蛋黄派中脂肪酸及反式脂肪酸含量的分析与研究  

Analysis and Research on the Content of Fatty Acids and Trans-fatty Acids in Yolk Pie

作　　者：鞠香 李洁 陈克云 田其燕 王艳丽 申中兰 刘艳明 祝建华 Ju Xiang;Li Jie;Chen Keyun;Tian Qiyan;Wang Yanli;Shen Zhonglan;Liu Yanming;Zhu Jianhua(Shandong Institute for Food and Drug Control,Jinan 250101,China)

机构地区：[1]山东省食品药品检验研究院,山东济南250101

出　　处：《现代食品》2018年第10期150-157,共8页Modern Food

基　　金：2018年山东省发展类项目(编号:FZ201801)

摘　　要：以GB 5009.257-2016为检测方法,对商场中常见的4种口味注芯蛋黄派(蛋黄味、奶油味、蓝莓味和巧克力味)中脂肪酸组成和反式脂肪酸的含量进行测定与分析。测定结果显示,4种口味蛋黄派中饱和脂肪酸含量较高,不饱和脂肪酸以ω-9型脂肪酸油酸和ω-6型脂肪酸亚油酸为主,且油酸含量是亚油酸含量的3倍左右。反式脂肪酸占总脂肪酸含量的0.20%左右(以油脂中含量计),折算到样品中后,反式脂肪酸的含量均符合《预包装食品营养标签通则》(GB 28050-2011)中的规定。本实验数据科学准确,能够为评价蛋黄派的营养价值提供基础数据支撑。The fatty acids composition and the trans-fatty acids content in four kinds of yolk pies in the market,including the egg yolk pie,creamy yolk pie,blueberry yolk pie and the chocolate yolk pie,were determined according to the standard of GB 5009.257-2016.The results showed that the content of the Saturated fatty acids was high in the four kinds of yolk pies,and the oleic acid(ω-9 fatty acid)and linoleic acid(ω-6 fatty acid)were the main Unsaturated fatty acids.Besides,the content of the oleic acid was about 3 times of the linoleic acid.The amount of the trans-fatty acids were about 0.20%in the yolk pie oil.After the conversion to the sample,the content of the trans-fatty acids were in accordance with the regulation of GB 28050-2011.The experimental data were scientific and accurate,and the data could provide basic data support for evaluating the nutritive value of the yolk pies.

关 键 词：蛋黄派 脂肪酸 反式脂肪酸 气相色谱-氢火焰离子化检测器 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]