市售卤肉制品中脂肪酸成分分析与营养评价  

Analysis and Evaluation on Fatty Acid in Commercial Pot-stewed Meat Products

作　　者：刘存卫 郭蓉[1] 尹丹阳[1] 梁晓聪[1] 田丽[1] 康荣荣 LIU Cun-wei;GUO Rong;YIN Dan-yang;LIANG Xiao-cong;TIAN Li;KANG Rong-rong(Shaanxi Provincial Center for Disease Control and Prevention,Xi'an 710054,China;Xi'an Chest Hospital,Xi'an 710100,China)

机构地区：[1]陕西省疾病预防控制中心理化所,西安710054 [2]西安市胸科医院,西安710100

出　　处：《中国食物与营养》2021年第6期52-59,共8页Food and Nutrition in China

摘　　要：目的:测定常见市售卤肉制品中52种脂肪酸含量,并对脂肪酸成分进行营养评价,为居民的合理膳食提供指导。方法:选取22种具有代表性的卤肉制品,经气相色谱质谱仪分析,内标法定量,以峰面积计算脂肪酸含量。结果:考察的22份卤肉制品中,除炸带鱼外,其他样品DHA和EPA含量均较低,卤猪肝和卤鸭胗中花生四烯酸相对含量较高;样品SFA/MUFA/PUFA的构成比失衡,仅有炸带鱼含量比接近1∶1∶1,酱牛肉和卤牛蹄筋的多不饱和脂肪酸ω-6/ω-3PUFA的比例符合中国居民膳食指导值。腊牛肉、腊羊肉、卤猪肚、卤猪大肠等样品致动脉粥样硬化指数(IA)和血栓形成指数(IT)较高,其致心脑血管等疾病可能性较大。结论:居民在选择卤肉制品的同时,结合其他食物摄入水平,保证总脂肪酸供能适宜前提下,合理膳食结构,保证各种营养素的均衡分配。[Objective] To determine the content of 52 fatty acids in commericial pot-stewed meat products,evaluate the fatty acid components,and provide guidance for residents’ reasonable diet.[Method] Totally 22 kinds of representative meat products were selected,and the fatty acids in all the samples were determined by using gas chromatography based on the internal standard method.[Result] The DHA and EPA contents of 22 samples were low except for fried ribbon fish,and the content of arachidonic acid in pot-stewed pork liver and duck gizzard was relatively higher.The composition ratio of SFA/MUFA/PUFA was unbalanced in samples,only the composition ratio in fried fish was close to 1:1:1.The ratio of ω-6/ω-3 PUFA in pot-stewed beef and beef tendon met the dietary guidelines for Chinese residents.Potstewed beef,mutton,pork stomach,pork intestine,and other samples had higher atherogenic index (IA)and thrombogenic index (IT),which were more likely to cause cardiovascular and cerebrovascular diseases.[Conclusion] When residents choose pot-stewed meat products,they should consider about other food intake levels.On the premise on ensuring that the total fatty acid supply is appropriate,they would keep a reasonable diet structure,and guarantee balanced distribution of various nutrients.

关 键 词：卤肉制品 不饱和脂肪酸 脂肪酸 营养成分 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]