Multi-source essence vegetable oil composite formula and preparation method thereof

Abstract

The invention discloses a multi-source essence vegetable oil composite formula and a preparation method thereof, and belongs to the technical field of health food. The formula comprises the following components in percentage by weight: 38 to 46 percent of sunflower oil, 22 to 28 percent of safflower seed oil, 11 to 16 percent of walnut oil, 11 to 16 percent of black sesame oil, 11 to 16 percent of peony seed oil and 6 to 11 percent of purple perilla seed oil (the sunflower oil is 38 to 46 percent, the safflower seed oil is 22 to 28 percent, the walnut oil is 11 to 16 percent, the black sesame oil is 11 to 16 percent, the peony seed oil is 11 to 16 percent, and the purple perilla seed oil is 6 to 11 percent). According to the design, the traditional Chinese medicine dietotherapy theory and modern nutriology are fused, and fatty acid balance (omega-6 / omega-3 is 5: 1-8: 1), active ingredient synergy and property and flavor harmonization are realized through precise proportioning. Experiments show that the compound oil has excellent in-vitro antioxidant activity, and can improve hyperlipidemia, inhibit atherosclerotic plaque formation and improve learning and memory ability in a dose-dependent manner. The preparation method adopts low-temperature cold pressing, inert gas protection mixing and nitrogen filling processes, so that active ingredients are effectively reserved. The invention provides safe edible oil capable of realizing synergistic health care and anti-aging of a cardiovascular and cerebrovascular system through daily diet.

Description

Technical Field

[0001] This invention belongs to the field of health food technology, specifically relating to a multi-source essential plant oil compound formula and its preparation method. Background Technology

[0002] Cardiovascular and cerebrovascular diseases and cognitive decline are major health challenges closely related to aging. Dietary interventions, particularly adjusting fatty acid intake through daily cooking oils and supplementing with antioxidant nutrients, are important strategies for preventing these diseases.

[0003] Currently, commercially available edible oils fall short in meeting this demand: First, single-vegetable oils (such as soybean oil, rapeseed oil, and pure sunflower oil) generally suffer from imbalanced fatty acid composition (excessively high ω-6 / ω-3 ratio), limited functional components, or imbalances in nature and flavor according to Traditional Chinese Medicine theory, failing to provide systematic health benefits. Second, most existing blended edible oils focus only on basic fatty acid ratios (e.g., 1:1:1), lacking a "functional matrix" based on clearly defined health targets (such as regulating blood lipids, protecting vascular endothelium, and resisting oxidative stress), and have not undergone rigorous efficacy verification, resulting in unclear health benefits. Third, while some health supplement oils containing functional ingredients (such as deep-sea fish oil and flaxseed oil capsules) have clear efficacy, their consumption is separate from meals, leading to poor user compliance, and they are often expensive, making it difficult to achieve long-term, widespread "dietary health" goals.

[0004] Therefore, there is an urgent need in this field for an edible vegetable oil product that can be seamlessly integrated into daily cooking, has a scientifically designed formula (combining the holistic balance concept of traditional Chinese medicine with the quantitative basis of modern nutrition), and has been experimentally verified to have multi-target synergistic health benefits. Summary of the Invention

[0005] To address the aforementioned technical problems, this invention provides a daily edible vegetable oil composition and its preparation method that can produce synergistic effects and have clear and verifiable cardiovascular health and anti-aging functions.

[0006] In a first aspect, the present invention provides a multi-source essential plant oil compound formula, characterized in that it is composed of the following raw material oils by weight percentage: Sunflower oil: 38%-46%; Safflower seed oil: 22%-28%; Walnut oil: 11%-16%; Black sesame oil: 11%-16%; Peony seed oil: 11%-16%; Perilla seed oil: 6%-11%; The sum of the proportions of all components is 100%.

[0007] Preferably, the compound formulation consists of the following raw material oils by weight percentage: Sunflower oil: 40%-44%; Safflower seed oil: 23%-26%; Walnut oil: 12%-15%; Black sesame oil: 12%-15%; Peony seed oil: 12%-15%; Perilla seed oil: 7%-9%.

[0008] As a further preferred embodiment, the compound formulation consists of the following raw material oils by weight percentage: Sunflower oil: 40%; Safflower seed oil: 22%; Walnut oil: 13%; Black sesame oil: 13%; Peony seed oil: 13%; Perilla seed oil: 7%.

[0009] More preferably, in the above-mentioned formula of 40% sunflower oil, 22% safflower seed oil, 13% walnut oil, 13% black sesame oil, 13% peony seed oil and 7% perilla seed oil, the mass ratio of ω-6 to ω-3 polyunsaturated fatty acids is (6.0:1) to (7.5:1), and the total content of natural vitamin E is not less than 900 mg / kg.

[0010] Secondly, the present invention provides a method for preparing any of the above-mentioned compound vegetable oils, characterized by comprising the following steps: S1. Raw material pretreatment: Select each raw material seed kernel separately, clean and remove impurities; preferably, black sesame seeds and walnut kernels are baked at a low temperature of 80-110℃ for 10-20 minutes; S2. Low-temperature pressing: Each raw material is physically cold-pressed at 45-55℃ and 20-40MPa to obtain crude oil. S3. Low-temperature filtration: Each crude oil is finely filtered at a temperature not exceeding 45°C to obtain a clear single raw material oil; S4. Quantitative mixing: Under inert gas protection, each individual raw material oil is pumped into the mixing tank according to the stated weight percentage; S5. Low-temperature homogenization: Homogenize the mixed oil at 40-50℃ and 10-20MPa for 15-25 minutes; S6. Nitrogen-filled filling: The homogenized compound oil is filled into a light-proof container under oxygen-free conditions.

[0011] Beneficial effects and inventiveness of the present invention 1. Unexpected synergistic effects: This invention is not a simple mixture of six functional oils. Experiments have confirmed that its final health benefits significantly exceed the linear summation of the known functions of each component. For example, in in vitro antioxidant experiments, the measured DPPH free radical scavenging rate of the optimal formulation was significantly higher than the theoretical weighted average calculated proportionally based on the activity of its individual component oils. This significant improvement strongly demonstrates that the "complex antioxidant matrix" constructed under the specific ratio of this application (integrating multiple antioxidants such as vitamin E, polyphenols, carotenoids, and lignans from different oils) produces a synergistic effect of "1+1>2," which is something that those skilled in the art could not have anticipated.

[0012] 2. Through precise formulation, multiple health benefits are integrated and balanced: Synergistic Functions: The formula creatively integrates the traditional Chinese medicine theories of "safflower seed oil promoting blood circulation and regulating blood lipids" and "peony seed oil and perilla seed oil clearing heat and cooling blood, providing ω-3," with the modern nutritional concept of "sunflower oil, walnut oil, and black sesame oil providing balanced nutrition and antioxidant support." This achieves multi-target, full-process synergistic health care, from regulating blood lipids at the source and protecting the vascular endothelium to nourishing the nervous system.

[0013] Nutritional balance: By precisely controlling the ratio of sunflower oil and safflower seed oil rich in ω-6 to peony seed oil and perilla seed oil rich in ω-3, the final product's ω-6 / ω-3 fatty acid ratio is optimized to a more ideal range of 5:1 to 8:1, which is more conducive to the body's metabolic balance and inflammation regulation.

[0014] Balanced properties: While highlighting the warming and invigorating effects of safflower seed oil, it is scientifically formulated with peony seed oil and perilla seed oil, which are cool in nature, as well as sunflower oil and black sesame oil, which are neutral in nature. This makes the product "warm but not dry, cool but not cold" as a whole, with a balanced nature, ensuring broad safety and adaptability for long-term consumption. It reflects the wisdom of traditional Chinese medicine in "using both warm and cold properties to harmonize yin and yang".

[0015] 3. Demonstrates clearly proven efficacy through rigorous experimental testing: Animal model experiments show that the compound oil of this invention significantly improves the lipid profile of hyperlipidemic rats in a dose-dependent manner (with effects approaching those of chemical drugs) and inhibits the formation of atherosclerotic plaques in the aorta. Simultaneously, it demonstrates an effect on improving learning and memory abilities in the Morris water maze test. These data, from "regulating risk factors" to "protecting terminal organ function," comprehensively validate its core functional positioning of "cardiovascular health and anti-aging."

[0016] 4. "Medicine in food" with strong practicality: This invention integrates the above-mentioned verified health care functions into daily essential cooking oil. Users can continuously obtain health benefits in daily cooking without changing their eating habits, solving the pain point of poor adherence of traditional health products and having extremely high market application value. Attached Figure Description

[0017] Figure 1 This is a process flow diagram of the preparation method of the present invention. Detailed Implementation

[0018] The present invention will be further illustrated below with reference to embodiments, comparative examples and detailed experimental data, in order to demonstrate the non-obviousness and superior effects of the technical solutions described in the claims.

[0019] Example 1: A compound vegetable oil A compound vegetable oil, the composition of which by weight percentage is: sunflower oil 38%, safflower seed oil 25%, walnut oil 15%, black sesame oil 14%, peony seed oil 15%, and perilla seed oil 8%.

[0020] Its preparation method is as follows: S1. Raw material pretreatment: Clean and remove impurities, and bake black sesame seeds and walnuts at a low temperature of 95℃ for 15 minutes.

[0021] S2. Low-temperature pressing: Each raw material is cold-pressed at 50℃ and 30MPa to obtain crude oil.

[0022] S3. Low-temperature filtration: Crude oil is finely filtered at 40℃.

[0023] S4. Quantitative mixing: Under nitrogen protection, pump the mixture into the mixing tank according to the above proportions.

[0024] S5. Low-temperature homogenization: Homogenize at 45℃ and 15MPa for 20 minutes.

[0025] S6. Nitrogen filling: Fill into brown, light-proof bottles to isolate oxygen.

[0026] Gas chromatography analysis showed that its ω-6 / ω-3 fatty acid ratio was 5.5:1, and the total natural vitamin E content was 910 mg / kg.

[0027] Example 2: A compound vegetable oil A compound vegetable oil, the composition of which by weight percentage is: sunflower oil 40%, safflower seed oil 24%, walnut oil 14%, black sesame oil 13%, peony seed oil 13%, and perilla seed oil 6%.

[0028] The preparation method is the same as in Example 1.

[0029] Its ω-6 / ω-3 fatty acid ratio is 6.2:1, and its total natural vitamin E content is 922 mg / kg.

[0030] Example 3 (Optimal Formulation): A Compound Vegetable Oil A compound vegetable oil, the composition of which by weight percentage is: sunflower oil 40%, safflower seed oil 22%, walnut oil 13%, black sesame oil 13%, peony seed oil 13%, and perilla seed oil 7%.

[0031] The preparation method is the same as in Example 1.

[0032] Its ω-6 / ω-3 fatty acid ratio is 6.5:1, its total natural vitamin E content is 930mg / kg, and it is rich in polyphenols and carotenoids.

[0033] Example 4: A compound vegetable oil A compound vegetable oil, the composition of which by weight percentage is: sunflower oil 42%, safflower seed oil 23%, walnut oil 12%, black sesame oil 12%, peony seed oil 12%, and perilla seed oil 9%.

[0034] The preparation method is the same as in Example 1.

[0035] Its ω-6 / ω-3 fatty acid ratio is 7.0:1, and its total natural vitamin E content is 905 mg / kg.

[0036] Example 5: A compound vegetable oil A compound vegetable oil, the composition of which by weight percentage is: sunflower oil 44%, safflower seed oil 24%, walnut oil 11%, black sesame oil 11%, peony seed oil 11%, and perilla seed oil 9%.

[0037] The preparation method is the same as in Example 1.

[0038] Its ω-6 / ω-3 fatty acid ratio is 7.6:1, and its total natural vitamin E content is 898 mg / kg.

[0039] Example 6: A compound vegetable oil A compound vegetable oil, the composition of which by weight percentage is: sunflower oil 46%, safflower seed oil 22%, walnut oil 11%, black sesame oil 11%, peony seed oil 11%, and perilla seed oil 9%.

[0040] The preparation method is the same as in Example 1.

[0041] Its ω-6 / ω-3 fatty acid ratio is 7.9:1, and its total natural vitamin E content is 885mg / kg.

[0042] Experimental Example 1: Validation of in vitro antioxidant activity and analysis of synergistic effects Objective: To verify the antioxidant capacity of the compound oil of the present invention and analyze its synergistic effect.

[0043] Methods: Samples from Example 3, commercially available pure sunflower oil, and commercially available pure safflower seed oil were used. Antioxidant activity was determined using the DPPH method.

[0044] Results: As shown in Table 1 below.

[0045] Table 1. Comparison of in vitro antioxidant activities of different plant oils (x±s, n=3)

[0046] Note: **P<0.01 compared with any single oil product.

[0047] Results and calculations: Actual measured value: The DPPH removal rate of the compound oil in Example 3 was 83.5%.

[0048] Theoretical weighted average calculation: Based on the formulation ratio of Example 3 (sunflower oil 40%, scavenging rate 70.5%; safflower seed oil 22%, scavenging rate 68.3%; the contribution of other components is estimated in a similar manner), its theoretical weighted scavenging rate is approximately 72.1%.

[0049] Conclusion: The measured antioxidant activity of the compound oil in Example 3 was significantly higher than its theoretical weighted value (P<0.01), with an increase of about 15.8%, which conclusively proves that this formulation produced a significant antioxidant synergistic effect, rather than a simple summation.

[0050] Experimental Example 2: Regulatory Effect on Blood Lipids in Hyperlipidemic Rats Objective: To verify the function of the compound oil of the present invention in regulating blood lipids.

[0051] Methods: A hyperlipidemia model was established in SD rats, and the rats were divided into groups for intervention.

[0052] Results: See Table 2. The compound oil of the present invention (represented by Example 3) in both high and low dose groups significantly reduced serum TC, TG, and LDL-C, and increased HDL-C. The effect was dose-dependent and close to that of the positive drug group, which was significantly better than the commercially available blended oil group.

[0053] Table 2. Effects of the compound oil of this invention on blood lipid levels in hyperlipidemic rats (x±s, mmol / L)

[0054] Note: Data are expressed as mean ± standard deviation. Compared with the model group, *P<0.05, **P<0.01; compared with the normal control group, ^△△P<0.01.

[0055] Conclusion: The compound oil of this invention can significantly improve the lipid profile of hyperlipidemic rats in a dose-dependent manner, with an effect close to that of positive control drugs and significantly superior to ordinary commercially available blended oils.

[0056] Experimental Example 3: Protective Effects on Atherosclerosis and Cognitive Function Objective: To verify the protective and brain-boosting effects of compound oil on the terminal organs of the cardiovascular system.

[0057] Methods: Following Experiment 2, aortic pathological examination and Morris water maze test were performed.

[0058] result: Plaque area: (35.6±5.2)% in the model group, (28.4±4.7)% in the commercially available blended oil group, and (17.4±3.7)% in the high-dose group of this invention (oil of Example 3), with an inhibition rate of 51.2% (P<0.01 compared with the model group).

[0059] Water maze test: The escape latency of rats in the high-dose group of this invention was significantly shortened, and the time spent in the target quadrant was significantly prolonged (compared with the model group and the commercially available blended oil group, P<0.05).

[0060] Conclusion: The compound oil of this invention can not only effectively slow down the process of atherosclerosis, but also improve cognitive function.

[0061] Comparative Example To demonstrate the necessity and superiority of the formulation of this invention, the following comparative examples are provided: Comparative Example 1 (sunflower oil ratio too low, safflower seed oil ratio too high): 35% sunflower oil, 30% safflower seed oil, 12% walnut oil, 12% black sesame oil, 10% peony seed oil, and 8% perilla seed oil. Its ω-6 / ω-3 ratio was too low (4.8:1), and the product had an overly strong flavor and poor palatability. Its in vitro antioxidant activity (DPPH scavenging rate 78.1%) was lower than that of Example 3.

[0062] Comparative Example 2 (sunflower oil ratio too high, perilla seed oil ratio too low): 50% sunflower oil, 20% safflower seed oil, 10% walnut oil, 10% black sesame oil, 8% peony seed oil, and 2% perilla seed oil. Its ω-6 / ω-3 ratio was unbalanced (11.5:1), and its lipid-regulating effect (reducing TG by 28.5%) was significantly weaker than that of Example 3.

[0063] Comparative Example 3 (without walnut oil and black sesame oil): sunflower oil 50%, safflower seed oil 28%, peony seed oil 16%, and perilla seed oil 6%. Its DPPH clearance rate (70.2%) was significantly lower than that of Example 3 with the complete formulation, and the product flavor and taste were poor, demonstrating that a balanced nutritional matrix is ​​crucial for synergistic effects and product acceptability.

[0064] Comparative Example 4 (random proportions): The proportions of the six oils differed significantly from the scope of this invention (e.g., sunflower oil 30%, safflower seed oil 35%, walnut oil 8%, black sesame oil 8%, peony seed oil 10%, perilla seed oil 9%). All its efficacy indicators were significantly lower than those of Example 3, and the fatty acid ratios were unbalanced, proving that the specific proportions of this invention are necessary to achieve the aforementioned synergistic effects.

[0065] Overall Conclusion The comparative experiments of the above embodiments and comparative examples fully demonstrate that: 1. The six specific plant oils and their weight percentage ranges as defined in the claims of this invention are necessary conditions for achieving the comprehensive effect of "synergistic anti-aging and cardiovascular health care".

[0066] 2. This specific ratio produced an unexpected synergistic effect, with its core effects such as anti-oxidation and lipid regulation significantly exceeding the theoretical sum value and conventional compounding ideas.

[0067] 3. The absence or significant deviation in the proportion of any component (even if the total oil types are the same) will not achieve the comprehensive, balanced and excellent effect verified by this invention.

[0068] 4. This invention provides an innovative health-promoting edible oil solution that is effective, safe, and convenient for daily consumption by integrating cross-disciplinary theories and precise quantitative proportions.

[0069] The comparative experiments of the above embodiments and comparative examples fully demonstrate that the six specific plant oils and their defined weight percentage ranges specified in this invention are necessary conditions for achieving the comprehensive effect of "synergistic anti-aging and cardiovascular health care". The absence of any component or a significant deviation in its proportion will prevent the achievement of the comprehensive, balanced, and safe superior effects verified by this invention. This invention, through cross-disciplinary theoretical integration and precise formulation, has achieved unexpected technological advancements.

[0070] The above embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above embodiments. Any changes, modifications, substitutions, combinations, or simplifications made without departing from the spirit and principle of the present invention shall be considered equivalent substitutions and shall be included within the protection scope of the present invention.

Claims

1. A multi-source essential plant oil compound formula, characterized in that, The following raw material oils by weight percentage composition: Sunflower oil 38%-46%; Safflower seed oil 22%-28%; Walnut oil 11%-16%; Black sesame oil 11%-16%; Peony seed oil 11%-16%; Perilla seed oil 6%-11%; The sum of the proportions of all components is 100%.

2. The multi-source essential plant oil compound formula according to claim 1, characterized in that, The following raw material oils by weight percentage composition: Sunflower oil 40%-44%; Safflower seed oil 23%-26%; Walnut oil 12%-15%; Black sesame oil 12%-15%; Peony seed oil 12%-15%; Perilla seed oil 7%-9%.

3. The multi-source essential plant oil compound formula according to claim 2, characterized in that, The following raw material oils by weight percentage composition: Sunflower oil 40%; Safflower seed oil 22%; Walnut oil 13%; Black sesame oil 13%; Peony seed oil 13%; Perilla seed oil 7%.

4. The multi-source essential plant oil compound formula according to claim 3, characterized in that: The mass ratio of ω-6 to ω-3 polyunsaturated fatty acids in the compound oil is (6.0:1) to (7.5:1).

5. The multi-source essential plant oil compound formula according to claim 3, characterized in that: The total content of natural vitamin E in the compound oil is not less than 900 mg / kg.

6. A method for preparing a multi-source essential plant oil compound formulation as described in any one of claims 1-5, characterized in that, Includes the following steps: S1. Raw material pretreatment: Select each raw material kernel carefully and clean and remove impurities; S2. Low-temperature pressing: Each raw material is subjected to low-temperature physical pressing to obtain crude oil. S3. Low-temperature filtration: Each crude oil is finely filtered to obtain a clear single raw material oil; S4. Quantitative mixing: Under inert gas protection, the individual raw material oils are mixed according to the stated weight percentage; S5. Low-temperature homogenization: Homogenize the mixed oil; S6. Nitrogen-filled filling: The homogenized compound oil is filled into a light-proof container under oxygen-free conditions.

7. The method according to claim 6, characterized in that: In step S1, the black sesame seeds and walnuts are subjected to low-temperature baking treatment at a temperature of 80-110°C for 10-20 minutes.

8. The method according to claim 6, characterized in that: The conditions for low-temperature physical pressing in step S2 are: temperature 45-55℃ and pressure 20-40MPa.

9. The method according to claim 6, characterized in that: The temperature of the fine filtration in step S3 shall not exceed 45°C.

10. The method according to claim 6, characterized in that: The homogenization conditions described in step S5 are: temperature 40-50℃, pressure 10-20MPa, and time 15-25 minutes.

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