人造黄油中的亚油酸和反式脂肪酸。

The linoleic acid and trans fatty acids of margarines.

作者信息

Beare-Rogers J L, Gray L M, Hollywood R

出版信息

Am J Clin Nutr. 1979 Sep;32(9):1805-9. doi: 10.1093/ajcn/32.9.1805.

DOI:10.1093/ajcn/32.9.1805

Abstract

Fifty brands of margarine were analysed for cis-polyunsaturated acids by lipoxidase, for trans fatty acid by infared spectroscopy, and for fatty acid composition by gas-liquid chromatography. High concentrations of trans fatty acids tended to be associated with low concentrations of linoleic acid. Later analyses on eight of the brands, respresenting various proportions of linoleic to trans fatty acids, indicated that two of them contained still higher levels of trans fatty acids (greater than 60%) and negligible amounts of linoleic acid. It is proposed that margarine could be a vehicle for the distribution of some dietary linoleic acid and that the level of linoleic acid and the summation of the saturated plus trans fatty acids be known to ascertain nutritional characteristics.

摘要

通过脂氧化酶分析了50种人造黄油品牌中的顺式多不饱和酸，通过红外光谱分析了反式脂肪酸，并通过气液色谱法分析了脂肪酸组成。反式脂肪酸的高浓度往往与亚油酸的低浓度相关。后来对其中8个品牌进行了分析，这些品牌代表了亚油酸与反式脂肪酸的不同比例，结果表明其中两个品牌含有更高水平的反式脂肪酸（超过60%），而亚油酸含量可忽略不计。有人提出，人造黄油可能是某些膳食亚油酸的传播载体，并且为了确定营养特性，应该知道亚油酸的水平以及饱和脂肪酸和反式脂肪酸的总和。