بررسي ميزان اسيدهاي چرب اشباع و ترانس در چند نوع شيريني قنادي در شهر كرمانشاه

Investigation the Saturated and Trans Fatty Aid contents of Confectionary Products in Kermanshah City

ﻣﻘﺪﻣﻪ: ارﺗﺒﺎط ﻣﺴﺘﻘﯿﻢ ﻣﯿﺰان ﻣﺼﺮف اﺳﯿﺪﻫﺎي ﭼﺮب اﺷﺒﺎع و ﺗﺮاﻧﺲ ﺑﺎ ﺑﯿﻤﺎري ﻫﺎي ﻗﻠﺒﯽ و ﻋﺮوق ﮐﺮﻧﺮ ﺑﻪ اﺛﺒﺎت رﺳﯿﺪه اﺳﺖ، اﻣﺎ ﻫﻨﻮز اﻃﻼﻋﺎت ﻣﺤﺪودي در ﻣﻮرد ﻣﺤﺘﻮي اﺳﯿﺪﻫﺎي ﭼﺮب اﺷﺒﺎع و ﺗﺮاﻧﺲ در ﺷﯿﺮﯾﻨﯽﻫﺎي ﻗﻨﺎدي اﯾﺮاﻧﯽ وﺟﻮد دارد. در اﯾﻦ ﺗﺤﻘﯿﻖ، ﺗﺮﮐﯿﺐ اﺳﯿﺪﻫﺎي ﭼﺮب در ﭼﻨﺪ ﻧﻮع ﺷﯿﺮﯾﻨﯽ ﻗﻨﺎدي ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺘﻪ و ﻣﯿﺰان اﺳﯿﺪﻫﺎي ﭼﺮب اﺷﺒﺎع و ﺗﺮاﻧﺲ ﺗﻌﯿﯿﻦ و ﺑﺎ اﺳﺘﺎﻧﺪاردﻫﺎي ﻣﺮﺑﻮﻃﻪ ﻣﻮرد ﻣﻘﺎﯾﺴﻪ ﻗﺮار ﮔﺮﻓﺘﻪ اﺳﺖ. ﻣﻮاد و روشﻫﺎ: ﺑﺪﯾﻦ ﻣﻨﻈﻮر ﭼﻬﺎر ﻧﻮع ﺷﯿﺮﯾﻨﯽ ﻗﻨﺎدي ﭘﺮﻣﺼﺮف از ﮔﺮوهﻫﺎي ﺷﯿﺮﯾﻨﯽ ﺧﺸﮏ، ﺗﺮ، ﻧﯿﻤﻪﺧﺸﮏ و ﺳﺮخﮐﺮدﻧﯽ اﻧﺘﺨﺎب و از ﺳﻪ ﻗﻨﺎدي ﻣﻌﺮوف در ﺳﻄﺢ ﺷﻬﺮ و ﺑﺎ ﺷﺶ ﺗﮑﺮار در ﻃﻮل ﺷﺶ ﻣﺎه ﺗﻬﯿﻪ ﮔﺮدﯾﺪ. ﻧﻤﻮﻧﻪﻫﺎي روﻏﻦ ﭘﺲ از اﺳﺘﺨﺮاج از ﺑﺎﻓﺖ ﺷﯿﺮﯾﻨﯽ و آﻣﺎده ﺳﺎزي ﺑﺼﻮرت ﻣﺘﯿﻞ اﺳﺘﺮ ﺑﻮﺳﯿﻠﻪ دﺳﺘﮕﺎه ﮐﺮوﻣﺎﺗﻮﮔﺮاﻓﯽ ﮔﺎز-ﻣﺎﯾﻊ ﻣﺠﻬﺰ ﺑﻪ ﺳﺘﻮن BPX70 ﺑﻄﻮل 100 ﻣﺘﺮ و دﺗﮑﺘﻮر ﺷﻌﻠﻪﺳﺎز ﯾﻮﻧﯽ FID آﻧﺎﻟﯿﺰ ﮔﺮدﯾﺪ. ﯾﺎﻓﺘﻪﻫﺎ: ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد اﺳﯿﺪ ﭼﺮب اﺷﺒﺎع ﻋﻤﺪه در ﻫﻤﻪ اﻧﻮاع ﺷﯿﺮﯾﻨﯽ اﺳﯿﺪ ﭘﺎﻟﻤﯿﺘﯿﮏ ﺑﻮده ﮐﻪ ﻣﻘﺪار آن از 25 ﺗﺎ 35 % ﺑﺮاي ﻧﻤﻮﻧﻪﻫﺎي ﻣﺨﺘﻠﻒ ﻣﺘﻐﯿﺮ ﺑﻮد. ﭘﺲ از آن اﺳﯿﺪ اﺳﺘﺌﺎرﯾﮏ از 5 ﺗﺎ 10% ﻣﺘﻔﺎوت ﺑﻮد. ﻋﻤﺪهﺗﺮﯾﻦ اﺳﯿﺪ ﭼﺮب ﺗﺮاﻧﺲ اﺳﯿﺪ اﻻﯾﺪﯾﮏ ﺑﻮد ﮐﻪ ﺑﻪ ﺟﺰ ﭘﯿﺮاﺷﮑﯽ ﮐﻪ ﻣﻘﺪاري ﻣﻌﺎدل ﮐﻤﺘﺮ از 1% داﺷﺖ در ﺳﺎﯾﺮ ﻣﻮارد از 7 ﺗﺎ 13% ﻣﺘﻐﯿﺮ ﺑﻮد. در ﻣﺠﻤﻮع ﻣﻘﺪار اﺳﯿﺪ ﭼﺮب اﺷﺒﺎع و اﺳﯿﺪ ﭼﺮب ﺗﺮاﻧﺲ ﻧﻤﻮﻧﻪﻫﺎي ﺷﯿﺮﯾﻨﯽ ﺑﺴﯿﺎر ﺑﺎﻻﺗﺮ از اﺳﺘﺎﻧﺪارد ﺑﻮد، ﺑﻪ ﺻﻮرﺗﯽﮐﻪ، در ﺳﻪ ﺑﺮﻧﺪ ﻣﺨﺘﻠﻒB ،A و C، ﻣﺠﻤﻮع ﻣﯿﺰان اﺳﯿﺪﻫﺎي ﭼﺮب ﺗﺮاﻧﺲ در ﻧﺎن ﺑﺮﻧﺠﯽ ﺑﻪ ﺗﺮﺗﯿﺐ 13/13، 8/03، و 11/45%، در ﺷﯿﺮﯾﻨﯽ داﻧﻤﺎرﮐﯽ15/67، 15/25 و 16/78% و در ﺷﯿﺮﯾﻨﯽ ﻧﺎﭘﻠﺌﻮﻧﯽ11/82، 15/90 و 11/46% ﺑﻮده و ﭘﯿﺮاﺷﮑﯽ ﺣﺎوي ﮐﻤﺘﺮﯾﻦ )4/15، 4/02 و 3/20 %( ﻣﻘﺪار ﺑﻮد. ﻧﺘﯿﺠﻪﮔﯿﺮي: ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ ﻧﺘﺎﯾﺞ ﺑﺪﺳﺖ آﻣﺪه ﻧﯿﺎز ﺑﻪ ﺑﺮرﺳﯽ ﺑﯿﺸﺘﺮ و ﺟﺎﯾﮕﺰﯾﻦ ﮐﺮدن روﻏﻦﻫﺎي ﻣﻮرد اﺳﺘﻔﺎده درﻓﺮﻣﻮﻻﺳﯿﻮن اﯾﻦ ﺷﯿﺮﯾﻨﯽﻫﺎ ﺑﺎ روﻏﻦﻫﺎي ﻣﻨﺎﺳﺐ از ﻧﻈﺮ ﺗﻐﺬﯾﻪاي ﻣﯽﺑﺎﺷﺪ.

There is a relationship between the consumption of saturated, trans fatty acids and coronary heart disease, however there are unresolved matters to be concerned about the content of saturated and trans fatty acids in Iranian confectionery sweets. Materials and Methods: Four types of confectionary sweets popular and consumed frequently consisted of dry, semi-dry, wet and frying types were selected and purchased from three famous confectionary shops with six replicate orders during six month periods. The oil samples after extraction were subjected to methylation to prepare methyl ester of the fatty acids. The methyl ester samples were injected to a gas chromatography equipped with BPX70 capillary column and Flame Ionisation Detector where the firm identification was made by comparison with standards. Results: The results showed that the major saturated fatty acid in all the pastries was palmitic acid accounting for 25 to 35 % for different samples. The other major saturated fatty acid was stearic acid ranging 5 to 10%. The unsaturated fatty acid; elaidic acid (C18:1t) accounted for 7 to 13%, expect for Doughnut that was less than 1%. In total the amount of saturated fatty acids and trans fatty acid of the samples was much higher than the minimum standard therefore total TFA content in Nan Brenji A, B and C brands were13.3, 8.03 and 11.45, respectively. The values of TFA in Danish type were 15.67, 15.25 and 16.78, respectively and in Napeloni type was11.82, 15.9 and 11.46, respectively. Conclusion: It is necessary and advisable to replace the edible oils containing high trans fatty acids in the formulation of these sweets with healthier ones containing lower trans content.