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| 营养平衡调和油的配制及营养成分的测定 |
| Preparation of blend oil with balanced nutrition and its nutritional components determination |
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| DOI： |
| 中文关键词: 调和油 营养平衡 大豆油 橄榄油 鱼油 亚麻籽油 |
| 英文关键词:blend oil nutrition balance soybean oil olive oil fish oil flaxseed oil |
| 基金项目: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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| 中文摘要: |
| 为解决单一食用油中营养组分缺陷问题，以大豆油、橄榄油、鱼油和亚麻籽油为基料油，测定其酸值、过氧化值、水分及挥发物含量和脂肪酸组成，然后按照中国营养学会关于脂肪酸推荐摄入量的要求，依据不同基料油的脂肪酸组成计算其配比并配制调和油，最后测定调和油的营养成分。结果表明：大豆油、橄榄油、亚麻籽油、鱼油的酸值、过氧化值、水分及挥发物含量均符合相关国家标准，4种油脂配制调和油的最适配比为45%、45%、8%、2%；调和油中主要微量营养成分及其含量为角鲨烯2.18 mg/kg、 β-胡萝卜素0.474 mg/kg、α-生育酚73.6 mg/kg、 β-生育酚0.6 mg/kg、γ-生育酚132.0 mg/kg、δ-生育酚20.4 mg/kg、总甾醇5 700 mg/kg。所得调和油符合中国营养学会关于脂肪酸推荐摄入量的要求，是一种营养平衡调和油。 |
| 英文摘要: |
| 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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