摘要
利用主成分分析,对市售38种调和油的27个因素进行分析,得到影响调和油产品得分排名的主要因素。根据分析结果,在调和油配方设计中,将油茶籽油等油酸含量较高的植物油作为优选原料油进行添加,并依据膳食脂肪酸均衡的需求,强化添加二十碳五烯酸(DHA)、二十六碳六烯酸(EPA)长链多不饱和脂肪酸成分,生产调和油。研究结果为调和油配方设计中基油的选取提供了依据。
Using principal component analysis,the 27 factors of 38 kinds of blended oils were analyzed,and the main factors affecting the rankingof blended oil products were obtained.According to the analysis results,in the formulation design of the blending oil,the raw material oil with higher oleic acid content such as camellia seed oil can be added as the preferred raw material oil;in view of the balanced demand of dietary fatty acids,it is possible to strengthen the addition of DHA and EPA This study provides the basis for the selection of base oils in blending oil formulation design.
作者
董家合
初柏君
高盼
焦山海
何东平
DONG Jia-he;CHU Bai-jun;GAO Pan;JIAO Shan-hai;HE Dong-ping(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan Hubei 430023;Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of National Food and Strategic Reserves Administration,Wuhan Hubei 430023;Aojia(Guangxi Zhuang Autonomous Region)Grain and Oil Industry Co.,Ltd.,Fangchenggang Guangxi 538000)
出处
《粮油食品科技》
2020年第1期23-29,共7页
Science and Technology of Cereals,Oils and Foods
关键词
主成分分析
调和油
配方设计
principal component analysis
blending oil
formula design
