依据2013年中国营养学会推荐的脂肪酸摄入量的要求,以脂肪酸平衡和营养物质的含量为评价指标,使用红棕油为调和油的关键基料油,添加富含生理活性物质较多的稻米油、橄榄油、胡麻油,制备出4种不同比例的红棕调和油,通过气相色谱仪和高效液相色谱仪检测调和油中的脂肪酸组成和营养成分,结果表明:4种调和油中脂肪酸比例均符合中国营养学会推荐的脂肪酸摄入量的要求,且调和油中还含有丰富的β-胡萝卜素、γ-谷维素、角鲨烯、生育酚与生育三烯酚和植物甾醇.因此,4种红棕调和油是营养的调和油,为其它营养调和油的研制提供了参考.%According to the dietary guidelines of fat acid composition from Chinese nutrition society in 2013, four blend oils based on red palm oil, rice bran oil, olive oil, flax seed oil were developed by analyzing fat acid composition and nutritional components, the fat acid composition and nutritional components of blend oils were analyzed by GC and HPLC. The results showed that the fat acid composition in four blend oils meet the require-ment in Chinese DRIs, and rich inβ-carotene,γ-oryzanol, squalene, tocopherols, tocotrienols and phytos-terols. So the four blend oils were nutritional blend oils, this study provided references for the study of nutrition-al blend oils.
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