表1 常见油脂的脂肪酸组成(%)
脂肪酸
|
大豆油
|
一般菜籽油
|
低芥酸菜籽油
|
花生油
|
棉籽油
|
葵花籽油
|
油茶籽油
|
玉米油
|
米糠油
|
十四碳以下脂肪酸
|
ND-0.1
|
ND
|
ND
|
ND-0.1
|
ND-0.1
|
ND-0.1
|
饱和酸7-11
|
ND-0.3
|
-
|
豆蔻酸(S)
|
ND-0.2
|
ND-0.2
|
ND-0.2
|
ND-0.1
|
0.6-1.0
|
ND-0.2
|
|
ND-0.3
|
0.4-1.0
|
棕榈酸(S)
|
8.0-13.5
|
1.5-6.0
|
2.5-7.0
|
8.0-14.0
|
21.4-26.4
|
5.0-7.6
|
|
8.6-16.5
|
12-18
|
棕榈一烯酸(M)
|
ND-0.2
|
ND-3.0
|
ND-0.6
|
ND-0.2
|
ND-1.2
|
ND-0.3
|
|
ND-0.5
|
0.2-0.4
|
十七烷酸(S)
|
ND-0.1
|
ND-0.1
|
ND-0.3
|
ND-0.1
|
ND-0.1
|
ND-0.2
|
|
ND-0.1
|
-
|
十七碳一烯酸(M)
|
ND-0.1
|
ND-0.1
|
ND-0.3
|
ND-0.1
|
ND-0.1
|
ND-0.1
|
|
ND-0.1
|
-
|
硬脂酸(S)
|
2.5-5.4
|
0.5-3.1
|
0.8-3.0
|
1.0-4.5
|
2.1-3.3
|
2.7-6.5
|
|
ND-3.3
|
1.0-3.0
|
油酸(M)
|
17.7-28.0
|
8.0-60.0
|
51.0-70.0
|
35.0-67.0
|
14.7-21.7
|
14.0-39.4
|
74-87
|
20.0-42.2
|
40-50
|
亚油酸(P)
|
49.8-59
|
11.0-23.0
|
15.0-30.0
|
13.0-43.0
|
46.7-58.2
|
48.3-74.0
|
7-14
|
34.0-65.6
|
29-42
|
亚麻酸(P)
|
5.0-11.0
|
5.0-13.0
|
5.0-14.0
|
ND-0.3
|
ND-0.4
|
ND-0.3
|
|
ND-2.0
|
<1.0
|
花生酸(S)
|
0.1-0.6
|
ND-3.0
|
0.2-1.2
|
1.0-2.0
|
0.2-0.5
|
0.1-0.5
|
|
0.3-1.0
|
<1.0
|
花生一烯酸(M)
|
ND-0.5
|
3.0-15.0
|
0.1-4.3
|
0.7-1.7
|
ND-0.1
|
ND-0.3
|
|
0.2-0.6
|
-
|
花生二烯酸(P)
|
ND-0.1
|
ND-1.0
|
ND-0.1
|
-
|
ND-0.1
|
-
|
|
ND-0.1
|
-
|
山嵛酸(S)
|
ND-0.7
|
ND-2.0
|
ND-0.6
|
1.5-4.5
|
ND-0.6
|
0.3-1.5
|
|
ND-0.5
|
-
|
芥 酸(M)
|
ND-0.3
|
3.0-60.0
|
ND-3.0
|
ND-0.3
|
ND-0.3
|
ND-0.3
|
|
ND-0.3
|
-
|
二十二碳二烯酸(P)
|
-
|
ND-2.0
|
ND-0.1
|
-
|
ND-0.1
|
ND-0.3
|
|
ND-0.3
|
-
|
木焦油酸(S)
|
ND-0.5
|
ND-2.0
|
ND-0.3
|
0.5-2.5
|
ND-0.1
|
ND-0.5
|
-
|
- ND-0.5
|
-
|
二十四碳一烯酸(M)
|
-
|
ND-3.0
|
ND-0.4
|
ND-0.3
|
-
|
ND
|
-
|
-
|
-
|
注:数据来源:GB1534-2003, GB1535-2003, GB1536-2004, GB1537-2003, GB10464-2003, GB11765-2003, GB19111-2003, GB19112-2003;ND表示未检出,定义为0.05%。
表2 常见油脂的S∶M∶P的比例
油脂
|
S∶M∶P
|
油脂
|
S∶M∶P
|
菜籽油
|
0.17∶1.98∶0.85
|
葵花籽油
|
0.30∶0.48∶2.22
|
大豆油
|
0.42∶0.67∶1.91
|
亚麻籽油
|
0.32∶0.61∶2.07
|
花生油
|
0.42∶1.72∶0.86
|
棕榈油
|
1.43∶1.16∶0.41
|
棉籽油
|
0.61∶0.54∶1.85
|
猪脂肪油
|
1.42∶1.32∶0.26
|
注:S为饱和脂肪酸,M为单不饱和脂肪酸,P为多不饱和脂肪酸。
|