【摘要】 目的了解北京市特色成品菜肴脂肪酸的组成，完善本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》，气相色谱法测定北京市特色成品菜肴中荤菜类、素菜类、主食类、京味小吃类脂肪酸的含量，并评定其组成。结果 京味特色成品菜肴中总脂肪酸含量为0.069～36.3 g/100 g。其中饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸含量分别0.031～10.5、0.007～16.0、0.012～16.2 g/100 g。荤菜类总脂肪酸含量为0.763～36.3 g/100 g，素菜类、主食类、小吃类总脂肪酸含量依次为1.40～18.0、0.150～32.2、0.070～29.5 g/100 g。各脂肪酸组分中，油酸、亚油酸、棕榈酸、硬脂酸含量较高，饱和脂肪酸以棕榈酸、硬脂酸为主，单不饱和脂肪酸以油酸为主，多不饱和脂肪酸主要为亚油酸及亚麻酸。结论 京味特色成品菜肴中脂肪酸组分及含量差异较大，饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸含量也有较大差别，部分菜肴中含有反式脂肪酸。更多还原

【Abstract】 Objective To assess the composition of fatty acids in Beijing style finished dishes and enrich the database of Beijing characteristic food composition.Methods According to GB 5009. 168—2016 National food safety standardDetermination of fatty acids in food, The contents of fat and fatty acids in meats, veggies, staples and snacks of Beijing style finished dishes were determined by gas chromatography, and compositions of fatty acids were evaluated.Results The content of total fatty acids in Beijing style finished dishes was about 0. 069～36. 3 g/100 g. Among them, contents of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids were respectively about 0. 031-10. 5, 0. 007-16. 0 and 0. 012-16. 2 g/100 g. It was about 0. 763-36. 3 g/100 g in meat dishes, Contents of fatty acids in vegetarian dishes, staples and snacks were respectively about1. 40-18. 0, 0. 150-32. 2, 0. 070-29. 5 g/100 g. Among components of fatty acids, oleic acid, linoleic acid, palmitic acid and stearic acid were high in them. The saturated fatty acids were mainly palmitic acid and stearic acid, the monounsaturated fatty acids were mainly oleic acid, and the polyunsaturated fatty acids were mainly linoleic acid and linolenic acid.Conclusion The composition and content of fatty acids.更多还原