福建特色小吃粗脂肪和脂肪酸组成及其营养评价  

Nutritional evaluation of fatty acid compositions and the fat of Fujian characteristic snacks

作　　者：林麒 林仲[2] 李宏[1] 何泉燕 华永有[2] Lin Qi;Lin Zhong;Li Hong;He Quanyan;Hua Yongyou(Fujian Health College,Fuzhou 350101,China;Fujian Provincial Center for Disease Control and Prevention,Fujian Academy of Preventive Medicine,Fujian Provincial Key Laboratory for Zoonoses Research,Fuzhou 350001,China)

机构地区：[1]福建卫生职业技术学院,福州350101 [2]福建省疾病预防控制中心,福建省预防医学研究院,福建省人兽共患病研究重点实验室,福州350001

出　　处：《卫生研究》2022年第4期596-603,共8页Journal of Hygiene Research

基　　金：国家卫生健康委员会食物成分监测项目;福建省科技创新平台建设项目(No.2019Y2001);科技创新团队及应用技术协同创新研究重点项目(No.2019-5-1);福建省卫生健康科技计划(No.2020GGA022)。

摘　　要：目的分析福建特色小吃粗脂肪和脂肪酸组成,评价营养价值。方法依据国家标准方法分析福建特色小吃粗脂肪和脂肪酸组成,进行相关分析、非参数检验和聚类分析法等统计分析,并用不饱和指数、致动脉粥样硬化指数、血栓形成指数对小吃的脂肪酸营养价值进行评价。结果各小吃粗脂肪和总脂肪酸含量范围分别为0.11~26.35 g/100 g和0.08~17.85 g/100 g,两者呈正相关(r=0.915,P<0.01),非煎炸的食品中,禽畜肉类粗脂肪和总脂肪酸均大于海产品(P<0.05)。饱和脂肪酸(saturated fatty acids,SFA)以棕榈酸(21.80%~34.00%)、硬脂酸(7.72%~21.45%)为主,不饱和脂肪酸以油酸(5.38%~41.17%)、亚油酸(2.99%~23.54%)为主。鱼面中的二十碳五烯酸(eicosapentaenoic acid,EPA)含量(0.71%),炸鱼卷、鱼滑、鱼面中的二十二碳六烯酸(docosahexaenoic acid,DHA)含量(0.41%、2.12%和1.59%)远高于其他小吃。多不饱和脂肪酸(polyunsaturated fatty acids,PUFA)/SFA比值为0.10~0.69,PUFA/SFA比值>0.4的小吃有8种。n-3 PUFA/n-6 PUFA比值为0.01~0.75,n-6 PUFA/n-3 PUFA的比值为1.33~74.31。鱼滑和鱼面的n-6 PUFA/n-3 PUFA比值(1.33和2.13)符合英国卫生部门的规定理想比值,扁食的n-6 PUFA/n-3 PUFA比值(6.36)符合联合国粮食与农业组织推荐比值。SFA∶单不饱和脂肪酸(monounsaturated fatty acids,MUFA)∶PUFA的比值为0.8∶1.0∶0.5~2.4∶1.0∶0.2,其中肉粽、燕丝、炝肉、板鸭和海蛎煎(1.2∶1.0∶0.5、0.8∶1.0∶0.6、1.0∶1.0∶0.7、0.8∶1.0∶0.5和1.1∶1.0∶0.5)的接近于1∶1∶1。15种小吃不饱和指数为48.37~90.67,致动脉粥样硬化指数为0.40~1.44,血栓形成指数为0.97~2.32。系统聚类分析,距离尺度为9时,小吃分为三大类,分别为鱼面、鱼滑和其他,鱼面是高EPA、DHA型,鱼滑是高DHA型。结论15种小吃粗脂肪和总脂肪酸含量范围较广,与原料及烹饪方式密切相关。海产品中鱼滑和鱼面,畜肉中燕丝和炝肉食品营养和健康价值�OBJECTIVE To analyze the fat and fatty acid composition of Fujian characteristic snacks,and to evaluate their nutritional value.METHODS The fat and fatty acid composition of Fujian characteristic snacks were analyzed by the national standards,and analyzed by statistics such as correlation analysis,nonparametric test and cluster analysis.The nutritional value of fatty acid was evaluated by unsaturated index(UI),atherogenic index(AI),thrombosis index(TI).RESULTS The contents of crude fat and total fatty acid were 0.11-26.35 g/100 g and 0.08-17.85 g/100 g.The correlation coefficient r=0.915(P<0.01),crude fat and total fatty acid in poultry and livestock meats were higher than those in seafood(P<0.05).The main saturated fatty acids(SFA)were palmitic acid(21.80%-34.00%)and stearic acid(7.72%-21.45%),and the main unsaturated fatty acids(UFA)were oleic acid(5.38%-41.17%)and linoleic acid(2.99%-23.54%).The content of eicosapentaenoic acid(EPA)in fish noodle(0.71%)and docosahexaenoic acid(DHA)in fried fish roll,fish slide,fish noodles(0.41%,2.12%,1.59%)were far higher than other snacks.Polyunsaturated fatty acids/saturated fatty acids(PUFA/SFA)ratios were 0.10-0.69,there were 8 kinds of snacks with PUFA/SFA ratio value>0.4.The n-3 PUFA/n-6 PUFA ratios were 0.01-0.75,n-6 PUFA/n-3 PUFA ratios were 1.33-74.31.The n-6 PUFA/n-3 PUFA ratios of fish slide(1.33)and fish noodle(2.13)conform to the ideal ratio stipulated by the British Health Organization,and the ratio of flat food(6.36)conform to the recommended ratio of Food and Agriculture Organization.The SFA∶monounsaturated fatty acids(MUFA)∶PUFA ratios were 0.8∶1.0∶0.5-2.4∶1.0∶0.2,the ratios of pork zongzi,meat yan silk,spicy meat,pressed salted duck and fried oyster(1.2∶1.1∶0.5,0.8∶1.0∶0.6,1.0∶1.0∶0.7,0.8∶1.0∶0.5 and 1.1∶1.1∶0.5)were close to 1∶1∶1.The UI of 15 snacks was 48.37-90.67.The AI was 0.40-1.44,and the TI was 0.97-2.32.When the distance scale was 9,snacks were divided into three categories,namely fish noodle,fish slide and others

关 键 词：小吃 脂肪酸 营养评价 

分 类 号：R151.3[医药卫生—营养与食品卫生学]