Development and Analysis of Nutrient Blending Oil Based on Tea Seed Oil
In order to develop a strategy for producing high-quality edible oil with balanced nutrition that meets the increasing demand for healthy fat intake,we aim to prepare a nutritionally balanced and cost-effective Camellia seed blended oil by using tea seed oil as the base oil and incorporating rice bran oil,sunflower seed oil,and flaxssed oil as auxiliary oils.The fatty acid content of each oil was determined by gas chromatography-mass spectrometry(GC-MS).A linear programming mathematical model was employed to optimize the ratio of fatty acids in blended edible oils,resulting in the ideal blending proportion for tea seed oil.Additionally,a shelf life prediction was conducted for the blended oil.The results indicated that the indexes such as peroxide value and acid value of tea seed oil,rice bran oil,sunflower seed oil,and flaxseed oil complied with the relevant national standards for edible vegetable oils.The optimal blending ratio was 35％for tea seed oil,26.4％for rice bran oil,25.4％for sunflower oil,and 13.2％for flaxseed oil.The ratio of monounsaturated fatty acid(MUFA)to polyunsaturated fatty acid(PUFA)is 1.08:1,while the ratio of n-6 PUFA to n-3PUFA was 4.58:1,which falls within the range of 4:1-6:1.Furthermore,the content of squalene was 792.3 mg/kg,oryzanol was 5500 mg/kg,vitamin E was 218 mg/kg,and total sterol is 7077 mg/kg.The blended tea seed oil has a minimum shelf life of 18 months,with a unit price of 16.8 yuan per 100 mL,representing a significant decrease of 61.5％compared to pure tea seed oil.This blended tea seed oil satisfy consumers'demands for both nutrition and affordability,while the present study provides a reference for the industrialization of blended tea seed oil.
万方数据
维普
