摘要
用气相色谱法分析了我国广大消费者所喜欢的的23批次冷加工糕点。结果表明:冷加工糕点中反式脂肪酸含量在0.052 9%～2.73%之间,以反十八碳一烯酸含量为主,反十八碳二烯酸较少,反十八碳三烯酸含量很少。并从标签、生产、检测等方面并提出了建议。
Gas chromatography was used to determine the trans fatty acid composition of 23 batchs of reprocessing pastry liked by the large consumer deeply and concern at low temperature after heated.The results showed that trans fatty acid content was 0.0529%～2.73%,trans C18：1 is the most,trans C18：2 followed and trans C18：2 fatty acids is the least.Some recommendations were made for food labeling,production,determination,etc.
出处
《食品工业》
北大核心
2012年第6期142-144,共3页
The Food Industry
关键词
冷加工糕点
气相色谱法
反式脂肪酸
测定
建议
reprocessing pastry at low temperature after heated
gas chromatography
trans fatty acids
determination
suggestion
