNF-α, and CRP (P <0.05). Compared with the arowana oil, the experimental oils 2 and 3 also achieved better results. Decreased the effect of inflammatory factors (P <0.05). The ratio of experimental oil 2 to olive oil significantly reduced the levels of L-1β, IL-6, and CRP (P <0.05). Compared with the three experimental oils, experimental oil 2 had a better effect on reducing serum IL-1β, IL-6, TNF-α, and CRP levels (P <0.05).

The above experiments have confirmed that the edible blend oil provided by the present invention can prevent the formation of atherosclerotic plaque, improve fatty liver, significantly reduce serum TC, TG, LDL-C, and significantly reduce the inflammatory factors IL-1β, IL-6, TNF-α The effect of CRP can be used as edible oil with atherosclerosis prevention effect. That is, the edible blend oil provided by the present invention can be used as daily catering oil to prevent atherosclerosis.

Those skilled in the art can easily understand that the above description is only the preferred embodiments of the present invention and is not intended to limit the present invention. Any modification, equivalent replacement, and improvement made within the spirit and principle of the present invention, All should be included in the protection scope of the present invention.

Claims (12)

1. The edible blend oil with atherosclerosis prevention function contains more than two kinds of edible fats and oils, and is characterized in that the edible blend oil has saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) ) The weight ratio is 0.2 to 0.4: 0.9 to 1.1: 0.8 to 1.2, and the weight ratio of ω-6 polyunsaturated fatty acid (ω-6PUFA) to ω-3 polyunsaturated fatty acid (ω-3PUFA) is 2 to 8.5: 1.
2. The edible blend oil according to claim 1, wherein:

   The weight ratio of the saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) in the edible blended oil is 0.25: 1: 1, and ω-6 polyunsaturated fatty acid (ω- 6PUFA) and omega-3 polyunsaturated fatty acids (ω-3PUFA) have a weight ratio of 2: 1 or 8: 1 or 7: 1.
3. The edible blend oil according to claim 1 or 2, wherein the edible blend oil contains a phytosterol ester, and the content is: 2 to 8 ml of phytosterol ester per 100 ml of the edible blend oil.
4. The edible blend oil according to claim 1, 2 or 3, wherein the edible fat is grape seed oil, fish oil or algae oil containing DHA, corn oil, linseed oil, soybean oil, peanut oil, sesame oil , Tea seed oil and rapeseed oil.
5. The edible blend oil according to claim 4, wherein the content of each edible fat in each 100 ml of edible blend oil is:

   
6. The edible blend oil according to claim 3, wherein the content of the edible fat and each edible fat in each 100 ml of edible blend oil is:

   

   

   The content of the phytosterol ester is as follows: each 100ml of edible blend oil contains 6ml of phytosterol ester.
7. The edible blend oil according to claim 3, wherein the content of the edible fat and each edible fat in each 100 ml of edible blend oil is:

   

   The content of the phytosterol ester is as follows: each 100ml of edible blend oil contains 6ml of phytosterol ester.
8. The edible blend oil according to claim 3, wherein the content of the edible fat and each edible fat in each 100 ml of edible blend oil is:

   

   

   The content of the phytosterol ester is as follows: each 100ml of edible blend oil contains 6ml of phytosterol ester.
9. The edible blend oil according to any one of claims 1 to 8, wherein the edible blend oil further contains vitamin A (VITA), vitamin D (VITD), tert-butylhydroquinone ( TBHQ).
10. A preparation method of edible blend oil with atherosclerosis prevention effect includes the following steps:

    (1) Using plant sterol esters and two or more edible fats and oils as raw materials, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (SFA) in the edible blended oil as described in claim 1 or 2 The weight ratio of PUFA) and the weight ratio of ω-6 polyunsaturated fatty acid (ω-6PUFA) and ω-3 polyunsaturated fatty acid (ω-3PUFA) determine the dosage ratio of each raw material;

    (2) According to the determined ratio of each raw material, the selected raw materials are packed into a batching tank, and the mixture is stirred at a low speed for 30-40 minutes under the environment temperature of 20-40 ° C, so as to obtain edible food with the effect of preventing atherosclerosis. Blend oil.
11. The preparation method according to claim 10, wherein the edible fats and oils as raw materials are the edible fats and oils of the following group A or group B:

    Group A: grape seed oil, DHA-containing fish or algal oil, corn oil, linseed oil, soybean oil, peanut oil, sesame oil, tea seed oil and rapeseed oil;

    Group B: grape seed oil, corn oil, linseed oil, soybean oil, peanut oil, sesame oil, tea seed oil and rapeseed oil.
12. The preparation method according to claim 11, characterized in that:

    When the edible fats and oils used as raw materials are group A, the content of each edible fats and oils per 100 ml of edible blend oil is: 6-19 ml of grape seed oil, 3-8 ml of fish oil or algae oil containing DHA, and corn oil 2- 10ml, linseed oil 10-23ml, soybean oil 1-3ml, peanut oil 25-35ml, sesame oil 3-15ml, tea seed oil 15-25ml, rapeseed oil 2-10ml, the phytosterol ester is edible blend oil per 100ml The content is 2-8ml;

    Preferably: 7 ml of grape seed oil, 5.5 ml of DHA-containing fish or algal oil, 2 ml of corn oil, 15.8 ml of linseed oil, 2 ml of soybean oil, 33.8 ml of peanut oil, 5 ml of sesame oil, 17.9 ml of tea seed oil, and 5 ml of rapeseed oil, And the content of the plant sterol ester in each 100ml of edible blend oil is 6ml;

    Or preferably: 17.9ml of grape seed oil, 5.5ml of fish oil or algae oil containing DHA, 5ml of corn oil, 0.1ml of linseed oil, 2ml of soybean oil, 32.5ml of peanut oil, 5ml of sesame oil, 21ml of tea seed oil, 5ml of rapeseed oil And the content of the phytosterol ester in each 100ml of edible blend oil is 6ml;

    When the edible fats and oils used as raw materials are Group B, the content of each edible fats and oils per 100ml of edible blend oil is: 7ml of grape seed oil, 2ml of corn oil, 23ml of linseed oil, 2ml of soybean oil, 29.2ml of peanut oil, 5 ml of sesame oil, 20.8 ml of tea seed oil, and 5 ml of rapeseed oil, and the content of the phytosterol ester in each 100 ml of edible blend oil was 6 ml.

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