【作者】 侯琳琳； 张雪松； 王国栋； 王竹；

【Author】 Hou Linlin;Zhang Xuesong;Wang Guodong;Wang Zhu;National Institute for Nutrition and Food Safety,Chinese Center for Disease Control and Prevention;

【机构】 中国疾病预防控制中心营养与健康所；

【摘要】 目的了解超市含糖预包装食品中的糖含量及其组成。方法根据随机采样原则,采集常见的含糖食品,包括饮料、饼干、面包、糕点、乳和乳制品、糖和糖果等,利用离子交换色谱-脉冲安培积分检测法对半乳糖、葡萄糖、果糖、蔗糖、乳糖和麦芽糖进行定量测定,所有测定数据按照国家标准中食品的分类、同类食品中糖含量的水平分布以及食品包装有关糖的营养声称进行归类汇总,并与美国食物数据进行比较。结果饮料的总糖含量为3. 00～34. 9 g/100 g(m L);饼干总糖含量为2. 39～27. 2g/100 g;糕点的总糖含量为10. 5～19. 8 g/100 g;面包总糖含量为7. 97～18. 4 g/100 g;乳和乳制品中的总糖含量为6. 09～45. 1 g/100 g(m L);糖和糖果中总糖含量为11. 6～42. 0 g/100 g;其他含糖食品中,原味燕麦片中总糖含量较低,为(2. 25±0. 23)g/100 g,果酱中总糖含量较高,为(65. 9±7. 06) g/100 g。中国冰激凌、糕点和非夹心饼干的总糖含量低于美国的同类食品(P <0. 05),而中国的全麦面包和发酵饼干的总糖含量高于美国同类食品(P <0. 05)。结论糖的组成与食品类别有关,其中蔗糖分布最广,尤其在饼干、糕点和糖果等食品中含量较高。中国饼干、面包和冰激凌等含糖食品中的总糖含量与美国同类含糖食品存在一定的差异。更多还原

【Abstract】 Objective 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. Methods 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. Results 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( m L),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( m L),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). Conclusion 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.更多还原