新型食用调和油的配方设计及分析

FORMULA DESIGN AND ANALYSIS OF NEW EDIBLE BLEND OIL

选用花生油、葵花油、亚麻油、大豆油、菜籽油等为调和油的原料,建立数学模型计算出调和油中各原料油百分比例为花生油55%、葵花油22%、亚麻油12%、大豆油6%、菜籽油5%.经气相色谱分析测试配制的调和油SFA∶MUFA∶PUFA=1∶2.00∶2.50.加上猪油食用量(22.6 g.人-1.d-1),脂肪酸比例模式符合SFA∶MUFA∶PUFA=3∶4∶3.

Peanut oil, sunflower oil, linseed oil, soybean oil and rapeseed oil were chosen as the materials of the blend oil. A mathematical model was established to calculate the percentage of each material in the blend oil, and the results were as follows： peanut oil 55% , sunflower oil 22% , linseed oil 12% , soybean oil 6% , and rapeseed oil 5%. It is tested by GC analysis that the ratio of S： M： P of the blend oil is equal to 1 ： 2.00： 2.50. In consideration of the intake of lard oil, the fatty acid proportion model is accordance with SFA： MUFA ： PUFA =3：4：3.