Nutrient-enriched edible vegetable oil and preparation process thereof

Abstract

The invention discloses nutrition-enriched edible vegetable oil and a preparation process thereof, and belongs to the field of edible oil processing. According to the invention, a nutrition-enriched grease product is developed by optimizing a grease processing technology, adjusting refining process parameters, properly retaining phospholipid and maximally retaining inherent nutrient substances such as vitamin E and the like, and adding a proper amount of vitamin D and vitamin A; animal experiments prove that the product plays a significant role in reducing the level of brain inflammatory factors and improving the oxidative stress resistance of the brain, has the effect of improving cognition, and provides a scientific basis for the future functional edible oil market.

Description

Technical Field

[0001] The invention relates to a nutrition-fortified edible vegetable oil and a preparation process thereof, and belongs to the field of edible oil processing. Background Art

[0002] Edible vegetable oils have attracted much attention because they are rich in unsaturated fatty acids and nutrients. Take sunflower oil as an example. It is made from sunflower seeds through pressing and refining processes. Especially after degumming, deacidification, dewaxing, decolorization, deodorization and other refining steps, the content of vitamin E, phospholipids and other beneficial nutritional accompaniments in sunflower oil is significantly reduced. Vitamin E is a natural antioxidant and immunomodulator. It also has physiological functions such as anti-sterility, inhibiting tumor cell growth, improving atherosclerosis and preventing cardiovascular diseases. In people's daily life, vitamin E mainly comes from edible vegetable oils. Lecithin is an important component of cell membranes, which can enhance brain function, improve memory, protect neurons, and has the effect of strengthening the brain and improving intelligence. The content of beneficial ingredients such as vitamin E, phytosterols, and squalene in commercially available vegetable oils is low (Shen, M., Zhao, S., Zhang, F. et al. Characterization and authentication of olive, camellia and other vegetable oils by combination of chromatographic and chemometric techniques: role of fatty acids, tocopherols, sterols and squalene. Eur Food Res Technol 247, 411–426 (2021).). Therefore, it is extremely important to develop a method for preparing refined vegetable oils that retains the content of nutritional accompaniments in vegetable oils.

[0003] The conventional process for preparing oils and fats mainly includes the pressing method or the leaching method to prepare crude oil, and then the refining process is used to obtain commercial finished oil. However, in practical applications, especially in the refining process, there are some outstanding problems, such as high-temperature operation leading to the loss of nutrients (such as vitamin E, phytosterols and squalene). Moreover, the failure to fully remove unstable components in the process will lead to poor oxidative stability. In order to improve the nutrient retention and quality of oils and fats, commonly used improvement methods include low-temperature pressing, physical refining and enzymatic hydrolysis technology. However, these methods also have certain limitations. For example, low-temperature pressing has a low oil yield and high cost, physical refining has strict equipment requirements, and enzymatic hydrolysis technology is difficult to promote due to its complex process and long cycle.

[0004] Vitamin A and vitamin D are essential fat-soluble vitamins for the human body and play an important role in maintaining normal physiological functions of the human body. Vitamin A, also known as retinol, helps maintain dark vision and helps maintain the health of skin and mucous membranes. Vitamin D is a sterol derivative that promotes calcium and phosphorus metabolism and regulates immune function. However, vitamin A and vitamin D are only found in animal foods, and vegetable oils contain almost no vitamin A and vitamin D. Therefore, it is of great significance to develop a vegetable oil fortified with vitamin A and vitamin D. Adding vitamins A and D to vegetable oils can significantly improve their functionality, especially in terms of anti-oxidation and improving nervous system function.

[0005] However, due to the influence of the refining process, the content of retained nutritional companion substances such as vitamin E and phospholipids is relatively low; and vitamin A and vitamin D fortified vegetable oils are still in the early development stage, and the specific content of retained and added nutritional functional factors lacks in-depth verification of their effects on the prevention and intervention of cognitive impairment.

[0006] In summary, the preparation method of vegetable oil with high retention of nutritional accompaniments and nutritional fortification is an important research direction in the current oil and fat engineering field. Through continuous exploration and innovation, it is expected to develop safer, more efficient and environmentally friendly edible vegetable oil preparation technology to meet people's diversified needs for health, nutrition and deliciousness. Summary of the invention

[0007] In order to solve the above technical problems, the present invention optimizes the oil processing technology, adjusts the refining process parameters, moderately retains phospholipids and maximizes the retention of inherent nutrients such as vitamin E, and adds appropriate amounts of vitamin D and vitamin A to develop a nutritionally fortified oil product. Animal experiments have verified that the product plays a significant role in reducing the level of brain inflammatory factors and improving the brain's ability to resist oxidative stress, and has the effect of improving cognition, providing a scientific basis for the future functional edible oil market.

[0008] The first object of the present invention is to provide a method for preparing refined vegetable oil with high retained nutritional accompaniments, the method comprising a neutralization section, a dewaxing section, a bleaching section, and a deodorization section;

[0009] Among them, the deodorization section adopts a double-tower combined dual-temperature deodorization process, as follows:

[0010] The decolorized oil is pumped into a plate tower at 180-230°C for 60-130 minutes for the first stage of deodorization; and pumped into a packed tower at 200-250°C for 5-15 minutes for the second stage of deodorization.

[0011] In one embodiment, the method specifically comprises:

[0012] (1) Neutralization section (degumming + deacidification):

[0013] Preheating the crude oil to 40-80°C, pumping a phosphoric acid solution at a flow rate of 1-50 L / h to perform a hydration degumming reaction to obtain a hydration degumming product;

[0014] The product after hydration degumming, alkaline solution and soft water are mixed and stirred to carry out deacidification reaction; after the reaction is completed, centrifuge, add soft water for washing, centrifuge and dry to obtain neutralized oil;

[0015] (2) Dewaxing section:

[0016] Add a crystallizing agent to the neutralized oil, cool it to 3-13°C, stir it, and filter it to obtain a dewaxed oil;

[0017] (3) Decolorization section:

[0018] The dewaxed oil is heated to 90-120°C, a decolorizing agent is added for adsorption, and the decolorized oil is obtained by filtering;

[0019] (4) Deodorization section:

[0020] The decolorized oil is pumped into a plate tower at 180-230°C for first-stage deodorization for 60-130 minutes; and pumped into a packed tower at 200-250°C for second-stage deodorization for 5-15 minutes to obtain refined vegetable oil.

[0021] In one embodiment, the preparation method of crude vegetable oil in step (1) is:

[0022] The pressing process is adopted to obtain the pressed crude oil through impurity removal, crushing, tempering, embryo rolling, steaming, pressing and filtering. The main control parameters include: steaming temperature of 90-140℃, time of 20-30min, and pressing material temperature controlled at 80-120℃.

[0023] In one embodiment, the flow rate of the crude vegetable oil before preheating in step (1) is 18-24 T / h; preferably, the flow rate is 21 T / h.

[0024] In one embodiment, the temperature at which the crude oil is preheated in step (1) is 55°C.

[0025] In one embodiment, the concentration of the phosphoric acid solution in step (1) is 75% to 86% (w / w); preferably, the concentration is 80% (w / w).

[0026] In one embodiment, the flow rate of pumping the phosphoric acid solution in step (1) is 0.5 L / h.

[0027] In one embodiment, the hydration degumming reaction in step (1) is carried out at 40 to 80° C. for 20 to 60 minutes.

[0028] In one embodiment, the flow rate of the alkaline solution in step (1) is 3 to 200 L / h; preferably, the flow rate is 104 L / h.

[0029] In one embodiment, the alkaline solution in step (1) is a sodium hydroxide solution with a concentration of 4% to 20% (w / w); preferably, the concentration is 9% (w / w).

[0030] In one embodiment, the stirring speed in step (1) is 20 to 60 Hz; preferably, the stirring speed is 40 Hz.

[0031] In one embodiment, the deacidification reaction in step (1) is carried out at 65-90° C. for 20-35 min.

[0032] In one embodiment, the phosphoric acid solution and the alkaline solution in step (1) are prepared by using a combination of an electromagnetic pump, an electromagnetic proportional valve, and an electromagnetic flowmeter. The crude oil flow rate and the amount of free fatty acids are matched, and a signal is fed back to a PLC (programmable logic controller) to calculate the theoretical addition amount. The opening of the proportional control valve is adjusted, and the electromagnetic flowmeter is used to compare the measured flow rate. The proportional valve opening is then fed back to adjust the opening in real time to optimize the precise addition amount of the phosphoric acid solution, the alkaline solution, and the like.

[0033] In one embodiment, the crystallization promoting agent in step (2) is one or both of diatomaceous earth and perlite.

[0034] In one embodiment, the amount of the crystallization agent added in step (2) is 0.1% to 2.0% (w / w); preferably, the amount of the crystallization agent added is 0.62% (w / w), and the amount added is relative to the mass of the neutralized oil.

[0035] In one embodiment, the temperature is cooled to 6.8°C in step (2).

[0036] In one embodiment, the stirring time in step (2) is 20 to 30 hours; preferably, the stirring time is 23.8 hours.

[0037] In one embodiment, the heating temperature in step (3) is 105°C.

[0038] In one embodiment, the decolorizing agent in step (3) is one or more of attapulgite clay, activated clay, and activated carbon.

[0039] In one embodiment, the amount of the decolorizing agent added in step (3) is 0.05% to 4% (w / w); preferably, the amount of the decolorizing agent added is 1.0% (w / w), and the amount added is relative to the dewaxed oil.

[0040] In one embodiment, the adsorption time in step (3) is 20 to 60 minutes; preferably, the adsorption time is 30 minutes.

[0041] In one embodiment, the deodorization section in step (4) is:

[0042] The decolorized oil was pumped into a plate tower at 200°C and stripping steam at 0.9 bar for 90 minutes of first-stage deodorization; and pumped into a packed tower at 230°C and stripping steam at 0.9 bar for 10 minutes of second-stage deodorization to obtain refined vegetable oil.

[0043] In one embodiment, the nutritional companion is one or more of vitamin E, phospholipids, phytosterols, and squalene.

[0044] In one embodiment, the high retention nutritional companion is:

[0045] The vitamin E retention in refined vegetable oil is 200-800 mg / kg, the phospholipid retention is 0-200 mg / kg (but not 0), the phytosterol retention is 3000-10000 mg / kg, and the squalene retention is 50-400 mg / kg.

[0046] In one embodiment, the vegetable oil includes but is not limited to sunflower oil, corn oil, rapeseed oil; preferably, the vegetable oil is sunflower oil.

[0047] A second object of the present invention is a refined vegetable oil with high retention of nutritional accompaniments, obtained by the process according to the invention.

[0048] The third object of the present invention is to provide a method for improving the retention rate of phospholipids in refined vegetable oil, comprising the following steps:

[0049] (1) Neutralization section (degumming + deacidification):

[0050] Preheating the crude oil to 40-80°C, pumping a phosphoric acid solution at a flow rate of 1-50 L / h to perform a hydration degumming reaction to obtain a hydration degumming product;

[0051] The product after hydration degumming, alkaline solution and soft water are mixed and stirred to carry out deacidification reaction; after the reaction is completed, centrifuge, add soft water for washing, centrifuge and dry to obtain neutralized oil;

[0052] (2) Dewaxing section:

[0053] Add a crystallizing agent to the neutralized oil, cool it to 3-13°C, stir it, and filter it to obtain a dewaxed oil;

[0054] (3) Decolorization section:

[0055] The dewaxed oil is heated to 90-120°C, a decolorizing agent is added for adsorption, and the decolorized oil is obtained by filtering;

[0056] (4) Deodorization section:

[0057] The decolorized oil is pumped into a plate tower at 180-230°C for first-stage deodorization for 60-130 minutes; and pumped into a packed tower at 200-250°C for second-stage deodorization for 5-15 minutes to obtain refined vegetable oil.

[0058] In one embodiment, the phospholipid retention rate in the refined vegetable oil is improved mainly by adjusting the parameters of the neutralization section in step (1).

[0059] The fourth object of the present invention is to provide a method for improving the retention rate of vitamin E, phytosterols and squalene in refined vegetable oil, comprising the following steps:

[0060] (1) Neutralization section (degumming + deacidification):

[0061] Preheating the crude oil to 40-80°C, pumping a phosphoric acid solution at a flow rate of 1-50 L / h to perform a hydration degumming reaction to obtain a hydration degumming product;

[0062] The product after hydration degumming, alkaline solution and soft water are mixed and stirred to carry out deacidification reaction; after the reaction is completed, centrifuge, add soft water for washing, centrifuge and dry to obtain neutralized oil;

[0063] (2) Dewaxing section:

[0064] Add a crystallizing agent to the neutralized oil, cool it to 3-13°C, stir it, and filter it to obtain a dewaxed oil;

[0065] (3) Decolorization section:

[0066] The dewaxed oil is heated to 90-120°C, a decolorizing agent is added for adsorption, and the decolorized oil is obtained by filtering;

[0067] (4) Deodorization section:

[0068] The decolorized oil is pumped into a plate tower at 180-230°C for first-stage deodorization for 60-130 minutes; and pumped into a packed tower at 200-250°C for second-stage deodorization for 5-15 minutes to obtain refined vegetable oil.

[0069] In one embodiment, the method for improving the retention rate of vitamin E, phytosterols, and squalene in refined vegetable oil is mainly based on the parameter adjustment of the deodorization section of step (4).

[0070] A fifth object of the present invention is to provide a method for preparing a nutritionally enhanced refined vegetable oil, comprising the steps of:

[0071] Nutrients are added to refined vegetable oil for nutritional fortification, wherein the nutrients are one or both of vitamin A and vitamin D.

[0072] In one embodiment, the method specifically comprises:

[0073] Vitamin A and vitamin D are added to refined vegetable oil and stirred to obtain nutritionally fortified refined vegetable oil; wherein the added amount of vitamin A is 4000-8000 μg / kg, and the added amount of vitamin D is 50-100 μg / kg.

[0074] In one embodiment, the added amount of vitamin A is 6200 mg / kg, and the added amount of vitamin D is 75 μg / kg.

[0075] In one embodiment, the nutritionally fortified refined vegetable oil has a vitamin E content of 200-800 mg / kg, a phospholipid content of 0-200 mg / kg, a phytosterol retention amount of 3000-10000 mg / kg, a squalene retention amount of 50-400 mg / kg, a vitamin A content of 4000-8000 μg / kg, and a vitamin D content of 50-100 μg / kg.

[0076] The sixth object of the present invention is the nutritionally enhanced refined vegetable oil prepared by the method described in the present invention.

[0077] The seventh object of the present invention is to provide the use of the above-mentioned nutritionally fortified refined vegetable oil in the preparation of products for improving cognitive function or anti-oxidation or anti-inflammatory products.

[0078] In one embodiment, the product includes but is not limited to medicines, foods, health products, feeds, feed additives, and food additives.

[0079] Beneficial effects:

[0080] (1) Although the nutritional value of lecithin is very high, due to its special hydrophilic and lipophilic characteristics, excessive content in vegetable oil will accelerate the darkening of oil color and aftertaste, thus affecting the safety and stability of oil product storage. At present, most of the industry uses triple metering pumps as the driving system for acid and alkali addition. Although it is linked to the flow rate of crude oil and free fatty acids, most of them still need to manually adjust the valve stem stroke and use frequency conversion to adjust the flow rate. Once the crude oil flow rate fluctuates, the addition of acid and alkali is often excessive or insufficient. Analysis of the flow curve of the triple pump shows that there is an error of about 57%. This error is also the reason for the need to add excessive acid and alkali and the inability to increase the subsequent yield.

[0081] The present invention adopts an electromagnetic pump with an engineering plastic pump body, and combines an electromagnetic flow meter and a proportional control valve, and designs an addition pipeline and a large reflux pipeline according to the flow ratio (the process control schematic diagram is shown in FIG. Figure 2 ), in conjunction with the crude oil flow rate and the amount of free fatty acids, the signal is fed back to the PLC (programmable logic controller) to calculate the theoretical addition amount, adjust the opening of the proportional control valve, and compare the actual flow measured by the electromagnetic flowmeter, and then feed back to adjust the proportional valve opening in real time, optimize the acid, alkali, dilution water, and washing water addition pipeline design and intelligent addition proportion control system, so that the addition amount error is reduced to 10%.

[0082] In summary, more precise control equipment is used in the neutralization section, and the proportion of phosphoric acid added in the degumming section is accurately adjusted according to the phospholipid content of the crude oil, so as to better retain and control the phospholipid content.

[0083] (2) The structure of the plate deodorization tower is that several layers of plates are arranged horizontally at a certain interval in a cylindrical shell. The liquid flows from top to bottom through each layer of plates by gravity and is discharged from the bottom of the tower. A flowing liquid layer of a certain thickness is maintained on each layer of the tower plate; the gas, driven by the pressure difference, passes through the liquid layer on each plate from the bottom of the tower to the top of the tower and is discharged. Advantages of the plate deodorization tower: The plate deodorization tower has a simple structure and strong operability. The residence time in the deodorization tower is long, so that the heat-sensitive pigments in the oil are completely decomposed, thereby achieving a good decolorization effect. However, the long residence time also causes harmful substances such as trans fatty acids to be produced, and nutrients such as vitamin E, phytosterols, and squalene are distilled out with steam.

[0084] The structure of the packed deodorizing tower is to fill a certain height of packing in a cylindrical shell. The liquid is evenly distributed on the top of the packing layer through the tower top spray device. It flows through the packing layer from top to bottom along the packing surface by gravity and is discharged from the bottom of the tower. The gas passes through the gaps in the packing layer under the pressure difference and flows from one end of the tower to the other. Advantages of the packed deodorizing tower: Because there is no oil level in the packed deodorizing tower and the specific surface area is large, the oil film formed is relatively thin, and the mass transfer effect per unit time is good, which can be used for physical deacidification. Disadvantages of the packed deodorizing tower: The deodorization effect is not as significant as that of the plate deodorizing tower. Since the liquid film of oil is very thin, the residence time of the deodorized oil in the tower is short.

[0085] The invention adopts a method of combining a packed tower with a plate tower, a double-tower combination, and can realize segmented temperature control by transforming a traditional process pipeline. The temperature of the double towers can be flexibly and accurately adjusted according to the quality of crude oil and oil products in a refining process; according to the characteristic of a long residence time of the plate tower, the deodorization temperature of the plate tower is appropriately lowered in the first stage; utilizing the characteristics of a short residence time and a strong deacidification ability of the packed tower, rapid, short-time and high-temperature heating is adopted for deodorization of the packed tower in the second stage, thereby avoiding the problems of high residence temperature and long residence time of the deodorized oil in the plate-type packed tower, and more loss of nutritional accompanying substances such as vitamin E, phytosterols and squalene, and better retaining the nutritional accompanying substances in the deodorized oil.

[0086] (3) The present invention adopts a method of combining a packed tower with a plate tower, rationally optimizes the pipeline direction, and innovatively utilizes a set of efficient heater systems to achieve temperature control of the two tower bodies. For details, see Figure 3 , thereby ensuring the deodorization effect while significantly improving energy utilization efficiency and achieving energy conservation and emission reduction.

[0087] (4) The present invention, on the basis of appropriately retaining the nutritional accompaniments in oils and fats, carries out nutritional fortification of vitamin A or vitamin D in sunflower oil, in accordance with the "Dietary Guidelines for Chinese Residents" and other regulations. By building a scopolamine mouse animal model, the synergistic effects of nutrients such as vitamins A, E, D and phospholipids in anti-oxidation and memory improvement are studied, and the effective doses of the above nutrients to exert their effects are verified, providing scientific support for the claimed formula ratio. BRIEF DESCRIPTION OF THE DRAWINGS

[0088] Figure 1 This is a schematic diagram of the traditional acid / alkali metering pump in the neutralization section; among them, 1 is the pump head, 2 is the mechanical device, 3 is the manual stroke adjustment knob, and 4 is the motor.

[0089] Figure 2 This is the process flow chart after the transformation of the acid / alkali precision addition system in the neutralization section; among them, 1 is the crude oil relay tank, 2 is the phosphoric acid storage tank, 3 is the liquid alkali storage tank, 4 is the acid reaction tank, 5 is the alkali reaction tank, 6 is the 1# centrifuge, 7 is the 2# centrifuge, 8 is the water washing stirring tank, 9 is the dryer, 10 is the 1# mixer, 11 is the 2# mixer, 12 is the 3# mixer, 13 is the electromagnetic pump, 14 is the electromagnetic proportional valve, 15 is the electromagnetic flowmeter, 16 is the electromagnetic pump, 17 is the electromagnetic proportional valve, and 18 is the electromagnetic flowmeter.

[0090] Figure 3 This is the process flow chart of double-tower combined dual-temperature deodorization in the deodorization section. DETAILED DESCRIPTION

[0091] The nutritionally fortified sunflower oil with improved cognitive function and the manufacturing process of the present invention will be further explained and illustrated below in conjunction with specific embodiments. However, such explanation and illustration do not constitute an improper limitation on the technical solution of the present invention.

[0092] The drugs and reagents involved in the following examples are:

[0093] Scopolamine hydrobromide (98% purity) was purchased from Shanghai MacLean Biochemical Technology Co., Ltd.

[0094] IL-6 and malondialdehyde (MDA) kits were purchased from Xiamen Huijia Biotechnology Co., Ltd.

[0095] The other commonly used reagents were all domestically produced analytical grade.

[0096] Rivastigmine was purchased from MedChemExpress, CAS: 123441-03-2.

[0097] The crystallization promoting agent diatomite was purchased from Linjiang Dayuan Diatomite New Material Ecological Environmental Protection Technology Co., Ltd.

[0098] The adsorbent activated clay was purchased from Huangshan Baiyue Activated Clay Co., Ltd.

[0099] The experimental animals used in the following examples are:

[0100] Male ICR mice (5 weeks old, 21 ± 2 g, specific pathogen-free (SPF)) were purchased from Shanghai Slake Laboratory Animal Co., Ltd. The animals used and the animal experiments performed adhered to the guidelines of the Declaration of Helsinki and were approved by the Experimental Animal Care and Animal Welfare Ethics Committee of Jiangnan University (JN.No20230615i1000906

[304] ).

[0101] The behavioral testing methods involved in the following embodiments are:

[0102] (1) Open Field (OFT)

[0103] The open field test is mainly used to evaluate the spontaneous activity and exploratory behavior of mice. The open field device consists of a test box 40 cm long, 40 cm wide and 50 cm high, with an infrared camera on top to track the path of the mouse; the bottom test area is divided into 16 10×10 cm squares, and the middle 4 blocks are defined as the central area. Each mouse is put down from the center of the open field with gentle movements. The person immediately leaves the experimental device and lets the mouse move freely for 8 minutes; the video software records the speed, distance, center area time and other indicators of the mouse. After each experiment, clean the hair, urine and feces left by the mouse, and wipe the test box with 75% alcohol to eliminate the influence of odor. Use paper towels and a hair dryer to evaporate the alcohol before testing the next mouse.

[0104] (2) Novel Object Recognition (NORT)

[0105] The novel object recognition experiment (NOR) is a learning and memory evaluation method established by taking advantage of the rodents' natural tendency to explore new things. The experimental device is similar to the open field test. The experimental cycle is mainly divided into an adaptation period, a familiarization period, and a test period, each of which is 24 hours apart. During the adaptation period, the mice were placed in the experimental box and allowed to freely explore the environment for 8 minutes to eliminate the novelty and fear of the mice in the unfamiliar environment; during the familiarization period, two identical building blocks were placed on the other side of the experimental device, and the building blocks were placed 5 cm away from the corners of the walls on both sides. The mice were placed from the center point of the previous side with their backs facing the building blocks, and the mice were allowed to freely explore the building blocks and the environment in the box for 8 minutes. After 24 hours, one of the building blocks was replaced with a new building block of a different shape, and the mice were allowed to move freely for 8 minutes again according to the familiarization period method. After each experiment, the experimental box was wiped with 75% alcohol to eliminate the influence of odor.

[0106] During the experiment, an infrared camera was used to track and record the time (T) that the mice explored the new and old objects. The evaluation index was calculated using the discrimination index (DI), DI = (T new object - T old object) / T total exploration. The building blocks should not be too small to prevent the mice from moving the building blocks or climbing on them. Double-sided tape can be used to fix the building blocks.

[0107] (3) Y-maze (YMT)

[0108] The Y-Maze Test (YMT) is mainly used to evaluate the working memory or reference memory of rodents. The experimental device consists of three horizontal arms with an angle of 120°, a length of 70 cm and a height of 15 cm; the horizontal arms are made of opaque polyethylene plastic. During the experiment, the three arms are arbitrarily defined as abc. After the experiment begins, the mouse is put down from any arm, and the infrared camera records the order and number of times the mouse enters each arm; consecutive entries into different arms are defined as an alternation (such as abc, bac, cba, not aca).

[0109] The Y-maze evaluation index is: spontaneous alternation = alternation number / (total number of arm entries-2), each test lasts 5 minutes. After each experiment, the experimental box is wiped with 75% alcohol to eliminate the influence of odor.

[0110] (4) Morris water maze test (MWM)

[0111] The Morris water maze test is one of the classic methods for evaluating the spatial memory of rodents. The apparatus consists of a circular pool with a diameter of 120 cm and a height of 60 cm. The pool is divided into four quadrants, marked as east, south, west, and north. Adjustable light sources are set on both sides to adjust the brightness of the water surface, and a camera is installed on the top of the pool to record experimental data. During the experiment, the pool was filled with 40 cm deep water and dyed black with ink, and the water temperature was maintained at 21 ± 1 ° C.

[0112] The experiment is divided into two stages: place navigation and spatial probe. After each swimming test, the mice are dried and kept warm with a clean towel or hair dryer. During the training phase, a platform is placed 1 cm below the water surface and fixed in a quadrant. At the beginning of each trial, the mouse is placed on the side facing the wall of the pool and enters the water from a quadrant. An infrared camera is used to track the swimming path of the mouse. The test time limit is 60 seconds, and the time required for the mouse to find the platform is recorded as the escape latency; when the mouse finds the platform, it can stay on the platform for 5 seconds; if the platform is not found within the time limit, the escape latency is recorded as 60 seconds, and the mouse is guided to the platform to stay for 15 seconds. During the guidance process, it is necessary to avoid placing the mouse directly on the platform. Instead, use a guide stick to guide the mouse in the direction of swimming to help it learn how to perceive and climb the platform, so as to remember its location.

[0113] Each mouse underwent 4 training trials per day, each time entering the water from a different quadrant, with at least 30 minutes between two adjacent trials. The training lasted for 5 days; on the 6th day, a spatial exploration test was performed, the platform was moved out of the pool, and the mouse entered the water from the pool wall in the diagonal quadrant of the original position of the platform, and the test time limit was 60 seconds. The mouse's swimming speed, latency, swimming path, and the number of times it passed the original position of the platform (number of platform crossings) were recorded. During the spatial exploration phase, mice were not given scopolamine.

[0114] The nutrient detection method involved in the following embodiments:

[0115] (1) Phospholipids

[0116] Refer to GB / T 5537-2008 Grain and oil inspection - Determination of phospholipid content.

[0117] (2) Vitamin E

[0118] Refer to GB 5009.82-2016 National Food Safety Standard Determination of Vitamins A, D and E in Food.

[0119] (3) Phytosterols

[0120] Refer to GB / T 25223-2010 Determination of sterol composition and total sterol content of animal and vegetable oils and fats.

[0121] (4) Squalene

[0122] Refer to LS / T 6120-2017 Grain and Oil Inspection - Determination of Squalene in Vegetable Oils.

[0123] The statistical methods involved in the following embodiments are:

[0124] All experimental results were analyzed using SPSS (Statistical Product and Service Solutions) statistical processing software, and the differences among the groups were analyzed using t-test, with P < 0.05 considered statistically significant.

[0125] It should be noted that the t-test is a probability statistical method, mainly used for normal distribution with small sample content and unknown population standard deviation. The P value refers to the probability of obtaining the current sample when the original hypothesis is correct (P < 0.05 means that the probability of obtaining the former array with the latter array is less than 0.05, that is, the correlation between the two is less than 0.05, which is statistically significant). In the following text, "t" and "P" have the same meaning.

[0126] The preparation method of crude oil in the following examples:

[0127] (1) Preparation of crude sunflower seed oil:

[0128] The crude sunflower seed oil is prepared by a pressing process. The sunflower seeds are shelled, cleaned, crushed, tempered, rolled, steamed, pressed and filtered to obtain the crude oil. The main control parameters include: steaming temperature of 130°C, time of 25 minutes, and pressing material temperature controlled at 90°C.

[0129] (2) Preparation of crude corn oil:

[0130] Corn crude oil is prepared by pressing process. Corn germ is cleaned, crushed, tempered, rolled, steamed, pressed and filtered to obtain crude oil. The main control parameters include: steaming temperature 100℃, time 25min, pressing material temperature controlled at 90℃.

[0131] (3) Preparation of crude rapeseed oil:

[0132] The crude rapeseed oil is prepared by a pressing process. The rapeseed is cleaned, crushed, tempered, rolled, steamed, pressed, and filtered to obtain the crude oil. The main control parameters include: the steaming temperature is 120°C, the time is 25min, and the pressing material temperature is controlled at 100°C. The device involved in the following embodiments:

[0133] (1) Metering pump (traditional control pipeline before transformation):

[0134] Schematic diagram of the traditional acid / alkali addition metering pump in the neutralization section Figure 1 As shown, the conventional dosing pump is composed of a pump head (1), a mechanical device (2), a manual stroke adjustment knob (3), and a motor (4). Driven by the motor (4), the pump head (1) works with the mechanical device (2), and the conveying medium flows in and out of the pump head (1). The stroke (3) is adjusted by the manual stroke adjustment knob to achieve the purpose of adjusting the flow rate. According to the flow rate requirements, two or three pumps can be connected in series.

[0135] (2) Intelligent control system (the modified control pipeline used in the present invention):

[0136] The process flow chart after the transformation of the acid / alkali precise addition system in the neutralization section is as follows Figure 2 As shown, 1 is a crude oil relay tank, 2 is a phosphoric acid storage tank, 3 is a liquid alkali storage tank, 4 is an acid reaction tank, 5 is an alkali reaction tank, 6 is a 1# centrifuge, 7 is a 2# centrifuge, 8 is a water washing stirring tank, 9 is a dryer, 10 is a 1# mixer, 11 is a 2# mixer, 12 is a 3# mixer, 13 is an electromagnetic pump, 14 is an electromagnetic proportional valve, 15 is an electromagnetic flowmeter, 16 is an electromagnetic pump, 17 is an electromagnetic proportional valve, and 18 is an electromagnetic flowmeter.

[0137] After the crude oil passes through the crude oil relay tank (1), it is mixed with the phosphoric acid solution in the No. 1 mixer (10) and enters the acid reaction tank (4) for a full hydration and degumming reaction. After that, it is mixed with the alkali solution in the No. 2 mixer (11) and enters the alkali reaction tank (5) for a full reaction. It flows into the No. 1 centrifuge (6) for centrifugation. After soft water is added, it is mixed in the No. 3 mixer (12) and enters the washing tank (8) for washing. After that, it enters the No. 2 centrifuge (7) for centrifugation and is dried in the dryer (9) to obtain neutralized oil.

[0138] When adding phosphoric acid solution and alkali solution, electromagnetic pumps (13, 16), electromagnetic proportional valves (14, 17), and electromagnetic flowmeters (15, 18) are respectively combined to replace the original metering pumps, and the crude oil flow rate and the amount of free fatty acids are matched to feed back signals to a PLC (programmable logic controller) to calculate the theoretical addition amount, adjust the opening of the proportional control valve, and compare the measured flow rate with the electromagnetic flowmeter, and then feed back the opening of the proportional valve in real time to optimize the accurate addition amount of the phosphoric acid solution, alkali solution and other media.

[0139] (3) Double-tower combined dual-temperature deodorization device:

[0140] The deodorization process flow chart of double tower combination double temperature deodorization is as follows Figure 3 As shown;

[0141] After the bleached oil is heated for the first time by the 3# heat exchanger and the deodorized oil, it enters the 2# heat exchanger for the second heating, then enters the plate tower for the first stage of deodorization, and then enters the 1# heat exchanger (heater) to heat up and raise the temperature, ready to enter the packed tower to start the second stage of deodorization. The deodorization process is carried out in negative pressure, the dotted line is the negative pressure pipeline, and the deodorized distillate is collected after the collector. The whole process effectively utilizes the waste heat of the deodorized oil to provide the first stage of deodorization temperature, and uses the heating furnace to heat / exchange heat to achieve the purpose of instantaneous high temperature of the packed tower in the second stage.

[0142] For the solutions involved in the examples, if the solvent is not specified, water is used as the solvent; if the reaction temperature is not specified, room temperature (25° C.) is used.

[0143] Phosphoric acid solution and NaOH solution are produced by electromagnetic pump, electromagnetic proportional valve and electromagnetic flowmeter. The crude oil flow rate and free fatty acid content are combined to feed back signals to the PLC (Programmable Logic Controller) to calculate the theoretical addition amount. The proportional control valve is adjusted to compare the flow rate with the electromagnetic flowmeter. The proportional valve opening is then fed back to optimize the precise addition amount of phosphoric acid solution, NaOH solution and other media.

[0144] The packing in the packed tower is specifically Swiss Sulzer low pressure drop stainless steel structured packing.

[0145] Example 1

[0146] A method for preparing refined sunflower oil with high retained nutritional accompaniments comprises the following steps:

[0147] (1) Neutralization section (degumming + deacidification): modified control pipeline

[0148] The crude sunflower oil in the crude oil relay tank is maintained at a flow rate of 21 T / h, the temperature is preheated to 55°C, and a phosphoric acid solution with a concentration of 80% (w / w) is accurately pumped in at a flow rate of 0.5 L / h, mixed in a 1# mixer, and enters an acid reaction tank at 55°C for hydration degumming reaction for 30 minutes to obtain a hydration degumming product;

[0149] After the reaction is completed, the product after hydration and degumming is mixed with a NaOH solution with a concentration of 9% (w / w) at a flow rate of 104 L / h and soft water at a flow rate of 750 L / h in a 2# mixer, and then enters the alkali reaction tank after mixing, with a stirring speed of 42 Hz, and deacidification reaction is carried out at 70° C. for 30 minutes; after the reaction is completed, it is centrifuged in a 1# soap removal centrifuge at a back pressure of 3.0 bar and placed in a 3# mixer, and soft water is added to the 3# mixer at a flow rate of 772 L / h for mixing, and then enters a water washing tank for water washing, and after centrifugation in a 2# centrifuge at a back pressure of 3.0 bar, it is vacuum dried in a dryer at 105° C. for 20 minutes to obtain a neutralized oil;

[0150] (2) Dewaxing section:

[0151] 0.62% (w / w) diatomaceous earth was added to the neutralized oil, cooled to 6.8°C, stirred for 23.8 hours, and filtered to obtain dewaxed oil;

[0152] (3) Decolorization section:

[0153] The dewaxed oil was heated to 105°C under vacuum, the stripping steam was 0.9 bar, 0.5% (w / w) decolorizing activated clay was added for adsorption for about 30 minutes, and the decolorized oil was obtained by filtration;

[0154] (4) Deodorization section (double-tower combination dual-temperature deodorization process):

[0155] The decolorized oil is heated to 190°C by the 3# heat exchanger, and then enters the 2# heat exchanger for a second heating to 210°C. After that, the decolorized oil is pumped into the plate tower for the first stage of deodorization for 90 minutes, with a stripping steam of 0.9 bar;

[0156] After that, it enters the 1# heat exchanger (heater) to heat up to 230°C, and the oil is pumped into the packed tower for the second stage of deodorization for 10 minutes, with stripping steam at 0.9 bar;

[0157] The vacuum system is kept at 2 mbar throughout the deodorization process to obtain refined sunflower oil.

[0158] The refined sunflower seed oil has aflatoxin B1≤10μg / kg and benzo[a]pyrene≤10μg / kg, and other major physical and chemical indicators as well as food safety meet the requirements of the national standard "GB / T 10464 Sunflower Seed Oil".

[0159] Comparative Example 1

[0160] A method for preparing traditional refined sunflower oil comprises the following steps:

[0161] (1) Neutralization section (degumming + deacidification): using the traditional control pipeline before transformation

[0162] Driven by a motor, the crude sunflower seed oil in the crude oil relay tank has a flow rate of 21 T / h, and the temperature is preheated to 55° C. The stroke is adjusted by a manual stroke adjustment knob through a pump head and a mechanical device to keep 80% (w / w) phosphoric acid solution pumped in at a flow rate of 0.5 L / h, mixed in a No. 1 mixer, and enter an acid reaction tank for hydration degumming reaction at 55° C. for 30 minutes;

[0163] After the reaction is completed, a NaOH solution with a concentration of 9% (w / w) is pumped into the 2# mixer at a flow rate of 104 L / h, and soft water is mixed in the 2# mixer at a flow rate of 750 L / h, and the flow rate control method is the same as the phosphoric acid solution in (1); after mixing, the mixture enters the alkali reaction tank, the stirring speed is 42 Hz, and the deacidification reaction is carried out at 70°C for 30 minutes; after the reaction is completed, the mixture is centrifuged in the 1# soap removal centrifuge at a back pressure of 3.0 bar and placed in the 3# mixer, and soft water is added to the 3# mixer at a flow rate of 772 L / h for mixing, and then the mixture enters the water washing tank for water washing, and after centrifugation in the 2# centrifuge at a back pressure of 3.0 bar, the mixture is vacuum dried in a dryer at 105°C for 20 minutes to obtain a neutralized oil;

[0164] (2) Dewaxing section:

[0165] Same as step (2) in Example 1;

[0166] (3) Decolorization section:

[0167] Same as step (2) in Example 1;

[0168] (4) Deodorization section:

[0169] The decolorized oil enters the deodorization section. The deodorization section uses a packed tower and a plate tower with the same temperature, controlled at about 230°C, a deodorization time of 92 minutes, and a stripping steam of 0.9 bar. The vacuum system of the deodorization section is maintained at 2 mbar throughout the process to obtain the original traditional refined sunflower oil.

[0170] The test results of the main nutrients (phospholipids, vitamin E, phytosterols, squalene) of the refined oils prepared in Example 1 and Comparative Example 1 are shown in Table 1.

[0171] Table 1

[0172]

[0173] Comparative Example 2

[0174] The specific implementation is the same as that of Example 1, except that the adjustment step (5) is:

[0175] (5) Deodorization section:

[0176] The decolorized oil is heated to 200°C by the 3# heat exchanger, and enters the 2# heat exchanger for the second heating to 210°C. The decolorized oil is then pumped into the plate tower for the first stage of deodorization for 90 minutes, with a stripping steam of 0.9 bar; then, it enters the 1# heat exchanger (heater) for heating to raise the temperature to 260°C, and the oil is pumped into the packed tower for the second stage of deodorization for 10 minutes, with a stripping steam of 0.9 bar;

[0177] The vacuum system is kept at 2 mbar throughout the deodorization process to obtain refined sunflower oil.

[0178] Comparative Example 3

[0179] The specific implementation is the same as that of Example 1, except that the adjustment step (5) is:

[0180] (5) Deodorization section:

[0181] The decolorized oil is heated to 210°C by the 3# heat exchanger, and then enters the 2# heat exchanger for a second heating to 220°C. After that, the decolorized oil is pumped into the plate tower for the first stage of deodorization for 90 minutes, with a stripping steam of 0.9 bar;

[0182] After that, it enters the 1# heat exchanger (heater) to heat up to 260°C, and the oil is pumped into the packed tower for the second stage of deodorization for 10 minutes, with stripping steam at 0.9 bar;

[0183] The vacuum system is kept at 2 mbar throughout the deodorization process to obtain refined sunflower oil.

[0184] Comparative Example 4

[0185] The specific implementation is the same as that of Example 1, except that the adjustment step (5) is:

[0186] (5) Deodorization section:

[0187] The decolorized oil is heated to 220°C by the 3# heat exchanger, and then enters the 2# heat exchanger for a second heating to 230°C. After that, the decolorized oil is pumped into the plate tower for the first stage of deodorization for 100 minutes, with a stripping steam of 0.9 bar;

[0188] After that, it enters the 1# heat exchanger (heater) to heat up to 260°C, and the oil is pumped into the packed tower for the second stage of deodorization for 10 minutes with 0.9 bar of stripping steam; the vacuum system is maintained at 2 mbar throughout the deodorization process to obtain refined sunflower oil.

[0189] The obtained refined sunflower oil was subjected to performance tests, and the test results are as follows:

[0190] Table 2

[0191]

[0192] Table 3

[0193] Nutrient category Example 1 Yield (%) Comparative Example 2 Yield (%) Comparative Example 3 Yield (%) Comparative Example 4 Yield (%) Phospholipids 1.60 1.53 1.51 1.50 Vitamin E 94.3 80.9 71.6 67.3 Phytosterols 90.0 80.2 77.3 74.7 Squalene 80.0 76.0 70.0 66.0

[0194] Example 2

[0195] The specific implementation is the same as in Example 1, except that the crude sunflower seed oil is replaced with crude corn oil.

[0196] The refined corn oil contains aflatoxin B1≤20μg / kg and benzo[a]pyrene≤10μg / kg, and other main physical and chemical indicators and food safety meet the requirements of the national standard "GB / T 19111 Corn Oil".

[0197] Comparative Example 5

[0198] Specific implementation method is the same as comparative example 1, except that the crude sunflower seed oil is changed to crude corn oil.

[0199] The test results of the main nutrients (phospholipids, vitamin E, phytosterols, squalene) of the refined oils prepared in Example 2 and Comparative Example 5 are shown in Table 4.

[0200] Table 4

[0201]

[0202] Example 3

[0203] The specific implementation is the same as that of Example 1, except that the crude sunflower seed oil is replaced with crude rapeseed oil.

[0204] The refined rapeseed oil contains aflatoxin B1≤10μg / kg and benzo[a]pyrene≤10μg / kg, and other major physical and chemical indicators and food safety meet the requirements of the national standard "GB / T 1536 Rapeseed Oil".

[0205] Comparative Example 6

[0206] The specific implementation method is the same as that of Comparative Example 1, except that the crude sunflower seed oil is replaced with crude rapeseed oil.

[0207] The test results of the main nutrients (phospholipids, vitamin E, phytosterols, squalene) of the refined oils prepared in Example 3 and Comparative Example 6 are shown in Table 5.

[0208] Table 5

[0209]

[0210] Example 4

[0211] A method for preparing traditional refined sunflower oil comprises the following steps:

[0212] (1) Neutralization section (degumming + deacidification): using the traditional control pipeline before transformation

[0213] Driven by a motor, the crude sunflower seed oil in the crude oil relay tank has a flow rate of 21T / h, and the temperature is preheated to 55°C. Through the pump head and the mechanical device, a manual stroke adjustment knob is used to adjust the stroke to keep 80% (w / w) phosphoric acid solution pumped in at a flow rate of 0.5L / h, mixed in the 1# mixer, and entering the acid reaction tank for hydration degumming reaction at 55°C for 30min. After the reaction is completed, a 9% (w / w) NaOH solution is pumped in at a flow rate of 104L / h and a 750L / h NaOH solution is pumped in at a flow rate of 750L / h. Soft water is mixed in the 2# mixer, and the flow control method is the same as that of the phosphoric acid solution in (1). After mixing, the mixture enters the alkaline reaction tank, and the stirring speed is 42 Hz. The deacidification reaction is carried out at 70° C. for 30 minutes. After the reaction, the mixture is centrifuged in the 1# soap removal centrifuge at a back pressure of 3.0 bar and placed in the 3# mixer. Soft water is added to the 3# mixer at a flow rate of 772 L / h for mixing, and then the mixture enters the water washing tank for water washing. After centrifugation in the 2# centrifuge at a back pressure of 3.0 bar, the mixture is vacuum dried in a dryer at 105° C. for 20 minutes to obtain neutralized oil.

[0214] (2) Dewaxing section:

[0215] Same as step (2) in Example 1;

[0216] (3) Decolorization section:

[0217] Same as step (2) in Example 1;

[0218] (4) Deodorization section:

[0219] The decolorized oil is heated to 190°C by the 3# heat exchanger, and then enters the 2# heat exchanger for a second heating to 210°C. After that, the decolorized oil is pumped into the plate tower for the first stage of deodorization for 90 minutes, with a stripping steam of 0.9 bar;

[0220] After that, it enters the 1# heat exchanger (heater) to heat up to 230°C, and the oil is pumped into the packed tower for the second stage of deodorization for 10 minutes with 0.9 bar of stripping steam; the vacuum system is maintained at 2 mbar throughout the deodorization process to obtain refined sunflower oil.

[0221] The obtained refined sunflower oil was subjected to performance tests, and the test results are as follows:

[0222] The content of phospholipids in the refined sunflower oil is 12.9 mg / kg, and the yield is 0.25%; the content of vitamin E is 620 mg / kg, and the yield is 88.6%; the content of phytosterol is 4328 mg / kg, and the yield is 86.6%; the content of squalene is 78.0 mg / kg, and the yield is 78.0%.

[0223] Example 5

[0224] The refined sunflower seed oil obtained in Example 1 is subjected to nutritional fortification, and the specific steps are as follows:

[0225] (1) Preparation of vitamin A and vitamin D premixed oil

[0226] Vitamin A premixed oil:

[0227] Use a balance to weigh 0.893 kg of vitamin A crystals, dissolve them in 1.607 kg of refined sunflower oil prepared in Example 1, and prepare 2.5 kg of vitamin A 1.0 MIU raw material oil; weigh 0.0936 kg of vitamin A 1.0 MIU raw material oil, mix it into 1.9064 kg of refined sunflower oil prepared in Example 1 to prepare vitamin A premixed oil.

[0228] Vitamin D premix oil:

[0229] 0.15 g of vitamin D crystals were weighed and dissolved in 1 kg of the refined sunflower oil prepared in Example 1 to obtain 0.15 g / kg of vitamin D premixed oil.

[0230] (2) Vitamin A premixed oil and vitamin D premixed oil were mixed into the refined sunflower seed oil obtained in Example 1 at a ratio of 0.625% and 0.050% (w / w), respectively, and stirring was continued for 15 minutes to obtain nutritionally fortified sunflower seed oil; wherein the added concentration of vitamin A was 6200 μg / kg, and the added concentration of vitamin D was 75 μg / kg.

[0231] The sunflower seed oil obtained after nutritional fortification is filled into a light-proof yellow diamond PET bottle; vitamin A and D are determined, and the error is controlled within 10% of the theoretical design error, which is a qualified product.

[0232] Comparative Example 7

[0233] The refined sunflower seed oil obtained in Example 1 is subjected to nutritional fortification, and the specific steps are as follows:

[0234] Vitamin A premix oil was prepared according to step 1 of Example 5, and was mixed into the refined sunflower oil obtained in Example 1 at a ratio of 0.625% (w / w), and stirring was continued for 15 minutes to obtain nutritionally fortified sunflower oil.

[0235] Comparative Example 8

[0236] The refined sunflower seed oil obtained in Example 1 is subjected to nutritional fortification, and the specific steps are as follows:

[0237] Vitamin D premix oil was prepared according to step 1 of Example 5, and was mixed into the refined sunflower oil obtained in Example 1 at a ratio of 0.050% (w / w), and stirring was continued for 15 minutes to obtain nutritionally fortified sunflower oil.

[0238] Comparative Example 9

[0239] The refined sunflower seed oil obtained in Example 4 is subjected to nutritional fortification, and the specific steps are as follows:

[0240] Vitamin A premix oil was prepared according to step 1 of Example 5, and was mixed into the refined sunflower oil obtained in Example 4 at a ratio of 0.625% (w / w), and stirring was continued for 15 minutes to obtain nutritionally fortified sunflower oil.

[0241] Comparative Example 10

[0242] The refined sunflower seed oil obtained in Example 4 is subjected to nutritional fortification, and the specific steps are as follows:

[0243] The vitamin D premix oil was prepared according to step 1 of Example 5, and was mixed into the refined sunflower oil obtained in Example 4 at a ratio of 0.050% (w / w), and stirring was continued for 15 minutes to obtain the nutritionally fortified sunflower oil.

[0244] Example 6

[0245] The refined sunflower seed oil obtained in Example 4 is subjected to nutritional fortification, and the specific steps are as follows:

[0246] Vitamin A and vitamin D premixed oils were prepared according to step 1 of Example 5, and were mixed into the refined sunflower oil obtained in Example 1 at a ratio of 0.625% (w / w) and 0.050% (w / w), respectively, and stirred for 15 minutes to obtain nutritionally fortified sunflower oil; wherein the added concentration of vitamin A was 6200 μg / kg, and the added concentration of vitamin D was 75 μg / kg.

[0247] Example 7

[0248] The mice were housed under a light-dark cycle of 12 h light and 12 h dark, provided with ample water and custom diet, and the experiments were started after 1 week of pre-feeding. The experimental design was optimized to minimize the number of animals used in the experiments and the pain caused to the animals.

[0249] Animal experiments were conducted using 5-week-old healthy ICR male mice to prove that the prepared nutritionally fortified sunflower oil has the effect of protecting brain cognition.

[0250] The specific experimental method is:

[0251] The above-mentioned 5-week-old healthy ICR male mice were used for animal experiment verification, and a 12 / 12-h light cycle (8:00-20:00), constant temperature (23±2°C), and constant humidity (60±5%) were controlled. All experimental operations were carried out in accordance with the requirements of the Experimental Animal Management and Animal Welfare Ethics Committee of Jiangnan University.

[0252] After 1 week of adaptive feeding, the 5-week-old healthy ICR male mice were randomly divided into 6 groups: control group (Con), scopolamine model group (Sop), rivastigmine positive control group (Riv), vitamin D group (D), vitamin D + vitamin A group (DA), phospholipid group (P), phospholipid + vitamin A group (PA), and phospholipid + vitamin A + vitamin D group (PAD), with 10 mice in each group.

[0253] 1. Feed preparation

[0254] Feed A: casein 140 g / kg, L-cysteine ​​(L-Cystine) 1.8 g / kg, corn starch 495.7 g / kg, maltodextrin 10125 g / kg, sucrose 100 g / kg, cellulose 50 g / kg, Mineral Mix S10022M (mixed minerals S10022M, purchased from Jiangsu Collaborative Biotechnology Co., Ltd.) 35 g / kg, and the rest is corn starch; 40 g / kg of sunflower oil obtained in Example 4 was added to feed A, and different sunflower oils were replaced in other groups of this experiment according to experimental needs;

[0255] Feed B: Feed A was supplemented with 40 g / kg of sunflower oil fortified with vitamin D obtained in Comparative Example 10;

[0256] Feed C: Feed A was supplemented with 40 g / kg of sunflower oil fortified with vitamin D and vitamin A obtained in Example 6;

[0257] Feed D: 40 g / kg of sunflower seed oil obtained in Example 1 was added to feed A, and the sunflower seed oil retained an appropriate amount of phospholipids through the process of the present invention. ;

[0258] Feed E: Feed A was supplemented with 40 g / kg of sunflower oil fortified with phospholipids and vitamin A obtained in Comparative Example 7.

[0259] Feed F: Feed A was supplemented with the retained phospholipids obtained in Example 5 and 40 g / kg of sunflower oil fortified with vitamin A and vitamin D.

[0260] 2. Mouse Experiment

[0261] The Con group was intraperitoneally injected with normal saline every day, and the mice in the other groups were intraperitoneally injected with 3 mg / kg·bw scopolamine (scopolamine hydrobromide was dissolved in sterile normal saline for standby use, which was the scopolamine solution) every day, and the intraperitoneal injection volume was 10 mL / kg·bw, where bw is the weight of the mouse.

[0262] During the modeling, mice were given feed intervention every day, feeding once a day, 4 g per mouse each time; mice in each group were free to drink water.

[0263] The details are as follows:

[0264] Control group (Con): injected with normal saline once a day, the injection volume was 10 mL / kg·bw, and fed with feed A every day;

[0265] Scopolamine model group (Sop): daily intraperitoneal injection of 3 mg / kg·bw scopolamine (modeling), injection volume of 10 mL / kg·bw, and feeding with feed A;

[0266] Rivastigmine positive control group (Riv): 3 mg / kg·bw scopolamine was intraperitoneally injected daily (modeling), the injection volume was 10 mL / kg·bw, and 30 minutes after modeling every day, rivastigmine was intraperitoneally injected again, the injection dose was 2 mg / kg·bw, and feed A was fed;

[0267] Vitamin D group (D): daily intraperitoneal injection of 3 mg / kg·bw scopolamine, injection volume of 10 mL / kg·bw, and feeding of feed B;

[0268] Vitamin D + Vitamin A group (DA): daily intraperitoneal injection of 3 mg / kg·bw scopolamine, injection volume of 10 mL / kg·bw, and feeding feed C;

[0269] Phospholipid group (P): daily intraperitoneal injection of 3 mg / kg·bw scopolamine, injection volume of 10 mL / kg·bw, and feeding of feed D;

[0270] Phospholipid + vitamin A group (PA): daily intraperitoneal injection of 3 mg / kg·bw scopolamine, injection volume of 10 mL / kg·bw, and feeding feed E;

[0271] Lecithin + vitamin A + vitamin D group (PAD): 3 mg / kg·bw scopolamine was intraperitoneally injected daily, the injection volume was 10 mL / kg·bw, and feed F was fed.

[0272] After 4 weeks of continuous modeling and intervention, the above mice were subjected to behavioral tests, including open field (OFT), novel object recognition (NORT), Y-maze (YMT) and Morris water maze test (MWM).

[0273] Subsequently, after fasting for 12 hours, the mice were anesthetized by intraperitoneal injection of 10% chloral hydrate and then killed by cervical dislocation. The blood and cerebral cortex of the mice were collected for subsequent studies.

[0274] The results are as follows:

[0275] 1. Results of mouse behavioral experiments

[0276] The open field test (OFT) was used to study the intervention effect of the edible oil obtained in the above examples and comparative examples on the scopolamine mouse exploratory behavior. In a new environment, the exploratory behavior of mice can be evaluated by their activity time in the central area. Longer central area residence time indicates that animals are more willing to explore open space, reflecting higher exploration motivation and lower anxiety.

[0277] Table 6 Nutritionally fortified sunflower oil improves the length of time in the central area of ​​scopolamine model mice

[0278] Grouping Central area time (seconds) Con 72.95±3.52 Sop <![CDATA[42.34±7.99 ## ]]> Riv <![CDATA[118.75±9.11 ** ]]> VD 50.81±8.74 DA <![CDATA[78.29±8.45 ** ]]> P <![CDATA[73.31±4.35 ** <!-- 15 -->]]> PA <![CDATA[74.18±8.89 ** ]]> PAD <![CDATA[94.96±9.38 ** ]]>

[0279] All values ​​are expressed as mean ± SD. *p<0.05, **p<0.01, compared with Sop group; #p<0.05, ##p<0.01, compared with Con group, n=10.

[0280] As shown in Table 6, the Sop model group spent significantly less time and percentage in the center area than the blank group. The added functional factors phospholipids and vitamin A had a certain improvement effect. The DA, P, PA, and PAD groups could significantly increase the center area time and percentage (p < 0.01). The effect of the VD group in the open field experiment was not obvious, but the combined use of vitamin A and vitamin D made the improvement statistically significant, which was better than single-component vitamin D in terms of experimental data. In the multi-component intervention group, the combined use of phospholipids, vitamin A, and vitamin D had the best effect, better than the two components.

[0281] Y-maze was used to investigate the intervention effect of the edible oil obtained in the above-mentioned embodiments and comparative examples on the working memory of mice. Spontaneous alternation behavior reflects the working memory ability of mice. Working memory involves the ability to retain and manipulate information in a short period of time. In the Y-maze experiment, mice tend to explore new arms and avoid returning to the arms that have been explored recently, which requires them to remember the places they have been recently. If mice can successfully perform spontaneous alternation, it shows that they have good working memory.

[0282] The results are shown in Table 7. There was a significant difference between the model group and the blank group (Con) (P < 0.05), indicating that the model was successfully established. Except for the P group, the other intervention groups could significantly increase the number of spontaneous alternations in mice, and the combined use of phospholipids, vitamin A and vitamin D was better than the two components.

[0283] Table 7 Nutritionally fortified sunflower oil improves the number of spontaneous alternations in scopolamine model mice

[0284] Grouping Spontaneous alternation (times) Con 0.408±0.02 Sop <![CDATA[0.327±0.03 # ]]> Riv <![CDATA[0.466±0.02 ** ]]> VD <![CDATA[0.469±0.02 ** ]]> DA <![CDATA[0.429±0.01 ** ]]> P 0.337±0.01 PA <![CDATA[0.388±0.03 * ]]> PAD <![CDATA[0.458±0.04 ** ]]>

[0285] All values ​​are expressed as mean ± SD. *p<0.05, **p<0.01, compared with Sop group; #p<0.05, ##p<0.01, compared with Con group, n=10.

[0286] A novel object recognition experiment was used to explore the intervention effect of the edible oil obtained in the above embodiments and comparative examples on the mouse's recognition of new object disorders. In the NOR experiment, mice were exposed to two objects: a familiar object and a new object. Healthy mice usually spend more time exploring new objects because they have more interest and curiosity in new objects. If mice can recognize new objects and spend more time on new objects, this shows that their memory function is normal, so the discrimination index can effectively reflect the memory function of mice.

[0287] The results are shown in Table 8. The discrimination index DI of the Sop model group was significantly lower than that of the blank group, indicating that the model was successfully established. The intake of vitamin D and vitamin A had a significant improvement effect on the improvement of the DI index (p < 0.01), indicating that scopolamine caused damage to the learning and cognitive memory of mice. From the experimental data, the four intervention groups can significantly improve the discrimination index of the model mice (P < 0.01). From the numerical point of view, the combined use of phospholipids, vitamin A, and vitamin D is better than the two-component intervention group, followed by phospholipids + vitamin A.

[0288] Table 8 Nutritionally fortified sunflower oil improves the discrimination index of scopolamine model mice

[0289] Grouping Discrimination index Con 0.546±0.03 Sop <![CDATA[0.126±0.01 ## ]]> Riv <![CDATA[0.457±0.02 ** ]]> VD <![CDATA[0.577±0.03 ** ]]> DA <![CDATA[0.400±0.03 ** ]]> P <![CDATA[0.316±0.01 ** ]]> PA <![CDATA[0.407±0.04 ** ]]> PAD <![CDATA[0.420±0.01 ** ]]>

[0290] All values ​​are expressed as mean ± SD. *p<0.05, **p<0.01, compared with Sop group; #p<0.05, ##p<0.01, compared with Con group, n=10.

[0291] Morris Water Maze (MWM) was used to determine the improvement of spatial memory of mice by the edible oils obtained in the above examples and comparative examples. By allowing mice to find a hidden platform in a pool, their memory and ability to utilize environmental cues can be assessed. This is particularly applicable to the study of spatial memory disorders, such as those caused by scopolamine.

[0292] During the positioning cruise, the escape latency of mice gradually shortened with the increase of training days, indicating that the training was effective. Through statistical analysis of the escape latency on the fifth day, it was found that there was a significant difference between the model group and the blank group. Vitamin D alone (P < 0.01), phospholipids (P < 0.01) and vitamin D combined with vitamin A (P < 0.01) could significantly shorten the escape latency of mice, and the combined use of phospholipids, vitamin A and vitamin D had the best intervention effect, which was significantly different from the other intervention groups (P < 0.01).

[0293] Table 9 Nutritionally fortified sunflower oil shortens the escape latency of scopolamine model mice

[0294]

[0295]

[0296] All values ​​are expressed as mean ± SD. *p<0.05, **p<0.01, compared with Sop group; #p<0.05, ##p<0.01, compared with Con group, n=10.

[0297] The number of platform crossings refers to the number of times the mouse crosses the location of the hidden platform, reflecting the mouse's ability to accurately remember the location of the target platform. It is mainly used to evaluate whether the mouse can accurately remember the location of the platform after repeated training. The more crossings, the stronger the mouse's spatial positioning memory. The number of platform area crossings refers to the number of times the mouse crosses the area where the target platform is located (usually set to an area slightly larger than the platform), which examines the mouse's memory of the approximate location of the platform. This indicator reflects the mouse's overall memory ability for spatial cues, which is slightly broader than the number of platform crossings. The cumulative time in the platform area refers to the time the mouse stays in the target platform area, reflecting the mouse's preference for the area and its cognition of the approximate location of the platform. This indicator is used to evaluate whether the mouse has a high willingness to explore and cognitive association with the platform area. The longer the cumulative time, the clearer the mouse's memory of the area.

[0298] As shown in Table 10, in the space exploration stage, the number of platform crossings and the cumulative time in the platform area in the model group were significantly lower than those in the blank group (P < 0.01). In terms of the number of platform crossings, the improvement effect of lecithin alone was not significant, and lecithin combined with vitamin A could significantly increase the number of platform crossings in model mice (P < 0.01); in terms of the cumulative time in the platform area, each intervention group could significantly increase the cumulative time in the platform area of ​​mice, and the improvement effect of lecithin combined with vitamin A was numerically better than that of single-component lecithin.

[0299] Table 10 Nutritionally fortified sunflower oil improves the spatial exploration ability of scopolamine model mice

[0300] Grouping Number of platform crossings (times) Platform area cumulative time (seconds) Con 3.67±0.94 2.47±0.25 Sop <![CDATA[1.50±0.50 ## ]]> <![CDATA[0.53±0.09 ## ]]> Riv <![CDATA[2.00±0.09 ** ]]> <![CDATA[1.13±0.34 * ]]> VD <![CDATA[3.40±0.49 ** ]]> <![CDATA[1.65±0.26 ** ]]> DA <![CDATA[3.67±0.47 ** ]]> <![CDATA[1.48±0.20 ** ]]> P 1.80±0.75 <![CDATA[1.67±0.25 ** ]]> PA <![CDATA[3.50±0.50 ** ]]> <![CDATA[2.00±0.40 ** ]]> PAD <![CDATA[2.80±0.40 ** ]]> <![CDATA[1.57±0.33 ** ]]>

[0301] All values ​​are expressed as mean ± SD. *p<0.05, **p<0.01, compared with Sop group; #p<0.05, ##p<0.01, compared with Con group, n=10.

[0302] 2. Effects of the above vegetable oils on oxidative stress in mice

[0303] A large number of studies have shown that oxidative stress is one of the important pathogenesis of neurodegenerative diseases. When facing oxidative stress, the body can remove excess oxygen free radicals by increasing the activity of antioxidant enzymes or using its own natural antioxidants. There are many indicators that reflect the body's oxidation level, such as GSH (glutathione), MDA (malondialdehyde), SOD (total superoxide dismutase), and GPX (glutathione peroxidase). This study evaluated the effects of vitamin A, vitamin D, phospholipids and compound groups on the antioxidant effects of mice by measuring these indicators in the blood and cerebral cortex. The gradual accumulation of MDA causes cross-linking and polymerization of biological macromolecules such as nucleic acids and proteins, causing cytotoxicity. Therefore, the MDA content is an important indicator of the degree of oxidative damage to the body.

[0304] Collection and processing of blood and cerebral cortex: Blood was collected from the retro-orbital venous sinus and placed in EP tubes containing sodium heparin. The tubes were then centrifuged at 3,000 rpm for 15 minutes and the supernatant was collected for the determination of IL-6 and MDA (malondialdehyde) levels.

[0305] After blood collection, the cerebral cortex of the mouse was carefully extracted, and a 10% tissue homogenate was quickly prepared in precooled sterile saline, followed by centrifugation at 12,000 rpm for 10 min at 4°C, and the supernatant was collected for further analysis. According to the instructions provided by the manufacturer (Xiamen Huijia Biotechnology Co., Ltd.), the enzyme-linked immunosorbent assay (ELISA) kit was used to detect relevant biochemical indicators, and the supernatant of the cerebral cortex was used to detect IL-6 and MDA (malondialdehyde). The remaining samples were stored at -80°C for subsequent experiments.

[0306] As shown in Table 11, the intake of vitamin D and phospholipids has a tendency to reduce serum malondialdehyde levels, and phospholipids combined with vitamin A can significantly reduce serum MDA levels (P < 0.01); in terms of cerebral cortex malondialdehyde levels, the model group has a significant difference compared with the blank group (P < 0.01), and vitamin D or the combined intake of three functional factors can significantly reduce the cerebral cortex malondialdehyde level (P < 0.01), and from the experimental data, the combined use of vitamin D and vitamin A, phospholipids and vitamin A is better than the use of vitamin D or phospholipids alone (P < 0.01). Overall, the combination of phospholipids and vitamin A plays a greater role in reducing the MDA level of model mice than the other intervention groups.

[0307] Table 11 Nutritionally fortified sunflower oil reduces the levels of malondialdehyde in the blood and cerebral cortex of scopolamine model mice

[0308] Grouping Serum malondialdehyde (nmol / L) Malondialdehyde in cerebral cortex (nmol / gpro) Con 1.82±0.07 2.09±0.08 Sop 2.08±0.17 <![CDATA[3.27±0.19 ## ]]> Riv 2.20±0.15 <![CDATA[2.37±0.22 ** ]]> VD 1.88±0.13 <![CDATA[2.28±0.28 ** ]]> DA 1.81±0.06 <![CDATA[1.99±0.22 ** ]]> P 1.85±0.13 3.81±0.26 PA <![CDATA[1.60±0.09 ** ]]> <![CDATA[1.70±0.20 ** ]]> PAD 1.89±0.15 <![CDATA[2.46±0.18 ** ]]>

[0309] All values ​​are expressed as mean ± SD. *p<0.05, **p<0.01, compared with Sop group; #p<0.05, ##p<0.01, compared with Con group, n=10.

[0310] 3. Effects of the above vegetable oils on inflammatory response in mice

[0311] Studies have shown that cognitive impairment and memory impairment are not only affected by oxidative stress in the brain, but also by inflammatory responses that can damage neuronal cells and synaptic structures. In the body's physiological responses, oxidative stress often induces inflammatory responses. After an inflammatory response occurs, it in turn causes oxidative stress, and the two promote each other and continue to worsen. IL-6 is a key factor in causing disordered release of cellular inflammatory factors and the occurrence of inflammatory responses.

[0312] As shown in Table 12, the levels of inflammatory factor IL-6 in serum and cerebral cortex of the model group were higher than those of the blank group (P < 0.01). In blood indicators, the five intervention groups were able to significantly reduce the IL-6 level of model mice, and the combined use of vitamin D + vitamin A and phospholipids + vitamin A was superior to single vitamin D or phospholipids in terms of experimental values. In the cerebral cortex, except for the phospholipid group, the other intervention groups were able to significantly reduce the IL-6 level, and the combined use of vitamin D + vitamin A and phospholipids + vitamin A was superior to single vitamin D or phospholipids in terms of experimental values.

[0313] Table 12 Nutritionally fortified sunflower oil reduces IL-6 levels in the blood and cerebral cortex of scopolamine model mice

[0314] Grouping Serum IL-6 (pg / mL) Cerebral cortex IL-6 (pg / mgpro) Con 40.84±1.05 274.84±20.79 Sop <![CDATA[48.69±0.88 ## ]]> <![CDATA[448.00±13.72 ## ]]> Riv 49.28±1.45 <![CDATA[251.01±25.25 ** ]]> VD <![CDATA[40.39±1.76 ** ]]> <![CDATA[338.81±6.14 ** ]]> DA <![CDATA[35.02±1.48 ** ]]> <![CDATA[240.76±9.95 ** ]]> P <![CDATA[40.03±1.72 ** ]]> 426.24±18.64 PA <![CDATA[36.44±2.52 ** ]]> <![CDATA[166.32±3.47 ** ]]> PAD <![CDATA[36.13±1.95 ** ]]> <![CDATA[339.92±14.38 ** ]]>

[0315] All values ​​are expressed as mean ± SD. *p<0.05, **p<0.01, compared with Sop group; #p<0.05, ##p<0.01, compared with Con group, n=10.

[0316] Although the present invention has been disclosed as above in the form of a preferred embodiment, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.

Claims

1. A method for preparing a refined vegetable oil with high retention of nutritional accompaniments, characterized in that: The method comprises a neutralization section, a dewaxing section, a decolorization section, and a deodorization section; Among them, the deodorization section adopts a double-tower combined dual-temperature deodorization process, as follows: The decolorized oil is pumped into a plate tower at 180-230°C for 60-130 minutes for the first stage of deodorization; and pumped into a packed tower at 200-250°C for 5-15 minutes for the second stage of deodorization.

2. The method according to claim 1, characterized in that The method specifically comprises: (1) Neutralization section (degumming + deacidification): Preheating the crude oil to 40-80°C, pumping a phosphoric acid solution at a flow rate of 1-50 L / h to perform a hydration degumming reaction to obtain a hydration degumming product; The product after hydration degumming, alkaline solution and soft water are mixed and stirred to carry out deacidification reaction; after the reaction is completed, centrifuge, add soft water for washing, centrifuge and dry to obtain neutralized oil; (2) Dewaxing section: Add a crystallizing agent to the neutralized oil, cool it to 3-13°C, stir it, and filter it to obtain a dewaxed oil; (3) Decolorization section: The dewaxed oil is heated to 90-120°C, a decolorizing agent is added for adsorption, and the decolorized oil is obtained by filtering; (4) Deodorization section: The decolorized oil is pumped into a plate tower at 180-230°C for first-stage deodorization for 60-130 minutes; and pumped into a packed tower at 200-250°C for second-stage deodorization for 5-15 minutes to obtain refined vegetable oil.

3. The method according to claim 2, characterized in that Phosphoric acid solution and alkali solution are produced by electromagnetic pump, electromagnetic proportional valve and electromagnetic flowmeter. The crude oil flow rate and free fatty acid amount are fed back to PLC to calculate the theoretical addition amount. The proportional control valve is adjusted to compare the flow rate with the electromagnetic flowmeter. The proportional valve opening is adjusted to optimize the precise addition amount of phosphoric acid solution and alkali solution.

4. A refined vegetable oil with high retained nutritional accompaniments prepared by the method according to any one of claims 1 to 3.

5. A method for improving the retention rate of phospholipids in refined vegetable oil, characterized in that: The steps include: (1) Neutralization section (degumming + deacidification): Preheating the crude oil to 40-80°C, pumping a phosphoric acid solution at a flow rate of 1-50 L / h to perform a hydration degumming reaction to obtain a hydration degumming product; The product after hydration degumming, alkaline solution and soft water are mixed and stirred to carry out deacidification reaction; after the reaction is completed, centrifuge, add soft water for washing, centrifuge and dry to obtain neutralized oil; (2) Dewaxing section: Add a crystallizing agent to the neutralized oil, cool it to 3-13°C, stir it, and filter it to obtain a dewaxed oil; (3) Decolorization section: The dewaxed oil is heated to 90-120°C, a decolorizing agent is added for adsorption, and the decolorized oil is obtained by filtering; (4) Deodorization section: The decolorized oil is pumped into a plate tower at 180-230°C for first-stage deodorization for 60-130 minutes; and pumped into a packed tower at 200-250°C for second-stage deodorization for 5-15 minutes to obtain refined vegetable oil.

6. A method for improving the retention rate of vitamin E, phytosterols and squalene in refined vegetable oil, characterized in that: The steps include: (1) Neutralization section (degumming + deacidification): Preheating the crude oil to 40-80°C, pumping a phosphoric acid solution at a flow rate of 1-50 L / h to perform a hydration degumming reaction to obtain a hydration degumming product; The product after hydration degumming, alkaline solution and soft water are mixed and stirred to carry out deacidification reaction; after the reaction is completed, centrifuge, add soft water for washing, centrifuge and dry to obtain neutralized oil; (2) Dewaxing section: Add a crystallizing agent to the neutralized oil, cool it to 3-13°C, stir it, and filter it to obtain a dewaxed oil; (3) Decolorization section: The dewaxed oil is heated to 90-120°C, a decolorizing agent is added for adsorption, and the decolorized oil is obtained by filtering; (4) Deodorization section: The decolorized oil is pumped into a plate tower at 180-230°C for first-stage deodorization for 60-130 minutes; and pumped into a packed tower at 200-250°C for second-stage deodorization for 5-15 minutes to obtain refined vegetable oil.

7. A method for preparing a nutritionally enhanced refined vegetable oil, characterized in that: The steps include: Nutrients are added to refined vegetable oil for nutritional fortification, wherein the nutrients are one or both of vitamin A and vitamin D.

8. The method according to claim 7, characterized in that The method specifically comprises: Vitamin A and vitamin D are added to refined vegetable oil and stirred to obtain nutritionally fortified refined vegetable oil; wherein the added amount of vitamin A is 4000-8000 μg / kg, and the added amount of vitamin D is 50-100 μg / kg.

9. The nutritionally enhanced refined vegetable oil prepared by the method according to claim 7 or 8.

10. Use of the nutritionally fortified refined vegetable oil according to claim 9 in the preparation of products for improving cognitive function or anti-oxidation or anti-inflammatory effects.

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