期刊文献+

杭州市江南菜品中脂肪酸含量分析

Fatty acid content in Jiangnan dishes in Hangzhou
原文传递
导出
摘要 目的分析杭州市江南菜品中脂肪酸含量。方法通过网络平台的订餐频次高低记录,选择了两家订餐频次较高的江南地方菜系餐饮店作为监测对象,通过酸水解提取纯素菜、荤素结合和纯荤菜3类菜肴中脂肪,用气相色谱法测定菜肴中37种脂肪酸含量,并进行分类分析。结果菜肴中饱和脂肪酸(saturated fatty acids,SFA)、单不饱和脂肪酸(monounsaturated fatty acids,MUFA)和多不饱和脂肪酸(polyunsaturated fatty acids,PUFA)的含量均值分别为2.477.1.961和0.837 mg/g,其中n-3 PUFA和n-6 PUFA含量均值分别为0.175和0.648 mg/g。纯素、荤素结合、纯荤菜肴中SFA/MUFA/PUFA(S/M/P)分别为1:1.36:0.39、1:2.02:0.88、1:0.15:0.13。3类菜肴中n-6 PUFA/n-3 PUFA分别为1.84、6.51和3.50。结论杭州市江南菜品中纯素菜中的PUFA含量偏低,荤素结合菜肴中MUFA含量较高,纯荤菜中MUFA和PUFA都偏低。菜肴中n-6 PUFA远高于n-3 PUFA,尤其是荤素结合菜肴。 OBJECTIVEE To analyze the fatty acid content of Jiangnan dishes in Hangzhou.METHODS Based on the order frequency records from an online platform,two popular Jiangnan cuisine restaurants were selected for monitoring.Fat extraction was performed on three types of dishes:purely vegetarian,mixed vegetarian and nonvegetarian,and purely non-vegetarian,using acid hydrolysis.The extracted fats from these dishes were then analyzed using gas chromatography to determine the content of 37 different fatty acids,followed by a classification analysis.RESULTS The average contents of saturated fatty acids(SFA),monounsaturated fatty acids(MUFA)and polyunsaturated fatty acids(PUFA)in the sampled home cooking were 2.477,1.961 and 0.837 mg/g,respectively,of which the average contents of the n-3 PUFA and the n-6 PUFA were 0.175 and 0.648 mg/g,respectively.Vegetarian dish S/M/P was 1:1.36:0.39,half meat and half vegetarian dish S/M/P was 1:2.02:0.88,and meat dish S/M/P was 1:0.15:0.13.Vegetarian vegetable n-6 PUFA/n-3 PUFA was 1.84,half-meat and half vegetarian dish n-6 PUFA/n-3 PUFA was 6.51,and meat dish n-6 PUFA/n-3 PUFA was 3.50.CONCLUSION In Jiangnan cuisine of Hangzhou,purely vegetarian dishes have a low PUFA content,mixed vegetarian and non-vegetarian dishes have a high MUFA content,and purely non-vegetarian dishes have low levels of both MUFA and PUFA.The content of n-6 PUFA in these home-cooked dishes is much higher than that of n-3 PUFA,especially in half-meat and half-vegetarian dishes.
作者 虞晓珍 张京顺 应英 王立媛 朱善宽 Yu Xiaozhen;Zhang Jingshun;Ying Ying;Wang Liyuan;Zhu Shankuan(School of Public Heath,Zhejiang University,Hangzhou 310058,China;Zhejiang Provincial Center for Disease Control and Prevention,Hangzhou 310051,China)
出处 《卫生研究》 CAS CSCD 北大核心 2024年第6期923-927,共5页 Journal of Hygiene Research
基金 中国食物成分监测项目(No.2020-609)。
关键词 江南地方菜 摄入量 脂肪酸 气相色谱法 Jiangnanregional cuisined ietary intake fatty acid gas chromatography
  • 相关文献

参考文献7

二级参考文献48

共引文献62

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部