通过模拟家庭烹饪实验，考察了一种富含亚油酸和亚麻酸且具有适宜的ω-6/ω-3脂肪酸比例的营养均衡型配方油脂的烹饪稳定性，研究结果表明：配方油应用于炒青菜、炒青椒肉片、火锅水煮烹饪时，以市售常用食用油为对照，油样的指标酸价、过氧化值与丙二醛含量有所变化，但最终的指标值都能满足GB2716-2005与GB/T 8937-2006的规定，达到一般烹饪用油的要求；对烹调后的油样进行脂肪酸组成的分析，结果表明：在所研究的烹调过程中，配方油未发生明显的氧化、异构化等劣变反应。多不饱和脂肪酸含量≥60%、ω-6/ω-3脂肪酸比例≤4:1的配方油应用于家庭烹饪是可行的，是人们一种日常补充ω-3脂肪酸的有效途径。

The stability of a Nutrition-balanced formula oils with appropriate ω-6/ω-3 fatty acid ratio and rich in linoleic acid and linolenic acid, was investigated by simulation of home cooking. With the commercially available and commonly used edible oil as control, the results showed that when used for cooking green vegetables, pork and green peppers, and cooking in water, the acid value, peroxide value and malondialdehyde (MDA) content of the formula oil were changed, but all conformed to the regulation of GB2716-2005 and GB/T 8937-2006, the formula oil met the requirements of general cooking oil. The fatty acid composition of the oil after cooking was analyzed. Results indicated that there was no obvious deterioration reactions such as oxidation, isomerization took place in formula oil during cooking process. The formula oil, whose polyunsaturated fatty acid(PUFA) content above 60% and ω-6/ω-3 fatty acid ratio under 4:1, was feasible to be used for home cooking , also was an effective way to supplement ω-3 fatty acids to people.

十二五科技支撑计划子课题(2012BAD33B11)；中央高校基本科研业务费专项资金资助项目(2014ZZ0063)