A blended edible vegetable oil

Abstract

This invention provides a blended edible vegetable oil, belonging to the field of oil nutrition. The content of different fatty acid glycerides in the blended oil is calculated as a percentage by weight of each raw material, including GLA content of 6-8%, DAG content of 8-20%, MLCT content of 8-16%, and ALA content of 3.25-6.5%. The blended vegetable oil provided by this invention has a reasonable combination, utilizing the synergistic effect between lipid companions to achieve the effect of lowering blood lipids, meeting consumers' expectations for healthy vegetable oils, and possessing good application value and market prospects. This invention does not contain any antioxidants and is made from pure natural edible oil blends.

Description

Technical Field

[0001] This invention belongs to the field of oil nutrition, and specifically relates to an edible vegetable blended oil. Background Technology

[0002] Hyperlipidemia is a complex and persistent metabolic disorder that poses a significant threat to human health. Early-stage hyperlipidemia often presents with no obvious clinical symptoms, but its damage to the body is insidious and systemic. When endogenous lipid metabolism is disordered or excessive exogenous lipid intake is excessive, the composition of blood lipids becomes significantly abnormal, leading to hyperlipidemia. Hyperlipidemia includes disorders of glucose and lipid metabolism and systemic homeostasis, and is a high-risk factor for metabolic diseases such as obesity, diabetes, non-alcoholic fatty liver disease, and cardiovascular disease. Currently, traditional medications for this condition, such as phenoxyacetic acid derivatives, antioxidants, and statins, have certain side effects with long-term use. Therefore, developing green, healthy, natural foods to replace traditional medications is one of the future methods for intervening in hyperlipidemia, and dietary regulation is the most direct way to intervene in the disease.

[0003] Oils and fats are one of the three essential nutrients for the human body. They are mainly composed of triglycerides and trace amounts of active byproducts, providing energy and essential fatty acids, which are crucial for healthy development. For example, gamma-linolenic acid (GLA), an essential fatty acid, can prevent fatty acid oxidation and lower blood lipids. Furthermore, GLA and its derivatives can affect the expression of various genes involved in immune function and apoptosis, inhibiting tumor cell cycle progression and angiogenesis. Alpha-linolenic acid (ALA) can regulate blood lipids and blood sugar, and can also lower cholesterol, triglycerides, LDL, and VLDL, while raising HDL, thus exerting an anti-thrombotic effect. Because single oilseeds are rarely rich in a variety of nutrients, blended vegetable oils have emerged to make edible oils more nutritionally complete.

[0004] The relationship between edible oils and lipid metabolism has been extensively studied, with many studies demonstrating that polyunsaturated fatty acids have a profound impact on hepatic fatty acid metabolism. This may be because the physiological activity of dietary fats rich in polyunsaturated fatty acids affects serum and tissue lipid levels; borage oil (BSO) not only contains various active ingredients but also GLA, which can lower blood lipids. Oils rich in ALA can lower cholesterol and regulate lipid metabolism.

[0005] Diglycerides (DAG) are products obtained by esterification of two fatty acids in oil with glycerol (glycerol), and are simply called diglycerides or diglycerides. Studies have shown that DAG plays an important role in reducing excess visceral fat, lowering blood lipids, and inhibiting weight gain. This function is mainly achieved by inhibiting the accumulation of triglycerides (TG) in the body.

[0006] Medium- and long-chain triglycerides (MLCTs) are a novel type of structured lipid formed by the combination of medium-chain fatty acids (MCFAs) and long-chain fatty acids (LCFAs) on the same glycerol molecule. MLCTs are significant in controlling weight, body fat, and improving apolipoprotein metabolism, and are a type of health food that can prevent and control chronic diseases such as obesity. Nowadays, with rising living standards, diseases related to fat digestion, absorption, and metabolism are increasing. Studies have found that high-fat diets are often associated with obesity, diabetes, hyperlipidemia, and certain cancers. Therefore, people are beginning to focus on modifying natural oils to produce medium- and long-chain triglycerides (MLCTs) to achieve a healthier diet.

[0007] Currently, research on blended edible vegetable oils does not focus on limiting the proportions of different fatty acid glycerides. For example, Chinese patent CN201911125017.9 discloses a lipid-lowering oil and its preparation method, which only selects chia seed oil to provide ω-3 unsaturated fatty acids, without mentioning the composition of different fatty acids or controlling the proportions between different fatty acids. Chinese patent CN202210165144.7 discloses a method for preparing unsaturated fatty acids with weight-loss and lipid-lowering effects. The fatty acid obtained by this method is mainly composed of the polyunsaturated fatty acid linoleic acid, but it does not limit the proportion of fatty acid glycerides in the product and cannot alleviate hyperlipidemia. Although Chinese patent CN202211225531.1 discloses a fatty acid ester compound and its preparation method, the structure of which may include a fatty acyl group formed by removing the hydroxyl group from oleic acid, palmitoleic acid, linoleic acid, linolenic acid, stearic acid, arachidonic acid, eicosapentaenoic acid, or docosahexaenoic acid, it still does not restrict the proportion of different fatty acid glycerides and does not have the effect of reducing hyperlipidemia. Summary of the Invention

[0008] The purpose of this section is to outline some aspects of embodiments of the present invention and to briefly describe some preferred embodiments. Simplifications or omissions may be made in this section, as well as in the abstract and title of this application, to avoid obscuring the purpose of these documents; however, such simplifications or omissions should not be construed as limiting the scope of the invention.

[0009] In view of the problems existing in the above and / or prior art, the present invention is proposed.

[0010] Therefore, the purpose of this invention is to overcome the shortcomings of the prior art and provide an edible vegetable blended oil.

[0011] To solve the above-mentioned technical problems, the present invention provides the following technical solution: a blended edible vegetable oil, wherein the content of fatty acid glycerol in the finished product, by percentage, includes 6-8% GLA from borage, evening primrose and blackcurrant seed oil, 8-20% DAG from soybean oil, peanut oil and rapeseed oil, 8-16% MLCT from coconut oil and palm oil, and 3.25-6.5% ALA from chia seed, perilla seed, flaxseed and peony seed oil.

[0012] As a preferred embodiment of the plant-based blended oil of the present invention, the fatty acid glycerides contained in the blended oil composition, namely GLA, DAG, MLCT, and ALA, are not exogenously added.

[0013] As a preferred embodiment of the blended vegetable oil of the present invention, the blended vegetable oil includes borage oil, evening primrose oil, blackcurrant seed oil, triglyceride oil, medium- and long-chain triglyceride oil, chia seed oil, perilla seed oil, flaxseed oil, and peony seed oil.

[0014] As a preferred embodiment of the blended vegetable oil of the present invention, the blended oil does not specify the content of fatty acid glycerides, but limits the numerical range of GLA 6.9%, DAG 10%, MLCT 14% and ALA 4.95%.

[0015] Another objective of this invention is to overcome the shortcomings of the prior art and provide a method for preparing edible vegetable blended oil, comprising,

[0016] At room temperature, the nutritional oils are mixed in proportion and stirred thoroughly to obtain a mixed oil, which is then filtered to obtain the product.

[0017] In a preferred embodiment of the method for preparing blended vegetable oil according to the present invention, the stirring speed is 65 r / min and the stirring time is 25 min, and the filtration is performed using a 300-mesh screen.

[0018] Another objective of this invention is to overcome the shortcomings of the prior art and provide the application of the edible vegetable blended oil in the preparation of special medical purpose formula foods for patients with hyperlipidemia.

[0019] Beneficial effects of this invention:

[0020] (1) The present invention provides an edible vegetable blended oil, wherein the content of different fatty acid glycerides of the finished product is calculated as a percentage of the weight of each raw material, including GLA content of 6-8%, DAG content of 8-20%, MLCT content of 8-16%, and ALA content of 3.25-6.5%; wherein, fatty acids such as GLA, DAG, MLCT, and ALA are not added from external sources.

[0021] (2) The blended vegetable oil provided by the present invention is reasonably formulated and utilizes the synergistic effect between lipid companions to enable the blended vegetable oil to achieve the effect of lowering blood lipids, which meets consumers' expectations for healthy vegetable oil and has good application value and market prospects. The present invention does not contain any antioxidants and is made from pure natural edible oil blends.

[0022] (3) The good fatty acid composition of the fat component of the present invention can provide energy quickly; unsaturated fatty acids have antioxidant capacity and can alleviate the degree of cell attack by free radicals; the blended oil of the present invention contains MLCT, which is a type of nutrient with special physiological functions. It has a unique metabolic pathway in the human body and can not only provide energy, but also inhibit the accumulation of fat in the body, improve the intestinal morphology and structure, regulate immunity and prevent and treat diseases; DAG is a trace component of natural plant oil and is a recognized safe food component. It has a positive effect on inhibiting the accumulation of neutral fat, alleviating diabetes and preventing or treating diseases caused by hyperlipidemia and cardiovascular and cerebrovascular diseases; GLA and ALA and other unsaturated fatty acids can have a good regulatory effect on human metabolism and have obvious lipid-lowering and anti-inflammatory effects. However, only when the GLA content is in the range of 6-8%, the DAG content is in the range of 8-20%, the MLCT content is in the range of 8-16%, and the ALA content is in the range of 3.25-6.5% can it have a significant effect. For example, in Example 1, the GLA content was 6.9%, the DAG content was 10%, the MLCT content was 14%, and the ALA content was 4.95%. The experiment showed that this group had the best lipid-lowering effect among the selected experimental groups. Outside this range, the effect was poor. For example, in Comparative Example 1, the GLA content was 3.75%, lower than the recommended value; in Comparative Example 2, the MLCT content was 6%, lower than the recommended value. The experimental results showed that, compared to Example 1, the lipid-lowering effect was not significant. This may be because different fatty acid glycerides produce a synergistic effect within a certain concentration range, while outside this range, the synergistic effect may disappear or antagonize, thus resulting in poor efficacy in preventing hyperlipidemia.

[0023] (4) The present invention can be used as a fat component of a specific complete nutritional formula food for special medical purposes for patients with hyperlipidemia, or as a fat component in the nutrient group of a non-complete nutritional formula food for patients with hyperlipidemia, and can be used in combination with other special medical purpose formula foods or ordinary foods; the use of the blended oil of the present invention will not bring any potential safety hazards to patients with hyperlipidemia. Attached Figure Description

[0024] To more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort. Wherein:

[0025] Figure 1 This is a graph showing the effect of different proportions of mixed vegetable oils on the weight changes of mice in an embodiment of the present invention.

[0026] Figure 2 The graph shows the effect of different proportions of mixed vegetable oils on serum and liver lipid levels in mice in this embodiment of the invention; where A represents the effect of different proportions of blended vegetable oils on serum TC content, B represents the effect of different proportions of blended vegetable oils on serum TG content, C represents the effect of different proportions of blended vegetable oils on liver TC content, and D represents the effect of different proportions of blended vegetable oils on liver TG content.

[0027] Figure 3 The figure shows the effect of different proportions of mixed vegetable oils on serum inflammatory factors in mice in the embodiments of the present invention; wherein, A is the effect of different proportions of blended vegetable oils on serum interleukin-6 (IL-6) content in mice, and B is the effect of different proportions of blended vegetable oils on serum tumor necrosis factor-α (TNF-α) content. Detailed Implementation

[0028] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, the specific embodiments of the present invention will be described in detail below with reference to the examples in the specification.

[0029] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and those skilled in the art can make similar extensions without departing from the spirit of the invention. Therefore, the invention is not limited to the specific embodiments disclosed below.

[0030] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The phrase "in one embodiment" appearing in different places in this specification does not necessarily refer to the same embodiment, nor is it a single or selective embodiment that is mutually exclusive with other embodiments.

[0031] This invention uses high-quality edible vegetable oils. Each type of vegetable oil is added to a mixing tank in a certain proportion and stirred at a stirring speed of 65 r / min for 25 min at room temperature. After filtration, the edible vegetable blended oil of this invention is obtained. The filtration is done through a 300-mesh screen. The vegetable oil raw materials used in this invention are all common commercially available products.

[0032] Example 1

[0033] Raw materials: blackcurrant seed oil (GLA content 15%), soybean oil diglyceride oil (DAG content 40%), rapeseed oil MLCT oil (MLCT content 70%), flaxseed oil (ALA content 55%). The above-mentioned high-quality edible blackcurrant seed oil (46%), diglyceride oil (25%), MLCT oil (20%), and flaxseed oil (9%) are added to the reaction vessel.

[0034] The mixture was mixed at room temperature (25°C) and stirred for 25 minutes at a stirring speed of 65 r / min. After stirring, the mixture was filtered through a 300-mesh screen to obtain the mixed oil.

[0035] Comparative Example 1

[0036] Blended oil: 25% high-quality edible blackcurrant seed oil, 46% glycolipid oil, 20% MLCT oil, and 9% flaxseed oil are added to the reaction vessel.

[0037] The difference is that the blended oil in it provides a lower GLA content than recommended in this patent.

[0038] The mixture was mixed at room temperature (25°C) and stirred for 25 minutes at a stirring speed of 65 r / min. After stirring, the mixture was filtered through a 300-mesh screen to obtain the mixed oil.

[0039] Comparative Example 2

[0040] Blended oil: 46% high-quality edible blackcurrant seed oil, 15% glycolipid oil, 10% soybean oil, 20% MLCT oil, and 9% flaxseed oil are added to the reaction vessel.

[0041] The difference lies in the fact that the content of diglycerides provided by the blended oil is lower than the range recommended in this patent. To ensure the consistency of the fatty acid composition of the blended oil, soybean oil, which is used as a raw material for diglycerides, is also used as a supplement. The mixture is mixed at room temperature (25°C) and stirred for 25 minutes at a stirring speed of 65 r / min. After stirring, the mixture is filtered through a 300-mesh screen to obtain the blended oil.

[0042] Comparative Example 3

[0043] Blended oil: 46% high-quality edible blackcurrant seed oil, 25% glycolipid oil, 8% MLCT oil, 12% rapeseed oil, and 9% flaxseed oil are added to the reaction vessel.

[0044] The difference lies in the fact that the MLCT content provided by the blended oil is lower than the range recommended by this patent. In order to ensure the consistency of the fatty acid composition of the blended oil, rapeseed oil, which is the raw material oil for MLCT, is used as a supplement.

[0045] The mixture was mixed at room temperature (25°C) and stirred for 25 minutes at a stirring speed of 65 r / min. After stirring, the mixture was filtered through a 300-mesh screen to obtain the mixed oil.

[0046] Comparative Example 4

[0047] Blended oil: Select 50% high-quality edible blackcurrant seed oil, 25% glycolipid oil, 20% MLCT oil, and 5% flaxseed oil and add them to the reaction vessel.

[0048] The difference is that the blended oil in it provides a lower ALA content than the range recommended by this patent.

[0049] The mixture was mixed at room temperature (25°C) and stirred for 25 minutes at a stirring speed of 65 r / min. After stirring, the mixture was filtered through a 300-mesh screen to obtain the mixed oil.

[0050] Comparative Example 5

[0051] Blended oil: 55% high-quality edible blackcurrant seed oil, 30% glycolipid oil, 23% MLCT oil, and 10% flaxseed oil are added to the reaction vessel.

[0052] The difference is that the blended oil in it provides a higher GLA content than recommended in this patent.

[0053] The mixture was mixed at room temperature (25°C) and stirred for 25 minutes at a stirring speed of 65 r / min. After stirring, the mixture was filtered through a 300-mesh screen to obtain the mixed oil.

[0054] Comparative Example 6

[0055] Blended oil: 29% high-quality edible blackcurrant seed oil, 55% glycolipid oil, 10% MLCT oil, and 6% flaxseed oil are added to the reaction vessel.

[0056] The difference lies in the fact that the blended oil in it provides a higher DAG content than the range recommended by this patent.

[0057] The mixture was mixed at room temperature (25°C) and stirred for 25 minutes at a stirring speed of 65 r / min. After stirring, the mixture was filtered through a 300-mesh screen to obtain the mixed oil.

[0058] Comparative Example 7

[0059] Blended oil: 44% high-quality edible blackcurrant seed oil, 20% glycolipid oil, 28% MLCT oil, and 8% flaxseed oil are added to the reaction vessel.

[0060] The difference lies in the fact that the blended oil provides a higher MLCT content than recommended in this patent. The mixture is prepared at room temperature (25°C) and stirred for 25 minutes at a stirring speed of 65 r / min. After stirring, the mixture is filtered through a 300-mesh screen to obtain the blended oil.

[0061] Comparative Example 8

[0062] Blended oil: 40% high-quality edible blackcurrant seed oil, 25% glycolipid oil, 20% MLCT oil, and 15% flaxseed oil are added to the reaction vessel.

[0063] The difference lies in the fact that the blended oil in it provides a higher ALA content than recommended in this patent.

[0064] The mixture was mixed at room temperature (25°C) and stirred for 25 minutes at a stirring speed of 65 r / min. After stirring, the mixture was filtered through a 300-mesh screen to obtain the mixed oil.

[0065] According to national standards, the contents of GLA, DAG, MLCT and ALA in blended oil were detected by gas chromatography and high performance liquid chromatography, as shown in Table 1.

[0066] Table 1. Percentage of major fatty acid glycerides in each example.

[0067]

[0068] In this invention, a high-fat animal model was used to evaluate lipid consumption in male C57BL6J mice. The specific method is as follows:

[0069] (1) Feed oil

[0070] The blended oils from Example 1 and Comparative Examples 1-8 were used to prepare experimental feed diets, and the contents of GLA, DAG, MLCT and ALA are shown in Table 1.

[0071] (2) Grouping of animals

[0072] Eighty-eight male C57 mice aged 4-6 weeks were selected. Eight mice were randomly chosen as the blank control group (CON), and the remaining 80 mice were subjected to high-fat diet modeling. After the high-fat diet model was established, they were randomly divided into 11 groups: the high-fat diet model group (HFD), Example 1, and Comparative Examples 1-8. The control group mice were fed a normal diet, while the high-fat diet group mice were fed a high-fat diet. The formulations of the normal diet and the high-fat diet are shown in Tables 2 and 3.

[0073] After being separated into different cages, the mice were kept under natural light and given free access to food and water. The indoor temperature was maintained at 22±2℃ and the humidity at around 60%. The mice were kept for 12 weeks, and their weight was recorded weekly.

[0074] (3) Test indicators and processing

[0075] At the end of the experiment, the mice were fasted for 12 hours, their eyeballs were removed to collect blood, and the serum was separated (centrifuged at 3000 r / m for 10 min). The mice were then euthanized by cervical dislocation, and their livers were quickly removed, flash-frozen in liquid nitrogen, and stored in a freezer at -80°C for later use.

[0076] (3) Preparation of liver tissue homogenate

[0077] Fresh liver tissue was rinsed in pre-cooled physiological saline to remove blood, dried with filter paper, and 0.5g of tissue from the same location was accurately weighed (accurate to 0.0001g). A 10% tissue homogenate (w / v) was prepared by mixing pre-cooled sterilized physiological saline under ice bath conditions. The tissue homogenate was centrifuged at 4000r / m for 10min, and the supernatant was collected, aliquoted, and stored at -20℃ for later use.

[0078] (4) Effects of blended oils with different compositions on blood lipids and liver in mice

[0079] Serum and liver samples were collected from mice, and the levels of total cholesterol (TC) and triglycerides (TG) in the mouse serum and liver were measured using a test kit.

[0080] (5) Effects of blended oils with different compositions on serum TNF-α and IL-6 in hyperlipidemic mice

[0081] Weigh the supernatant of mouse liver tissue and measure the content of these two factors in mouse liver tissue according to the instructions of the tumor necrosis factor-α (TNF-α) and mouse interleukin-6 (IL-6) ELISA kits.

[0082] Table 2 Common Feed Formulation

[0083]

[0084] Table 3 High-fat feed formulation

[0085]

[0086] Figure 1 The growth curves for mice were shown. A high-fat diet model was established in mice during the first 8 weeks, and the model was successfully established from the eighth week. The experimental groups were fed different proportions of mixed vegetable oil diets for 12 weeks. The graph shows that the body weight of mice in Example 1 was significantly lower than that in the high-fat diet group, while the body weight of mice in the control groups decreased slightly.

[0087] Effects of different proportions of blended vegetable oils on the levels of TC and TG in mouse serum and liver:

[0088] Depend on Figure 2As shown in -A and 2-C, compared with the control group, the total cholesterol content in the high-fat model group was significantly accumulated. After intervention with different proportions of blended oil, the total cholesterol content in the experimental group was reduced. Example 1 has a significant improvement effect on the accumulation of total cholesterol, which can reduce it by about 30%.

[0089] In contrast, the comparative groups showed no significant improvement in total cholesterol. In Example 1, the levels of GLA, DAG, MLCT, and ALA in the blended vegetable oil were all within our defined ranges, while the proportions in the comparative groups were outside these ranges. These results indicate that only within the defined range of blended oil proportions do blended oils have a significant beneficial effect on serum and liver total cholesterol metabolism in mice, and can promote liver fatty acid metabolism.

[0090] Triglycerides are primarily metabolized by the liver. High triglyceride levels can cause fatty degeneration of the liver, thus increasing the incidence of fatty liver disease. Figure 2 As shown in -B and 2-C, compared with the control group, the model group showed a significant accumulation of triglycerides. After intervention with different proportions of blended oil, the triglyceride levels in the serum and liver of mice decreased, with Example 1 showing the most significant reduction. The comparative groups, however, had no significant effect on TG levels. The blended oil in Example 1 showed the most significant improvement in TG accumulation, indicating that its fatty acid composition ratio has a positive impact on lipid metabolism. Compared with Example 1, the ranges of GLA, DAG, MLCT, and ALA in the comparative groups were all outside the ranges we defined, resulting in a poorer effect on TG relief. This also reflects that only when the proportions of GLA, DAG, MLCT, and ALA are within the ranges defined in this patent can a good effect on lowering blood lipids be achieved.

[0091] TNF-α and IL-6 are pro-inflammatory factors, and their levels can preliminarily reflect changes in inflammation in the body. For example... Figure 3 As shown in -A and 3-B, compared with the control group, the serum levels of TNF-α and IL-6 in the model group were significantly increased, indicating that hyperlipidemia leads to an inflammatory response in the body. Compared with the model group, the levels of TNF-α and IL-6 in Example 1 were significantly reduced, while the reduction in the levels of TNF-α and IL-6 in the comparative groups was not significant. Since the proportion of blended oil in the comparative groups was outside the range defined by our patent, it can be concluded that blended oil within the range defined by this patent can significantly reduce inflammatory factors in mouse serum, thereby improving hyperlipidemia.

[0092] In summary, only within the scope of this patent can the four components GLA, DAG, MLCT, and ALA effectively improve the accumulation of TC and TG in mouse serum and liver, and significantly alleviate the inflammatory response.

[0093] Comparative Examples 1-4 showed poor lipid-lowering effects because the low levels of GLA, DAG, MLCT, and ALA in the blended oils meant these active ingredients were insufficient to trigger lipid-lowering signals. Comparative Example 5, however, had a GLA content exceeding the limits specified in this patent, allowing a certain amount of GLA to be converted into prostaglandin 2 and other pro-inflammatory factors via Δ5 desaturase. Comparative Examples 6 and 7 showed that DAG and MLCT levels were not directly proportional to lipid-lowering effects; excessively high levels did not necessarily lead to more significant lipid-lowering effects. In Comparative Example 8, the excessively high ALA content increased the unsaturated fatty acid content in the blended oil, leading to oxidation in the body and the resulting free radicals attacking the body and causing inflammatory responses. In conclusion, the optimal lipid-lowering effect is achieved only when the levels of GLA, DAG, MLCT, and ALA are within the limits specified in this patent.

[0094] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the present invention.

Claims

1. A blended edible vegetable oil, characterized in that: The blended oil comprises vegetable oils providing gamma-linolenic acid (GLA), diglycerides (DAG), medium- and long-chain triglycerides (MLCT), and alpha-linolenic acid (ALA); wherein, by volume percentage, the vegetable oil providing GLA accounts for 40-53.3%, the vegetable oil providing DAG accounts for 20-50%, the vegetable oil providing MLCT accounts for 11.43-22.86%, and the vegetable oil providing ALA accounts for 5.9-11.81%, and the sum of all components is 100%. The blended oil contains, by percentage, 6-8% GLA, 8-20% DAG, 8-16% MLCT, and 3.25-6.5% ALA. Among them, GLA, DAG, MLCT, and ALA were not added from external sources.

2. The edible vegetable blended oil according to claim 1, characterized in that: GLA is derived from blackcurrant seed oil; DAG is derived from soybean oil diglyceride oil; The vegetable oil from which MLCT is derived is rapeseed oil; ALA is derived from flaxseed oil.

3. The method for preparing the edible vegetable blended oil according to claim 1 or 2, characterized in that: This includes mixing nutritional oils in a specific ratio at room temperature, stirring thoroughly to obtain a mixed oil, and then filtering it to obtain the final product.

4. The preparation method according to claim 3, characterized in that: The stirring speed is 65 r / min and the stirring time is 25 min; the filtration is performed using a 300-mesh screen.

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