Antioxidant edible oil as well as preparation method and application thereof

Abstract

The invention relates to the technical field of edible oil, in particular to antioxidant edible oil as well as a preparation method and application thereof. The antioxidant edible oil is prepared from the following components: grease, an enzymatic xanthan gum-tea polyphenol compound, ascorbyl palmitate, vitamin E, astaxanthin, a phospholipid-selenium nanoparticle compound and a pigment. An enzyme catalysis xanthan gum-tea polyphenol compound is introduced to construct a stable interface isolation layer on the surface of edible oil, a physical film greatly delays diffusion and invasion of oxygen, and tea polyphenol molecules exposed at an interface can directly and efficiently remove interface free radicals; meanwhile, a phospholipid-selenium nanoparticle compound is introduced to construct an efficient catalytic regeneration system in an oil phase, the selenium nanoparticles catalyze and decompose hydroperoxide to block generation of new free radicals, and the selenium nanoparticles are matched with ascorbyl palmitate to realize reduction regeneration, so that an internal antioxidant system of the edible oil is formed; therefore, the oxidation resistance of the feed edible oil is enhanced.

Description

TECHNICAL FIELD

[0001] The application relates to the technical field of edible oils and fats, in particular to an antioxidant edible oil and a preparation method and application thereof. BACKGROUND

[0002] In modern livestock production, in order to meet the demand for rapid growth and high yield performance of livestock, the application of high-calorie and high-fat feed has become the industry mainstream. Such feed can significantly improve the energy density of the feed by adding exogenous oil, promote fat deposition and energy storage, and thus shorten the breeding cycle and improve economic efficiency. Especially in the intensive breeding mode, oil addition is regarded as a key technical means to improve the palatability of feed and improve energy utilization efficiency. However, although the traditional oil addition method can meet the basic energy requirement, it gradually exposes the problems of insufficient stability and nutritional adaptability, which restricts the further improvement of breeding efficiency.

[0003] The edible oil for feed on the market currently has a common problem, that is, the problem of oil oxidation and corruption is prominent. Because the feed is easy to contact oxygen, moisture and metal ions during processing, storage and transportation, the unsaturated fatty acids in the oil are easy to undergo automatic oxidation to generate harmful substances such as peroxides and aldehydes, which not only leads to feed spoilage, deterioration and decreased palatability, but also may cause digestive system disorder of livestock and even poisoning risk. The key is that the free radicals generated by the corrupted oil can also damage the vitamins and proteins in the feed, further reducing the nutritional value and forming a vicious cycle of high energy and low efficiency.

[0004] Therefore, it is of great significance to develop a high-antioxidant edible oil for high-calorie and high-fat feed. SUMMARY

[0005] The application provides an antioxidant edible oil and a preparation method thereof, which has a high-efficiency antioxidant effect.

[0006] In a first aspect, the application provides an antioxidant edible oil: An antioxidant edible oil, comprising the following components by weight: 1000-1500 parts of oil, 1-3 parts of enzyme-catalyzed xanthan gum-tea polyphenol complex, 0.1-0.5 parts of ascorbyl palmitate, 0.2-1 parts of vitamin E, 1-2 parts of astaxanthin, 0.05-0.2 parts of phospholipid-selenium nanoparticle complex, and 2-2.5 parts of pigment.

[0007] Through the above technical solution, the enzyme-catalyzed xanthan gum-tea polyphenol complex is introduced, which is a complex formed by esterification reaction of carboxyl on the xanthan gum chain and phenolic hydroxyl of tea polyphenol molecule under the catalysis of lipase in green and mild conditions. This chemical connection ensures the long-term positioning of tea polyphenol on xanthan gum, avoiding the sedimentation of tea polyphenol in the oil phase.

[0008] When the enzyme-catalyzed xanthan gum-tea polyphenol complex is added into oil and homogenized, due to the characteristics of xanthan gum being lower than the density of oil and being incompatible with oil, the enzyme-catalyzed xanthan gum-tea polyphenol complex will quickly and orderly float to the surface of the oil after standing, and automatically spread into a layer of dense film through intermolecular forces. This layer of film is like a "nanometer blanket" covering the edible oil, which blocks the main path of oxygen in the air from dissolving and diffusing into the oil body, and delays the chain reaction of lipid auto-oxidation.

[0009] Considering the penetration of trace oxygen or the transient disturbance of the film during filling and taking, the tea polyphenol molecules tightly connected to the film through covalent bonds have their phenolic hydroxyl functional groups exposed to the area with the highest oxygen concentration at the oil-gas interface, which efficiently quenches free radicals, reduces peroxides, and removes active oxygen species caused by oxygen intrusion. This mechanism makes the physical film not a static barrier, but a dynamic and chemically active barrier, which enhances the antioxidant function of edible oil through the complementary and synergistic cooperation of physical barrier and chemical removal.

[0010] Further, the introduced phospholipid-selenium nanoparticle complex has a rich surface of selenium atom active centers that can specifically catalyze the decomposition of hydroperoxide, a key intermediate in lipid oxidation chain reaction, to convert it into harmless alcohol, preventing the generation of new free radicals from the homolysis of hydroperoxide, thereby cutting off the propagation path of the chain reaction. The phospholipid wrapping the selenium nanoparticles ensures their long-term stability and dispersibility in the oil phase, preventing their aggregation and inactivation.

[0011] After catalyzing the decomposition of hydroperoxide, the selenium nanoparticles will be oxidized and "inactivated", and ascorbyl palmitate can quickly provide electrons to the inactivated selenium nanoparticles to reduce and regenerate them, restoring their catalytic activity, thereby establishing a continuous selenium nanoparticle catalytic cycle, allowing a small amount of selenium nanoparticles to exert a long-lasting antioxidant effect.

[0012] The regeneration function of ascorbyl palmitate goes beyond this, as it can also regenerate oxidized vitamin E and astaxanthin, which is a classic synergistic antioxidant mechanism. Vitamin E, as a primary antioxidant in the oil phase, is responsible for capturing and neutralizing lipid peroxide radicals, interrupting the chain reaction, while astaxanthin, with its unique ultra-long conjugated structure, is an excellent quencher of singlet oxygen, preventing oxidation initiation from the energy transfer level, and it can also effectively scavenge free radicals. Ascorbyl palmitate ensures that these valuable antioxidants are not consumed in one go, but are recycled, greatly enhancing the overall antioxidant capacity of the system.

[0013] Optionally, the preparation method of the enzyme-catalyzed xanthan gum-tea polyphenol complex comprises the following steps: S1, take xanthan gum 1 part, tea polyphenol 0.4-0.8 parts, immobilized lipase 0.1-0.3 parts by weight; S2, dissolve xanthan gum in 10-20 times volume of phosphate buffer solution with pH 6.5-7.5, and dissolve tea polyphenol in 5-10 times volume of tert-butyl alcohol; S3, mix the two solutions prepared in S2, add immobilized lipase, and react at 50-60℃ under stirring for 24-72h; S4, filter the mixture in S3 after the reaction is completed to obtain filtrate and enzyme particles, and wash and dry the enzyme particles for recovery; S5, pour the filtrate obtained in S4 into stirring anhydrous ethanol to generate precipitate, filter and wash, and vacuum freeze dry for 24-48h to obtain enzyme-catalyzed xanthan gum-tea polyphenol complex.

[0014] Through the above technical solution, the phosphate buffer solution with pH 6.5-7.5 is used as the solvent of xanthan gum in the method, and this pH range is the optimal catalytic environment of immobilized lipase, which lays a foundation for efficient work of the enzyme; tert-butyl alcohol is selected as the solvent of tea polyphenol, which constructs a water-organic phase two-phase reaction system and is beneficial to the dissolution of hydrophobic tea polyphenol. More importantly, the lipase has the highest activity at the oil-water interface and can efficiently and specifically catalyze the esterification reaction between the carboxyl group on the xanthan gum chain and the phenolic hydroxyl group of tea polyphenol to form covalent connection. At the same time, the whole catalytic process is mild, does not introduce any chemical reagent or by-product harmful to livestock, and completely meets the food safety standards.

[0015] The reaction condition is controlled at 50-60℃ and lasts for 24-72h, which ensures that the reaction is fully carried out while avoiding the damage of high temperature to the enzyme activity and the properties of the materials. The subsequent purification steps of anhydrous ethanol precipitation and vacuum freeze drying can effectively remove the unreacted tea polyphenol and solvent, and finally obtain high-purity complex powder.

[0016] Optionally, the immobilized lipase is Novozym 435.

[0017] Through the above technical solution, Novozym 435 has high specificity and can accurately catalyze the esterification reaction between the carboxyl group of xanthan gum and the phenolic hydroxyl group of tea polyphenol to ensure the formation of stable covalent connection, which lays a foundation for subsequent construction of dense interface isolation membrane. At the same time, its immobilized form endows it with excellent stability, so that it can maintain activity in the non-aqueous tert-butyl alcohol system for a long time, and can be efficiently recovered and reused multiple times through simple filtration, thereby reducing the production process cost. In addition, as a food-grade catalyst recognized as safe, its use avoids the introduction of harmful substances, meets the requirements of food development, and ensures the safety of the product.

[0018] Optionally, the preparation method of the phospholipid-selenium nanoparticle complex comprises the following steps: S1, take soybean phospholipid 1 part, sodium selenite 0.01-0.05 parts, ascorbic acid 0.02-0.1 parts by weight; S2, disperse the soybean phospholipid in 20-50 times volume of 50-60℃ pure water, add sodium selenite under light-proof condition and stir uniformly, then add ascorbic acid under stirring to carry out reduction reaction, the color of the reaction solution changes to red, continue stirring for 1-2h; S3, after the reaction is completed, the S2 dispersion is purified by dialysis, and vacuum freeze-drying is carried out for 24-48h to obtain the phospholipid-selenium nanoparticle complex.

[0019] Through the above technical scheme, the soybean phospholipid and sodium selenite are pre-mixed under mild conditions of 50-60℃, so that the phospholipid molecules can provide a basis for subsequent reactions; then ascorbic acid is added for reduction, and the reaction solution turns red, indicating that zero-valent selenium nanoparticles are successfully generated. The sequence of dispersion first and then reduction realizes the in-situ synthesis of selenium nanoparticles and the synchronous wrapping of phospholipids. The dialysis purification step removes ionic by-products and unreacted small molecules, ensuring the high purity of the product.

[0020] Optionally, the content of selenium in the phospholipid-selenium nanoparticle complex is 0.02-0.05mg / kg of the total weight of the antioxidant edible oil.

[0021] Through the above technical scheme, the dosage range ensures food safety and avoids potential health risks from excessive selenium intake.

[0022] Optionally, the oil is one or more of peanut oil, soybean oil, corn oil, sunflower oil, rapeseed oil, palm oil, tea oil, and olive oil.

[0023] Through the above technical scheme, peanut oil is rich in monounsaturated fatty acids and vitamin E, which can regulate blood lipids and delay cell oxidative damage; soybean oil is rich in linoleic acid and alpha-linolenic acid, which can promote cholesterol metabolism, activate brain cells, and improve cognitive function; corn oil contains a high proportion of linoleic acid and phytosterols, which can help lower serum cholesterol; high-activity alpha-tocopherol in sunflower oil can strengthen the antioxidant network and protect cardiovascular health; the unique rapeseed sterol and vitamin E in rapeseed oil can regulate lipid metabolism and promote skin repair; the tocotrienols and carotenoids in palm oil can enhance antioxidant capacity and improve skin barrier function; tea oil and olive oil are both characterized by high oleic acid, the former contains squalene which can accelerate wound healing, and the latter contains polyphenolic substances which can inhibit intestinal inflammation. By compounding different types of peanut oil, the characteristics and flavors of different oils can be combined.

[0024] Optionally, the astaxanthin is added in the form of 5-10% oil suspension.

[0025] Through the technical scheme, the adding method ensures that astaxanthin can be successfully integrated into the edible oil product in a high activity, high stability and high uniformity state, so that the excellent antioxidant capacity and synergistic effect of astaxanthin in theory can be fully exerted in reality.

[0026] In a second aspect, the application provides an antioxidant edible oil and a preparation method thereof, comprising the following specific steps: S1, mixing ascorbyl palmitate, vitamin E, astaxanthin and phospholipid-selenium nanoparticle complex with part of the refined edible oil, homogenizing to prepare a concentrated mother liquor, wherein the astaxanthin is added in the form of 5-10% oil suspension; S2, uniformly mixing the concentrated mother liquor obtained in step S1 with the remaining refined edible oil; S3, adding enzyme catalyzed xanthan gum-tea polyphenol complex to the oil obtained in step S2, and homogenizing by high speed shearing to obtain an antioxidant edible oil.

[0027] Through the technical scheme, first, the ascorbyl palmitate, vitamin E, astaxanthin and phospholipid-selenium nanoparticle complex are pre-prepared into a concentrated mother liquor in step S1, which ensures uniform dispersion of trace active ingredients and lays a foundation for forming an efficient “catalysis-regeneration” antioxidant system inside the oil phase. The phospholipid-selenium nanoparticles decompose hydroperoxides as the catalytic core, and the ascorbyl palmitate regenerates the oxidized selenium nanoparticles, vitamin E and astaxanthin, forming a continuous cycle.

[0028] Subsequently, the mother liquor is mixed with the main oil in step S2 to ensure uniform distribution of antioxidant components in the overall oil phase. Finally, the enzyme catalyzed xanthan gum-tea polyphenol complex is added in step S3 and subjected to high speed shearing, so that it can float to the oil surface and form a dense physical isolation film, and the tea polyphenol anchored on the film provides interfacial chemical scavenging capacity.

[0029] In a third aspect, the application provides an antioxidant edible oil for use as an additive in high-fat high-energy feed.

[0030] Through the technical scheme, the high-antioxidant edible oil is added to the high-fat high-energy feed to improve the overall quality of the feed and the breeding efficiency. The edible oil is designed with a unique antioxidant system, which effectively inhibits oil oxidation and spoilage, prolongs the shelf life of the feed and reduces the generation of harmful free radicals, thereby avoiding the decrease in palatability and the health risks of livestock caused by feed deterioration, so as to achieve faster weight gain and better meat quality improvement under the same heat intake. In addition, the high-antioxidant property can also protect the activity of vitamins and proteins in the feed, and comprehensively improve the utilization rate of nutrients, providing a stable, efficient and safe energy solution for intensive breeding.

[0031] To sum up, the present application includes at least one of the following beneficial technical effects: 1. A stable interface isolation layer is constructed on the surface of edible oil by introducing enzyme-catalyzed xanthan gum-tea polyphenol complex. Through the precise catalysis of lipase, tea polyphenol is anchored on the xanthan gum skeleton in the form of covalent bond, solving the problem of easy migration of tea polyphenol in oil phase. When the complex is dispersed in oil, it will spontaneously float and form a dense physical film at the oil-air interface, greatly delaying the diffusion of oxygen into the interface through steric hindrance effect. At the same time, the film itself has chemical activity, and the tea polyphenol molecules exposed at the interface can directly and efficiently scavenge interface free radicals, realizing the synergistic effect of physical isolation and interface chemical scavenging, and enhancing the antioxidant function of edible oil; 2. A high-efficiency catalytic regeneration system is constructed inside the oil phase by introducing phospholipid-selenium nanoparticle complex, which specifically catalyzes the decomposition of hydrogen peroxide, a key intermediate in chain reaction, into harmless substances, thereby blocking the generation of new free radicals. At the same time, ascorbyl palmitate can reduce the deactivated selenium nanoparticles, vitamin E and astaxanthin to restore their activity, together forming an internal antioxidant system for edible oil; 3. The unique antioxidant system design of the edible oil effectively inhibits oil oxidation and spoilage, prolongs the shelf life of feed and reduces the generation of harmful free radicals, avoiding the decline in palatability and health risks of livestock due to feed deterioration, thereby achieving faster weight gain and better meat quality improvement under the same heat intake. In addition, the high antioxidant properties can also protect the activity of vitamins and proteins in feed, comprehensively improving the utilization rate of nutrients, and providing a stable, efficient and safe energy solution for intensive farming. DETAILED DESCRIPTION

[0032] Preparation Example 1 The preparation method of enzyme-catalyzed xanthan gum-tea polyphenol complex includes the following steps: S1, take xanthan gum 1 part, tea polyphenol 0.55 part, and immobilized lipase 0.2 part by weight; S2, dissolve xanthan gum in 15 times the volume of pH 7 phosphate buffer, and dissolve tea polyphenol in 10 times the volume of tert-butyl alcohol; S3, mix the two solutions prepared in S2, add immobilized lipase Novozym 435, and react at 55℃ under stirring for 48h; S4, filter the S3 mixture after the reaction is completed to obtain filtrate and enzyme particles, and wash and dry the enzyme particles for recovery; S5, pour the filtrate obtained in S4 into stirring anhydrous ethanol to generate precipitate, filter and wash, and vacuum freeze-dry for 24-48h to obtain enzyme-catalyzed xanthan gum-tea polyphenol complex.

[0033] Preparation Example 2 Enzyme-catalyzed xanthan gum-tea polyphenol complex, which is different from Preparation Example 1 in that, in step S1, xanthan gum 1 part, tea polyphenol 0.8 part, and immobilized lipase 0.1 part are taken by weight.

[0034] Preparation Example 3 Enzyme-catalyzed xanthan gum-tea polyphenol complex, which is different from Preparation Example 1 in that, in step S1, xanthan gum 1 part, tea polyphenol 0.4 part, and immobilized lipase 0.3 part are taken by weight.

[0035] Preparation Example 4 Xanthan gum-tea polyphenol complex, the preparation method comprising the following steps: Xanthan gum 1 part and tea polyphenol 0.5 part are physically mixed by weight to obtain a xanthan gum-tea polyphenol complex.

[0036] Preparation Example 5 Phospholipid-selenium nanoparticle complex, the preparation method comprising the following steps: S1, soybean phospholipid 1 part, sodium selenite 0.03 part, and ascorbic acid 0.06 part are taken by weight; S2, the soybean phospholipid is dispersed in 25 times the volume of 55℃ pure water, and the sodium selenite is added under light-proof conditions and stirred uniformly, and then the ascorbic acid is added under stirring to carry out reduction reaction, the color of the reaction solution changes to red, and the stirring is continued for 1h; S3, after the reaction is completed, the S2 dispersion is purified by dialysis, and vacuum freeze-drying is carried out for 48h to obtain a phospholipid-selenium nanoparticle complex.

[0037] Preparation Example 6 Phospholipid-selenium nanoparticle complex, which is different from Preparation Example 5 in that, in step S1, soybean phospholipid 1 part, sodium selenite 0.05 part, and ascorbic acid 0.02 part are taken by weight.

[0038] Preparation Example 7 Phospholipid-selenium nanoparticle complex, which is different from Preparation Example 5 in that, in step S1, soybean phospholipid 1 part, sodium selenite 0.01 part, and ascorbic acid 0.1 part are taken by weight.

[0039] Example 1 An antioxidant edible oil, comprising the following components by weight: oil 1000 parts, enzyme-catalyzed xanthan gum-tea polyphenol complex 1 part, ascorbyl palmitate 0.1 part, vitamin E 0.2 part, astaxanthin 1 part, phospholipid-selenium nanoparticle complex 0.05 part, and pigment 2 parts; The enzyme catalyzed xanthan gum-tea polyphenol complex is specifically obtained from Preparation Example 1; the phospholipid-selenium nanoparticle complex is specifically obtained from Preparation Example 5, and the selenium content in the added phospholipid-selenium nanoparticle complex is 0.02-0.05 mg / kg of the total weight of the antioxidant edible oil; the oil is peanut oil, soybean oil, corn oil, and sunflower oil, which are configured in a mass ratio of 1:1:1:1; and the astaxanthin is added into the edible oil in the form of a 5% oil suspension. A preparation method of an antioxidant edible oil, comprising the following specific steps: S1, mixing ascorbyl palmitate, vitamin E, astaxanthin, and a phospholipid-selenium nanoparticle complex with part of the refined edible oil, homogenizing, and preparing a concentrated mother liquor; S2, uniformly mixing the concentrated mother liquor obtained in step S1 with the remaining refined edible oil; S3, adding the enzyme catalyzed xanthan gum-tea polyphenol complex into the oil obtained in step S2, and performing high-speed shearing homogenization to obtain the antioxidant edible oil.

[0040] Example 2 An antioxidant edible oil, which is different from Example 1 in that the following components are included in a weight ratio: 1300 parts of oil, 2 parts of enzyme catalyzed xanthan gum-tea polyphenol complex, 0.3 parts of ascorbyl palmitate, 0.35 parts of vitamin E, 1.5 parts of astaxanthin, 0.1 parts of phospholipid-selenium nanoparticle complex, and 2 parts of pigment.

[0041] Example 3 An antioxidant edible oil, which is different from Example 1 in that the following components are included in a weight ratio: 1500 parts of oil, 3 parts of enzyme catalyzed xanthan gum-tea polyphenol complex, 0.5 parts of ascorbyl palmitate, 1 part of vitamin E, 2 parts of astaxanthin, 0.2 parts of phospholipid-selenium nanoparticle complex, and 2.5 parts of pigment.

[0042] Example 4 An antioxidant edible oil, which is different from Example 1 in that the enzyme catalyzed xanthan gum-tea polyphenol complex is specifically obtained from Preparation Example 2.

[0043] Example 5 An antioxidant edible oil, which is different from Example 1 in that the enzyme catalyzed xanthan gum-tea polyphenol complex is specifically obtained from Preparation Example 3.

[0044] Example 6 An antioxidant edible oil, which is different from Example 1 in that the enzyme catalyzed xanthan gum-tea polyphenol complex is replaced with an equal amount of xanthan gum-tea polyphenol complex obtained from Preparation Example 4.

[0045] Example 7 An antioxidant edible oil, which differs from Example 1 in that the phospholipid-selenium nanoparticle complex is specifically obtained using Preparation Example 6, wherein the selenium content of the added phospholipid-selenium nanoparticle complex is 0.02-0.05 mg / kg of the total weight of the antioxidant edible oil.

[0046] Example 8 An antioxidant edible oil, which differs from Example 1 in that the phospholipid-selenium nanoparticle complex is specifically obtained using Preparation Example 7, wherein the selenium content of the added phospholipid-selenium nanoparticle complex is 0.02-0.05 mg / kg of the total weight of the antioxidant edible oil.

[0047] Example 9 An antioxidant edible oil, which differs from Example 1 in that the enzyme-catalyzed xanthan gum-tea polyphenol complex is replaced with an equal amount of xanthan gum.

[0048] Example 10 An antioxidant edible oil, which differs from Example 1 in that the enzyme-catalyzed xanthan gum-tea polyphenol complex is replaced with an equal amount of tea polyphenol.

[0049] Example 11 An antioxidant edible oil, which differs from Example 1 in that the phospholipid-selenium nanoparticle complex is replaced with an equal amount of phospholipid.

[0050] Comparative Example 1 An antioxidant edible oil, which differs from Example 1 in that ascorbyl palmitate is replaced with an equal amount of ascorbic acid.

[0051] Table 1

[0052] As can be seen from the performance detection data table of Examples 1-11 and Comparative Example 1, by introducing the enzyme-catalyzed xanthan gum-tea polyphenol complex to the surface of the edible oil, a stable interface isolation layer is constructed, and this layer itself has chemical activity. The tea polyphenol molecules exposed at the interface can directly and efficiently scavenge interface free radicals, thereby achieving the synergistic effect of physical isolation and interface chemical scavenging, so that the antioxidant function of the edible oil is enhanced. The introduced phospholipid-selenium nanoparticle complex constructs an efficient catalytic regeneration system inside the oil phase, which specifically catalyzes the decomposition of hydrogen peroxide, a key intermediate in chain reactions, into harmless substances, thereby blocking the generation of new free radicals. At the same time, ascorbyl palmitate can act as an electron donor to reduce deactivated selenium nanoparticles, vitamin E and astaxanthin, restoring their activity, and together forming an internal antioxidant system for the edible oil.

[0053] As can be seen from the performance detection data table of Examples 1-11 and Comparative Example 1, the edible oil effectively inhibits oil oxidation and rancidity, prolongs the shelf life of the feed and reduces the generation of harmful free radicals, avoids the decrease in palatability and the health risks of livestock caused by feed deterioration, thereby achieving faster weight gain and better meat quality improvement under the same heat intake. In addition, the high antioxidant properties can also protect the activity of vitamins and proteins in the feed, and comprehensively improve the utilization rate of nutrients, providing a stable, efficient and safe energy solution for intensive farming.

[0054] Please note that the technical features of the above examples can be combined in any way. In order to make the description simple, all possible combinations of the technical features in the above examples are not described, however, as long as the combination of the technical features does not exist contradictory, it should be considered as the scope of the description. The above examples only express several embodiments of the present application, and the description is more specific and detailed, but it should not be interpreted as a limitation on the scope of the patent. It should be noted that for those skilled in the art, without departing from the concept of the present application, a number of modifications and improvements can be made, which are within the scope of the present application. Therefore, the scope of the patent of the present application should be subject to the appended claims.

Claims

1. An antioxidant edible oil, characterized by: The antioxidant edible oil comprises the following components in parts by weight: 1000-1500 parts of oil, 1-3 parts of the enzyme-catalyzed xanthan gum-tea polyphenol complex, 0.1-0.5 parts of ascorbyl palmitate, 0.2-1 part of vitamin E, 1-2 parts of astaxanthin, 0.05-0.2 parts of the phospholipid-selenium nanoparticle complex, and 2-2.5 parts of pigment.

2. The antioxidant edible oil as claimed in claim 1, wherein, The preparation method of the enzyme-catalyzed xanthan gum-tea polyphenol complex comprises the following steps: S1, taking 1 part of xanthan gum, 0.4-0.8 parts of tea polyphenol, and 0.1-0.3 parts of immobilized lipase by weight; S2, dissolving the xanthan gum in 10-20 times the volume of a phosphate buffer solution with a pH of 6.5-7.5, and dissolving the tea polyphenol in 5-10 times the volume of tert-butyl alcohol; S3, mixing the two solutions prepared in S2, adding the immobilized lipase, and stirring at 50-60°C for 24-72h; S4, filtering the mixture in S3 after the reaction is completed, obtaining a filtrate and enzyme particles, and washing and drying the enzyme particles for recovery; S5, pouring the filtrate obtained in S4 into stirring anhydrous ethanol to generate precipitates, filtering and washing, and vacuum freeze-drying for 24-48h to obtain the enzyme-catalyzed xanthan gum-tea polyphenol complex.

3. The antioxidant edible oil as claimed in claim 2, wherein: The immobilized lipase is Novozym 435.

4. The antioxidant edible oil as claimed in claim 1, wherein: The preparation method of the phospholipid-selenium nanoparticle complex comprises the following steps: S1, taking 1 part of soybean phospholipid, 0.01-0.05 parts of sodium selenite, and 0.02-0.1 parts of ascorbic acid by weight; S2, dispersing the soybean phospholipid in 20-50 times the volume of pure water at 50-60°C, adding sodium selenite under light-proof conditions and stirring uniformly, then adding ascorbic acid under stirring to perform a reduction reaction, the color of the reaction solution changes to red, and the stirring is continued for 1-2h; S3, after the reaction is completed, the dispersion in S2 is purified by dialysis, and vacuum freeze-drying is performed for 24-48h to obtain the phospholipid-selenium nanoparticle complex.

5. The antioxidant edible oil as claimed in claim 1, wherein: The content of selenium in the phospholipid-selenium nanoparticle complex is 0.02-0.05mg / kg of the total weight of the antioxidant edible oil.

6. The antioxidant edible oil as claimed in claim 1, wherein: The oil is one or more of peanut oil, soybean oil, corn oil, sunflower oil, rapeseed oil, palm oil, tea oil, and olive oil.

7. The antioxidant edible oil as claimed in claim 1, wherein: The astaxanthin is added in the form of a 5-10% oil suspension.

8. A process for the preparation of an antioxidant edible oil as claimed in any one of claims 1 to 7, wherein, The specific steps comprise: S1, mixing ascorbyl palmitate, vitamin E, astaxanthin, and the phospholipid-selenium nanoparticle complex with part of the refined edible oil, homogenizing, and preparing a concentrated mother liquor, wherein the astaxanthin is added in the form of a 5-10% oil suspension; S2, uniformly mixing the concentrated mother liquor obtained in step S1 with the remaining refined edible oil; S3, adding the enzyme-catalyzed xanthan gum-tea polyphenol complex to the oil obtained in step S2, performing high-speed shear homogenization, and obtaining the antioxidant edible oil.

9. Use of an antioxidant edible oil according to claim 1, characterized in that, The antioxidant edible oil is applied to high-oil high-energy feed as an additive.

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