A method for improving the oxidative stability of edible vegetable oil in an application scenario

Abstract

This invention relates to a method for improving the oxidative stability of edible vegetable oils in application scenarios, specifically in the field of oil antioxidant technology. The method involves determining the types and contents of unsaturated fatty acids at different spatial positions of triglyceride molecules in edible vegetable oils, calculating the oxidation rate constants of different types of unsaturated fatty acids at different spatial positions in application scenarios, calculating the inhibition value of the oxidation rate constants of unsaturated fatty acids at corresponding positions of rosemary extract, calculating the total amount of rosemary extract to be added, and adding the obtained total amount of rosemary extract to the edible vegetable oil. This invention addresses the practical application scenarios of edible vegetable oils after opening. Based on the types and quantities of unsaturated fatty acids at different spatial positions of triglyceride molecules in edible vegetable oils, it precisely adds the natural, heat-resistant antioxidant rosemary extract through calculation, achieving high-quality preservation of edible vegetable oils in practical application scenarios.

Description

Technical Field

[0001] This invention relates to the field of oil and fat antioxidant technology, specifically to a method for improving the oxidative stability of edible vegetable oils in application scenarios. Background Technology

[0002] Edible vegetable oils contain a large amount of unsaturated fatty acids, an important source of essential fatty acids for the human body. However, during storage and heat processing, unsaturated fatty acids are easily oxidized, causing deterioration in oil quality and the production of harmful substances. Currently, small-packaged edible vegetable oils for end consumers generally use nitrogen filling or endogenous antioxidants for preservation; however, oxidation and spoilage occur after consumers open the bottle. Medium-sized and larger packages of edible vegetable oils for catering businesses use tertiary butylhydroquinone (TBHQ) to prevent oxidation; however, TBHQ poses certain teratogenic and carcinogenic risks. In my country, consumers primarily consume oils through heat processing methods such as frying and stir-frying. Endogenous antioxidants (such as tocopherol) and exogenous TBHQ are severely depleted during heat processing and can transform into new pollutants, failing to meet consumers' demand for high-quality cooking oils. Therefore, this invention provides a method to improve the oxidative stability of edible vegetable oils in various applications. Summary of the Invention

[0003] The technical problem to be solved by this invention is to provide a method for improving the oxidative stability of edible vegetable oils in application scenarios. The aim is to provide a method for precisely adding rosemary extract, a natural high-temperature resistant antioxidant, based on the types and quantities of unsaturated fatty acids at different spatial positions of triglyceride molecules in edible vegetable oils after opening, thus achieving high-quality assurance of edible vegetable oils in practical application scenarios.

[0004] The technical solution of the present invention to solve the above-mentioned technical problems is as follows:

[0005] Firstly, a method for improving the oxidative stability of edible vegetable oils in application scenarios includes the following steps:

[0006] The types and contents of unsaturated fatty acids at different spatial positions (spatial positions include sn-1, sn-2, sn-3) of triglyceride molecules in edible vegetable oils were determined. Based on the determined types and contents of unsaturated fatty acids at different spatial positions, the oxidation rate constants of different types of unsaturated fatty acids at different spatial positions were calculated in the application scenario.

[0007] Rosemary extract with a mass content of M mg / kg was added to the edible vegetable oil, and the inhibition value of the oxidation rate constant of different types of unsaturated fatty acids at different spatial locations by the rosemary extract was calculated in the application scenario.

[0008] Based on the oxidation rate constants of different types of unsaturated fatty acids at different spatial locations and the inhibition values ​​of rosemary extract on the oxidation rate constants of different types of unsaturated fatty acids at different spatial locations, the total amount of rosemary extract added to the edible vegetable oil is calculated; the total amount of rosemary extract is then added to the edible vegetable oil.

[0009] The total amount of rosemary extract required is equal to the addition oxidation rate constant of different types of unsaturated fatty acids at different spatial positions / mg / kg, which represents the inhibition value of the rosemary extract on the oxidation rate constant of different types of unsaturated fatty acids at different spatial positions.

[0010] The beneficial effects of this invention are: for the actual application scenarios of edible vegetable oil after opening (such as room temperature storage, medium and high temperature, high temperature, etc.), based on the types and quantities of unsaturated fatty acids at different spatial positions of triglyceride molecules in edible vegetable oil, the amount of rosemary extract, a natural high-temperature resistant antioxidant, is precisely added by calculation, so as to achieve high quality preservation of edible vegetable oil in actual application scenarios, and has the advantages of safety, high efficiency and high temperature resistance.

[0011] Based on the above technical solution, the present invention can be further improved as follows.

[0012] Furthermore, the method for determining the types and contents of unsaturated fatty acids at different spatial positions of triglyceride molecules in edible vegetable oils includes the following steps: referring to GB 5009.168 "National Food Safety Standard - Determination of Fatty Acids in Foods" Method III (Normalization Method) and GB / T 24894 "Determination of Fatty Acid Components at the 2-position of Triglyceride Molecules in Animal and Vegetable Oils", the fatty acid composition and content (identifying the composition and content of unsaturated fatty acids) and sn-2 fatty acid composition and content (identifying the composition and content of sn-2 unsaturated fatty acids) in edible vegetable oils are tested and analyzed respectively. From this, the composition and content of sn-1 and sn-3 fatty acids (identifying the composition and content of sn-1 and sn-3 unsaturated fatty acids) can be deduced.

[0013] Note: Since sn-1 and sn-3 are equivalent in spatial position, the content of sn-1 fatty acids cannot be measured separately, nor can the content of sn-3 fatty acids be measured separately. Therefore, "sn-1 and sn-3 fatty acids" and "sn-1 / 3" below refer to the total value of sn-1 fatty acids and sn-3 fatty acids.

[0014] The method for calculating the oxidation rate constants of different types of unsaturated fatty acids at different spatial locations in application scenarios includes the following steps: According to the Arrhenius equation (1), by measuring the concentration of unsaturated fatty acids at different times, the oxidation rate constants of different types of unsaturated fatty acids at different spatial locations are calculated by graphical method or least squares method respectively; the equation (1) is: ln(c-c0)=-kt+b; in the equation (1), t is time (s), c is fatty acid concentration (μmol / L), c0 is initial fatty acid concentration (μmol / L), b is intercept (μmol / L), and k is reaction rate constant (μmol / L·s).

[0015] The beneficial effect of adopting the above-mentioned further scheme is to clarify the reaction kinetics characteristics of the oil oxidation process.

[0016] Further, the method for determining the inhibition value of the oxidation rate constant of different types of unsaturated fatty acids at different spatial locations by adding rosemary extract at a mass content of M mg / kg to the edible vegetable oil in the application scenario includes the following steps: After adding rosemary extract at a mass content of M mg / kg to the edible vegetable oil, according to the Arrhenius equation (1), by measuring the concentration of unsaturated fatty acids at different times, the oxidation rate constant of different types of unsaturated fatty acids at different spatial locations after adding rosemary extract is calculated by using a graphical method or the least squares method; the oxidation rate constant after adding rosemary extract is subtracted from the oxidation rate constant to obtain the inhibition value of the oxidation rate constant of different types of unsaturated fatty acids at different spatial locations by rosemary extract.

[0017] The beneficial effect of adopting the above-mentioned further scheme is to clarify the reaction kinetics of rosemary extract in inhibiting lipid oxidation.

[0018] Furthermore, the value of M is no greater than 700 mg / kg. Preferably, M is 50, 100, 150, 200, 300, or 400.

[0019] The beneficial effect of adopting the above-mentioned further approach is that it determines the specific range of the optimal amount of rosemary extract to be added.

[0020] Furthermore, the edible vegetable oil includes any one or a mixture of at least two of the following: soybean oil, rapeseed oil, peanut oil, sunflower seed oil, cottonseed oil, sesame oil, flaxseed oil, camellia seed oil, corn oil, rice bran oil, olive oil, walnut oil, peony seed oil, perilla seed oil, safflower seed oil, grape seed oil, and almond oil.

[0021] The beneficial effect of adopting the above-mentioned further scheme is to clarify the types of edible vegetable oils to which rosemary extract is applicable.

[0022] Furthermore, the spatial positions of the triglyceride molecules in the edible vegetable oil include sn-1, sn-2, and sn-3; the types of unsaturated fatty acids in the triglyceride molecules in the edible vegetable oil are oleic acid, linoleic acid, and / or linolenic acid; the application scenarios include room temperature storage scenarios, medium-high temperature scenarios at 105±10℃, or high temperature scenarios at 180±20℃.

[0023] Since the unsaturated fatty acids in triglyceride molecules of edible vegetable oils are mainly oleic acid, linoleic acid and linolenic acid, this invention directly detects them.

[0024] The beneficial effect of adopting the above-mentioned further scheme is to clarify the content of oleic acid, linoleic acid and linolenic acid at different spatial positions of triglyceride molecules in edible vegetable oils.

[0025] Furthermore, the unsaturated fatty acid in the triglyceride molecule of the edible vegetable oil is oleic acid. When the spatial positions are sn-1 and sn-3, the oxidation rate constants in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 9.0~12 μmol / L·s, 19~23 μmol / L·s, and 40~46 μmol / L·s, respectively. When 100 mg / kg of rosemary extract is added to the edible vegetable oil, the inhibition values ​​of the oxidation rate constant of oleic acid in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 4.2~4.6 μmol / L·s, 8.0~9.0 μmol / L·s, and 16~19 μmol / L·s, respectively.

[0026] The unsaturated fatty acid in the triglyceride molecules of the edible vegetable oil is oleic acid. When the spatial position is sn-2, the oxidation rate constants in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 6.0~10 μmol / L·s, 13~20 μmol / L·s, and 27~41 μmol / L·s, respectively. When 100 mg / kg of rosemary extract is added to the edible vegetable oil, the inhibition values ​​of the oxidation rate constant of oleic acid in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 3.0~4.0 μmol / L·s, 6.0~8.0 μmol / L·s, and 12~16 μmol / L·s, respectively.

[0027] Furthermore, the unsaturated fatty acid in the triglyceride molecule of the edible vegetable oil is linoleic acid. When the spatial positions are sn-1 and sn-3, the oxidation rate constants in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 90~120 μmol / L·s, 190~230 μmol / L·s, and 400~460 μmol / L·s, respectively. When 100 mg / kg of rosemary extract is added to the edible vegetable oil, the inhibition values ​​on the oxidation rate constant of linoleic acid in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 20~28 μmol / L·s, 42~52 μmol / L·s, and 76~90 μmol / L·s, respectively.

[0028] The unsaturated fatty acid in the triglyceride molecule of the edible vegetable oil is linoleic acid. When the spatial position is sn-2, the oxidation rate constants in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 60~100μmol / L·s, 130~200μmol / L·s, and 270~410μmol / L·s, respectively. When 100mg / kg of rosemary extract is added to the edible vegetable oil, the inhibition values ​​on the oxidation rate constant of linoleic acid in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 14~23μmol / L·s, 30~45μmol / L·s, and 52~78μmol / L·s, respectively.

[0029] Furthermore, the unsaturated fatty acid in the triglyceride molecule of the edible vegetable oil is linolenic acid. When the spatial positions are sn-1 and sn-3, the oxidation rate constants in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 180~240 μmol / L·s, 380~460 μmol / L·s, and 800~920 μmol / L·s, respectively. When 100 mg / kg of rosemary extract is added to the edible vegetable oil, the inhibition values ​​on the oxidation rate constant of linolenic acid in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 21~27 μmol / L·s, 54~64 μmol / L·s, and 200~240 μmol / L·s, respectively.

[0030] The unsaturated fatty acid in the triglyceride molecule of the edible vegetable oil is linolenic acid. When the spatial position is sn-2, the oxidation rate constants in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 120~200 μmol / L·s, 260~400 μmol / L·s, and 540~820 μmol / L·s, respectively. When 100 mg / kg of rosemary extract is added to the edible vegetable oil, the inhibition values ​​on the oxidation rate constant of linolenic acid in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 16~24 μmol / L·s, 38~56 μmol / L·s, and 140~200 μmol / L·s, respectively.

[0031] Furthermore, the rosemary extract contains at least 60% caryopsisic acid, preferably more than 85%.

[0032] The beneficial effects of adopting the above-mentioned further scheme are: based on the types and quantities of unsaturated fatty acids at different spatial positions of triglyceride molecules in edible vegetable oils, their oxidation rate constants in different practical application scenarios, and the inhibition of the oxidation rate constant by rosemary extract, the appropriate amount of rosemary extract, a specific natural antioxidant, can be calculated in a targeted manner. This enables high-quality preservation of edible vegetable oils after opening in practical application scenarios such as room temperature storage, medium-high temperature, and high temperature, and also has advantages such as safety, high efficiency, and high temperature resistance. Attached Figure Description

[0033] Figure 1 This is the chemical structure diagram of the triglyceride of the present invention, where sn represents a spatial position;

[0034] Figure 2 This is a graph showing the peroxide value and tocopherol content after 3 months of storage in Comparative Example 1 of the present invention;

[0035] Figure 3 This is a graph showing the peroxide value and tocopherol content after 1 hour of high-temperature heating in Comparative Example 2 of the present invention;

[0036] Figure 4 The graph shows the polar components and tocopherol content in Comparative Example 3 of the present invention after heating at 180°C for 10 hours. Detailed Implementation

[0037] The principles and features of this invention are described below. The examples given are for illustrative purposes only and are not intended to limit the scope of the invention. Where specific techniques or conditions are not specified in the embodiments, they should be performed according to the techniques or conditions described in the literature in this field, or according to the product instructions. Reagents or instruments whose manufacturers are not specified are all conventional products that can be purchased through legitimate channels.

[0038] Example 1

[0039] This embodiment discloses a method for improving the oxidative stability of edible vegetable oils in application scenarios, comprising the following steps:

[0040] (1) Determining the different spatial positions of triglyceride molecules in edible vegetable oils (e.g. Figure 1 The spatial locations shown include the types and contents of unsaturated fatty acids at sn-1, sn-2, and sn-3. Based on the measured types and contents of unsaturated fatty acids at different spatial locations, the oxidation rate constants of different types of unsaturated fatty acids at different spatial locations are calculated in the application scenario.

[0041] (2) Add rosemary extract at a mass content of M mg / kg to the edible vegetable oil, and calculate the inhibition value of the oxidation rate constant of different types of unsaturated fatty acids at different spatial locations by the rosemary extract in the application scenario.

[0042] (3) Based on the oxidation rate constants of different types of unsaturated fatty acids at different spatial locations and the inhibition value of the rosemary extract on the oxidation rate constants of different types of unsaturated fatty acids at different spatial locations, the total amount of rosemary extract added to the edible vegetable oil is calculated; the total amount of rosemary extract added is added to the edible vegetable oil.

[0043] This invention targets practical application scenarios of edible vegetable oil after opening (such as room temperature storage, medium-high temperature, high temperature, etc.). Based on the types and quantities of unsaturated fatty acids at different spatial positions of triglyceride molecules in edible vegetable oil, it calculates and precisely adds rosemary extract, a natural high-temperature resistant antioxidant, to achieve high-quality preservation of edible vegetable oil in practical application scenarios, and has advantages such as safety, high efficiency and high temperature resistance.

[0044] In this preferred embodiment, the method for determining the types and contents of unsaturated fatty acids at different spatial positions of triglyceride molecules in edible vegetable oils includes the following steps: Referring to GB 5009.168 "National Food Safety Standard - Determination of Fatty Acids in Foods" Method III (Normalization Method) and GB / T 24894 "Determination of Fatty Acid Components at the 2-position of Triglyceride Molecules in Animal and Vegetable Oils," the fatty acid composition and content (identifying the composition and content of unsaturated fatty acids) and sn-2 fatty acid composition and content (identifying the composition and content of sn-2 unsaturated fatty acids) in edible vegetable oils are tested and analyzed respectively. From this, the composition and content of sn-1 and sn-3 fatty acids (identifying the composition and content of sn-1 and sn-3 unsaturated fatty acids) can be deduced.

[0045] The method for calculating the oxidation rate constants of different types of unsaturated fatty acids at different spatial locations in application scenarios includes the following steps: According to the Arrhenius equation (1), by measuring the concentration of unsaturated fatty acids at different times, the oxidation rate constants of different types of unsaturated fatty acids at different spatial locations are calculated by graphical method or least squares method respectively; the Arrhenius equation 1 is: ln(c-c0)=-kt+b, where t is time (s), c is fatty acid concentration (μmol / L), c0 is initial fatty acid concentration (μmol / L), b is intercept (μmol / L), and k is reaction rate constant (μmol / L·s).

[0046] In a preferred embodiment, the method for determining the inhibition value of the oxidation rate constant of different types of unsaturated fatty acids at different spatial locations by adding rosemary extract at a mass content of M mg / kg to the edible vegetable oil in the application scenario includes the following steps: After adding rosemary extract at a mass content of M mg / kg to the edible vegetable oil, according to the Arrhenius equation (1), the concentration of unsaturated fatty acids at different times is measured, and the oxidation rate constant of different types of unsaturated fatty acids at different spatial locations after adding rosemary extract is calculated by using a graphical method or the least squares method; the oxidation rate constant after adding rosemary extract is subtracted from the oxidation rate constant to obtain the inhibition value of the oxidation rate constant of different types of unsaturated fatty acids at different spatial locations by rosemary extract.

[0047] In this preferred embodiment, the value of M is any value greater than 0 and not exceeding 700. Preferably, M is 50, 100, 150, 200, 300, or 400.

[0048] In this preferred embodiment, the edible vegetable oil includes any one or a mixture of at least two of the following: soybean oil, rapeseed oil, peanut oil, sunflower seed oil, cottonseed oil, sesame oil, flaxseed oil, camellia seed oil, corn oil, rice bran oil, olive oil, walnut oil, peony seed oil, perilla seed oil, safflower seed oil, grape seed oil, and almond oil.

[0049] In this preferred embodiment, the spatial positions of the triglyceride molecules in the edible vegetable oil include sn-1, sn-2, and sn-3; the types of unsaturated fatty acids in the triglyceride molecules in the edible vegetable oil are oleic acid, linoleic acid, and / or linolenic acid; the application scenarios include room temperature storage scenarios, medium-high temperature scenarios at 105±10℃, or high temperature scenarios at 180±20℃.

[0050] Since the unsaturated fatty acids in triglyceride molecules of edible vegetable oils are mainly oleic acid, linoleic acid and linolenic acid, this invention directly detects them.

[0051] In this preferred embodiment, as shown in Tables 1 and 2, the type of unsaturated fatty acid in the triglyceride molecule of the edible vegetable oil is oleic acid. When the spatial positions are sn-1 and sn-3, the oxidation rate constants in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 9.0~12 μmol / L·s, 19~23 μmol / L·s, and 40~46 μmol / L·s, respectively. When 100 mg / kg of rosemary extract is added to the edible vegetable oil, the inhibition values ​​of the oxidation rate constant of oleic acid in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 4.2~4.6 μmol / L·s, 8.0~9.0 μmol / L·s, and 16~19 μmol / L·s, respectively.

[0052] The unsaturated fatty acid in the triglyceride molecules of the edible vegetable oil is oleic acid. When the spatial position is sn-2, the oxidation rate constants in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 6.0~10 μmol / L·s, 13~20 μmol / L·s, and 27~41 μmol / L·s, respectively. When 100 mg / kg of rosemary extract is added to the edible vegetable oil, the inhibition values ​​of the oxidation rate constant of oleic acid in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 3.0~4.0 μmol / L·s, 6.0~8.0 μmol / L·s, and 12~16 μmol / L·s, respectively.

[0053] In this preferred embodiment, as shown in Tables 1 and 2, the type of unsaturated fatty acid in the triglyceride molecule of the edible vegetable oil is linoleic acid. When the spatial positions are sn-1 and sn-3, the oxidation rate constants in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 90~120 μmol / L·s, 190~230 μmol / L·s, and 400~460 μmol / L·s, respectively. When 100 mg / kg of rosemary extract is added to the edible vegetable oil, the inhibition values ​​of the oxidation rate constant of linoleic acid in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 20~28 μmol / L·s, 42~52 μmol / L·s, and 76~90 μmol / L·s, respectively.

[0054] The unsaturated fatty acid in the triglyceride molecule of the edible vegetable oil is linoleic acid. When the spatial position is sn-2, the oxidation rate constants in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 60~100μmol / L·s, 130~200μmol / L·s, and 270~410μmol / L·s, respectively. When 100mg / kg of rosemary extract is added to the edible vegetable oil, the inhibition values ​​on the oxidation rate constant of linoleic acid in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 14~23μmol / L·s, 30~45μmol / L·s, and 52~78μmol / L·s, respectively.

[0055] In this preferred embodiment, as shown in Tables 1 and 2, the type of unsaturated fatty acid in the triglyceride molecule of the edible vegetable oil is linolenic acid. When the spatial positions are sn-1 and sn-3, the oxidation rate constants in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 180~240 μmol / L·s, 380~460 μmol / L·s, and 800~920 μmol / L·s, respectively. When 100 mg / kg of rosemary extract is added to the edible vegetable oil, the inhibition values ​​of the oxidation rate constant of linolenic acid in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 21~27 μmol / L·s, 54~64 μmol / L·s, and 200~240 μmol / L·s, respectively.

[0056] The unsaturated fatty acid in the triglyceride molecule of the edible vegetable oil is linolenic acid. When the spatial position is sn-2, the oxidation rate constants in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 120~200 μmol / L·s, 260~400 μmol / L·s, and 540~820 μmol / L·s, respectively. When 100 mg / kg of rosemary extract is added to the edible vegetable oil, the inhibition values ​​on the oxidation rate constant of linolenic acid in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 16~24 μmol / L·s, 38~56 μmol / L·s, and 140~200 μmol / L·s, respectively.

[0057] Table 1. Oxidation rate constants of unsaturated fatty acids (μmol / L·s)

[0058]

[0059] Table 2. Inhibition values ​​of 100 mg / kg rosemary extract on the rate constant of unsaturated fatty acid oxidation (μmol / L·s)

[0060]

[0061] In this preferred embodiment, the rosemary extract contains at least 60% caryopsisic acid. Preferably, the content is higher than 85%.

[0062] Example 2: Application Case

[0063] Based on Example 1, the maximum amount of rosemary extract added to edible vegetable blended oil (purchased from a large supermarket, composed of 70% soybean oil, 15% rapeseed oil, 5% peanut oil, 5% sunflower seed oil, and 5% sesame oil) stored at room temperature after opening was 355 mg / kg, as calculated in Table 3. Wherein, the unsaturated fatty acid addition oxidation rate constant = unsaturated fatty acid content × unsaturated fatty acid oxidation rate constant; the maximum required amount of rosemary extract added = unsaturated fatty acid addition oxidation rate constant / oxidation rate constant inhibited by 100 mg / kg rosemary extract.

[0064] Table 3. Calculation of the amount of rosemary extract, a natural antioxidant.

[0065]

[0066] Example 3: Application Case

[0067] Based on Example 1, the maximum addition amount of rosemary extract in Grade 1 rice bran oil (rice bran oil) purchased from a large supermarket was 340 mg / kg in a medium-high temperature (105 ℃) environment. The calculation process is shown in Table 4. Wherein, the unsaturated fatty acid addition oxidation rate constant = unsaturated fatty acid content × unsaturated fatty acid oxidation rate constant; the required maximum addition amount of rosemary extract = unsaturated fatty acid addition oxidation rate constant / oxidation rate constant inhibited by 100 mg / kg rosemary extract.

[0068] Table 4. Calculation of the amount of rosemary extract, a natural antioxidant.

[0069]

[0070] Example 4: Application Case

[0071] Based on Example 1, Grade 1 camellia seed oil purchased from a large supermarket was used in a high-temperature (180 ℃) environment. According to the present invention, the maximum addition amount of rosemary extract was 235 mg / kg, and the calculation process is shown in Table 5. Wherein, the unsaturated fatty acid addition oxidation rate constant = unsaturated fatty acid content × unsaturated fatty acid oxidation rate constant; the required maximum addition amount of rosemary extract = unsaturated fatty acid addition oxidation rate constant / oxidation rate constant inhibited by 100 mg / kg rosemary extract.

[0072] Table 5. Calculation of the amount of rosemary extract, a natural antioxidant.

[0073]

[0074] Compare with Example 1

[0075] Edible vegetable blended oils (purchased from a large supermarket, composed of 70% soybean oil, 15% rapeseed oil, 5% peanut oil, 5% sunflower seed oil, and 5% sesame oil) were stored at room temperature after opening. This study compared the changes in peroxide value (reflecting the degree of oil oxidation) and the changes in accompanying nutrients (such as tocopherols) of oil samples with different amounts of rosemary extract (ranging from 50 mg / kg to 700 mg / kg, in 50 mg / kg intervals, for a total of 14 experiments) over storage time (in months). The results are as follows: Figure 2 The results showed that the effect was better when the rosemary extract was added at 400 mg / kg, and there was no significant improvement when the added amount was higher.

[0076] Compared with Example 2, the experiment took longer, involved a larger workload, and the dosage was not precise (more than 355 mg / kg).

[0077] Compare with Example 2

[0078] Grade 1 rice bran oil (rice bran oil) purchased from large supermarkets was subjected to a comparative study at medium-high temperature (105 ℃) environment. The study investigated the changes in peroxide value (reflecting the degree of oil oxidation) and the changes in accompanying nutrients (such as tocopherols) in oil samples with different rosemary extract additions (ranging from 50 mg / kg to 700 mg / kg, in 50 mg / kg intervals, for a total of 14 experiments) as the medium-high temperature processing time (within 1 hour) increased. Figure 3 As shown, the results indicate that the effect is better when the rosemary extract is added at a concentration of 350 mg / kg, and there is no significant improvement when the concentration is higher.

[0079] Compared with Example 3, the experiment took longer, involved a larger workload, and the dosage was not precise (slightly more than 340 mg / kg).

[0080] Compare with Example 3

[0081] Grade 1 camellia seed oil purchased from large supermarkets was subjected to a comparative study at a high temperature (180 ℃) environment. The study investigated the changes in polar components (reflecting the degree of oil oxidation) and the changes in accompanying nutrients (such as tocopherols) in oil samples with different amounts of rosemary extract added (ranging from 50 mg / kg to 700 mg / kg, in 50 mg / kg intervals, for a total of 14 groups) as the high-temperature processing time (within 10 hours) increased. Figure 4 As shown, the results indicate that the effect is better when the amount of rosemary extract added is 250 mg / kg, and there is no significant improvement when the amount added is higher.

[0082] Compared with Example 4, the experiment took longer, involved more work, and the dosage was not precise (slightly more than 235 mg / kg).

[0083] In summary, this invention addresses practical application scenarios for edible vegetable oils, including storage at room temperature, medium-high temperature, and high temperature after opening. Based on the types and quantities of unsaturated fatty acids at different spatial positions of triglyceride molecules in edible vegetable oils, it precisely adds rosemary extract, a natural high-temperature resistant antioxidant, through calculation. This achieves high-quality preservation of edible vegetable oils in practical application scenarios, with advantages such as safety, high efficiency, and high-temperature resistance.

[0084] Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of the present invention.

Claims

1. A method for improving the oxidative stability of edible vegetable oils in various applications, characterized in that, The steps include the following: The types and contents of unsaturated fatty acids at different spatial positions in triglyceride molecules of edible vegetable oils were determined. Based on the determined types and contents of unsaturated fatty acids at different spatial positions, the oxidation rate constants of different types of unsaturated fatty acids at different spatial positions were calculated in the application scenario. Rosemary extract with a mass content of M mg / kg was added to the edible vegetable oil, and the inhibition value of the oxidation rate constant of different types of unsaturated fatty acids at different spatial locations by the rosemary extract was calculated in the application scenario. Based on the oxidation rate constants of different types of unsaturated fatty acids at different spatial locations and the inhibition values ​​of rosemary extract on the oxidation rate constants of different types of unsaturated fatty acids at different spatial locations, the total amount of rosemary extract added to the edible vegetable oil was calculated; the obtained total amount of rosemary extract was added to the edible vegetable oil. The method for calculating the oxidation rate constants of different types of unsaturated fatty acids at different spatial locations in application scenarios includes the following steps: According to the Arrhenius equation (1), by measuring the concentration of unsaturated fatty acids at different times, the oxidation rate constants of different types of unsaturated fatty acids at different spatial locations are calculated by graphical method or least squares method respectively; the Arrhenius equation (1) is: ln(c-c0)=-kt+b, where t is time, c is fatty acid concentration, c0 is initial fatty acid concentration, b is intercept, and k is reaction rate constant; The method for determining the inhibition value of the oxidation rate constant of different types of unsaturated fatty acids at different spatial locations by adding rosemary extract at a mass content of M mg / kg to the edible vegetable oil in the application scenario includes the following steps: After adding rosemary extract at a mass content of M mg / kg to the edible vegetable oil, according to the Arrhenius equation (1), by measuring the concentration of unsaturated fatty acids at different times, the oxidation rate constant of different types of unsaturated fatty acids at different spatial locations after adding rosemary extract is calculated by using a graphical method or the least squares method; the oxidation rate constant is subtracted from the oxidation rate constant after adding rosemary extract to obtain the inhibition value of the oxidation rate constant of different types of unsaturated fatty acids at different spatial locations by rosemary extract. The application scenarios include room temperature storage scenarios, medium-high temperature scenarios, or high temperature scenarios; The total amount of rosemary extract added = the addition oxidation rate constant of different types of unsaturated fatty acids at different spatial positions / mg / kg; the inhibition value of rosemary extract on the oxidation rate constant of different types of unsaturated fatty acids at different spatial positions. The rate constant of addition oxidation of unsaturated fatty acids = unsaturated fatty acid content × unsaturated fatty acid oxidation rate constant.

2. The method for improving the oxidative stability of edible vegetable oil in application scenarios according to claim 1, characterized in that, The method for determining the types and contents of unsaturated fatty acids at different spatial positions of triglyceride molecules in edible vegetable oils includes the following steps: The composition and content of fatty acids in the edible vegetable oil are tested and analyzed according to the normalization method in Method III of GB 5009.168 "National Food Safety Standard - Determination of Fatty Acids in Foods" and GB / T 24894 "Determination of Fatty Acid Composition at the 2-position of Triglyceride Molecules in Animal and Vegetable Oils". The composition and content of sn-1 and sn-3 fatty acids are then calculated.

3. The method for improving the oxidative stability of edible vegetable oil in application scenarios according to claim 1, characterized in that, The value of M is no greater than 700 mg / kg.

4. The method for improving the oxidative stability of edible vegetable oil in application scenarios according to claim 1, characterized in that, The edible vegetable oils include any one or a mixture of at least two of the following: soybean oil, rapeseed oil, peanut oil, sunflower seed oil, cottonseed oil, sesame oil, flaxseed oil, camellia seed oil, corn oil, rice bran oil, olive oil, walnut oil, peony seed oil, perilla seed oil, safflower seed oil, grape seed oil, and almond oil.

5. The method for improving the oxidative stability of edible vegetable oil in application scenarios according to claim 1, characterized in that, The spatial positions of the triglyceride molecules in the edible vegetable oil include sn-1, sn-2, and sn-3; the types of unsaturated fatty acids in the triglyceride molecules in the edible vegetable oil are oleic acid, linoleic acid, and / or linolenic acid; the application scenarios include room temperature storage scenarios, medium-high temperature scenarios at 105±10℃, or high temperature scenarios at 180±20℃.

6. The method for improving the oxidative stability of edible vegetable oil in application scenarios according to claim 5, characterized in that: The unsaturated fatty acid in the triglyceride molecules of the edible vegetable oil is oleic acid. When the spatial positions are sn-1 and sn-3, the oxidation rate constants in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 9.0~12 μmol / L·s, 19~23 μmol / L·s, and 40~46 μmol / L·s, respectively. When 100 mg / kg of rosemary extract is added to the edible vegetable oil, the inhibition values ​​of the oxidation rate constant of oleic acid in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 4.2~4.6 μmol / L·s, 8.0~9.0 μmol / L·s, and 16~19 μmol / L·s, respectively. The unsaturated fatty acid in the triglyceride molecules of the edible vegetable oil is oleic acid. When the spatial position is sn-2, the oxidation rate constants in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 6.0~10 μmol / L·s, 13~20 μmol / L·s, and 27~41 μmol / L·s, respectively. When 100 mg / kg of rosemary extract is added to the edible vegetable oil, the inhibition values ​​of the oxidation rate constant of oleic acid in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 3.0~4.0 μmol / L·s, 6.0~8.0 μmol / L·s, and 12~16 μmol / L·s, respectively.

7. The method for improving the oxidative stability of edible vegetable oil in application scenarios according to claim 5, characterized in that, The unsaturated fatty acid in the triglyceride molecules of the edible vegetable oil is linoleic acid. When the spatial positions are sn-1 and sn-3, the oxidation rate constants in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 90~120 μmol / L·s, 190~230 μmol / L·s, and 400~460 μmol / L·s, respectively. When 100 mg / kg of rosemary extract is added to the edible vegetable oil, the inhibition values ​​on the oxidation rate constant of linoleic acid in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 20~28 μmol / L·s, 42~52 μmol / L·s, and 76~90 μmol / L·s, respectively. The unsaturated fatty acid in the triglyceride molecule of the edible vegetable oil is linoleic acid. When the spatial position is sn-2, the oxidation rate constants in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 60~100μmol / L·s, 130~200μmol / L·s, and 270~410μmol / L·s, respectively. When 100 mg / kg of rosemary extract is added to the edible vegetable oil, the inhibition values ​​on the oxidation rate constant of linoleic acid in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 14~23μmol / L·s, 30~45μmol / L·s, and 52~78μmol / L·s, respectively.

8. The method for improving the oxidative stability of edible vegetable oil in application scenarios according to claim 5, characterized in that, The unsaturated fatty acid in the triglyceride molecules of the edible vegetable oil is linolenic acid. When the spatial positions are sn-1 and sn-3, the oxidation rate constants in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 180~240 μmol / L·s, 380~460 μmol / L·s, and 800~920 μmol / L·s, respectively. When 100 mg / kg of rosemary extract is added to the edible vegetable oil, the inhibition values ​​on the oxidation rate constant of linolenic acid in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 21~27 μmol / L·s, 54~64 μmol / L·s, and 200~240 μmol / L·s, respectively. The unsaturated fatty acid in the triglyceride molecule of the edible vegetable oil is linolenic acid. When the spatial position is sn-2, the oxidation rate constants in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 120~200 μmol / L·s, 260~400 μmol / L·s, and 540~820 μmol / L·s, respectively. When 100 mg / kg of rosemary extract is added to the edible vegetable oil, the inhibition values ​​on the oxidation rate constant of linolenic acid in the room temperature storage scenario, the medium-high temperature scenario, and the high temperature scenario are 16~24 μmol / L·s, 38~56 μmol / L·s, and 140~200 μmol / L·s, respectively.

9. The method for improving the oxidative stability of edible vegetable oil in application scenarios according to claim 1, characterized in that, The rosemary extract contains no less than 60% carrageenan.

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