调和油

润科公司未来十年的发展目标中，就是让中国绝大多数家庭均使用富含DHA的食用调和油。

Runke 's future decades of development goals is make the majority Chinese families using the edible blend oil contains the DHA richly .

以双低菜籽油为基质研制的一种新型营养平衡调和油

Preparation of nutritional blend oil based on double-low rapeseed oil

研究了乙基硅油与癸二酸酯调和油的IR基团振动频率的变化，发现乙基硅油与癸二酸酯间存在着相互作用。

Changes of IR group vibrational frequency in the blends of diethyl silicone and sebacate were studied in this paper .

工控组态软件MCGS在调和油生产系统中的应用

Industrial Control Configuration Software MCGS and its Application in the Process of the Blended Oil System

调和油组血清TC、甘油三酯（TG）及MDA水平均显著低于猪油组（P＜0.05）；

The levels of serum TC , TG and MDA in the blent oil group were markedly lower than those in the lard feeding group ( P < 0 . 05 );

采用偏最小二乘法（PLS）等方法建立了食用调和油中花生油含量定量分析的近红外光谱定标模型。

Calibration models of quantitative analysis of the content of peanut oil in blended edible oil were built using partial-least-square ( PLS ) regression and other methods .

茶多酚和TBHQ对花生油、花生大豆调和油抗氧化作用的对比研究

Study on comparison of antioxidative action of tea polyphenol and TBHQ squeezing peanut oil and peanut and soybean reconciled oil

方法30只SD系雄性大鼠随机分为3组，分别给予基础饲料、含12%猪油饲料及含12%调和油（主要由豆油和菜油调制而成）饲料喂饲21d。

Methods 30 male rats ( SD strain ) were randomly divided into 3 groups and fed with basic diet , semisynthetic diets containing 12 % lard or blent oil ( mainly composed of soybean oil and rape-seed oil ) respectively .

本项目运用MCGS组态软件对食用调和油生产系统进行计算机集中监控，实现了油脂生产全过程的自动化控制，从而提高了生产能力和产品质量，降低了能耗和劳动成本。

The project which use the MCGS configuration software to monitor the process of blended oil , realize the auto control of the full process of the blended oil , improve the ability of the throughput and the quality of product , consume less energy and reduce the cost .

生物柴油及其调和油理化性能的测定

The Determination of Physicochemical Characteristics of Biodiesel and Its Blending Oils

不同加热温度和时间对食用调和油品质的影响

Effect of heating temperature and time on quality of cooking oil

掺稀采油在塔河油田的应用研究功能性调和油的研制

Study and application of blending light oil recovery technique in Tahe oil-field

乙基硅油调和油的粘度特性与粘温性能

Viscosity and visco temperature characteristics of diethyl silicone blending oil

葵花籽调和油抗氧化性研究

Oxidative stability of blend oil prepared from sunflower seed oil

婴儿配方食品调和油微胶囊化的研究

Microencapsulation of oil mixture for infant formula by spray drying

调和油中不同饱和程度脂肪酸配比效应的研究

Study on Proportional Effect of Different Saturation Fatty Acids in Mixed Oil

营养型调和油数学模型的建立及求解

Establishment and Solution for Mathematical Model of Nutritional Blend Oil

一种适合于煎炸的调和油实验研究

Study on a kind of mixed oil for frying

以精炼棉籽油为基础油生产食用调和油的研究

Study on the Production of Reconciled Edible Oil With Fundamental Refined Cottonseed Oil

米糠营养调和油调节血脂作用的研究

Blood Fat Regulating Action of Rice Bran Oil

保健调和油新油源的开发研究

Study on New Source of Health Blend Oil

食用调和油中番茄红素的稳定性研究

Study on Stability of Lycopene in Blending Oil

植物油脂理化特性及调和油加工技术的研究

Study on the physicochemical property of vegetable oils and the processing technology of proportion oil

近红外透射光谱法检测三组分食用调和油含量的研究

Rapid Determination of the Components in Ternary Blended Edible Oil Using Near Infrared Transmission Spectroscopy

功能性调和油的研制

Development of Functional Mixed Oil

此外，新质量标准中增加了针对调和油检测的若干新的指标。如“烯烃含量”“甲缩醛”等一系列检测指标。

Sinopec 's new test standards for blended oil now surpass international quality criteria , since they measure indicators for olefin contents and Dimethoxymethane .

结论：脂肪酸构成比为0.27∶0.60∶1.40的食用调和油对高脂血症患者具有较好的降脂效果。

Conclusions : Compound cooking oil with 0.27 ∶ 0.60 ∶ 1.40 fatty acid compositions is helpful for decreasing plasma lipid in hyperlipoproteinemia patients .

以番茄红素保存率为稳定性指标，就贮存时间、贮存温度和光照对食用调和油中添加番茄红素的影响进行了探讨。

The paper Studied the major factors including light , Storage temperature and storage time on the stability of Lycopene in the quality cooking oil .

将120名实验对象随机分为三组，分别每天食用茶油、调和油和市售油50g/d。

One hundred and twenty normal adults of three groups were given 50 grams of tea seed oil , Formula oil and commercial oil per day respectively .

以胡萝卜、面粉、糖、鸡蛋、调和油为原料，通过正交试验，确定了最佳工艺配方，研制出了具有营养、保健功能的胡萝卜蛋糕。

The optimum formula of nutritional and healthy cake , which consists of carrot , flour , sugar , egg and oil , is fixed by orthogonal test .