南昌市早餐中反式脂肪酸含量分析

Analysis and comparison of trans fatty acids contents in breakfast of Nanchang City

采用气相色谱分析技术对我国传统的十大类早餐食品进行脂肪酸分析检测。结果显示：大部分早餐中的反式脂肪酸含量较低，少数样品如牛肉包、烤馒头、油条、南瓜饼、肉丝炒粉、纯牛奶及快餐牛奶等中的反式脂肪酸含量高于2％（总脂肪酸为基准）。此外，禽蛋中含有较高含量的单不饱和脂肪酸（41．46％～56．50％），豆浆中含有较高含量的多不饱和脂肪酸（57．48％％～58．97％），纯牛奶中可检测到一定含量的共轭亚油酸（0．76％）和支链脂肪酸（1．46％）。总的来说，淀粉含量高的早餐，其饱和、单不饱和及多不饱和脂肪酸分布比较合理，比值符合营养学会推荐以及国际上比较认可的比例1：1—1．5：1。

The fatty acid compositions of 10 categorieschromatography.Results showed that the trans fatty acidof traditional breakfast food were analyzed using gascontents of most samples were lower,except beef baozi,roasted bun,Deep-fried dough sticks, pumpkin pies,fried noodles with shredded meat, pure milk and fast milk.The trans fatty acid contents in these samples were higher than 2% of total fatty acids.In addition,eggs containedhigher percentage of monounsaturated fatty acids（41.46%-56.50% ）,soy-bean milk contained higher percentageof polyunsaturated fatty acids（57.48%% -58.97%）.Some conjugated linoleic acids and branch chain fatty acidscould be determined in pure milk.Generally,the distribution of saturated, monounsaturated and polyunsaturatedfatty acids of breakfast with higher content of carbohydrate was reasonable,the ratio of them was among the 1：1-1.5：1 ,which was recommended by nutrition committee and national organization.