Edible oil with blood fat reducing effect and preparation method thereof

Abstract

The invention belongs to the technical field of edible oil, and particularly relates to edible oil with a blood fat reducing effect and a preparation method of the edible oil. Comprising the following raw materials in parts by weight: 1 to 10 parts of base oil, 90 to 100 parts of 1-oleic acid-2-palmitic acid-3-linoleic acid triglyceride, 0.3 to 0.5 part of an emulsifier, 0.05 to 0.09 part of an antioxidant and 0.02 to 0.05 part of a stabilizer. The base oil is composed of the sunflower seed oil and the tea seed oil, and the base oil and the 1-oleic acid-2-palmitic acid-3-linoleic acid triglyceride are matched for use, so that the oil has a good blood fat reducing effect, and can effectively reduce cholesterol, maintain cardiovascular health and prevent arteriosclerosis. The antioxidant is composed of the vitamin E, the alpha-mangostin and the oryzanol, all the components have a synergistic effect and jointly improve the oxidation stability of the edible oil, and meanwhile, the antioxidant is matched with the stabilizer, so that the storage life of the edible oil can be effectively prolonged, and the storage stability is improved.

Description

Technical Field

[0001] This invention belongs to the field of edible oil technology, specifically relating to an edible oil with lipid-lowering effects and its preparation method. Background Technology

[0002] With the fast pace of modern life, changes in diet and lifestyle have followed. Increased intake of high-fat, high-calorie foods coupled with insufficient exercise has led to a year-on-year rise in the incidence of chronic diseases such as obesity, hypertension, and hyperlipidemia. Meanwhile, some traditional cooking oils contain high levels of saturated fatty acids, which can also cause elevated blood lipids with long-term consumption. Hyperlipidemia is a common condition characterized by excessively high levels of total cholesterol, triglycerides, and low-density lipoprotein (LDL), or excessively low levels of high-density lipoprotein (HDL). Hyperlipidemia is a significant risk factor for cardiovascular and cerebrovascular diseases such as hypertension, coronary heart disease, and myocardial infarction. It is also closely associated with fatty liver, diabetes, rheumatism, and many other diseases, posing a serious threat to human health.

[0003] With increasing health awareness, consumers are paying more attention to healthy eating, and are increasingly choosing cooking oils that are low in cholesterol, low in saturated fatty acids, and high in unsaturated fatty acids. Therefore, the market demand for low-fat, low-cholesterol cooking oils rich in unsaturated fatty acids is growing. Since lipid-lowering cooking oils are typically rich in unsaturated fatty acids, such as omega-3 fatty acids and linoleic acid, while these fatty acids are beneficial to cardiovascular health, their high degree of unsaturation makes them prone to oxidation during storage and processing. However, existing natural antioxidants, such as vitamin E and polyphenols, have relatively weak antioxidant capabilities. Especially during storage, high temperatures, light exposure, and oxygen contact accelerate oil oxidation, resulting in significant differences in the oxidative stability of cooking oils under different temperatures and packaging conditions. Therefore, further research is needed on the antioxidant properties and storage stability of cooking oils with lipid-lowering effects. Summary of the Invention

[0004] The primary objective of this invention is to provide an edible oil with lipid-lowering effects.

[0005] The second objective of this invention is to provide a method for preparing an edible oil with lipid-lowering effects.

[0006] To achieve the above objectives, the technical solution adopted by the present invention is as follows: This invention provides an edible oil with lipid-lowering effects, comprising the following raw materials in parts by weight: 1-10 parts base oil, 90-100 parts 1-oleic-2-palmitic-3-linoleic acid triglyceride, 0.3-0.5 parts emulsifier, 0.05-0.09 parts antioxidant, and 0.02-0.05 parts stabilizer; Preferably, the stabilizer is prepared as follows: soaking the seeds of Tetrapanax papyriferus at room temperature, planting them in soil after soaking, then removing them, washing them, drying and pulverizing them to obtain pretreated Tetrapanax papyriferus seeds; adding the pretreated Tetrapanax papyriferus seeds to an aqueous solution of ethanol, heating and refluxing to extract, collecting the extract, concentrating it and freeze-drying it to obtain the stabilizer.

[0007] The seeds of Tetrapanax papyriferus are obtained from the mature fruit of the plant. Tetrapanax papyriferus, also known as the "August Explosion," is a wild fruit, mainly derived from the fruit of Akebia trifoliata. The fruit naturally splits open when ripe, and is rich in sugar, vitamin C, and 12 kinds of amino acids, including valine, methionine, isoleucine, phenylalanine, and lysine, which the human body cannot synthesize.

[0008] This invention combines soaking, soil treatment, and ethanol extraction in the processing of Tetrapanax papyriferus fruit seeds. Soaking (5-10 hours) softens the seed coat, increases water absorption, and facilitates more thorough extraction, improving the dissolution rate of active ingredients. Soil treatment (2-3 days) allows soil microorganisms and environmental factors to activate enzymes within the seeds, further promoting the release of active ingredients during extraction.

[0009] Preferably, the antioxidant is composed of vitamin E, α-dextrin, and oryzanol in a weight ratio of 1:(0.1-0.3):(0.5-0.8).

[0010] Among them, α-dextrin has a significant free radical scavenging ability, which can reduce oxidative stress and protect unsaturated fatty acids in oils from oxidative damage; it can inhibit the peroxide free radicals generated during oil oxidation, block the formation of oxidation products during oil oxidation, reduce rancidity of oils, thereby protecting the effective components in oils and improving the antioxidant capacity of edible oils. Combining vitamin E, α-dextrin, and oryzanol in edible oils not only provides powerful antioxidant capabilities but also significantly improves the quality and shelf life of edible oils through synergistic effects.

[0011] Preferably, the base oil is composed of sunflower seed oil and tea seed oil in a weight ratio of 1:(0.05-0.1).

[0012] Preferably, the emulsifier is polyglycerol ricinoleate or glyceryl monostearate.

[0013] Preferably, the soaking time is 5-10 hours; the planting time in the soil is 2-3 days.

[0014] Preferably, the mass ratio of the pretreated Tetrapanax papyriferus seeds to the aqueous ethanol solution is 1:(8-10); the mass concentration of the aqueous ethanol solution is 60-70%.

[0015] Preferably, the temperature for the heating and reflux extraction is 70-80℃ and the time is 1-3h.

[0016] Preferably, the preparation method of the 1-oleic-2-palmitic-3-linoleic triglyceride is as follows: the triglyceride and fatty acid are mixed, and then 8-10% of the total mass of the immobilized enzyme NS40086 is added. The mixture is stirred and reacted at atmospheric pressure and 55-65℃ for 5-8 hours. After the reaction is completed, the product is obtained by centrifugation and distillation.

[0017] Preferably, the triglyceride contains ≥90% tripalmitoylglycerol by mass; the fatty acid is a mixture of oleic acid and linoleic acid in a molar ratio of 1:(1-2); and the triglyceride and fatty acid are mixed in a molar ratio of 1:(8-10).

[0018] This invention provides a method for preparing edible oil with lipid-lowering effects. The preparation method is as follows: weigh each component according to the raw material composition and set aside; first, mix the base oil, 1-oleic acid-2-palmitic acid-3-linoleic acid triglyceride and emulsifier evenly, then add antioxidant and stabilizer, mix evenly, and the oil is obtained.

[0019] Compared with the prior art, the main advantages of the present invention are as follows: This invention provides an edible oil with lipid-lowering effects. The base oil consists of sunflower seed oil and tea seed oil. The combination of the base oil and 1-oleic-2-palmitic-3-linoleic acid triglyceride exhibits excellent lipid-lowering effects, effectively reducing cholesterol, maintaining cardiovascular health, and preventing arteriosclerosis. The edible oil of this invention also contains an antioxidant composed of vitamin E, α-dextrin, and oryzanol. These components work synergistically to prevent the oxidation of unsaturated fatty acids in the oil, thereby protecting the effective components and improving the oxidative stability of the edible oil. Simultaneously, the addition of a stabilizer derived from the seeds of *Tetrapanax papyriferus* effectively extends the shelf life of the edible oil, improves its storage stability, and enhances its quality and shelf life.

[0020] This invention discloses a method for preparing edible oil with lipid-lowering effects. The method is simple and suitable for industrial production and application. Detailed Implementation

[0021] The technical solution of the present invention will be further described below with reference to specific embodiments. However, those skilled in the art should understand that the following embodiments are only for illustrating the present invention and should not be regarded as limiting the present invention. Specific conditions not specified in the embodiments are performed according to conventional conditions or conditions recommended by the manufacturer. Unless otherwise specified, the reagents or instruments used are all conventional products obtained through commercial channels.

[0022] Example 1 This embodiment relates to an edible oil with lipid-lowering effects, comprising the following raw materials in parts by weight: 5 parts base oil, 95 parts 1-oleic acid-2-palmitic acid-3-linoleic acid triglyceride, 0.4 parts emulsifier, 0.07 parts antioxidant, and 0.04 parts stabilizer; The base oil consists of sunflower seed oil and tea seed oil in a weight ratio of 1:0.07; the antioxidant consists of vitamin E, α-dextrin, and oryzanol in a weight ratio of 1:0.2:0.7; and the emulsifier is polyglycerol ricinoleate (PGPR).

[0023] The stabilizer in this embodiment is prepared as follows: the seeds of Tetrapanax papyriferus are soaked at room temperature for 8 hours, then planted in soil for 3 days. After soaking, they are taken out, washed, dried and crushed to obtain pretreated Tetrapanax papyriferus seeds. The pretreated Tetrapanax papyriferus seeds are added to an aqueous solution of 70% ethanol, wherein the mass ratio of the pretreated Tetrapanax papyriferus seeds to the aqueous solution of ethanol is 1:9. The solution is heated to reflux at 75°C for 2 hours, the extract is collected, concentrated and freeze-dried to obtain the stabilizer.

[0024] In this embodiment, the preparation method of 1-oleic-2-palmitoyl-3-linoleic acid triglyceride is as follows: triglycerides (tripalmitoyl glyceride content of 95%) and fatty acids (molar ratio of oleic acid to linoleic acid of 1:1) are mixed at a molar ratio of 1:10, and then 10% of the total mass of the immobilized enzyme NS40086 is added. The mixture is stirred and reacted at 60°C under normal pressure for 6 hours. After the reaction is completed, the immobilized enzyme is removed by centrifugation and the free fatty acids are removed by molecular distillation to obtain the product. The product contains 35% oleic acid at the sn-1,3 positions and 42% linoleic acid at the sn-1,3 positions.

[0025] The preparation method of the edible oil with lipid-lowering effect in this embodiment is as follows: weigh each component according to the raw material composition and set aside; first mix the base oil, 1-oleic acid-2-palmitic acid-3-linoleic acid triglyceride and emulsifier evenly, then add antioxidant and stabilizer, mix evenly, and the product is obtained.

[0026] Example 2 This embodiment relates to an edible oil with lipid-lowering effects, comprising the following raw materials in parts by weight: 1 part base oil, 90 parts 1-oleic acid-2-palmitic acid-3-linoleic acid triglyceride, 0.5 parts emulsifier, 0.09 parts antioxidant, and 0.05 parts stabilizer; The base oil consists of sunflower seed oil and tea seed oil in a weight ratio of 1:0.1; the antioxidant consists of vitamin E, α-dextrin, and oryzanol in a weight ratio of 1:0.3:0.8; and the emulsifier is glyceryl monostearate (GMS).

[0027] The stabilizer in this embodiment is prepared as follows: the seeds of Tetrapanax papyriferus are soaked at room temperature for 10 hours, then planted in soil for 2 days. After soaking, they are taken out, washed, dried and crushed to obtain pretreated Tetrapanax papyriferus seeds. The pretreated Tetrapanax papyriferus seeds are added to an aqueous solution of 70% ethanol, wherein the mass ratio of the pretreated Tetrapanax papyriferus seeds to the aqueous solution of ethanol is 1:10. The solution is heated to reflux at 80°C for 1 hour, the extract is collected, concentrated and freeze-dried to obtain the stabilizer.

[0028] The preparation method of 1-oleic acid-2-palmitic acid-3-linoleic acid triglyceride in this embodiment is the same as in Example 1.

[0029] The preparation method of the edible oil with lipid-lowering effect in this embodiment is as follows: weigh each component according to the raw material composition and set aside; first mix the base oil, 1-oleic acid-2-palmitic acid-3-linoleic acid triglyceride and emulsifier evenly, then add antioxidant and stabilizer, mix evenly, and the product is obtained.

[0030] Example 3 This embodiment relates to an edible oil with lipid-lowering effects, comprising the following raw materials in parts by weight: 10 parts base oil, 100 parts 1-oleic acid-2-palmitic acid-3-linoleic acid triglyceride, 0.3 parts emulsifier, 0.05 parts antioxidant, and 0.02 parts stabilizer; The base oil consists of sunflower seed oil and tea seed oil in a weight ratio of 1:0.05; the antioxidant consists of vitamin E, α-dextrin, and oryzanol in a weight ratio of 1:0.1:0.5; and the emulsifier is polyglycerol ricinoleate (PGPR).

[0031] The stabilizer in this embodiment is prepared as follows: the seeds of Tetrapanax papyriferus are soaked at room temperature for 5 hours, then planted in soil for 3 days. After soaking, they are taken out, washed, dried and crushed to obtain pretreated Tetrapanax papyriferus seeds. The pretreated Tetrapanax papyriferus seeds are added to an aqueous solution of 60% ethanol, wherein the mass ratio of the pretreated Tetrapanax papyriferus seeds to the aqueous solution of ethanol is 1:8. The solution is heated to reflux at 70°C for 3 hours, the extract is collected, concentrated and freeze-dried to obtain the stabilizer.

[0032] The preparation method of 1-oleic acid-2-palmitic acid-3-linoleic acid triglyceride in this embodiment is the same as in Example 1.

[0033] The preparation method of the edible oil with lipid-lowering effect in this embodiment is as follows: weigh each component according to the raw material composition and set aside; first mix the base oil, 1-oleic acid-2-palmitic acid-3-linoleic acid triglyceride and emulsifier evenly, then add antioxidant and stabilizer, mix evenly, and the product is obtained.

[0034] Comparative Example 1 The difference between this comparative example and Example 1 is that α-dextrin in the antioxidant composition is replaced with vitamin E.

[0035] Comparative Example 2 The difference between this comparative example and Example 1 is that the stabilizer is omitted.

[0036] Comparative Example 3 The difference between this comparative example and Example 1 is that the pretreatment step of the Tetrapanax papyriferus fruit seeds is omitted, and the dried and pulverized Tetrapanax papyriferus fruit seeds are directly extracted with an ethanol aqueous solution, in the same way as in Example 1.

[0037] Test case (1) Thirty male SD rats, each weighing approximately 220g, were selected and randomly divided into three groups of 10 each: Example 1 group, Example 2 group, and Example 3 group. The rats were housed in separate cages, which were kept clean and dry. During this period, the rats had free access to food and water, with a light / dark cycle of 12h / 12h, a temperature of 23±2℃, and a humidity of 40-60%. At the same time, the rats in Example 1-3 groups were fed 2.0mL of the edible oil prepared in Example 1-3 three times a day for 14 weeks. After 14 weeks of feeding, the rats in each group were fasted for 24h and sacrificed by cervical dislocation. Blood was collected from the rats' hearts, bathed in water at 37℃ for 5min, and centrifuged at 4000r / min for 5min. The supernatant was collected, and the serum triglyceride and low-density lipoprotein cholesterol content was detected using a fully automated biochemical analyzer. The average values ​​of each group were recorded, and the results are shown in Table 1.

[0038] Table 1 (2) Dissolve 250 mg of the edible oils obtained in Examples 1-3 and Comparative Examples 1-3 of the present invention in 6 mL of methanol and mix them. Then centrifuge at 4000 r / min for 15 min and take the supernatant for later use. Dissolve 1 mg of DPPH in 20 mL of methanol to obtain a methanol solution of DPPH for later use. Mix 1 mL of supernatant with 2 mL of methanol solution of DPPH and react in the dark for 30 min. Measure the absorbance (A) of the sample at 517 nm. The methanol solution of DPPH is used as a blank control (A0). Calculate the DPPH free radical scavenging rate. DPPH free radical scavenging rate (%) = (A0-A) / A0×100%. The results are shown in Table 2.

[0039] Table 2 (3) The edible oils obtained in Examples 1-3 and Comparative Examples 1-3 were stored in a constant temperature and humidity incubator (temperature 45℃, humidity 75%). Samples were taken in the 0th, 2nd, 3rd and 4th months respectively, and their peroxide values ​​were tested in accordance with GB5009.227-2023 "Determination of Peroxide Value in Food". The results are shown in Table 3.

[0040] Table 3 As can be seen from Tables 1-3, the edible oils obtained in Examples 1-3 of this invention exhibit better antioxidant properties and stability compared to Comparative Examples 1-3. This is because the present invention combines soaking treatment, soil treatment, and ethanol extraction when processing the seeds of *Tetrapanax papyriferus*. Soaking the seeds for 5-10 hours helps soften the seed coat, increases the seeds' water absorption, and facilitates a more thorough extraction process, improving the dissolution rate of active ingredients. Placing the seeds in the soil for 2-3 days activates enzyme activity within the seeds through soil microorganisms and environmental factors, further promoting the release of active ingredients during subsequent extraction, thereby enhancing the antioxidant properties of the edible oil and effectively extending its shelf life. This invention uses a mixture of vitamin E, α-dextrin, and oryzanol. Among them, α-dextrin has a significant free radical scavenging ability, which can reduce oxidative stress, protect unsaturated fatty acids in oils from oxidative damage, inhibit the peroxide free radicals generated during oil oxidation, and block the formation of oxidation products during oil oxidation. This protects the effective components in oils and improves the antioxidant capacity of edible oils. The three components work synergistically to significantly improve the quality and shelf life of edible oils.

[0041] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them. The basic principles and main features of the present invention have been described above with specific implementation schemes. Based on the present invention, some modifications or substitutions can be made, but these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of protection claimed by the present invention.

Claims

1. An edible oil with lipid-lowering effects, characterized in that, The raw materials include the following parts by weight: 1-10 parts base oil, 90-100 parts 1-oleic-2-palmitic-3-linoleic acid triglyceride, 0.3-0.5 parts emulsifier, 0.05-0.09 parts antioxidant, and 0.02-0.05 parts stabilizer; The stabilizer is prepared as follows: the seeds of Tetrapanax papyriferus are soaked at room temperature, then planted in soil, and then taken out, washed, dried and crushed to obtain pretreated Tetrapanax papyriferus seeds; the pretreated Tetrapanax papyriferus seeds are added to an aqueous solution of ethanol, heated and refluxed for extraction, the extract is collected, concentrated and freeze-dried to obtain the stabilizer.

2. The edible oil with lipid-lowering effect according to claim 1, characterized in that, The antioxidant is composed of vitamin E, α-dextrin, and oryzanol in a weight ratio of 1:(0.1-0.3):(0.5-0.8).

3. The edible oil with lipid-lowering effect according to claim 1, characterized in that, The base oil is composed of sunflower seed oil and tea seed oil in a weight ratio of 1:(0.05-0.1).

4. The edible oil with lipid-lowering effect according to claim 1, characterized in that, The emulsifier is polyglycerol castor oil or glyceryl monostearate.

5. The edible oil with lipid-lowering effect according to claim 1, characterized in that, The soaking time is 5-10 hours; the planting time in the soil is 2-3 days.

6. The edible oil with lipid-lowering effect according to claim 1, characterized in that, The mass ratio of the pretreated Tetrapanax papyrifer seeds to the aqueous ethanol solution is 1:(8-10); the mass concentration of the aqueous ethanol solution is 60-70%.

7. The edible oil with lipid-lowering effect according to claim 1, characterized in that, The heating and reflux extraction is performed at a temperature of 70-80℃ for 1-3 hours.

8. The edible oil with lipid-lowering effect according to claim 1, characterized in that, The preparation method of the 1-oleic acid-2-palmitic acid-3-linoleic acid triglyceride is as follows: the triglyceride and fatty acid are mixed, and then 8-10% of the total mass of the immobilized enzyme NS40086 is added. The mixture is stirred and reacted at atmospheric pressure and 55-65℃ for 5-8 hours. After the reaction is completed, the product is obtained by centrifugation and distillation.

9. The edible oil with lipid-lowering effect according to claim 8, characterized in that, The triglyceride contains ≥90% tripalmitoylglycerol by mass; the fatty acid is a mixture of oleic acid and linoleic acid in a molar ratio of 1:(1-2); the triglyceride and fatty acid are mixed in a molar ratio of 1:(8-10).

10. A method for preparing an edible oil with lipid-lowering effects according to any one of claims 1-9, characterized in that, The preparation method is as follows: Weigh each component according to the raw material composition and set aside; first, mix the base oil, 1-oleic acid-2-palmitic acid-3-linoleic acid triglyceride and emulsifier evenly, then add antioxidant and stabilizer, mix evenly, and the product is obtained.

Images