Preparation and research method of Qinghai characteristic blend oil

Abstract

The invention discloses a preparation and research method of Qinghai characteristic blend oil, which comprises the following steps: step 1: by taking rapeseed oil, yak ghee and linseed oil as raw materials, carrying out function optimization to obtain animal and plant blend oil according to the blending proportions of 65.83% of rapeseed oil, 33.06% of linseed oil and 1.11% of yak ghee; and step 2, after optimization, blending to obtain an oleic acid value, a peroxide value, an iodine value, a saturated fatty acid content value and a ratio of monounsaturated fatty acid to polyunsaturated fatty acid of the animal and plant blend. The blend oil prepared by the invention has good thermal stability, can regulate fatty acid synthesis, fatty acid oxidative catabolism and cholesterol metabolic pathways through a regulation mechanism to reduce the fatty acid content in mice, improve the liver fat deposition of high fat diet mice, and improve the immunity of the mice. Theoretical basis and data support are provided for blending the animal and plant blend oil with balanced nutrition, and reference is provided for research and development of the animal and plant blend oil in the future.

Description

Technical Field

[0001] The invention relates to the field of Qinghai characteristic blended oil, and in particular to a preparation and research method of Qinghai characteristic blended oil. Background Art

[0002] Qinghai rapeseed oil is mellow in flavor, rich in nutrients, and golden in color, and is loved by consumers inside and outside the province. Qinghai rapeseed has four major advantages in oil use: First, all cabbage-type rapeseed has achieved high quality, and the content of erucic acid and glucosinolates has reached the national double-low standard; second, rapeseed has a high oil content, and the rapeseed produced in the main rapeseed producing areas of Qinghai can reach an oil content of 50%. Single edible oil cannot meet the requirements of fatty acid balance. Blended oil changes the fatty acid composition of the raw oil and the content of beneficial accompaniments. In terms of the reasonable combination of nutrients, blended oil has more advantages than single edible oil, which is beneficial to human health for improving human health, improving the quality of edible oils and fats, and developing new oil products. The fatty acid composition of rapeseed oil is relatively balanced, with appropriate content of oleic acid, linoleic acid and linolenic acid. The oleic acid content is more than 60%, second only to olive oil and tea seed oil, but the linolenic acid content is relatively low, and it does not contain branched-chain fatty acids. Dairy products are rich in branched-chain fatty acids. The branched-chain fatty acid content of yak butter is 3-10 times that of other dairy products. Our main edible oil is rapeseed oil.

[0003] People's diet lacks branched-chain fatty acids. Yak butter, linseed oil and rapeseed oil were used as raw materials for process optimization to obtain the best ω3:ω6 fatty acid composition, which contains branched-chain fatty acids that are beneficial to the human body. The research results are conducive to promoting the processing level of yak butter and edible oils and improving the comprehensive utilization of Qinghai Plateau's characteristic resources. Summary of the invention

[0004] In view of this, the present invention provides a preparation and research method of Qinghai characteristic blending oil.

[0005] In order to solve the above technical problems, the present invention adopts the following technical solutions:

[0006] A preparation and research method of Qinghai characteristic blended oil comprises the following steps:

[0007] Step 1: Using rapeseed oil, yak butter and linseed oil as raw materials, through function optimization, the blending ratio of animal and plant blended oil is obtained as follows: rapeseed oil 65.83%, linseed oil 33.06%, yak butter 1.11%;

[0008] Step 2: After optimization, the blending is performed to obtain the oleic acid value, peroxide value, iodine value, saturated fatty acid content value, and the ratio of monounsaturated fatty acids to polyunsaturated fatty acids of the animal and plant blends.

[0009] Preferably, in step 1, a mathematical model is established by Matlab and optimized by Linprog function.

[0010] Preferably, in step 2, the animal and plant blended oil obtained after optimization has an acid value of 1.49±0.14 mg / g, a peroxide value of 0.41±0.37 mmol / L, an iodine value of 134.94±3.40 g / 100 g, and a saturated fatty acid content of 8.13%, all of which meet the limit values ​​specified in GB / T 40851-2021 edible blended oil.

[0011] Preferably, in step 2, the ratio of monounsaturated fatty acids to polyunsaturated fatty acids is 1.07, and the ratio of ω-6PUFA to ω-3PUFA is 1.33, both of which meet the formulation requirements.

[0012] Preferably, rapeseed oil is used as the base oil, yak butter and linseed oil are added, and the proportion is adjusted according to the mathematical model;

[0013] The optimization conditions were set as SFA content ≤ 25%, MUFA: PUFA = 1:1, ω-6PUFA: ω-3PUFA 1:1 to 2:1, and the limiting condition was trans fatty acid content ≤ 2%.

[0014] Compared with the prior art, the present invention has achieved the following technical effects:

[0015] (1) The blended oil prepared by the present invention has good thermal stability, can reduce the fatty acid content in mice through fatty acid synthesis, fatty acid oxidation and decomposition, and cholesterol metabolism pathways, and improve liver fat deposition in mice fed a high-fat diet;

[0016] (2) The present invention provides a theoretical basis and data support for the preparation of a nutritionally balanced animal and plant blended oil, and provides a reference for the future research and development of animal and plant blended oil. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 This is a thermal stability analysis diagram of the blended oil of the present invention;

[0018] Figure 2 It is a prediction diagram of the shelf life of the blended oil of the present invention;

[0019] Figure 3 This is a graph showing the effect of the blended oil of the present invention on the serum biochemical indices of mice;

[0020] Among them, control group (BG, n = 6), model group (MG, n = 6), positive control group (PC, n = 6), formulation 1 (CO, n = 6), formulation 2 (BO, n = 6), formulation 3 (YG, n = 6) and formulation 4 (FO, n = 6);

[0021] Figure 4 This is a diagram showing the effect of the blended oil of the present invention on the liver function of mice;

[0022] Figure 5 This is a diagram of the morphological changes in the mouse liver tissue (62x) of the present invention. DETAILED DESCRIPTION

[0023] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0024] Embodiment 1:

[0025] The invention discloses a preparation and research method of Qinghai characteristic blended oil, comprising the following steps:

[0026] Step 1: Using rapeseed oil, yak butter and linseed oil as raw materials, a mathematical model was established by Matlab, and the Linprog function was used for optimization to obtain the blending ratio of animal and plant blended oil: 65.83% rapeseed oil, 33.06% linseed oil, and 1.11% yak butter;

[0027] Step 2: After optimization, the acid value (AV) of the animal and plant blended oil obtained is (1.49±0.14) mg / g, the peroxide value (PV) is (0.41±0.37) mmol / L, the iodine value (IV) is (134.94±3.40) g / 100g, and the saturated fatty acid (SFA) content is 8.13%, all of which are in line with the limit values ​​specified in GB / T40851-2021 edible blended oil, the monounsaturated fatty acid (MUFA): polyunsaturated fatty acids (PUFA) are 1.07, and the ω-6 PUFA: ω-3 PUFA are 1.33, all of which meet the blending requirements.

[0028] Embodiment 2:

[0029] Using Matlab to build mathematical models

[0030] Rapeseed oil was used as the base oil, yak butter and linseed oil were appropriately added, and the proportion was adjusted according to the mathematical model. The optimization conditions were set as SFA content ≤ 25%, MUFA: PUFA = 1: 1, ω-6PUFA: ω-3PUFA was 1: 1 to 2: 1, and the limiting condition was trans-fatty acid (TFA) content ≤ 2%.

[0031] Among them, the fatty acid composition of the feedstock oil is shown in Table 1;

[0032] Table 1 Fatty acid composition of feedstock oil

[0033]

[0034] Embodiment 3:

[0035] Study on the ratio consistency and physical and chemical indexes of blended oil

[0036] Among them, the fatty acid composition and ratio consistency of the blended oil are shown in Table 2;

[0037] Table 2 Fatty acid composition and ratio consistency of blended oil

[0038]

[0039]

[0040] According to the provisions of GB / T 40851-2021 edible blended oil, the allowable error range between the content of each fatty acid in edible blended oil and the corresponding theoretical value of the fatty acid content formula in edible blended oil should meet the requirements, that is, fatty acids with a fatty acid content ≤0.5% are not compared for consistency; for fatty acids with a fatty acid content between 0.5% and 5%, the absolute difference should be ≤0.6%; for fatty acids with a fatty acid content ≥5%, the absolute difference should be ≤3%.

[0041] As can be seen from Table 2, the detectable fatty acid content of the nutritional blended oil meets the requirements for proportion consistency.

[0042] Among them, the physical and chemical indicators of blended oil are shown in Table 3;

[0043] Table 3 Physical and chemical indicators of blended oil

[0044]

[0045]

[0046] As can be seen from Table 3, the animal and plant blended oil is brown-yellow when measured by Lovibond colorimeter, the oil is clear and transparent at room temperature without visible precipitation, the AV and peroxide values ​​of the animal and plant blended oil are (1.49±0.14) mg / g and (0.41±0.37) mmol / L, respectively, and the IV is (134.94±3.40) g / 100g, which is in line with the limit values ​​specified in GB / T 40851-2021 edible blended oil, indicating that the animal and plant blended oil is of good quality and well refined.

[0047] And from Figure 1It can be seen that the animal and plant blended oil began to oxidatively decompose at 384.80°C, with a mass change of 27.17%. At 569°C, the weight loss reached more than 99%, which can be confirmed as complete weight loss. The oxidative stability of rapeseed oil in air was measured by thermogravimetric analysis, and the oxidative decomposition temperature of rapeseed oil was found to be 350.40°C. Compared with rapeseed oil, animal and plant blended oil has higher oxidative stability.

[0048] like Figure 2 As shown, the present invention provides a prediction chart for the shelf life of processed blended oil, and the accelerated oxidation experiment deduces that the shelf life of animal and plant blended oil at room temperature is 352 days.

[0049] Embodiment 4:

[0050] like Figure 3-Figure 5 As shown, the present invention conducted animal experiments, wherein Oil Red O is a lipid staining agent that can combine with fat in tissues to present red color. Figure 5 It can be seen that mice fed a long-term high-fat diet had a large amount of lipid deposition in the liver. The positive area ratio of the BG group was (0.3071±0.1172)%, and the positive area ratio of the MG group was (59.8360±3.7268)%. The difference between the MG group and the BG group was extremely significant (P<0.01). The positive area ratios of the CO group, BO group, YG group and FO group were significantly lower than those of the MG group (P<0.05), and those of the PC group were extremely significantly lower (P<0.01).

[0051] This shows that the intake of animal and plant blended oils improved lipid accumulation in the liver of mice and could effectively inhibit the formation of non-alcoholic fatty liver disease.

[0052] In summary, the formula of the animal and plant blended oil obtained by Matlab model optimization in the present invention is 65.83% rapeseed oil, 33.06% linseed oil, and 1.11% yak butter. The AV and PV of the animal and plant blended oil prepared according to the formula are (1.49±0.14) mg / g and (0.41±0.37) mmol / L, respectively, and the IV is (134.94±3.40) g / 100 g, which meets the limit values ​​specified in GB / T 40851-2021 edible blended oil, and the fatty acid content before and after blending meets the ratio consistency requirement. The thermal stability of the blended oil is good, as judged by TG and DSC curves, and the shelf life of the animal and plant blended oil at room temperature is calculated to be 352d by accelerated oxidation experiments.

[0053] Animal experiments have shown that plant and animal blended oil can reduce the weight and liver index of mice fed a high-fat diet. It can also reduce the levels of MDA, TC, TG, and LDL in the serum of mice fed a high-fat diet, increase the levels of Apo-A1, SOD, GSH, and HDL, and reduce the levels of TBA, TP, ALT, and AST in the liver. This indicates that moderate intake of plant and animal blended oil has a certain improvement effect on blood lipid metabolism, liver damage, and enhanced antioxidant capacity. Observing the results of oil red staining, it can be clearly seen that moderate intake of plant and animal blended oil can improve liver fat deposition in mice fed a high-fat diet. The experimental group can significantly downregulate the expression of Fas, Fads1, Acc-α, and Gpat4 genes (P<0.05), and significantly upregulate the expression of Cpt1 gene in the YG group (P<0.05); upregulate the expression of Cpt1 gene in the BO group, CO group, and FO group. Plant and animal blended oil can reduce the fatty acid content in mice through fatty acid synthesis, fatty acid oxidation and decomposition, and cholesterol metabolism pathways, and improve liver fat deposition in mice fed a high-fat diet.

[0054] The present invention provides a theoretical basis and data support for the preparation of a nutritionally balanced animal and plant blended oil, and provides a reference for the future research and development of animal and plant blended oil.

[0055] The above description is only a preferred embodiment of the present invention and does not limit the technical scope of the present invention. Therefore, any slight modifications, equivalent changes and modifications made to the above embodiments based on the technical essence of the present invention are still within the scope of the technical solution of the present invention.

Claims

1. A preparation and research method of Qinghai characteristic blended oil, characterized in that: The following steps are involved: Step 1: Using rapeseed oil, yak butter and linseed oil as raw materials, through function optimization, the blending ratio of animal and plant blended oil is obtained as follows: rapeseed oil 65.83%, linseed oil 33.06%, yak butter 1.11%; Step 2: After optimization, the blending is performed to obtain the oleic acid value, peroxide value, iodine value, saturated fatty acid content value, and the ratio of monounsaturated fatty acids to polyunsaturated fatty acids of the animal and plant blends.

2. The preparation and research method of a Qinghai characteristic blended oil according to claim 1, characterized in that: In the step 1, a mathematical model is established by Matlab and optimized by Linprog function.

3. The preparation and research method of a Qinghai characteristic blended oil according to claim 1, characterized in that: In step 2, the animal and plant blended oil obtained after optimization has an acid value of 1.49±0.14 mg / g, a peroxide value of 0.41±0.37 mmol / L, an iodine value of 134.94±3.40 g / 100 g, and a saturated fatty acid content of 8.13%, all of which meet the limit values ​​specified in GB / T 40851-2021 edible blended oil.

4. The preparation and research method of a Qinghai characteristic blended oil according to claim 1, characterized in that: In step 2, the ratio of monounsaturated fatty acids to polyunsaturated fatty acids is 1.07, and the ratio of ω-6 PUFA to ω-3 PUFA is 1.33, both of which meet the formulation requirements.

5. The preparation and research method of a Qinghai characteristic blended oil according to claim 2, characterized in that: Using rapeseed oil as the base oil, add yak butter and linseed oil, and adjust the proportion according to the mathematical model; The optimization conditions were set as SFA content ≤ 25%, MUFA: PUFA = 1:1, ω-6PUFA: ω-3PUFA 1:1 to 2:1, and the limiting condition was trans fatty acid content ≤ 2%.

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