营养调和油的配方研究

Research on the Formulation of Healthy Blend Oil

选取6种坚果作物花生、葵花子、杏仁、开心果、夏威夷果、榛子及6种油料作物棉籽、米糠、菜籽、亚麻籽、大豆、芝麻进行脂肪酸分析与比较,根据脂肪酸的测定结果选择适宜的油品进行数学建模,研究并得到既满足中国营养学会提出的单不饱和脂肪酸与多不饱和脂肪酸配比标准,且适合不同产区的营养调和油产品配方.

The content of the fatty acid in six kinds of hazelnut crops and six kinds of oil crops were analyzed and compared respectively. The hazelnut crops included peanut, sunflower seed, almond, pistachio, Hawaii fruit and nut. The oil crops included cottonseed, rice bran, rapeseed, linseed, soybean and gingili. Then, according to the contents of fatty acids of all the materials above-mentioned, the suitable formulation of the blend oil was chosen by mathematical model, which coincides with the ratio standards of monounsaturated fatty acids and polyunsaturated fatty acid by Chinese Nutrition Society, and meet with the requirement of the products in different areas.