食用植物油的营养评价模型及其应用

Nutrition evaluation model and application of edible vegetable oils

建立食用植物油营养评价的模型,以量化指标评价食用植物油的营养品质,根据植物油中主要营养成分选定评价指标,对各种营养成分的价值分配对应权重值,利用模糊层次分析法对特定油脂的其他营养价值分配分值,从而根据权重值以及成分含量权重值加权计算并调整特殊模糊分值获得综合分值。其中,分值250分及以上为A类,150～249分为B类,低于149分则为C类。将模型应用于常见植物油,获得营养品质分类表。应用此模型将解决现有食用油脂价值评估体系中侧重于定性、特定油脂、特定成分的论述或评估,改变目前学界和产业缺乏科学、全面的不同油脂营养价值的普适性指标和量化对比的现状。

In order to build a model for evaluating the edible vegetable oils nutrition to quantify their nutritional quality,indexes were selected based on main ingredients in oils,weight values weredistributed by nutrition value,fuzzy analytical hierarchy process was used to give scores to other nutrition value in special oils,then accumulated score was obtained. A level was represented the score over 250,B level scored between 150 and 249,and C level scored below 149. The nutrition classification table was listed after applying the model to common oils. The model could solve the problems of current qualitative analysis of oils and their specific ingredients,which would change the status of absent common index and quantitative comparison.