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Functional edible oil as well as preparation method and application thereof

An edible oil and functional technology, applied in the direction of edible oil/fat, application, food science, etc., can solve the problem of no optimization and determination of fatty acid composition and structure, no improvement of physiological effects of glucose and lipid metabolism disorders, no medium and long carbon It can improve the disorders of glucose and lipid metabolism, improve health and living standards, and achieve significant social benefits.

Pending Publication Date: 2021-05-11
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to our previous research, medium and long chain glycerides with medium chain fatty acid content less than 50% (w / w) have no significant effect on reducing body fat accumulation
Moreover, various medium and long carbon chain oils and oil compositions are not involved in the physiological effects of improving glucose and lipid metabolism disorders in the body and supplementing essential fatty acids (linoleic acid, linolenic acid) simultaneously.
[0018] The third is that the fatty acid composition and structure of various medium and long carbon chain oils or structural oils or oil compositions are not optimized and determined based on the results of animal experiments
However, there is no research report on medium and long carbon chain oils that take into account the three characteristics

Method used

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  • Functional edible oil as well as preparation method and application thereof
  • Functional edible oil as well as preparation method and application thereof
  • Functional edible oil as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0081] The fatty acids of camphor tree seed kernel oil, soybean oil and linseed oil used in this embodiment are raw materials, and their composition and distribution are shown in Table 2, Table 3 and Table 4 for details. According to the mass ratio of medium carbon chain fatty acid to long carbon chain fatty acid, it is 1.9, 2.3, 3.0, 4.0 (corresponding medium carbon chain fatty acid content is about 65%w / w, 70%w / w, 75%w / w, 80% %w / w), linoleic acid and linolenic acid mass ratio are 0.5, take appropriate amount of camphor tree seed oil, soybean oil and linseed oil respectively in different esterification reactors, and press 10% ( w / w) Add lipase Staphylococcus capraelipase. The reaction temperature is 40°C, and the stirring reaction time is 4h. After the three-basic transesterification reaction, the lipase in the reaction solution was separated, and the tribasic transesterification rate, equivalent carbon number and freezing point of functional edible oil were measured, and th...

Embodiment 2

[0124] In this example, according to the mass ratio of medium-carbon chain fatty acid and long-chain fatty acid as 3.0, and the mass ratio of linoleic acid to linolenic acid as 0.5, 1.0, 2.0, 4.0, appropriate amounts of camphor tree seed oil, soybean oil and Linseed oil was placed in different esterification reactors, and lipase Staphylococcus capraelipase was added according to 10% (w / w) of the mixed oil mass. The reaction temperature is 40°C, and the stirring reaction time is 4h. After the tribasic transesterification reaction finishes, separate the lipase in the reaction liquid, measure the freezing point of tribasic transesterification rate, equivalent carbon number and functional edible oil, obtain medium carbon chain fatty acid and long carbon chain fatty acid mass ratio to be 3.0, sub- The mass ratios of oleic acid to linolenic acid are 0.5, 1.0, 2.0, 4.0, respectively, the tribasic transesterification rates are 72.13%, 71.78%, 71.33%, 70.92%, respectively, and the trig...

Embodiment 3

[0159] In this example, according to the mass ratio of medium carbon chain fatty acid to long carbon chain fatty acid as 3.0, and the mass ratio of linoleic acid to linolenic acid as 0.5, appropriate amount of camphor tree seed oil, soybean oil and linseed oil were weighed in different esterification In the reactor, add lipase Staphylococcus caprae lipase according to 10% (w / w) of the mass of the mixed oil. The reaction temperature is 40°C, and the stirring reaction time is 4h. After the three-basic transesterification reaction, the lipase in the reaction solution is separated to obtain a functional edible oil with a mass ratio of medium-carbon-chain fatty acid to long-chain fatty acid of 3.0 and a mass ratio of linoleic acid to linolenic acid of 0.5.

[0160]C57BL / 6 male mice aged 3-4 weeks and weighing 13-16 g were used in the experiment. During the experiment, the mice were fed in a standard cage with free access to food and water, 12h / 12h day and night cycle light, the fe...

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Abstract

The invention relates to functional edible oil as well as a preparation method and application thereof. The functional edible oil is formed by performing ternary ester exchange on medium- carbon-chain glyceride, linoleic acid grease and linolenic acid grease. On the basis of the mass of fatty acid, the mass ratio of medium-carbon-chain fatty acid in the medium-carbon-chain glyceride to long-carbon-chain fatty acid in the linoleic acid grease and the linolenic acid grease is 2.3-4.0, and the mass ratio of linoleic acid to linolenic acid in the long-carbon-chain fatty acid is 0.5-1.0. The addition amount of the functional edible oil in foods is greater than or equal to 18.00%. The functional edible oil can significantly improve in-vivo glucose and lipid metabolism disorder, balance and supplement in-vivo necessary and functional fatty acids, and rapidly supplement energy, has a freezing point lower than 7.5 DEG C, can meet consumers, particularly, dietary and nutritional requirements of patients with metabolic syndromes such as overweight, obesity, fatty liver, hyperlipidemia, hyperglycemia, hypertension, hyperblood viscosity, hyperuricemia and hyperinsulinemia and athletes can be met, and the functional edible oil can be widely applied to foods and special medical application industries.

Description

technical field [0001] The invention belongs to the technical field of edible fats and oils. Background technique [0002] Fatty acids are divided into short-chain fatty acids (fatty acids with 2-6 carbon atoms, Short-chain fatty acids, abbreviated as SCFA) and medium-chain fatty acids (fatty acids with 8-12 carbon atoms, Medium- chainfatty acids, abbreviated as MCFA), long-chain fatty acids (fatty acids with more than 12 carbon atoms, Long-chain fatty acids, abbreviated as LCFA), according to whether the body can synthesize them into essential fatty acids (Essential fatty acids, abbreviated as EFA), Non-essential fatty acids (Non-essential fatty acids, abbreviated as NEFA). [0003] Oils and fats are mixed fatty acid glycerides. According to the number of carbon atoms of the fatty acids connected to the glycerol skeleton molecules of oils and fats, they can be divided into Long-Chain Triglycerides (LCT for short), Medium and Long-Chain Triglycerides for short (LCT for shor...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04C11C3/10A23D9/00
Inventor 曾哲灵曾桂炳欧阳振杨博余平夏佳恒马毛毛万冬满罗苗曾诚文学方
Owner NANCHANG UNIV
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