用气相色谱法测定食用植物调和油配方的研究  

Research on formula of edible blended oil by gas chromatography

作　　者：闵征桥[1] 刘金勇[1] 高盼[1] 胡传荣[1] 何东平[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,武汉430023

出　　处：《粮食与食品工业》2013年第3期11-14,共4页Cereal & Food Industry

基　　金："十二五"科技部支撑计划课题"食用植物油加工关键技术研究与示范"(项目编号:2011BAD02B00)

摘　　要：依据人体饱和脂肪酸、单不饱和脂肪酸与多不饱和脂肪酸摄取比例为1∶1∶1,多不饱和脂肪酸n-6∶n-3=(4～6)∶1,建立数学模型,并将其编程,利用matlab数学分析软件计算,得到同时满足以上两个条件的食用植物调和油中各原料植物油所占百分比。按照百分比调配,得到调配样品。测定样品脂肪酸含量的变化,确定食用植物调和油脂肪酸组成的一个区间值,以此脂肪酸组成区间值为依据来鉴别食用植物调和油。并选择市售食用植物调和油进行验证试验。According to the fact that the ratio of SFA ： MUFA and the ratio of n- 6 ： n- 3 polyunsaturated fatty acids is （4-6） ： established through programming and calculation by matlab math so 1 ft PUFA is 1 ： 1 ： 1 in mass, , a mathematical model was ware, and appropriate ratio of raw materials in edible blended oil was obtained. According to the percentage, edible blended oil sample was obtained. Fatty acid content of the sample was measured and edible plants blend oil was identified by fatty acid composition. Verification test was conducted by selecting edible blended oil.

关 键 词：气相色谱法 食用植物调和油 脂肪酸组成 检测 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]