[关键词]
[摘要]
随着营养学的发展，人们对脂肪酸的认识不断增加，脂肪酸的组成及配比在很大程度上决定了食用油的营养价值和保健功效。以黄豆、亚麻籽、棉籽为例，利用气质联用色谱法分析其脂肪酸的组成及含量，并着重讨论其中必须脂肪酸的含量。
[Key word]
[Abstract]
With the development of the nutriology, people’s recognition about fatty acid increases unceasingly. The components and the ratios of the fatty acids determine the nutritive value and health effects of the edible oil. The component and content of fatty acids in fermented soybean, flaxseed, and cottonseed were analyzed by GC-MS. Especially, the essential fatty acid was emphasized.
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