【摘要】 目的评定京西稻米中脂肪酸的构成,丰富北京市特色食物成分数据库。方法依据GB5009.168—2016《食品安全国家标准食品中脂肪酸的测定》中的气相色谱法测定20批次北京市不同区域京西稻米中脂肪酸的含量,并评定其脂肪酸的构成。结果京西稻米中脂肪酸种类多达14种,总脂肪酸含量为0.514～1.327 g/100 g。其中饱和脂肪酸9种,以棕榈酸为主;单不饱和脂肪酸3种,以油酸为主;多不饱和脂肪酸2种,以亚油酸为主。另有少量ω-3系多不饱和脂肪酸α-亚麻酸,它们均在人体内不能合成,为人体必需脂肪酸。结论京西稻米中脂肪酸含量丰富,富含多不饱和脂肪酸,因而米饭富有油性,香味独特。更多还原

【Abstract】 Objective To assess the composition of fatty acids in Jingxi rice and enrich the database of ingredients of featured food in Beijing. Methods According to GB 5009.168—2016 National food safety standard-Determination of fatty acids in food, the content of fatty acids in 20 batches of Jingxi rice in different regions of Beijing was determined by gas chromatography, and the compositions of fatty acids were evaluated. Results There were as many as 14 kinds of fatty acids in Jingxi rice, and the contents of total fatty acids were 0.514-1.327 g/100 g. Among these, there were 9 kinds of saturated fatty acids, mainly palmitic acid, 3 kinds of mono-unsaturated fatty acid, mainly oleic acid, and 2 kinds of poly-unsaturated fatty acids, mainly linoleic acid. There was also a small amount of omega-3 poly-unsaturated fatty acid(α-linolenic acid), which could not be synthesized in the human body and was essential fatty acids. Conclusion The content of fatty acids in Jingxi rice is plentiful, especially in poly-unsaturated fatty acids, so the rice is oily and its fragrance is unique.更多还原