Trans Fatty Acid Content in Japanese Commercial Margarines
Trans Fatty Acid Content in Japanese Commercial Margarines
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日本商业人造黄油中的反式脂肪酸含量
DOI：
10.5650/jos.55.59
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发表时间：
2006
影响因子：
1.5
通讯作者：
M. Sugano
中科院分区：
文献类型：
--
作者：
R. Sugahara;Takahisa Okamoto;K. Chimi;Takenori Maruyama;M. Sugano
采用AgNO3-TLC / GC法测定标题参数，并与法国和英国生产的人造黄油进行比较。1)国产人造黄油反式脂肪酸含量占总脂肪酸的百分比为：打印型，2.9 ~ 22.4%（平均13.4%）；软型1.1-17.0%（平均9.9%）；人造黄油，8.0-9.7%（平均8.9%）；脂肪涂抹，0.6-11.8%（平均8.2%），调味和甜味脂肪涂抹，3.6-11.3%（平均7.5%）。在法国人造黄油中，印刷型和软型的反式脂肪酸含量分别为0.6-1.1%（平均0.9%）和0.7-2.1（平均1.0%）。英国软质人造黄油含有0.3-13.3%（平均2.5%）的反式脂肪酸。2)为了确定限制反式脂肪酸摄入量的全球法律法规的影响，比较了2003年和2004年生产的国产人造黄油反式脂肪酸含量的变化。反式脂肪酸、饱和脂肪酸和亚油酸的含量在两个时期没有变化。3)对比1996年和2003年两期国产和英国人造黄油反式脂肪酸含量，桶装型国产人造黄油反式脂肪酸含量必然下降10%，英国人造黄油反式脂肪酸含量必然下降70%，表明英国人造黄油反式脂肪酸含量下降的反应速度比日本人造黄油更快。4)日本、法国和英国人造黄油总饱和脂肪酸和反式脂肪酸含量（TFA+SFA）基本相同。
The title parameter was measured by the AgNO3-TLC / GC method and the results were compared with those for margarines produced in France and the United Kingdom (UK). 1) Trans fatty acid content in domestic margarines were expressed as the following percentages of total fatty acids, print type, 2.9-22.4% (average 13.4%); soft type 1.1-17.0% (average 9.9%); prepared margarines, 8.0-9.7% (average 8.9%); fat spreads, 0.6-11.8% (average 8.2%) and flavored and sweetened fat spreads, 3.6-11.3% (average 7.5%). In French margarines, print type and soft type contained trans fatty acid at 0.6-1.1% (average 0.9%) and 0.7-2.1 (average 1.0%), respectively. UK soft type margarines contained 0.3-13.3% (average 2.5%) trans fatty acid. 2) To determine the effects of world-wide legal regulations that limit trans fatty acid intake, change in content of trans fatty acid was compared for domestic margarines produced in 2003 and 2004. No change could be detected in trans fatty or saturated fatty acid and linoleic acid content for the two periods. 3) Trans fatty acid content in domestic and UK margarines was compared for 1996 and 2003 in both periods, trans fatty acid content in domestic margarines was bound to decrease by 10% in tub type and in UK margarines 70%, indicating a more rapid response to lower trans fatty acid in UK compared to Japan. 4) Total saturated and trans fatty acid content (TFA+SFA) in margarines from Japan, France and UK was essentially the same.