基于脂肪酸指标的调和植物油品质评析

Quality assessment of blended vegetable oil based on fatty acid index

目的对比基于脂肪酸指标的调和植物油与纯种植物油的品质。方法利用气相色谱归一法测定2类植物油中8个样品的脂肪酸组成,建立相应的指标,对比分析其品质。结果以脂肪酸种类为评定指标,调和植物油1#、2#脂肪酸种类总数最多,无反式脂肪酸检出,含有二十二碳六烯酸组分;以饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸比值为评定指标,调和植物油1#中多不饱和脂肪酸与饱和脂肪酸比值为3.6,比值高于除菜籽油和玉米油之外的纯种植物油;以亚油酸与亚麻酸比值为评定指标,调和植物油2#亚油酸与亚麻酸比值低于4:1,符合中国膳食建议。结论 3种评价指标的建立可以快速、有针对性的对调和油的相关品质做出科学评析。

Objective To compare the quality of mixed and pure vegetable oils based on fatty acid index. Methods The fatty acid composition of 8 samples of 2 kinds of vegetable oils was determined by gas chromatography normalization method. The corresponding index was established and its quality was contrastively analyzed. Results The type of fatty acid was used as the evaluation index, the total number of fatty acids in 1 # and 2 # blended vegetable oil was the most, and there were no trans fatty acids detected and docosahexaenoic acid components were found. The ratio of saturated fatty acid, monounsaturated fatty acid and polyunsaturated fatty acid was used as evaluation index, and the ratio of polyunsaturated fatty acid and saturated fatty acid in mixed vegetable oil 1# was 3.6, which was higher than that of pure vegetable oil except canola oil and corn oil. The ratio of linoleic acid to linolenic acid was used as the evaluation index, and the ratio of linoleic acid to linolenic acid in 1# mixed vegetable oil was lower than 4:1, which was in line with the dietary recommendations of China. Conclusion The establishment of the 3 evaluation indexes can quickly and pertinently evaluate the quality of blending oil.