功能性调和油的研制

Development of Functional Mixed Oil

依据我国人民饮食中猪脂摄入量22.6g/人·日和25g色拉油/人·日(国家统计局2002年统计显示:猪肉消费量91g/人·日,猪肉平均脂肪含量24.8%),选用大豆油、米糠油、菜籽油、棉籽油、葵花油、亚麻油、椰子油等十几种色拉油、以及浓香花生油和芝麻香油,根据气相色谱及高压液相色谱分析测定的油脂脂肪酸组成、VE含量,以及市售油脂的价格因素等建立了功能性调和油的线性规划问题的数学模型,用Mathematica4.0求解各油脂配比,根据求解与调和工艺制成脂肪酸配比达到饱和脂肪酸(SFA):单不饱和脂肪酸(MUFA):多不饱和脂肪酸(PUFA)配比为3∶4∶3(n-6∶n-3=4～6∶1)、含0.8mg维生素E/1g不饱和脂肪酸的功能性调和油。

According to the information of daily intaking lard 22.6g/person (calculated from State Statistics) and vegetable oil 25g/person in China , based on HPLC and GC analysis results of FA content and V_E percentage for all kinds of oil, as well as marketing factors, we choose some kinds of oil, such as soy bean salad oil, peanut oil, and sesame oil, etc, and established a mathematical model of linear programming problem by using Mathematical (4.0) to solve the percentage of each kind of oil. Thus, the functional mixed oil (SFA∶MUFA∶ PUFA= 3∶ 4∶ 3 n-6∶ n-3=4-6-1) was developed.