The Assessment of Fatty Acid Composition in Deep-Fried Dough Sticks across Five Cities in China in 2020
Abstract
:1. Introduction
2. Materials and Methods
2.1. Reagents
2.2. Sample Collection and Preparation
2.3. Sample Hydrolysis
2.4. Fat Extraction and Methylation
2.5. Gas Chromatography Analysis of FAMEs
2.6. Calculation of FA Composition
2.7. Intake Assessment of FAs in Deep-Fried Dough Sticks
2.8. Data Analysis
3. Results
3.1. Method Establishment
3.2. FA Content in Deep-Fried Dough Sticks
3.3. TFA Content in Deep-Fried Dough Stick Samples across Different Cities
3.4. Intake of FAs via Deep-Fried Dough Stick Consumption in the Five Cities
3.5. Comparison of TFA Contents in Deep-Fried Dough Sticks between 2012 and 2020
4. Discussion
4.1. FA Content in Deep-Fried Dough Stick Samples
4.2. FA Ratio in Deep-Fried Dough Stick Samples
4.3. Evaluation of FAs in Different Cities
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Category | Subclass | N | Mean | Min | Max | P25 | P50 | P75 | P95 |
---|---|---|---|---|---|---|---|---|---|
Total fatty acids | MUFA | 61 | 5.80 | 1.96 | 19.413 | 3.33 | 5.25 | 6.83 | 13.12 |
PUFA | 61 | 7.86 | 0.88 | 13.642 | 5.41 | 7.75 | 10.46 | 13.13 | |
TFA | 61 | 0.22 | 0.02 | 0.734 | 0.12 | 0.21 | 0.29 | 0.45 | |
SFA | 61 | 4.95 | 2.00 | 17.840 | 3.00 | 3.83 | 5.70 | 11.63 | |
total FA | 61 | 18.84 | 4.88 | 41.589 | 14.27 | 19.51 | 23.45 | 27.34 |
Region | FA Ratio | ||||
---|---|---|---|---|---|
P:S | M:S | P:M | P:M:S | ω-6/ω-3 | |
Beijing | 2.1 | 1.5 | 1.5 | 2.1:1.5:1 | 12.58 |
Shijiazhuang | 1.6 | 0.9 | 1.7 | 1.6:0.9:1 | 14.44 |
Hangzhou | 2.2 | 1.2 | 1.9 | 2.2:1.2:1 | 12.08 |
Guangzhou | 0.6 | 0.8 | 0.7 | 0.6:0.8:1 | 14.79 |
Chongqing | 2.6 | 1.8 | 1.4 | 2.6:1.8:1 | 9.81 |
Region | Subclass | N | Mean | Min | Max | P25 | P50 | P75 | P90 |
---|---|---|---|---|---|---|---|---|---|
Beijing | C12:0 | 18 | 0.01 | <0.01 | 0.04 | <0.01 | <0.01 | 0.02 | 0.03 |
Beijing | C14:0 | 18 | 0.04 | 0.01 | 0.14 | 0.01 | 0.02 | 0.06 | 0.13 |
Beijing | C16:0 | 18 | 2.80 | 1.12 | 7.66 | 1.66 | 2.32 | 2.84 | 6.94 |
Shijiazhuang | C12:0 | 11 | <0.01 | <0.01 | <0.01 | <0.01 | <0.01 | <0.01 | 0.01 |
Shijiazhuang | C14:0 | 11 | 0.04 | 0.01 | 0.12 | 0.01 | 0.02 | 0.06 | 0.11 |
Shijiazhuang | C16:0 | 11 | 2.75 | 1.22 | 6.97 | 1.33 | 2.01 | 4.08 | 6.55 |
Hangzhou | C12:0 | 10 | <0.01 | <0.01 | 0.02 | <0.01 | <0.01 | <0.01 | 0.02 |
Hangzhou | C14:0 | 10 | 0.03 | 0.01 | 0.15 | 0.01 | 0.02 | 0.02 | 0.14 |
Hangzhou | C16:0 | 10 | 2.68 | 1.16 | 7.68 | 1.51 | 2.37 | 2.87 | 7.20 |
Guangzhou | C12:0 | 12 | 0.02 | <0.01 | 0.06 | 0.01 | 0.02 | 0.03 | 0.05 |
Guangzhou | C14:0 | 12 | 0.1s | 0.01 | 0.28 | 0.03 | 0.11 | 0.24 | 0.26 |
Guangzhou | C16:0 | 12 | 5.56 | 0.02 | 15.28 | 1.67 | 5.54 | 9.12 | 13.02 |
Chongqing | C12:0 | 10 | <0.01 | <0.01 | <0.01 | <0.01 | <0.01 | <0.01 | <0.01 |
Chongqing | C14:0 | 10 | 0.03 | 0.01 | 0.07 | 0.02 | 0.02 | 0.03 | 0.07 |
Chongqing | C16:0 | 10 | 2.63 | 1.52 | 6.40 | 1.87 | 2.13 | 2.86 | 6.11 |
TFA Composition | Overall Mean | Beijing | Shijia Zhuang | Hang Zhou | Guang Zhou | Chong Qing |
---|---|---|---|---|---|---|
∑transC18:1 | 0.027 | 0.018 ± 0.011 * | 0.031 ± 0.033 | 0.021 ± 0.020 * | 0.051 ± 0.065 | 0.013 ± 0.017 * |
∑transC18:2 | 0.090 | 0.089 ± 0.049 | 0.090 ± 0.038 | 0.119 ± 0.093 * | 0.070 ± 0.044 | 0.090 ± 0.042 |
∑transC18:3 | 0.106 | 0.101 ± 0.065 | 0.099 ± 0.064 | 0.135 ± 0.089 * | 0.062 ± 0.064 | 0.149 ± 0.111 * |
Other monomeric TFA | 0.000 | 0.000 | 0.000 | 0.000 | 0.000 | 0.000 |
N | 61 | 18 | 11 | 10 | 12 | 10 |
Years | N | TFA | ||
---|---|---|---|---|
Mean | Median | Max | ||
2012 | 42 | 0.31 | 0.13 | 3.64 |
2020 | 61 | 0.22 | 0.21 | 0.73 |
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Wang, K.; Li, L.; Li, N.; Ke, R.; Yuan, D.; Deng, T.; Liu, S.; Wu, Y.; Zuo, D.; Fang, H.; et al. The Assessment of Fatty Acid Composition in Deep-Fried Dough Sticks across Five Cities in China in 2020. Processes 2023, 11, 3254. https://doi.org/10.3390/pr11113254
Wang K, Li L, Li N, Ke R, Yuan D, Deng T, Liu S, Wu Y, Zuo D, Fang H, et al. The Assessment of Fatty Acid Composition in Deep-Fried Dough Sticks across Five Cities in China in 2020. Processes. 2023; 11(11):3254. https://doi.org/10.3390/pr11113254
Chicago/Turabian StyleWang, Kunlun, Lin Li, Nan Li, Runhui Ke, Dezheng Yuan, Taotao Deng, Sana Liu, Yixuan Wu, Daiying Zuo, Haiqin Fang, and et al. 2023. "The Assessment of Fatty Acid Composition in Deep-Fried Dough Sticks across Five Cities in China in 2020" Processes 11, no. 11: 3254. https://doi.org/10.3390/pr11113254
APA StyleWang, K., Li, L., Li, N., Ke, R., Yuan, D., Deng, T., Liu, S., Wu, Y., Zuo, D., Fang, H., & Liu, A. (2023). The Assessment of Fatty Acid Composition in Deep-Fried Dough Sticks across Five Cities in China in 2020. Processes, 11(11), 3254. https://doi.org/10.3390/pr11113254