Effects of dietary oil sources and fat extraction methods on apparent and standardized ileal digestibility of fat and fatty acids in growing pigs

Background:There is a lack of data for the standardized ileal digestibility(SID) of fat and fatty acids in national feed databases.In addition,it is important to specify the procedures used for fat analyses.Therefore,an experiment was conducted to 1) determine the apparent ileal digestibility(AID) and SID of fat and fatty acids in ten different oil sources for growing pigs and to develop prediction equations for SID of fat based on fatty acid composition;and 2) compare the effect of the fat extraction methods on the calculated values for endogenous loss and digestibility of fat.Methods:Twenty-two barrows(initial body weight:32.1 ± 2.3 kg) were surgically fitted with a T-cannula in the distal ileum,and allotted to 1 of 11 experimental diets in a 4-period Youden Square design.A fat-free diet was formulated using cornstarch,soy protein isolate and sucrose.Ten oil-added diets were formulated by adding 6% of dietary oil sources to the fat-free diet at the expense of cornstarch.All diets contained 26% sugar beet pulp and 0.40% chromic oxide.Results:The endogenous loss of ether extract(EE) was lower than that of acid-hydrolyzed fat(AEE;P < 0.01).There were significant differences in the AID and SID of fat and saturated fatty acids across the dietary oil sources(P < 0.05).The SID of AEE for palm oil was lower than that of sunflower oil,corn oil,canola oil,rice oil and flaxseed oil(P < 0.01).The AID and SID of fat ranged from 79.65% to 86.97% and from 91.14% to 99.18%.Although the AID of EE was greater than that of AEE(P < 0.01),there was no significant difference in SID of EE and AEE except for palm oil.The ratio of unsaturated to saturated fatty acids(U/S) had a positive correlation with SID of fat(P < 0.05),whereas C16:0 and long chain saturated fatty acids(LSFA) were significant negatively correlated with SID of fat(P < 0.01).The best-fit equation to predict SID of fat was SID AEE = 102.75-0.15 × LSFA-0.74 × C18:0-0.03 × C18:1(Adjusted coefficient of determination = 0.88,P < 0.01).Conclusions:When calculating the SID of fat,the EE content of the samples can be analyzed using the direct extraction method,whereas the acid hydrolysis procedure should be used to determine the AID of fat.Fat digestibility of dietary oils was affected by their fatty acid composition,especially by the contents of C16:0,LSFA and U/S.

Development and Production of Omega-3 Fatty Acids-Enriched Foods is an Important Dietary Strategy to Improve People's Nutritional and Health Status

Both Omega-6 and Omega-3 fatty acids are essential nutrients important for cellular structure and function but cannot be synthesized by the human body and must be obtained from food.These two classes of fatty acids are metabolically and functionally different and antagonistically regulate many physiological and pathological processes.Thus,the relative balance between Omega-6 and Omega-3 fatty acids are critical for good health.However,today’s diet contains too much Omega-6 but too little Omega-3,leading to a severe imbalance with a very high Omega-6/Omega-3 ratio(>10)in most people.Many lines of evidence suggest that this imbalance is a key factor contributing to the development of modern chronic diseases.A growing number of studies ranging from laboratory research to clinical trials have shown that balancing the tissue ratio of Omega-6/Omega-3 fatty acids by increasing tissue levels of Omega-3 fatty acids and/or decreasing the content of Omega-6 fatty acids are very beneficial for the prevention and treatment of many life-threating chronic diseases as well as for health promotion of the general public.Therefore,development and production of foods rich in Omega-3-fatty acids should be considered as a key health program to balance essential fat intake and thereby improve the nutritional and health status of all people.

Hypolipidemic Activity of Olive Oil (Olea europaea) against High Fat Diet-Induced Nonalcoholic Fatty Liver Disease (NAFLD) in Mice

Aim: The aim of the present study is to access the effect of olive oil supplementation against high fat diet induced fatty liver disease in mice. Methods: Mice were divided into five groups: Group I (normal diet), Group II (high fat diet), Group III (olive oil), Group IV and V (High Fat Diet along with olive oil). All mice were fed for 16 weeks with weight measurements every 2 weeks and then sacrificed. Biochemical analysis of blood samples was done and mice livers were histologically examined. Results: Group II mice showed significant increase in body weight as compared with Group I (p < 0.05). Group IV and V mice were significantly (p < 0.05) reduced in body weight as compared with Group II. Olive oil groups had significantly decreased triglyceride and low density lipoprotein levels as compared with Group II whereas high density lipoprotein levels were significantly increased (p < 0.05). The liver enzymes were significantly increased in Group II as compared with other groups (p < 0.05). Liver histopathology revealed drastically increased lipid droplets in Group II mice as compared with Group IV & V. Conclusion: Olive oil causes weight reduction, decreases the serum triglycerides, normalizes the liver enzymes and significantly reduces the accumulation of fat in liver. Therefore, olive oil may represent a potential therapeutic alternative for NAFLD and other fatty diseases.

Fatty Acid Compositional Studies of Lesser Known <i>Acacia tortilis</i>Seed Oil

A. tortilis is commonly known as “Israeli babool”. The species is exposed to the world for its pods, gum and other aerial parts as fodder &feed for cattles. The plant was used as antidiabetic, antidiarrhoeal, antiasthmatic and also had several other medicinal benefits but the seed oil was not explored to the extent of its real potential. Hence the study was carried out to characterize the seed for oil and analysis of fatty acid composition through GC for quality control and maintenance. Commercial indices of oil were also estimated. Extracted oil is rich in Linolenic acid (50.43%) and Linoleic acid (36.74%). Beside this palmitic, stearic and oleic acid are other fatty acids identified. MUFA, PUFA, SFA and omega-6/ omega-3 ratio were also found to be promising for its potentiality in edible and clinical uses. The investigation thus scopes the utility of oil and prospects the lesser known plant seed as alternative oil source of nutritional and therapeutic importance.

The Role of the American Oil Chemists’Society in World Trade——Quality Assurance Testing,Certified Reference Materials,and International Liaison Activities

The American Oil Chemists’ Society(AOCS) is a volunteer-led association. AOCS develops and publishes methods of analysis for fats, oils, proteins, surfactants, and related materials according to accepted international standards to ensure equitable trade practices on a global scale. AOCS Official Method development has been going on for over a hundred years. The founding vision of AOCS in 1909 was "an organization designed for the development and advancement of analytical methods for cottonseed products." AOCS Official Methods are essential to world trade and are used to confirm the value of billions of pounds of oilseed-based commodities and finished products each year. In addition, AOCS conducts proficiency testing, provides certified reference materials, and collaborates with other standards developers including the International Organization for Standardization(ISO) and the Codex Alimentarius Commission. AOCS serves as a professional scientific membership organization providing current and emerging information as well as disseminating research results in oils, fats, lipids, proteins, surfactants, and related materials. Several avenues are used, especially meetings, publications, interest groups, networking opportunities, and web presence. Many scientists, experts, and others engaged in working in these fields find their professional "home" in AOCS. The AOCS Technical Leadership Committee comprises some of the most experienced AOCS members and scientists. The AOCS Technical Services department staff relies on this committee for guidance on scientific matters and for advice in prioritizing the opportunities facing AOCS.

Helicobacter pylori infection is not associated with nonalcoholic fatty liver disease

AIM: To determine whether Helicobacter pylori (H. pylori) infection confers a higher risk of Nonalcoholic fatty liver disease (NAFLD).METHODS: Healthy people who underwent health screening were analyzed retrospectively. Inclusion criteria were age ≥ 20 years, history of H. pylori infection, and recorded insulin level. Participants were classified as H. pylori positive or negative according to 13C urea breath tests. NAFLD was defined using the hepatic steatosis index (HSI) and NAFLD liver fat score (NAFLD-LFS). Those with an HSI > 36 or NAFLD-LFS > -0.640 were considered to have NAFLD. Multivariable logistic regression was performed to identify risk factors for NAFLD.RESULTS: Three thousand six hundred and sixty-three people were analyzed and 1636 (44.7%) were H. pylori positive. H. pylori infection was associated with older age, male gender, hypertension, higher body mass index, and a dyslipidemic profile. HSI differed significantly between H. pylori positive and negative subjects (median 33.2, interquartile range (IQR) 30.0-36.2 for H. pylori-positive vs median 32.6, IQR 29.8-36.0 for negative participants, P = 0.005), but NAFLD-LSF did not [median -1.7, IQR -2.4 - -0.7 vs median -1.8, IQR -2.4-(-0.7), respectively, P = 0.122]. The percentage of people with NAFLD did not differ between infected and uninfected groups: HIS, 26.9% vs 27.1%, P = 0.173; NAFLD-LFS, 23.5% vs 23.1%, P = 0.778. H. pylori infection was not a risk factor, but C-reactive protein concentration and smoking were significant risk factors for NAFLD.CONCLUSION: H. pylori infection is not a risk factor for NAFLD as indicated by HSI or NAFLD-LFS. Prospective, large-scale studies involving liver biopsies should be considered.

Monounsaturated fat decreases hepatic lipid content in non-alcoholic fatty liver disease in rats

AIM： To evaluate the effects of different types of dietary fats on the hepatic lipid content and oxidative stress parameters in rat liver with experimental non-alcoholic fatty liver disease （NAFLD）. METHODS： A total of 32 Sprague-Dawley rats were randomly divided into five groups. The rats in the control group （n = 8） were on chow diet （Group 1）, rats （n = 6） on methionine choline-deficient diet （MCDD） （Group 2）, rats （n = 6） on MCDD enriched with olive oil （Group 3）, rats （n = 6） on MCDD with fish oil （Group 4） and rats （n = 6） on MCDD with butter fat （Group 5）. After 2 mo, blood and liver sections were examined for lipids composition and oxidative stress parameters. RESULTS： The liver weight/rat weight ratio increased in all treatment groups as compared with the control group. Severe fatty liver was seen in MCDD ＋ fish oil and in MCDD ＋ butter fat groups, but not in MCDD and MCDD ＋ olive oil groups. The increase in hepatic triglycerides （TG） levels was blunted by 30% in MCDD ＋ olive oil group （0.59 ±0.09） compared with MCDD group （0.85 ±0.04, P 〈 0.004）, by 37% compared with MCDD ＋ fish oil group （0.95 ±0.07, P 〈 0.001）, and by 33% compared with MCDD ＋ butter group （0.09 ±0.1, P 〈 0.01）. The increase in serum TG was lowered by 10% in MCDD ＋ olive oil group （0.9 ±0.07） compared with MCDD group （1.05 ±0.06）. Hepatic cholesterol increased by 15-fold in MCDD group [（0.08 ±0.02, this increment was blunted by 21% in MCDD ＋ fish oil group （0.09 ±0.02）]. In comparison with the control group, ratio of long-chain polyunsaturated fatty acids omega-6/omega-3 increased in MCDD ＋ olive oil, MCDD ＋ fish oil and MCDD ＋ butter fat groups by 345-, 30- and 397-fold, respectively. In comparison to MCDD group （1.58 ±0.08）, hepatic MDA contents in MCDD ＋ olive oil （3.3 ±0.6）, MCDD ＋ fish oil （3.0 ±0.4）, and MCDD ＋ butter group （2.9 ±0.36） were increased by 108%, 91% and 87%, respectively （P 〈 0.004）. Hepatic paraoxonase activity decreased significantly in all treatment groups, mostly with MCDD ＋ olive oil group （-68%）.CONCLUSION： Olive oil decreases the accumulation of triglyceride in the liver of rats with NAFLD, but does not provide the greatest antioxidant activity.

Fat Reduction and Replacement by Olive Oil in Bologna Type Cooked Sausage. Quality and Nutritional Aspects

Eight different types of Bologna type cooked sausages apart from the control were produced in order to reduce the fat content (15%, 30%, 45%), replace the animal fat by olive oil (3%, 6.5% and 10%) as well as concomitant reduction and replacement of animal fat (30% of fat reduction with 2% of olive oil as an animal fat replacer). Quality attributes such as texture, water binding and color were monitored. Texture and water binding of fat reduced and fat replaced samples were quite similar to the control while color was strongly affected by the fat reduction and replacement. Fat reduction led to a redder cooked sausage and the addition of olive oil to a more yellow product. Chemical analysis revealed no major changes among samples apart from protein and fat content and fatty acid profile. Noteworthy, cooked sausage with more than 6.5% of olive oil achieved the World Health Organization’s recommendation on the nutritional fat index ((polyunsaturated + monounsaturated)/saturated fatty acid ≥ 2) which is very relevant to the development of healthier formulations. Cooked sausages with 45% of fat reduction and 30% fat reduced with 2% of olive oil were considered as the best by the panelists, which in addition had a balanced nutritional content by a lower caloric content. We concluded that fat reduction (up to 45%) and replacement (up to 10%) are possible with acceptable sensory quality and improved nutritional composition. When replacing animal fats by plant oils, the color of the product, which has a strong influence on the sensory acceptability of Bologna type cooked sausages, is affected. Therefore it must be controlled for a proper product development of meat products containing vegetable oils.

不同体质指数的非酒精性脂肪性肝病患者的心功能及三大底物消耗特点

目的分析不同体质指数的非酒精性脂肪性肝病(NAFLD)患者的心功能及三大底物消耗特点。方法选取45例NAFLD患者,根据体质指数将其分为正常组(15例)、超重组(13例)和肥胖组(17例)。采用心肺运动试验(CPET)测定3组患者在运动达无氧阈时及达最大运动时的摄氧量、碳水化合物能量消耗、脂肪能量消耗、蛋白质能量消耗。采用Weber心功能评级标准评估3组患者的心功能进行评定。结果3组患者Weber心功能分级均为B级。达最大运动时,正常组、超重组、肥胖组患者的摄氧量依次降低(P<0.05);运动达无氧阈时,肥胖组患者的碳水化合物能量消耗高于超重组和正常组(P<0.05),但超重组和正常组之间差异无统计学意义(P?0.05);运动达无氧阈时,正常组、超重组、肥胖组患者的蛋白质能量消耗依次增加(P<0.05)。但运动达无氧阈和最大运动时,3组患者的脂肪能量消耗差异无统计学意义(P?0.05)。结论NAFLD患者均存在轻度至中度心功能损害。在进行较高强度运动时,体质指数越大的NAFLD患者的摄氧能力越低,心脏运动耐力越差;在进行中低强度运动时,高体质指数的NAFLD患者所需能量倾向于由碳水化合物代谢和蛋白质代谢提供;无论运动强度高低,NAFLD患者的脂肪氧化代谢能量消耗基本不受体质指数影响。

大豆品种籽粒的油脂组成综合评价

为对大豆种质资源的油脂品质进行综合评价,从中筛选出综合品质表现优异的大豆品种,本研究以173份大豆种质为试验材料,利用近红外光谱分析法结合气相色谱法对大豆的脂肪酸及粗脂肪含量进行测定,利用主成分分析法和系统聚类分析法对173份大豆种质进行划分,并建立大豆油脂品质综合评价的模型。结果表明:参试大豆种质的品质性状间差异较大;性状间相关性分析结果显示大豆饱和脂肪酸即棕榈酸和硬脂酸分别与油酸含量呈极显著负相关;与多不饱和脂肪酸即亚油酸与亚麻酸均呈极显著正相关,大豆粗脂肪含量与油酸、亚油酸相关性最大,其中与油酸呈极显著正相关,而与亚油酸呈极显著负相关。利用主成分分析法确立了2个主成分,建立了大豆油脂品质综合评价的模型,并评价出最优的大豆品种依次为多马卡-托里萨、中兴1号、冀豆3号、高丰1号和商豆1201。最后利用系统聚类分析法将173份大豆种质划分为5个类群,其中第Ⅲ类群表现较突出,具体表现为棕榈酸含量最高,油酸含量最低,亚油酸和亚麻酸含量最高,同时油脂品质的综合表现最好。本研究结果可为获得优良油脂品质的大豆品种提供理论依据。

Influence of free fatty acid content and degree of fat saturation on production performance,nutrient digestibility,and intestinal morphology of laying hens

This study was conducted to evaluate the effects of dietary free fatty acid(FFA)content and degree of fat saturation on production performance,lipid and calcium digestibility,and intestinal function of laying hens.For a 15-week period,a total of 144 laying hens(19 weeks old)were randomly assigned to 8 dietary treatments,which were obtained by gradually replacing crude soybean oil with soybean acid oil(AO),or crude palm oil with palm fatty acid distillate(FAD).Thus,there were 4 soybean and 4 palm diets with 6%added fat varying in their FFA percentage(10%,20%,30%,and 45%),following a 2×4 factorial design.Each treatment included 6 replicates with 3 birds per replicate.Average daily feed intake and final body weight were significantly higher in palm diets(P<0.001),while no differences were found in egg mass and feed conversion ratio.Higher levels of FFA in soybean diets resulted in lower egg production and higher egg weight(linear,P<0.01).Regarding the degree of fat saturation,hens fed soybean diets presented higher digestibility of ether extract(EE),fatty acids,and calcium than palm diets(P<0.001).The dietary FFA percentage negatively affected the digestibility of EE and calcium(P<0.01),while having little effect on FA digestibility.There was a significant interaction in the AME;lower values were reported in soybean diets as the dietary FFA percentage increased(linear,P<0.01),whereas palm diets remained unaffected.The experimental diets had little effect on gastrointestinal weight and length.However,the jejunum of soybean diets showed higher villus height and higher villus height-to-crypt depth ratio than palm diets(P<0.05),and the dietary FFA percentage increased the crypt depth and decreased the villus height-to-crypt depth ratio(linear,P<0.05).It was concluded that varying dietary FFA content did not affect fat utilization as much as the degree of saturation did,supporting the use of AO and FAD as alternative fat ingredients.

食用油脂加工中零反式脂肪酸控制技术探究

随着人们物质生活水平的不断提升,食品健康成为全社会讨论的焦点话题。食用油脂作为人们日常餐饮中必不可少的组成部分,其中的反式脂肪酸会对人体健康产生极大危害。因此,食用油脂加工中零反式脂肪酸控制技术备受关注。本研究对反式脂肪酸及氢化油的内涵进行了阐释,分析了反式脂肪酸的危害,并对零反式脂肪酸控制技术及应用进行了深入探究。

三种脂肪源和两种降脂因子对鲈生长、体营养成分组成和血清生化指标的影响

在人工配合饲料中加入3种脂肪源(鱼油、鱼油+玉米油1.34∶1、鱼油+豆油1.34∶1)和两种降脂因子(胆碱10g·kg-1、肉碱350mg·kg-1)饲喂鲈,并用冰鲜杂鱼饵料作为配合饲料的对照。经过8周的饲养,对鲈的生长情况、体营养成分组成和血清生化指标进行测定和分析。结果表明,鲈对脂肪肝的耐受性较差,长期大量投喂冰鲜杂鱼易诱发病变,肝脏对病变的敏感性高于肌肉;在满足必需脂肪酸需要量的情况下,不同脂肪源对鲈生长差异影响不大,但对体脂沉积有一定影响;胆碱和肉碱具有一定的降体脂作用。

日粮能量水平对肥育猪肌内脂肪含量、肌内和皮下脂肪组织脂肪酸组成的影响

以添加豆油方式提高日粮能量水平,研究其对肥育猪肌内脂肪(IMF)含量、肌内和皮下脂肪的脂肪酸组成的影响。36头杜长大母猪(平均体质量约40 kg)随机平均分为3组,分别饲喂3种能量水平(DE=12.82、14.24、15.66 MJ.kg-1,主要以添加豆油来提高日粮能量水平)的日粮。达到屠宰体质量(约90 kg)时每组屠宰5头,采取背最长肌和背部皮下脂肪,测定背最长肌IMF含量、肌内和皮下脂肪组织的脂肪酸组成。结果表明:不同能量水平日粮对IMF含量影响不显著(P>0.05);肌内和皮下脂肪的大部分饱和脂肪酸(SFA)和单不饱和脂肪酸(MU-FA)含量随着日粮能量水平的提高而显著下降(P<0.05),大部分多不饱和脂肪酸(PUFA)含量随着日粮能量水平的提高而显著增加(P<0.05);IMF中PUFA(包括C18∶3n6、C20:0、C20∶4n6、C22∶5n3)和C24∶1的含量与IMF含量呈显著负相关;肌内和皮下脂肪组织中的大部分脂肪酸呈显著正相关,而少数脂肪酸(包括C18∶3n6、CLA-c9t11、C20:0、C20:4n6、C22:5n3和C24:1)在2个组织中没有显著相关性;总体上看,2组织中的SFA、MUFA之间呈显著正相关,与PUFA呈显著负相关,PUFA之间呈显著正相关。本研究表明以添加豆油的方式提高日粮能量水平可以在不降低IMF含量的前提下改善猪肉的脂肪酸组成,从而提高猪肉的营养价值而不降低肉质。

地理经纬度对油茶籽中脂肪及脂肪酸组成的影响

对我国油茶主产区34个点的油茶籽的粗脂肪和脂肪酸组成与地理经纬度的关系进行了分析。相关分析结果表明,油茶籽的粗脂肪含量与地理经度和纬度均有显著的负相关关系,油茶籽油的脂肪酸组成中硬脂酸含量与地理纬度有显著的负相关关系,而油酸与粗脂肪含量有极显著的正相关关系。油茶籽油中油酸的变化趋势呈散点分布,并确定出15个高油酸含量的油茶分布区。通过对硬脂酸进行聚类分析将油茶主要分布区分为4大主要区域。

利用植物油下脚料制备烷醇酰胺型驱油剂

简要叙述了油脂水解反应基本原理与烷醇酰胺类合成原理 ,提出了新的水解工艺———常压多级催化水解法 ,以植物油下脚料为原料制备了较纯的混合脂肪酸 ,确定了油脂水解的最佳工艺条件。同时 ,提出了以混合脂肪酸为原料合成烷醇酰胺类驱油剂的新工艺———改进一步法 ,确定了反应的配方和反应条件 ,并对产物进行了结构表征和性能测定。结果表明 ,产物具有优异的物理性能和界面活性 ,采用低加入量 (0 .3%以下 )就能较大幅度地降低油水界面张力 ,可低至 10 -3

油炸对鸡肉中反式脂肪酸含量及棕榈油品质的影响

以棕桐油作油炸油，油炸表面涂抹蜂蜜水的鸡腿，研究椋榈油连续使用时间对鸡肉中反式脂肪酸含量的影响，并测定棕榈油的酸价和羰基值，探究其品质变化规律。结果表明：以棕榈油作油炸用油，油炸后鸡肉中所含的主要反式脂肪酸为C18：19t；棕榈油使用2—10h，鸡肉中总反式脂肪酸含量显著增加。棕桐油酸价在油炸过程中一直符合食用油煎炸过程中卫生标准；而羰基值在160℃下使用10h时达到54．66meq／kg，超过国标规定的最大限量，180℃下使用8hgg将超标，而200℃时已经超标。因此，以棕榈油进行油炸加工鸡肉时，应选择160℃左右的加工温度，并控制棕榈油使用时间不超过10h。

废食用油脂作生物柴油原料的可行性分析

分析了各国废食用油脂的产生、回收和法规管理现状。重点通过分析废食用油脂物化性质,评价利用废食用油脂制造生物柴油的工艺特征和技术可行性。探讨了利用废食用油脂制造的生物柴油产品的品质和环境效益以及使用要求。同时分析了利用废食用油脂制造生物柴油的经济成本和存在的问题。

气相色谱法测定大豆油中脂肪酸组分的方法改进

目的 建立一种快速准确的测定大豆油中脂肪酸组分的方法。方法 采用气相色谱法 ,以十一酸甲酯为内标 ,氢氧化四甲基锍为酯化试剂 ,程序升温测定大豆油中脂肪酸组分。结果 软脂酸 (C16 :0 )在 0 .115 5 6～ 0 .6 15 6mg·mL-1,硬脂酸(C18:0 )在 0 .0 4 70 8～ 0 .2 5 0 8mg·mL-1,油酸 (C18:1Δ9)在 0 .2 4 717～ 1.316 7mg·mL-1,亚油酸 (C18:2 Δ9,12 )在 0 .5 6 4 96～3.0 0 96mg·mL-1,亚麻酸 (C18:3Δ9,12 ,15)在 0 .0 7918～ 0 .4 2 18mg·mL-1的浓度范围内 ,其峰面积与内标峰面积的比对浓度呈良好的线性 ,r均在 0 .999以上。经加样回收试验 ,各组分回收率为C16 :0 =99.5 % ,C18:0 =98.1% ,C18:1Δ9=99.6 % ,C18:2 Δ9,12 =10 0 .2 % ,C18:3Δ9,12 ,15=98.2 %。酯化率在 98.2 %～ 10 0 .9%之间。酯化后的样品在 2 4h内稳定。

模式识别法分析5种植物油脂

通过模式识别方法区分花生油、大豆油、米糠油、棕榈油和菜籽油。采用气相色谱法分析5种植物油脂的脂肪酸,用面积归一化法计算每个植物油脂样品的各脂肪酸相对含量。以每个植物油脂中9个脂肪酸的相对含量为变量,采用SPSS13.0软件的模式识别技术对119个植物油脂样品进行区分。由主成分分析图可知,花生油、大豆油、米糠油、棕榈油和菜籽油被清晰地分为5组。判别分析建立的判别方程能较好地实现样品的判别,自身验证和交互验证的准确率均为100%。另取每种植物油脂各5个样品(共25个)进行验证,识别准确率为100%。对调和有棕榈油的花生油进行主成分分析,在主成分分析图上,调和油的分布点在花生油分布区域与棕榈油分布区域之间。