學院餐廳膳食魚類中EPA 和DHA 的調查分析

Investigation and Analysis of EPA and DHA Content in Dietary Fish of a College Cafeteria

盧明傑(Min-Jer Lu) ； 詹鴻得(Hung-Der Jang)

《臺灣農業化學與食品科學》 42卷1期 (2004/02) Pp. 1-6

https://doi.org/10.6578/TJACFS.2004.001

摘要

本研究主要目的乃在探討某技術校院學校餐廳，調查及分析學生在所供應魚類膳食中EPA和DHA的攝取量。從魚類膳食中油脂萃取及以氣相層析儀分析其脂肪酸組成，試驗數據再以統計進行變數分析。結果顯示學院學校餐廳中所供應之深海魚包括秋刀魚、花腹鯖魚和鱈魚含有較高的油脂及EPA 和DHA，每一百公克秋刀魚肉中含有高達1,425毫克的ω−3多元不飽和脂肪酸。攝取量分析結果顯示學生攝取EPA及DHA含量豐富之秋刀魚和花腹鯖魚明顯少於EPA及DHA含量較低之吳郭魚和白帶魚。學生在膳食魚肉中EPA的每天攝取量為66.01毫克，而DHA為125.20毫克左右。與文獻報告比較，在餐廳供應之膳食魚肉中，學生每日EPA和DHA攝取量偏低，故應增加膳食魚肉的供應量和供餐次數，才能獲得人體生理所需足夠的EPA和DHA。在供膳上可選擇價錢便宜且富含EPA和DHA較高的魚種如秋刀魚，以增加學生的EPA和DHA攝取量。

關鍵字

二十碳五烯酸 ； 二十二碳六烯酸 ； 秋刀魚 ； 鱈魚 ； 鯖魚

並列摘要

The EPA and DHA intakes from daily fish offerings provided by a college cafeteria for college students were investigated in the study. The total lipid and the content of fatty acids from the fish offerings were determined by lipid extraction method and gas chromatography, respectively. Data were compiled and analyzed by analysis of variance. The results show that the total lipid in deep marine fishes such as pacific saury, halibut, and mackerel was higher than that in general fishes, accompanying with higher content of EPA and DHA. Pacific saury was found to contain 1,425 mg of ω−3 fatty acids per 100 g edible portion. However, the results of fish intake show that the fish consumption by students in pacific saury and mackerel with higher EPA and DHA were obviously less than in ribbon fish and tilapia which give lower EPA and DHA. The daily EPA and DHA intakes of fish offerings for each student were approximately 66.01 mg and 125.20 mg, respectively, indicating the EPA and DHA intakes were significantly lower than recommended. For students’ nutritional need of EPA and DHA, it is suggested to increase the portion of each fish offering and the number of offering by providing fishes with high EPA and DHA contents but low cost such as pacific saury.

並列關鍵字

EPA ； DHA ； Pacific saury ； Mackerel ； Halibut