A four-dimensional omega balanced oil and a method for preparing the same

Abstract

The application discloses a four-dimensional Omega balanced oil and a preparation method thereof, and relates to the technical field of edible oil processing. The four-dimensional Omega balanced oil is prepared from safflower seed oil and flaxseed oil as raw material oil, and contains omega-3, omega-6, omega-7 and omega-9 fatty acids. The content of unsaturated fatty acids is greater than or equal to 85%, the content of monounsaturated fatty acids is 15% to 25%, and the content of polyunsaturated fatty acids is 65% to 80%. The monounsaturated fatty acids include omega-7 and omega-9, and the polyunsaturated fatty acids include omega-3 and omega-6. The ratio of omega-3, omega-6, omega-7 and omega-9 is 1:4.44:0.07:0.86. The application provides the four-dimensional Omega balanced oil containing multiple unsaturated fatty acids and having a balanced fatty acid ratio and the preparation method thereof.

Description

Technical Field

[0001] This invention belongs to the field of edible oil processing technology, specifically relating to a four-dimensional Omega balanced oil and its preparation method. Background Technology

[0002] Omega-series unsaturated fatty acids are essential nutrients for maintaining human health, each playing an irreplaceable role. Omega-3 (represented by alpha-linolenic acid, EPA, and DHA) plays a central role in anti-inflammation, reducing the risk of cardiovascular disease, and promoting brain and nervous system development; Omega-6 (mainly linoleic acid) is an important component of cell membranes, participating in the regulation of metabolism and immune function, but excessive amounts can promote inflammatory responses; Omega-9 (mainly oleic acid) helps lower low-density lipoprotein cholesterol (LDL-C) and maintain high-density lipoprotein cholesterol (HDL-C), benefiting cardiovascular health; and Omega-7 (such as palmitic acid) is gaining attention for improving insulin sensitivity and skin health. However, modern refined diets, especially the widespread use of processed foods and common cooking oils (such as corn oil, soybean oil, and sunflower oil), have led to a severe imbalance in dietary fatty acid intake. This imbalance is prevalent, with a significant excess of Omega-6 and an extreme deficiency of Omega-3, often resulting in a ratio as high as 10:1 or even 20:1 or more, far exceeding the healthy range of 4:1 to 6:1 recommended by the World Health Organization and the Chinese Nutrition Society. This imbalance is considered a significant dietary factor contributing to the high incidence of chronic low-grade inflammation, as well as chronic non-communicable diseases such as cardiovascular disease and diabetes.

[0003] Existing research focuses primarily on ω-3 and ω-6, with very little research on ω-7 and ω-9.

[0004] Therefore, in order to solve the above-mentioned technical problems, a new technical solution is needed, especially a four-dimensional Omega balancing oil and its preparation method. Summary of the Invention

[0005] The purpose of this invention is to solve the technical problem of insufficient and unbalanced unsaturated fatty acid content in existing edible oils, and to provide a four-dimensional Omega balanced oil and its preparation method.

[0006] To achieve the above objectives, the present invention provides the following technical solution: a four-dimensional Omega balancing oil, characterized in that: safflower seed oil and flaxseed oil are used as raw materials, and the product contains four fatty acids: ω-3, ω-6, ω-7, and ω-9, wherein the content of unsaturated fatty acids is ≥ 85%, the content of monounsaturated fatty acids is 15%~25%, and the content of polyunsaturated fatty acids is 65%~80%; the monounsaturated fatty acids include ω-7 and ω-9, and the polyunsaturated fatty acids include ω-3 and ω-6; wherein the ratio of ω-3:ω-6:ω-7:ω-9 is 1:(4.44-4.5):(0.01-0.07):(0.86-0.87).

[0007] Preferably, the ratio of ω-3:ω-6:ω-7:ω-9 in the unsaturated fatty acids is 1:4.44:0.07:0.86.

[0008] This invention also provides a method for preparing a four-dimensional Omega balancing oil, comprising the aforementioned four-dimensional Omega balancing oil, the preparation method comprising: S1: Select safflower seed oil and flaxseed oil, and determine the fatty acid composition of safflower seed oil and flaxseed oil respectively; S2: Safflower seed oil and flaxseed oil are mixed to obtain a blended oil, such that the ratio of ω-3 to ω-6 in the unsaturated fatty acids of the blended oil is 4.5:1. S3: Transfer the prepared mixed oil to an ultrasonic cleaner, set the temperature to 27 ℃ and the power to 180 W, and ultrasonically treat for 10 min; S4: After standing, the well-mixed equilibrium oil is filled under nitrogen protection, sealed, and stored at 4°C away from light to obtain the final product.

[0009] Beneficial effects:

[0010] This invention uses safflower seed oil and flaxseed oil, commonly used edible oils, as raw materials. Through specific addition ratios, the product has an unsaturated fatty acid content of ≥ 85%, including ω-3, ω-6, ω-7, and ω-9. Compared to traditional edible oils that only contain ω-3 and ω-6, this invention also includes ω-7 and ω-9 unsaturated fatty acids, with an ω-6:ω-3 ratio of 4.5:1, which meets the healthy range of 4:1 to 6:1 recommended by the World Health Organization and the Chinese Nutrition Society.

[0011] Omega-7 is more stable and easily absorbed than omega-3, offering gentle and long-lasting metabolic regulation. Omega-3, omega-6, omega-7, and omega-9 have synergistic effects. Omega-7 and omega-9 are particularly complementary and synergistic; omega-7 can negatively regulate the excessive metabolism of omega-6. This product focuses on a balanced intake of omega-3 and omega-6 nutrients, supplemented by omega-7 and omega-9, creating a specially formulated nutritional complex oil tailored to the lifestyles of modern consumers. It meets the demands of modern healthy eating and offers the convenience of daily consumption. This novel functional blended oil helps guide dietary fatty acid intake back to balance and satisfies consumers' demand for precise, functional, and healthy oils.

[0012] Ultrasonic treatment has specific effects on this product. Utilizing the localized high temperature and pressure generated by cavitation and micro-jets, ultrasonic treatment enables a more uniform and stable mixing of safflower seed oil and flaxseed oil at the microscopic level. Based on achieving a precise fatty acid ratio (ω-6 / ω-3=4.5:1), physical methods further enhance the product's nutritional quality, such as retaining more phenols / flavonoids, improving oxidative stability (extending shelf life), and enhancing sensory color, thereby improving the overall market competitiveness of this functional blended oil. Attached Figure Description

[0013] Figure 1 These are the iodine values ​​obtained by different preparation methods and different preparation ratios according to the present invention.

[0014] Figure 2 This invention allows for different mixing methods and different mixing ratios L* values.

[0015] Figure 3 This invention enables different formulation methods and different formulation ratios to achieve different acid values ​​(a*).

[0016] Figure 4 This refers to the b* value for different mixing methods and different mixing ratios in this invention.

[0017] Figure 5 It refers to the E value of different mixing methods and different mixing ratios of the present invention.

[0018] Figure 6 These are the yellowness values ​​of different mixing methods and different mixing ratios of the present invention.

[0019] Figure 7 The total phenols in this invention are prepared using different blending methods and in different blending ratios.

[0020] Figure 8 This refers to the flavonoid content of different formulation methods and formulation ratios of this invention.

[0021] Figure 9 It refers to the peroxide value of different blending methods and different blending ratios of the present invention.

[0022] Figure 10 The acid values ​​of this invention are obtained by different blending methods and different blending ratios.

[0023] Figure 11 This is a schematic diagram of the preparation method of the present invention. Detailed Implementation

[0024] To make the above-mentioned objectives, features and advantages of the present invention more apparent and understandable, the specific embodiments of the present invention will be described in detail below with reference to specific examples.

[0025] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and those skilled in the art can make similar extensions without departing from the spirit of the invention. Therefore, the invention is not limited to the specific embodiments disclosed below.

[0026] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The phrase "in one embodiment" appearing in different places in this specification does not necessarily refer to the same embodiment, nor is it a single or selective embodiment that is mutually exclusive with other embodiments. I. Specific Implementation Methods

[0028] Example 1: As Figure 11 As shown, a method for preparing a four-dimensional Omega balanced oil.

[0029] S1: Safflower seed oil and flaxseed oil were selected, and the fatty acid composition of safflower seed oil and flaxseed oil was determined respectively.

[0030] S2: Mix safflower seed oil and flaxseed oil in a precise volume ratio of 6.56:3.44.

[0031] S3: Transfer the mixed oil to an ultrasonic cleaner (45 kHz, 180 W), set the temperature to 27°C and the power to 180 W, and ultrasonically treat for 10 minutes. Gently shake the container to avoid local overheating.

[0032] S4: The uniformly mixed equilibrium oil is filled under nitrogen protection to obtain the final four-dimensional equilibrium gold oil. The four-dimensional equilibrium gold oil is sealed and stored at 4°C away from light.

[0033] Comparative Example 1: Comparison of different oil processing methods. Based on Example 1, safflower seed oil and flaxseed oil were mixed by magnetic stirring at a temperature of 27°C and a speed of 1500 r / min for 10 min.

[0034] Comparative Example 2: Comparison of different addition ratios. Based on Example 1, the ω-6 / ω-3 ratios of safflower seed oil and flaxseed oil were controlled at 4:1, 4.5:1, 5:1, 5.5:1, and 6:1 as control experiments.

[0035] Comparative Example 3: Control group, with the same amount of safflower seed oil and flaxseed oil added but without any treatment.

[0036] II. Different mixing methods and different proportions of safflower seed oil and flaxseed oil

[0037] Based on Example 1, a comparative experiment was conducted on the addition ratio and mixing method of step S2 in Example 1. The blending ratio of safflower seed oil and flaxseed oil was changed, and magnetic stirring was added. After the safflower seed oil and flaxseed oil were added, the ω-6 / ω-3 ratio was controlled to be 4:1, 4.5:1, 5:1, 5.5:1, and 6:1. The optimal addition volume ratio was determined for the iodine value, peroxide value, yellowness value, total phenols, and total flavonoids of the blended golden oil.

[0038] III. Parameter Measurement of Oils in the Examples and Comparative Examples

[0039] 1. Iodine values ​​of different preparation methods and proportions

[0040] The determination of iodine value follows GB / T 5532-2022, "Determination of Iodine Value of Animal and Vegetable Oils". Iodine value is a key quality indicator for evaluating the degree of unsaturation in oils. A higher iodine value indicates a greater amount of unsaturated fatty acids, especially double bonds, in the oil, resulting in a higher degree of unsaturation and generally easier oxidation. Figure 1 It can be seen that in ultrasonic samples, the iodine value gradually increases as the ω-6 / ω-3 ratio increases. In the magnetically stirred sample group, the iodine value is generally higher than that of the ultrasonically treated sample, while the iodine values ​​of ultrasonic 4.5:1, ultrasonic 4:1 and safflower seed oil are lower.

[0041] 2. Color values ​​of different mixing methods and mixing ratios

[0042] like Figures 2 to 5As shown, L*a*b* values ​​are internationally recognized standards for quantifying object color. These three coordinate values ​​can be used to accurately describe, compare, and control product color. The stirring ratio of 5:1 has the highest L* value, indicating the highest clarity of the oil sample. As shown in the figure, compared to ultrasonic 4.5:1, the stirring ratio of 5:1 has a lower a* value, indicating a grayish color, while ultrasonic 4.5:1 has a brighter, more vibrant color. The figure shows that both ultrasonic 4.5:1 and stirring ratio of 5:1 have higher b* values, indicating a brighter yellow color. The figure also shows that ultrasonic 4.5:1 has a lower E value, indicating a very small visual difference between the two colors, even imperceptible to the human eye. In strict industrial production, this means a high degree of color consistency, meeting quality control standards. Although ultrasonic 4.5:1 has slightly lower brightness, its L*a*b* values ​​and total color difference are balanced.

[0043] 3. Yellowness values ​​of different mixing methods and ratios

[0044] like Figure 6 As shown, this is a key quantitative indicator for measuring the color depth of oils, especially refined vegetable oils (such as soybean oil, rapeseed oil, and safflower oil). A lower value generally indicates a clearer oil and a higher degree of refining. Higher yellowness values ​​are often associated with undesirable flavors. Substances that increase yellowness (such as oxidation products and pigment degradation products) may themselves contribute to rancid or grassy odors. Figure 6 As shown, the flaxseed oil had a higher yellowness value. The ultrasonic treatment group generally had a lower yellowness value compared to the magnetic stirring group, indicating a better treatment effect.

[0045] 4. Total phenols and total flavonoids in different blending methods and ratios

[0046] like Figure 7-8 As shown, the ultrasonic 4.5:1 and stirring 5:1 groups had the highest contents of total phenols and total flavonoids. Phenolic compounds are important flavor and nutritional markers of vegetable oils. High content usually indicates good quality. These components are the main natural antioxidants in oils. Measuring their content can directly assess the antioxidant capacity of the oil, which is closely related to potential health benefits such as cardiovascular protection and anti-inflammation. Phenolic compounds and flavonoids are natural "preservatives" that can delay the oxidative rancidity of oils. Higher content usually indicates better oxidative stability of the oil and a potentially longer shelf life. The total phenol and total flavonoid contents of the ultrasonic 4.5:1 group were significantly higher than those of the other treatment groups.

[0047] 5. Peroxide value and acid value of different blending methods and ratios

[0048] like Figure 9 and Figure 10 As shown, Figure 9 and Figure 10The figures show the acid value and peroxide value measurements after 30 days of accelerated oxidation. Peroxide value and acid value are fundamental indicators for evaluating the quality of vegetable oils. Peroxide value and acid value were measured at different blending ratios after ultrasonic and magnetic stirring treatments. Peroxide value (POV) characterizes the content of hydroperoxides, a primary oxidation product of oils, and is a commonly used indicator for evaluating the initial stage of oil oxidation. A relatively stable 4.5:1 ratio was selected as the optimal blend, with safflower seed oil as a control. The Schaal oven accelerated oxidation method was used, and both groups of samples were placed in a 60 ℃ constant temperature, light-proof oven for accelerated storage for a total of 30 days. During storage, samples were taken at 0, 3, 7, 17, and 30 days for subsequent determination of various oxidation stability indicators. The figures show that the peroxide value of both groups increased with prolonged oxidation time. In the initial stage of accelerated oxidation (0-17 days), the peroxide value of both oil samples did not increase significantly. However, by day 30, the peroxide value of both groups showed a significant increasing trend, and the oxidation rate accelerated, which is consistent with the typical characteristics of oil oxidation. The peroxide value of the ultrasonic 4.5:1 ratio was consistently lower than that of safflower seed oil after 3 days. Similarly, the acid value of the ultrasonic 4.5:1 ratio safflower seed oil was significantly lower than that of safflower seed oil as oxidation time increased, indicating that the blended balanced golden oil has a significant effect on inhibiting oxidation and improving oxidative stability.

[0049] This invention selects a product with an ultrasonically treated ω-6 / ω-3 content ratio of 4.5:1 by comparing different blending methods and ratios. This product not only provides balanced nutrition but also increases oxidative stability.

[0050] The above embodiments are only used to illustrate the present invention and are not intended to limit the present invention. Those skilled in the art can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, all equivalent technical solutions also fall within the scope of the present invention, and the patent protection scope of the present invention should be defined by the claims.

Claims

1. A four-dimensional Omega balancing oil, characterized in that: Using safflower seed oil and flaxseed oil as raw materials, the product contains four types of fatty acids: ω-3, ω-6, ω-7, and ω-9. The content of unsaturated fatty acids is ≥ 85%, of which the content of monounsaturated fatty acids is 15%~25% and the content of polyunsaturated fatty acids is 65%~80%. The monounsaturated fatty acids include ω-7 and ω-9, and the polyunsaturated fatty acids include ω-3 and ω-6. The ratio of ω-3:ω-6:ω-7:ω-9 is 1:(4.44-4.5):(0.01-0.07):(0.86-0.87).

2. The four-dimensional Omega balancing oil as described in claim 1, characterized in that: The ratio of ω-3:ω-6:ω-7:ω-9 in the unsaturated fatty acids of the fat is 1:4.44:0.07:0.

86.

3. A method for preparing a four-dimensional Omega balanced oil, characterized in that: The preparation method of the four-dimensional Omega balancing oil as described in claim 1 includes: S1: Select safflower seed oil and flaxseed oil, and determine the fatty acid composition of safflower seed oil and flaxseed oil respectively; S2: Safflower seed oil and flaxseed oil are mixed to obtain a blended oil, such that the ratio of ω-3 to ω-6 in the unsaturated fatty acids of the blended oil is 4.5:

1. S3: Transfer the prepared mixed oil to an ultrasonic cleaner, set the temperature to 27 ℃ and the power to 180 W, and ultrasonically treat for 10 min; S4: After standing, the well-mixed equilibrium oil is filled under nitrogen protection, sealed, and stored at 4°C away from light to obtain the final product.

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