深圳居民膳食中脂肪、钠的测定及摄入量评估  

Determination of Fat and Sodium Content in Food and Assessment of Dietary Sodium and Fat Intake of Inhabitant in Shenzhen

作　　者：邓宏玉[1] 熊怡佳[1] 张秦蕾[1] 黎淑贞[1] 曾微[1] 杨俊[1] 

机构地区：[1]深圳市计量质量检测研究院,深圳518131

出　　处：《食品工业》2017年第3期172-175,共4页The Food Industry

基　　金：深圳市科技研发资金技术攻关项目资助课题(JSGG20140519114050315);深圳市科技研发资金基础研究项目资助课题(JCYJ20140905102930343)

摘　　要：通过走访深圳主要农贸市场和各大超市,共采集常见食物(如谷类及谷类产品、蔬菜、豆制品和肉类等)共340批次,按照GB/T 5009.6—2003"食品中脂肪的测定"第一法和微波消解-电感耦合等离子体发射光谱法,对样品中的脂肪、钠进行测定,并结合深圳居民每日膳食摄入量,对深圳居民膳食中脂肪、钠的日均摄入量进行估算。结果显示,深圳市居民脂肪摄入的主要来源为植物油和猪肉,脂肪日均摄入量为102 g,钠摄入的主要来源为食盐、酱及酱油,日均钠的摄入量为4 737 mg,均高于《中国居民膳食营养素参考摄入量》(2013版)中建议的RNI/AI值。建议深圳居民适当减少高脂肪、高钠食物的摄入,优化膳食结构,预防和控制营养相关的慢性病。In this study, totally 340 food samples available in Shenzhen were purchased from major farmers market and major supermarkets in Shenzhen. The concentration of sodium and fat was detected, referred to the first method of GB/T 5009.6—2003 and microwave digestion, and inductively coupled plasma atomic emission spectrometry. The dietary sodium and fat intake of inhabitant in Shenzhen were estimated combined with the date from the survey of the nutrition in the inhabitant. The results showed that the major origins of dietary sodium intake were vegetable oil and pork, the major origins of dietary fat intake were salt and soy sauce. Daily dietary fat and sodium intake of inhabitant in Shenzhen were 102 g and 4 737 mg, it exceeded the RNI/AI according to the DRIs（Chinese Dietary Guide, 2013 edition）. Shenzhen residents were advised to reduce the high fat, high sodium intake of food, optimize the dietary structure, prevention and control of nutrition related chronic diseases.

关 键 词：脂肪 钠 膳食摄入量 评估 慢性病 

分 类 号：R151[医药卫生—营养与食品卫生学]