Find the fatty acid composition unit of the national standard edible vegetable oil

Fatty acid composition of soybean oil (%)

Fatty acids below 14 decafac Myristic acid C14:0 Palmitic acid C16:0 Palmito-enoic acid C16:

1 Heptadecanoic acid C17:0 Heptacharomonoenoic acid C17:1 Stearic acid C18:

0 Oleic acid C18:1 Linoleic acid C18:2 Linolenic acid C18:

3 Arachidonic acid C20:0 Arachidonic acid C20:1 Arachidonic acid C20:

2 Behenic acid C20:0 Erucic acid C20:1 Wood taric acid C24:

0nd – indicates that it is not detected.

Peanut Oil Fatty Acid Composition (%) Fatty acids below tetradecacin nd Myristic acid C14:0 nd Palmitic acid C16:0 Palmitocelenoic acid C16:

1 nd Heptadecanoic acid C17:0 nd Heptasamonoenoic acid C17:1 nd Stearic acid C18:

0 Oleic acid C18:1 Linoleic acid C18:2 Linolenic acid C18:

3 nd Arachicosanic Acid C20:0 Arachidonic Acid C20:1 Behenic Acid C22:

0 erucic acid c22:1 nd wood taric acid c24:0 docosaenoic acid c24:

1 nd Fatty acid composition of sunflower oil ( ).

Fatty acids below 14 carbon nd 0

Myristic acid C14 0nd

Palmitic acid C16

Palmita-enoic acid C16 1nd

Heptadecanoic acid C17 0nd

Heptacarbon-enoic acid C17 1nd

Stearic acid C18

Oleic acid C18

Linoleic acid C18

Linolenic acid C18 3nd

Arachicoic acid C20

Arachidonic acid C20 1nd

Behenic acid C22

Erucic acid C22 1nd

Docosadienoic acid C22 2nd

Wood taric acid C24 0nd

Docoselenic acid C24 1nd

There are too many contents to list one by one, please check the content of the national standards for vegetable oils.

Physical and chemical indicators. Project metrics.

Vegetable ** Edible vegetable oil.

Acid value (koh) (mg g) 4 3

Peroxide value (g 100g).

Leaching Oil Solvent Residue (mg kg) 100 50 Free Gossypol (%

Cottonseed oil Total arsenic (as as) (mg kg).

Lead (Pb) (mg kg).

Aflatoxin BL (ug kg).

Peanut oil, corn germ 20 10

Its 20

Benzo(a)pyrene (ug kg) 10 10 Pesticide residues shall be implemented in accordance with the provisions of GB2768.

If the items in the column have been specified in the mandatory national standards for specific products, they shall be implemented according to the specified indicators.

Vegetable oil is an indispensable edible oil in people's daily life. It plays an important role in cooking, providing food with a unique flavor and nutritional value. Common vegetable oils are soybean oil, peanut oil, corn oil, olive oil, etc.

The common feature of these vegetable oils is that their fatty acids are all cis.

What are cis fatty acids?

Fatty acids are important components in the composition of vegetable oils. They are long-chain fatty acids, which are divided into two types: cis-arubine fatty acids and trans fatty acids. Cis fatty acids refer to fatty acids in which all the double bonds in the molecular structure are cis-linked.

There are two common cis fatty acids: unsaturated fatty acids and saturated fatty acids.

Why are the fatty acids in commonly used vegetable oils cis?

The fatty acids in vegetable oils are all cis fatty acids. This is because the vast majority of fatty acids in vegetable oils are unsaturated fatty acids, including monounsaturated fatty acids and polyunsaturated fatty acids. The double bonds of unsaturated fatty acids are all cis-linked, so the fatty acids in commonly used vegetable oils are all cis-fatty acids.

What are the effects of cis fatty acids on the human body?

Cis fatty acids have less effects on the human body, and their intake has fewer negative health effects compared to trans fatty acids. However, high levels of cis fatty acids can still have health effects, such as an increased risk of heart disease.

How to choose a healthy vegetable oil?

Changes in dietary habits have far-reaching implications for human health. If you want to maintain a healthy diet, you need to choose healthy vegetable oils. Choosing oils that are rich in monounsaturated fatty acids, such as olive oil and peanut oil, is good for your health.

In addition, when using vegetable oils, they should be used in small amounts and multiple times to avoid high intake of cis fatty acids.

Epilogue. The fatty acids in commonly used vegetable oils are all cis fatty acids. Although cis fatty acids have less negative impact on human health, it is still necessary to pay attention to the rational use of vegetable oils and choose oils rich in monounsaturated fatty acids to ensure a healthy diet.

The human body cannot synthesize linolenic acid on its own, and needs to be ingested through the diet, so let's take a look at the comparison of the fatty acid content of commonly used edible oils!

Answer]: Essential fatty acids refer to fatty acids that are indispensable to the human body and cannot be synthesized by themselves, and must be supplied through food. The linoleic acid in the N-6 series and the a-linolenic acid in the N-3 series are two essential fatty acids.

Linoleic acid is commonly found in vegetable oils, and linolenic acid is more abundant in soybean oil and perilla seed oil. Therefore, choose item E.

The amount of free fatty acids in the oil is expressed as Lingfu Chong (ruler annihilation) ASaponification number.

b.Iodine value is hidden.

c.Acid value. d.Peroxide value.

Correct Answer: Acid value.

Answer]: B This strain is extracted from the soybean seeds of the leguminous plant. It is a clear liquid with a light yellow color, which is odorless or almost odorless.

The refractive index is that the acid value [the weight of potassium hydroxide required to neutralize the free fatty acids contained in 1 g of soybean oil (mg)] is not greater than that, the saponification value [the weight (mg) of potassium hydroxide required to neutralize and saponify 1 g of soybean oil and the combined esters in 1 g of soybean oil] is 188 195, and the iodine value [the amount of iodine required for 100 g of soybean oil to be fully halogenated (g)] is 126 140.

Fatty acid composition (% fatty acids) of several commonly used oils and fats Fats and fats Satiety and fatty acids Monounsaturated fats Polyunsaturated fatty acids Soybean oil 14 25 61 Peanut oil 14 50 36 Corn oil 15 24 61 Canola oil 6 62 32 Sunflower oil 12 19 69 Cottonseed oil 28 18 54 Sesame oil 15 41 44 Palm oil 51 39 10 Pork fat 38 48 14 Tallow 51 42 7 Sheep fat 54 36 10 Chicken fat 31 48 21 Fish oil 28 23 49 (responsibility: sweet).