Abstract:

Using rapeseed oil as the base oil, incorporation of other vegetable oils was employed to adjust the ratio of
omega-3 to omega-6 fatty acids by computer-aided calculation for the development of rapeseed oil blends with balanced
nutrition. Oxidation induction time was used as an indicator to evaluate the oxidation stability of nutritionally balanced oil
blends in comparison with individual oils. Meanwhile, the adjunctive effect of the oil blends in lowering blood fat levels
was explored by animal experiments. The experimental results showed that the ratio of omega-3 fatty acids to omega-6
fatty acids was 1:3.05, and the ratio of saturated fatty acids to monounsaturated fatty acids to polyunsaturated fatty acids
was 0.28:1.0:1.0 in the blended oils with balanced nutrition, which could meet the body’s demand for balanced fatty acids.
The oxidation induction time was 4.5 h at 110 ℃, and it could be extend to 6.0 h after supplementing a small amount of the
antioxidant TBHQ, thereby satisfying the stability requirement. The blended oils demonstrated positive results in acting as
an adjunct to lower blood triglyceride levels in hyperlipidemic rats.

Key words: computer aided calculation, balanced nutrition, rapeseed oil blend, oxidative stability, blood fat-lowering