| 气相色谱法测定奶茶中的反式脂肪酸 |
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| 引用本文： | 曹君,李静,覃雯,揭平权,刘珍,邓泽元. 气相色谱法测定奶茶中的反式脂肪酸[J]. 食品科学, 2011, 32(18): 159. DOI: 10.7506/spkx1002-6630-201118033 |
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| 作者姓名： | 曹君 李静 覃雯 揭平权 刘珍 邓泽元 |
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| 作者单位： | 食品科学与技术国家重点实验室南昌大学高等研究院;南昌大学生命科学与食品工程学院; |
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| 基金项目： | 国家自然科学基金面上基金项目(30972482); 江西省学术带头人计划项目(2008DD00900); 教育部博士点基金项目(20070403002); 江西省自然科学基金项目(2008GQY0023) |
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| 摘 要： | 选取我国市场上常见的品牌奶茶,采用气相色谱法测定8种奶茶产品、7种奶精及20种果粉中的反式脂肪酸组成。结果表明:一杯300mL的奶茶,其反式脂肪酸量在0.5～3.0g之间,奶精中反式脂肪酸含量最高可达8.6g/100g,果粉含量则在1.0～2.2g/100g之间;奶茶中反式脂肪酸主要来自奶精与果粉,以反式C18脂肪酸为主,其中一烯含量最多、二烯含量较少、反式C16脂肪酸甚微。奶茶、奶精及果粉中的反式脂肪酸含量普遍偏高,不同类型、不同品牌的奶茶间和不同口味的果粉间反式脂肪酸含量存在显著性差异。
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| 关 键 词： | 反式脂肪酸 奶茶 氢化植物油 气相色谱 |
Determination of Trans Fatty Acids in Milk Tea by Gas Chromatography |
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| CAO Jun,LI Jing,QIN Wen,JIE Ping-quan,LIU Zhen,DENG Ze-yuan. Determination of Trans Fatty Acids in Milk Tea by Gas Chromatography[J]. Food Science, 2011, 32(18): 159. DOI: 10.7506/spkx1002-6630-201118033 |
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| Authors: | CAO Jun LI Jing QIN Wen JIE Ping-quan LIU Zhen DENG Ze-yuan |
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| Affiliation: | CAO Jun1,LI Jing1,QIN Wen2,JIE Ping-quan2,LIU Zhen2,DENG Ze-yuan1,*(1.State Key Laboratory of Food Science and Technology,Institute for Advanced Study,Nanchang University,Nanchang 330047,China,2.School of Life Science and Food Engineering,Nanchang 330031,China) |
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| Abstract: | Gas chromatography was used to determine the trans fatty acid composition of common commercially available milk tea,cream and fruit powder.The results showed that trans fatty acid content was 0.5-3 g per 300 mL of milk tea,8.6 g per 100 g of cream,and 1-2.2 g per 100 g of fruit powder,respectively.Most trans fatty acids in milk tea arose from cream and fruit powder and the major trans fatty acids were trans C18,among which,trans C18:1 exhibited the largest content,followed by trans C18:2.In addition,small a... |
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| Keywords: | trans fatty acids milk tea hydrogenated vegetable oils gas chromatography(GC) |
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