"The '7D' high-quality oil preparation new technology and complete set of core equipment, based on the principle of microwave physical field cell reactor, have built more than 50 production lines across the country." On March 4, Deng Qianchun, a researcher at the Institute of Oil Crops, Chinese Academy of Agricultural Sciences, told reporters that his team has studied this new technology of high-quality oil preparation for more than ten years, in order to ensure the health of the "oil bottle" of the people. Deng Qianchun said that this technology can reduce the residual oil of the cake by more than 20%, and the preservation rate of polyphenols, phytosterols, vitamin E and other beneficial substances can reach more than 90%, achieving the goal of "producing more oil and better oil", which has the prominent advantages of reducing processing damage, ensuring supply, improving quality and efficiency, and promoting health. "It is our persistent goal to make oil intake from some to eat well and eat nutritious and healthy." Deng Qianchun has been committed to efficient processing of oil and scientific research on nutrition since he graduated from doctor's degree in 2007. "Reducing the mortality rate of chronic diseases, improving the national physique and life expectancy are the main development goals of the 'Healthy China 2030' planning outline. Reasonable diet and scientific and healthy use of oil will play an important role in interfering with the occurrence and development of chronic diseases." Deng Qianchun said that relevant research shows that unreasonable consumption quantity, structure, quality and mode of oil will lead to abnormal metabolism of human body, It is closely related to the occurrence and development of chronic diseases. Strengthening the scientific and healthy use of oil and improving the national health level has become a top priority. In response to the problems of unbalanced, unstable and easily oxidized functional oil intake, Deng Qianchun and his team continued to tackle key problems through interdisciplinary integration, and adopted green and low-carbon technologies such as physical field and biological processing to achieve a breakthrough in the lack of common intake of Chinese residents α- The application of n-3 polyunsaturated fatty acids such as linolenic acid and DHA in health food, plant milk and snack food has significantly improved the edible quality and bioavailability, effectively expanded the way for Chinese people to consume n-3 polyunsaturated fatty acids, and related research achievements have won the second prize of the National Science and Technology Progress Award. At the same time, the team further expanded its research to the processing and utilization of oil protein/polypeptide, polysaccharide/oligosaccharide, polyphenol and other full components, providing key scientific and technological support for the realization of oil deep processing and new product creation, and serving the nutritional and health needs. "I will stick to the original intention of 'science and technology for the people, science and technology for the country', and contribute to the self-improvement of oil industry science and technology, and contribute to the promotion of food security, agricultural science and technology innovation, and the overall revitalization of rural areas," Deng Qianchun said. (Xinhua News Agency)