卫生研究

目的 了解贵州省市售加工甜食的营养特性，探究不同品类甜食的原料配比以及加工工艺对营养指标的影响。方法 选取贵州省105份市售加工甜食样品，依据食品安全国家标准，采用直接干燥法、凯氏定氮法、索氏抽提法等标准方法，测定样品的水分、能量、产能营养素、矿物质、小分子糖及脂肪酸含量；采用Kruskal-Wallis H检验进行数据分析，系统探讨不同类别加工甜食的营养指标特征及差异；通过主成分分析法确定表征甜食营养特性的关键维度。结果 不同种类甜食营养成分差异显著，除铁含量与多不饱和脂肪酸含量外，其余检测指标在各类别间的差异均具有统计学意义(P<0.05)。蛋糕类水分含量最高(40.96 g/100 g);饼干类能量(2144.37 kJ/100 g)和脂肪含量(27.85 g/100 g)最高。产能营养素层面，面点类的碳水化合物含量最高(63.49 g/100 g);蛋糕类表现为蛋白质含量(12.56 g/100 g)最高。矿物质含量上，面点类的钙、锌含量均居五类之首，面包类的钠含量最高(278.36 mg/100 g),而饼干类的钙、钾、锌含量均为最低。小分子糖方面，蔗糖是五类甜食的主要甜味剂且占比最高，其中面包类的小分子糖总含量最高(4.39 g/100 g),蛋糕类最低(0.67 g/100 g)。脂肪酸组成上，饼干类总脂肪酸含量最高(31.34 g/100 g),面点类饱和脂肪酸与反式脂肪酸含量均为最低。主成分分析提取前3个主成分，表征甜食营养特性的关键维度：主成分1(高能量、高脂肪)以饼干类和蛋糕类为代表；主成分2(高碳水化合物)对应面点类；主成分3(高糖、高钠)主要体现在面包类。结论 贵州省105份不同种类市售甜食的关键成分指标(营养素含量、功能成分组成比例等)存在差异。

OBJECTIVE To analyze the nutritional characteristics of marketed processed sweet foods in Guizhou Province, and to explore the effects of raw material ratio and processing technology of different sweet food categories on nutritional indicators.METHODS A total of 105 marketed processed sweet foods were collected from Guizhou Province. According to national food safety standards, the contents of moisture, energy, energy-producing nutrients, minerals, small-molecular-weight sugars and fatty acids were determined by standard method including direct drying, Kjeldahl and Soxhlet extraction. Kruskal-Wallis H test was used for statistical analysis to systematically investigate the nutritional profiles and differences among various sweet food categories.Key dimensions characterizing the nutritional properties of sweet foods were identified using principal component analysis.RESULTS Significant differences in nutritional components were observed among different types of sweet foods. All tested indicators showed statistically significant differences among categories(P<0.05) except iron and polyunsaturated fatty acid contents. Cakes had the highest moisture content(40.96 g/100 g); biscuits presented the highest energy(2144.37 kJ/100 g) and fat content(27.85 g/100 g).For energy-producing nutrients, pastries had the highest carbohydrate content(63.49 g/100 g), while cakes had the highest protein level(12.56 g/100 g). Among minerals, pastries ranked first in calcium and zinc contents; bread had the highest sodium content(278.36 mg/100 g); biscuits showed the lowest calcium, potassium and zinc levels.Sucrose was the dominant sweetener in all five categories. Total small-molecular-weight sugars were the highest in bread(4.39 g/100 g) and lowest in cakes(0.67 g/100 g). For fatty acids, biscuits had the highest total fatty acid content(31.34 g/100 g), while pastries had the lowest saturated and trans fatty acid contents.The first three principal components extracted were key dimensions reflecting the nutritional properties of sweet foods: Component 1(high energy, high fat) dominated by biscuits and cakes; Component 2(high carbohydrate) corresponding to pastries; Component 3(high sugar, high sodium) mainly in bread.CONCLUSION There are differences in the key component indicators(nutrient content, proportional composition of functional components, etc.) among 105 samples of different types of commercially available sweet foods in Guizhou Province.