A method for determining the amount of phytosterol added in edible oil by using a mathematical model

Abstract

The invention provides a method of determining a phytosterol additive amount in edible oil by a mathematical model. The method of determining the phytosterol additive amount in the edible oil by the mathematical model includes determining chemical indexes, processing test data, establishing the mathematical model, and determining an optimal phytosterol additive amount. The method of determining the phytosterol additive amount in the edible oil by the mathematical model has the advantages that the model method takes full consideration of micro-indexes, nutrient elements and hazard factors; the method is clear and easy to understand in representation form, more accurate and capable of determining the optimal additive amount based on comprehensive consideration of various factors, and can be applied to the field of food nutriology.

Description

technical field [0001] The invention belongs to the field of food nutrition, and in particular relates to a method for determining the amount of phytosterol added in edible oil by using a mathematical model. Background technique [0002] Phytosterols are trace active ingredients in plants, which play a role in stabilizing cell membranes in cells and widely exist in roots, stems, leaves, fruits and seeds of plants. There are three types of phytosterols, 4-non-methyl sterols, 4-methyl sterols and 4,4'-dimethyl sterols. Commonly used β-sitosterol, stigmasterol, campesterol, brassicasterol, avenasterol and ergosterol belong to 4-methyl-free sterols. Sterols in plants exist in four forms: free state, sterol esters (fatty acid esters and phenolic esters), steryl glycosides, and acylated sterol glycosides. Free sterols and sterol esters are soluble in non-polar solvents such as n-hexane, while steryl glycosides and acylated steryl glycosides require polar modifiers for solubility...

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Problems solved by technology

[0004] However, studies have found that phytosterols in edible oils are oxidized under conditions such as heating, ionizing radiation, and light, and the resulting sterol oxides have toxic side effects such as cytotoxicity, mutagenesis, atherosclerosis, and carcinogens, and it is not suitable to add a large amount

There is no optimal method to determine the amount of phytosterols added to edible oils in the market, and the content of phytosterols in various products varies significantly

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