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| Preparation of blend oil with balanced nutrition and its nutritional components determination |
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| DOI： |
| KeyWord:blend oil nutrition balance soybean oil olive oil fish oil flaxseed oil |
| FundProject:北京食品营养与人类健康高精尖创新中心开放基金（20161021）；山西省应用基础研究计划青年科技研究基金（201901D211378） |
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| Abstract: |
| In order to address the problem of nutritional component deficiencies in single edible oil, soybean oil, olive oil, fish oil and flaxseed oil were used as base oils, and their acid value, peroxide value, moisture and volatile matter content, and fatty acid composition were determined. After that, according to the requirements of the Chinese Nutrition Society for recommended intake of fatty acids, the ratio of different base oils was calculated based on their fatty acid compositions, and the blend oil was prepared. Finally, the nutritional composition of the blend oil was determined. The results showed that the acid value, peroxide value, moisture and volatile matter content of soybean oil, olive oil, flaxseed oil and fish oil all met the relevant national standards, and the optimal ratio of the four oils for the preparation of blend oil was 45%, 45%, 8% and 2%. The main trace nutritional components and content in blend oil were as follows: squalene 2.18 mg/kg, β-carotene 0.474 mg/kg, α-tocopherol 73.6 mg/kg, β-tocopherol 0.6 mg/kg, γ-tocopherol 132.0 mg/kg, δ-tocopherol 20.4 mg/kg, and total sterol 5 700 mg/kg. The obtained blend oil meets the requirements of the Chinese Nutrition Society for recommended intake of fatty acids, and is a nutrient balanced blend oil. |
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