中国5城市焙烤食品中反式脂肪酸含量水平调查  

Survey of Trans Fatty Acid Contents in Bakery Products from Five Big Cities of China

作　　者：张磊[1] 李建文[1] 隋海霞[1] 毛伟峰[1] 刘兆平[1] 李宁 

机构地区：[1]国家食品安全风险评估中心卫生部食品安全风险评估重点实验室北京100022

出　　处：《中国食品学报》2013年第5期161-166,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家科技支撑计划(2012BAK01B01);国家自然科学基金(81273081)

摘　　要：为了解我国焙烤食品中反式脂肪酸(TFA)含量的水平,采用气相色谱法,对我国西安、成都、北京、上海、广州5大城市市售饼干、糕点和面包三大类,共400份焙烤食品样品进行检测分析,结果显示,上述5城市市售焙烤食品中TFA的平均含量0.49g/100g,其中66.5%样品的TFA含量在0.3g/100g以下。以脂肪计的TFA平均含量为2.2%(0～21.4%),以蛋糕平均含量最高(4.4%±5.3%),夹心饼干、威化饼干、牛角/羊角面包的TFA含量也较高。奶油或巧克力成分可能是焙烤食品中TFA的一个重要来源。Total 400 bakery products including biscuit, cake products and bread were collected from five big cities of China and the contents of trans fatty acid （TFA） in these samples were determined by gas chromatography internal standard method. The results showed that the average content of TFA in all the samples was 0.49 g/100 g. There were 66.5% of the samples with TFA contents below 0.3 g/100 g. The TFA content in the fat of bakery products was 2.2% （0%~21.4%）. Cake have the the highest average content （4.4±5.3）%, and sandwich biscuits, wafers, horn/croissant also have relative higher TFA levels. Butter or chocolate composition maybe was an important source of TFA in bakery products.

关 键 词：焙烤食品 反式脂肪酸 含量 

分 类 号：TS207.3[轻工技术与工程—食品科学]