| 营养型植物调和油配方数学模型的建立及应用 |
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| 引用本文： | 李新华,车 欣,邵 帅. 营养型植物调和油配方数学模型的建立及应用[J]. 食品科学, 2010, 31(13): 118-121. DOI: 10.7506/spkx1002-6630-201013028 |
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| 作者姓名： | 李新华 车 欣 邵 帅 |
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| 作者单位： | 1.沈阳农业大学食品学院2.北京科技大学应用科学学院数力系 |
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| 摘 要： | 按照2000年中国营养学会提出的食用油脂肪酸推荐比例：饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸的质量比是1:1:1、多不饱和脂肪酸中n-6与n-3的质量比是(4～6):1，建立数学模型，并将其编程，利用Matlab数学软件计算，方便快捷地计算出同时满足以上两个条件的调和油中各原料植物油所占百分比，并得出适合煎炸的调和油、米糠调和油、高档调和油和价格最低调和油的配方。经验证配方中脂肪酸比例符合中国营养学会推荐比例，说明建立的数学模型可有效地应用于营养型植物调和油配方研究。
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| 关 键 词： | 脂肪酸 数学模型 调和油 |
| 收稿时间： | 2009-12-10 |
Establishment and Application of a Mathematical Model for Formulation of Nutrition-based Cooking Oil |
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| LI Xin-hua CHE Xin SHAO Shuai. Establishment and Application of a Mathematical Model for Formulation of Nutrition-based Cooking Oil[J]. Food Science, 2010, 31(13): 118-121. DOI: 10.7506/spkx1002-6630-201013028 |
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| Authors: | LI Xin-hua CHE Xin SHAO Shuai |
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| Affiliation: | 1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China 2. Department of Mathematics andMechanics, School of Applied Science, University of Science and Technology Beijing, Beijing 100083, China |
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| Abstract: | According to the recommended proportion of edible fatty acids issued by Chinese Nutrition Society in 2000, the ratio of SFA: MUFA: PUFA is 1:1:1 in mass, and the ratio of n-6: n-3 polyunsaturated fatty acids is (4－6): 1. A mathematical model was established through programming and calculation by Matlab math software. This model was convenient to obtain appropriate ratio of raw materials in cooking oil for frying, rice bran cooking oil, and cooking oil with quality and low price. The proportion of fatty acids in formula met the recommended requirements. Thus, this mathematical model can be effectively applied to explore the formula of nutrition-based cooking oil. |
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| Keywords: | fatty acid mathematical model cooking oil |
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