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作 者:崔贺 王湛[1] 柯润辉[2] 尹建军[2] CUI He;WANG Zhan;KE Run-hui;YIN Jian-jun(Environment and Energy Engineering College,Beijing University of Technology,Beijing 100124,China;China Food Fermentation Industry Research Institute,National Food Quality Supervision and Inspection Center,Beijing 100015,China)
机构地区:[1]北京工业大学环境与能源工程学院,北京100124 [2]中国食品发酵工业研究院,国家食品质量监督检验中心,北京100015
出 处:《食品研究与开发》2018年第9期118-123,共6页Food Research and Development
摘 要:采用氢氧化钠-甲醇对样品中的脂肪酸和反式脂肪酸进行甲酯化处理,气相色谱仪测定,以十一碳酸甘油三酯为内标进行定量。分析测定了国内5家知名焙烤企业抽检的41种不同用途的人造奶油中反式脂肪酸含量,通过分析发现:不同用途的人造奶油脂肪酸含量和组成有所差异,而反式脂肪酸的组成基本一致:主要是C18:1 6t、C18:19t、C18:1 11t和C18:2 9c12t、C18:2 9t12c。反式脂肪酸含量范围为0.271%<反式脂肪酸含量(占总脂肪酸)<8.245%。其中反式脂肪酸含量(占总脂肪酸)<1%的共有35种,占总抽检数的85.4%;含量>3%的有两种,占总抽检数的4.88%。本次研究较客观地反映了目前国内主流市场上人造奶油中反式脂肪酸含量情况,为国家风险管理部门进一步加强政策引导和宣传力度,引导消费者培养和强化消费前阅读营养标签的习惯提供数据依据。The fatty acids and trans fatty acids in the samples were methylated by sodium hydroxide and methanol,and they were determined by gas chromatography with triundecanoin as internal standard.The content of trans fatty acid in 41 kinds of margarine with different uses was determined in five famous baking enterprises in China.The analysis showed that the content and composition of fatty acid in different uses were different,but the composition of trans fatty acids was basically the same:C18:1 6T,C18:1 9t,C18:1 11T and C18:2 9c12t,C18:2 9t12c.The content range of trans fatty acids was 0.271%-8.245%.Among them,a total of 35 species with the content of trans fatty acid(total fatty acid)less than 1%,accounting for 85.4%;and there were two kinds of content more than 3%,accounting for 4.88%.This research objectively reflects the content of trans fatty acids in margarine at home market,as the country risk management departments to further strengthen policy guidance and propaganda,and guide consumers to cultivate and strengthen reading nutrition labels before consumption habits and provide data basis.
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