摘要
[目的 ] 了解上海市月饼的营养质量。 [方法 ] 随机调查上海市生产广式和苏式月饼的企业 10家 ,根据厂方提供的月饼的配料及配比进行分析 ,对月饼的营养质量进行评价。 [结果 ] 广式和苏式两类月饼营养素指标的差异无显著性 ;上海市月饼的能量、各营养素指标基本合理 ;但月饼中各类脂肪酸的构成不尽合理 ;月饼的价格与营养没有相关关系。 [结论 ] 应进一步调整月饼的蛋白质、碳水化合物供能比及各类脂肪酸构成比 。
[Objective] To survey the nutritional quality of the moon cake in Shanghai. [Methods] Random sampling of 10 factories each producing guang and su style moon cake. According to the raw materials and mix ratio of the moon cakes offered from the factories , the nutritional quality were evaluated. [Results] The difference between the two styles of moon cakes was insignificant. Heat energy and nutritional indicators of Shanghai moon cake were reasonable. Construction of various fatty acids in Shanghai was not reasonable. The price and the nutrition of moon cakes had no correlation. [Conclusion] Ratio of energy generated from protein and carbohydrate should be adjusted. The constrution of various fatty acids should be improved to make the nutrition more reasonable.
出处
《上海预防医学》
CAS
2003年第7期318-319,336,共3页
Shanghai Journal of Preventive Medicine
