【摘要】 从营养生理的观点出发,发展中国家膳食油脂中饱和、单不饱和、多不饱和脂肪酸的比例应为1:1:1.据此,本文介绍了一种利用气相色谱和微机联用研究调合油最佳配比的方法,它能从多种条件中,迅速优选出若干配比方案供决策,以满足工业化的生产,具有很大的实用价值.更多还原

【Abstract】 From the point of nutrition physiology, the propration abount Saturated, Unsaturated and Poly-unsaturated fatty acid in the edible oil should be 1:1:1 at the developing country, Acceding to this,the paper introduces one kind of methods using gas chromo-tography and microcomputer to research the best ingredient of the compound oil,it can quickly and optimally choose several ingredi ent schemes for deciding and satisfying the industrial production, so it will be rather useful.更多还原