市售食品中反式脂肪酸之調查及不同熱加工條件對牛肉片產生反式脂肪酸之影響

Investigation of Trans Fatty Acids in Commercial Foods and the Effect of Different Thermal Processing Conditions on Trans Fatty Acids Formation in Beef Slices

童理安(Li-An Tong) ； 徐錫樑(Shyi-Liang Shyu)

《臺灣農業化學與食品科學》 47卷4期 (2009/08) Pp. 203-211

https://doi.org/10.6578/TJACFS.2009.023

摘要

由於攝取過多的反式脂肪酸會造成血液中膽固醇增加且提高血漿中低密度脂蛋白膽固醇，提高罹患心血管疾病風險。本研究目的為調查市售食品中反式脂肪酸和飽和脂肪酸的含量，以氣相層析的方法進行檢測。另外，探討不同的熱加工方法（燒烤、微波加熱和UV照射）對牛肉片產生反式脂肪酸之影響。結果顯示鮮奶油與酥油比市售油品含有較高的反式脂肪酸，而越酥脆的烘焙食品表示含越多酥油或氫化油。牛肉片以木炭及紅外線爐燒烤其反式脂肪酸含量隨加熱時間的增加並沒有顯著增加。牛肉片以微波加熱及UV照射均會使反式脂肪酸之含量減少，由於不飽和脂肪酸發生氧化所致。

關鍵字

反式脂肪酸 ； 燒烤 ； 微波加熱 ； UV照射 ； 氣相層析

並列摘要

Excessive intake of trans fatty acids may increase the levels of blood and cholesterol LDL-C (low density lipoprotein cholesterol), leading to an increased LDL-C/HDL-C ratio and risk of cardiovascular diseases. The objectives of this study were to investigate the contents of trans fatty acids and saturated fatty acids in commercial food products by using GC method. The effects of different thermal processing methods (including roasting, microwave heating and UV irradiation) on trans fatty acid formation in beef slices were also investigated. The results showed that cream and shortening contained higher levels of trans fatty acids. The higher crisp baking foods possess a higher shortening or hydrogenated oil content. For beef slices being roasted by charcoal fire and infrared ray stove, their trans fatty acids content were no significantly increased with increasing roasting time. While beef slices were treated with microwave heating and UV irradiation, their trans fatty acid content were found to be decreased due to the oxidation of unsaturated fatty acid.

並列關鍵字

Trans fatty acids ； Roasting ； Microwave heating ； UV irradiation ； Gas chromatography