2021年山东省三城市餐馆菜肴营养成分  

Nutritional composition of three cities restaurants in Shandong Province in 2021

作　　者：王克波[1] 姜迎[1] 周晗 闫静弋[1] 赵金山[1] Wang Kebo;Jiang Ying;Zhou Han;Yan Jingyi;Zhao Jinshan(Shandong Provincial Center for Disease Prevention and Control,Jinan 250014,China)

机构地区：[1]山东省疾病预防控制中心,济南250014

出　　处：《卫生研究》2024年第4期612-617,共6页Journal of Hygiene Research

基　　金：中国食物成分监测项目。

摘　　要：目的 了解山东省餐馆常见菜肴中蛋白质、脂肪、碳水化合物、能量、维生素、矿物质等含量。方法 2021年7—10月于山东省济南、淄博、枣庄各选择3家大、中、小型餐馆,根据9家餐馆销售的90道鲁菜菜肴,每道菜肴在大中小餐馆各采集1份,不同类型餐馆的样品混合为1份。检测营养成分含量,并计算其碳水化合物和能量水平。结果 90道菜肴中检测的脂肪和蛋白质含量中位数分别为7.7 g/100 g和6.8 g/100 g;能量和碳水化合物中位数分别为528 kJ/100 g和5.4 g/100 g;每100 g菜肴中碳水化合物供能比为17.2%,脂肪供能比为55.3%,蛋白质供能比为21.4%。维生素A、维生素B_(1)、维生素B_(2)、维生素C和维生素E含量分别为未检出~26 700μg/100 g、未检出~0.12 mg/100 g、未检出~0.40 mg/100 g、未检出~56.5 mg/100 g和未检出~5.31 mg α-TE/100 g;菜肴钠和钾含量中位数分别为375 mg/100 g和219 mg/100 g。反式脂肪酸检出率为81.1%,含量中位数为0.06 g/100 g。结论 2021年山东省三城市餐馆菜肴中蛋白质供能比和脂肪供能比偏高,总碳水化合物供能比偏低;钠含量偏高,呈现高钠低钾特点;维生素尤其是维生素B_(1)和维生素B_(2)含量较低。OBJECTIVE To understand the current status of protein,fat,carbohydrates,energy,vitamins,minerals and other contents in common dishes of large,small,and medium-sized restaurants in Shandong Province.METHODS From July to October 2021,90 Shandong cuisine dishes were collected from 9 large,medium,and small restaurants in Shandong Province.One dish was collected from each restaurant,and samples from different types of restaurants were mixed as one sample.The content of nutrients and their carbohydrate and energy levels were detected and calculated.RESULTS The median fat and protein content detected in the 90 dishes collected were 7.7 and 6.8 g/100 g,respectively.The calculated median values of energy and carbohydrates were 528 kJ/100 g and 5.4 g/100 g,respectively.The energy supply ratio of carbohydrates per 100 g of dishes was 17.2%,fat was 55.3%,and protein was 21.4%.The content of vitamin A,vitamin B_1,vitamin B_(2),vitamin C and vitamin E was trace(tr)-26 700 μg/100 g,tr-0.12 mg/100 g,tr-0.40 mg/100 g,tr-56.5 mg/100 g and tr-5.31 mg α-TE/100 g.The medium number of dishes and potassium content was 375 and 219 mg/100 g.The detection rate of trans fat acid was 81.1%,and the median content was 0.06 g/100 g.CONCLUSION The energy supply ratio of protein and fat in dishes is relatively high,while the energy supply ratio of total carbohydrates is relatively low.The sodium content is high,showing the characteristics of high sodium and low potassium.Vitamin,especially vitamin B_(1) and vitamin B_(2),has a low content.

关 键 词：营养成分 菜肴 餐馆 

分 类 号：R151.3[医药卫生—营养与食品卫生学]