Hou Linlin, Zhang Xuesong, Wang Guodong, Wang Zhu
National Institute for Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing 100050, China.
Wei Sheng Yan Jiu. 2017 May;46(3):416-428.
To analyze the content of sugar in the sugary foods in China, in order to provide data for further assessment of the level of consumption of sugar among residents.
The most common sugary foods, including drinks, biscuits, pastries, milk and dairy products, sugar, candy, and so on, were randomly collected. The content of galactose, glucose, fructose, sucrose, lactose, maltose were determined by chromatographic method. In addition, the content of the sugar was compared with the content in the US food. All measurement data was classified based on the national standard classification of sugary foods, the level of content of sugar in the foods of same class, sugar nutrition claims as well.
The content of sugar varied significantly in different kinds of sugary food, the content of total sugar in the drinks ranged of 3. 00-34. 9 g/100 g( mL), the content of total sugar in the biscuits was in the range of 2. 39-27. 2 g/100 g, the content of total sugar in the processing pastry was in the range of 10. 5-19. 8 g/100 g, the content of total sugar in the bread was in the range of 7. 97-18. 4 g/100 g, the content of total sugar in the milk and dairy products was in the range of 6. 09-45. 1 g/100 g( mL), the content of total sugar in the milk and dairy products was in the range of 11. 6-42. 0 g/100 g. Among the other sugary foods, plain oatmeal contained the minimum content of total sugar( 2. 25 ± 0. 23 g/100 g), while the maximum content of total sugar was in jam( 65. 9 ± 7. 06 g/100 g). When compared with the US content data, the content of total sugar in our ice cream, pastry and non-biscuit was less than that in the US food( P < 0. 05), while the content of total sugar in China's whole wheat bread and soda cracker was higher than that in the US food( P < 0. 05).
The sugar composition is related to the certain category of sugary foods. Sucrose is the most widespread type of sugar in sugary food of this study, and the content of sucrose in the biscuits, pastry and candy is higher than that in the other foods. There are significant differences of the content of total sugar between Chinese biscuits, breads and icecream and the same kind of American sugary foods.
分析我国含糖食品中的糖含量，为进一步评估居民糖摄入水平提供数据。
随机收集饮料、饼干、糕点、乳及乳制品、食糖、糖果等最常见的含糖食品。采用色谱法测定半乳糖、葡萄糖、果糖、蔗糖、乳糖、麦芽糖的含量。此外，将糖含量与美国食品中的含量进行比较。所有测量数据按照国家含糖食品标准分类、同类食品中糖含量水平以及糖营养声称进行归类。
不同种类含糖食品的糖含量差异显著，饮料中总糖含量范围为3.00 - 34.9克/100克（毫升），饼干中总糖含量范围为2.39 - 27.2克/100克，加工糕点中总糖含量范围为10.5 - 19.8克/100克，面包中总糖含量范围为7.97 - 18.4克/100克，乳及乳制品中总糖含量范围为6.09 - 45.1克/100克（毫升），其他含糖食品中，原味燕麦片总糖含量最低（2.25±0.23克/100克），而果酱中总糖含量最高（65.9±7.06克/100克）。与美国含量数据相比，我国冰淇淋、糕点和非饼干类食品中的总糖含量低于美国食品（P<0.05），而我国全麦面包和苏打饼干中的总糖含量高于美国食品（P<0.05）。
糖的组成与含糖食品的特定类别有关。蔗糖是本研究中含糖食品中分布最广的糖类型，饼干、糕点和糖果中的蔗糖含量高于其他食品。我国饼干、面包和冰淇淋与美国同类含糖食品的总糖含量存在显著差异。
