以大豆油、玉米油、菜籽油、橄榄油为研究对象，建立大豆油、玉米油、菜籽油和大豆油、玉米油、橄榄油的三元复配模型，利用气相色谱技术（GC）和共有模式法，建立四种纯油脂脂肪酸的标准指纹图谱，并进行相似度分析；再利用GC结合化学计量法分析不同比例调和油中脂肪酸含量的变化。结果表明：建立的四种纯油脂脂肪酸标准指纹图谱能量化地反映不同油脂间的共同点和差异性，选择四种植物油中含量较高的棕榈酸（5.88%~10.72%）、硬脂酸（2.31%~4.57%）、油酸（15.04%~77.45%）、亚油酸（5.92%~53.67%）、α-亚麻酸（0.61%~6.71%）作为特征脂肪酸。根据相关性（R2>0.95）和显著性（p<0.01）分析，分别将油酸和亚油酸、α-亚麻酸和油酸作为两组三元复配模型的代表脂肪酸；通过对代表脂肪酸的回归预测模型进行实例验证，两组复配模型验证RSD%分别小于8%和10%，表明该回归预测模型具有较强的指导意义和实用价值。本研究反映了脂肪酸在不同组分植物调和油中的差异，可为食用油脂的质量控制和检测提供理论依据。

Taking soybean oil, corn oil, rapeseed oil and olive oil as research objects, the ternary compound model of soybean oil, corn oil, rapeseed oil and soybean oil, corn oil, olive oil was established. The standard fatty acid fingerprint was established by gas chromatography (GC) and common mode method, and the similarity analysis was carried out at the same time. The change of fatty acid content in different proportion of mixed oil was analyzed by gas chromatography and chemometrics. The results showed that the four standard fatty acid fingerprints established in this experiment could better reflect the commonness and difference of different oils. Palmitic acid (5.88%~10.72%), stearic acid (2.31%~4.57%), oleic acid (15.04%~77.45%), linoleic acid (5.92%~53.67%) and α-linolenic acid (0.61%~6.71%) were selected as the characteristic fatty acids. According to the correlation (R2>0.95) and significance (p<0.01), oleic acid and linoleic acid, α-linolenic acid and oleic acid were used as the representative fatty acids of the two ternary compound models. Through the example verification of the regression prediction model of representing fatty acids, the RSD% of the two ternary compound models was verified to be less than 8% and 10% respectively, which indicated that the regression prediction model has strong guiding significance and practical value. This study reflects the differences of fatty acids in different components of vegetable blended oil, which can provide theoretical basis for quality control and detection of edible oil.

河南省科学院基本科研业务费项目（190611037）