鳡鱼调和油的配制及烹饪应用效果

根据不同油脂的脂肪酸含量特点，通过数学建模的方法将鳡鱼油、花生油和大豆油进行调和，并用于土豆丝的烹饪，以扩大鳡鱼油的应用范围。结果表明，调和油中各油质量分数为鳡鱼油19.2%～28.5%、花生油55.5%～66.6%、大豆油14.2%～16.0%时，脂肪酸配比较合理，能同时满足单不饱和脂肪酸∶多不饱和脂肪
酸=1∶1和ω-6多不饱和脂肪酸∶ω-3多不饱和脂肪酸=（4～6）∶1。烹饪后，调和油的酸值增幅比鳡鱼油降低了83.7%～123.6%，过氧化值没有显著变化，丙二醛含量低于0.3 mg/kg，二十二碳六烯酸（DHA）＋二十碳五烯酸（EPA）保留率高达90.3%～92.7%。调和油添加0.2‰复合抗氧化剂时，保质期可达到12 个月。

Preparation and Application in Cooking of Blend of Elopichthys bambusa Oil with Vegetable Oils

Elopichthys bambusa oil, peanut oil and soybean oil were blended together through mathematical modeling
according to their fatty acid composition. The application of the blended oils for cooking potato was investigated in
order to enlarge the range of applications of Elopichthys bambusa oil. Results demonstrated that oil blends consisting of
19.2%–28.5% Elopichthys bambusa oil, 55.5%–66.6% peanut oil, and 14.2%–16.0% soybean oil showed a ratio of MUFA
to PUFA = 1:1 and a ratio of ω-6 PUFA to ω-3 PUFA = (4–6): 1, indicating a reasonable proportion of fatty acids. After
cooking, the increment of acid value (AV) in the blended oils was reduced by 83.7%–123.6% compared with Elopichthys
bambusa oil alone, peroxide value (POV) had no significant change, malonaldehyde (MDA) content decreased to below
0.3 mg/kg, and 90.3%–92.7% of DHA + EPA was retained. In addition, the shelf life of the blended oils reached 12 months
after adding 0.2‰ composite antioxidants.