Detection method and detection system for nutritional quality based on nutritional ingredients in vegetable oil

Abstract

The invention relates to the field of detection (nutritional value evaluation) of edible fat and oil, in particular to a detection method and a detection system for nutritional quality based on nutritional ingredients in vegetable oil. The invention provides the detection method for the nutritional quality based on the nutritional ingredients in the vegetable oil. The detection method comprises the following steps of firstly, acquiring the contents of main nutritional ingredients in a vegetable oil sample; secondly, calculating a comprehensive nutrition score of the acquired vegetable oil sample according to a formula I. The detection method and the detection system for the nutritional quality based on the nutritional ingredients in the vegetable oil, provided by the invention, aim to solve the problem that an existing edible fat and oil value evaluation system focuses on discussion or evaluation emphasizing qualitative and specified fat and oil and specified ingredients is solved, and the current situation that academia and industry are short of scientific and comprehensive universal indictors and quantitative comparison for nutritional values of different fats and oils is changed.

Description

technical field [0001] The invention relates to the field of edible oil detection (nutritional value evaluation), in particular to a nutritional quality detection method and system based on nutritional components in vegetable oil. Background technique [0002] The various nutrients in vegetable oil vary greatly due to different origins, processing techniques, and storage conditions. For a long time, the nutritional quality of edible oil has mostly been qualitatively evaluated on the effects of ingredients on the human body. There is a lack of systematic research on the specific content of various fatty acids and accompanying substances in oils and fats, and their value to human health and nutrition, and there is a lack of universal methods and evaluation standards. [0003] The characteristics and limitations of the existing evaluation system are summarized as follows: [0004] 1) The existing industrial standards only regulate the production, transportation, storage, hygi...

AI Technical Summary

Problems solved by technology

[0004] 1) The existing industrial standards only regulate the production, transportation, storage, hygiene requirements, quality inspection methods, and special ingredient inspection methods of main edible oils; there is a lack of content limits, nutritional values, or dietary guidance for various nutrients, and lack of Specifications and standards for small varieties of edible oils, nutrient content limits, nutritional value or dietary guidance, etc.

[0005] 2) The value of the nutritional components of vegetable edible oils, especially the general qualitative discussion on the specific health effects of the nutritional value of a specific edible oil; lack of systematic discussion or analysis of the overall impact of all nutritional components on human health, lack of A systematic discussion or analysis of the overall impact of different edible oils on human health

[0006] 3) The existing research or literature discusses qualitatively the value of various nutrients in vegetable oil to the human body; there is no explanation or demonstration for the joint effect or nutritional value of multiple nutritional elements, and there is a lack of quantitative evaluation

[0007] 4) Existing research on various vegetable oil components is mostly literature citations or research on specific components in individual vegetable oils or vegetable oils; for the specific composition of fatty acids such as palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid, And there is a lack of systematic and universal research on the content of lipid companions such as vitamin E, sterols, carotenoids, and squalene, and there is even a lack of evaluation of the value of special ingredients other than the above-mentioned main ingredients

However, for the various nutrients in fats and oils, the evaluation of the value of human health is blank

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