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Gehalte von trans-Fettsäuren in Lebensmitteln

Amounts of trans fatty acids in foods

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Zusammenfassung

Die Fettsäurezusammensetzung von 197 Lebensmitteln wurde gaschromatographisch untersucht. Cis- und trans-isomere Fettsäuren wurden auf einer mit CP™Sil88 belegten 30 m Kapillarsäule getrennt. In Milch und Milchprodukten lagen die ermittelten Gehalte an trans-isomeren Fettsäuren zwischen 1,9 und 7,9 %. Im Fleisch von Wiederkäuern wurden 2,0–10,6 % trans-isomere Fettsäuren gefunden. Im Schweinefleisch lagen die Gehalte unter 0,5 %. Entsprechend der überwiegenden Verwendung von Schweinefleisch wiesen Fleischwaren mit Ausnahme der allein aus Rindfleisch hergestellten Produkte niedrige trans-Fettsäuregehalte von kleiner 1 % auf. Die trans-Fettsäuregehalte von Lebensmitteln aus Produktgruppen, in denen gehärtete Pflanzenfette eingesetzt werden, zeigten Gehalte zwischen 0 und 34,9 %. Lebensmittel mit hohen trans-Fettsäuregehalten enthielten geringere Anteile gesättigter Fettsäuren.

Summary

The fatty acid composition of the fat in 197 food samples has been analyzed by gas liquid chromatography. The use of a 30 m capillary column coated with CP™Sil88 permitted the separation of the cis and trans isomers. The trans fatty acid content of milk and milk products ranged from 1.9 to 7.9 %. Meat samples from ruminants contained 2.0–10.6 % trans fatty acids. In pork fat the amounts were less than 0.5 %. Sausages and other meat products contained high levels of pork fat. Therefore these samples contained less than 1 % trans fatty acids, with the exception of some pure beef products. The amounts of trans fatty acids in foods which may contain hydrogenated oils ranged from 0 to 34.9 %. In food samples with high levels of trans fatty acids lower contents of saturated fatty acids were analyzed.

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Abbreviations

BHT:

2,6-Di-tert-butyl-p-kresol

DC:

Dünnschichtchromatographie

FID:

Flammenionisationsdetektor

FSME:

Fettsäuremethylester

g.:

gehärtetes, teilgehärtetes, zum Teil gehärtetes Fett

GFS:

gesättigte Fettsäuren

HPTLC:

High Performance Thin Layer Chromatography

i.D.:

innerer Durchmesser

MUFS:

monoungesättigte Fettsäuren

n.d.:

nicht deklariert

p.:

pflanzliches Fett/Öl

PUFS:

polyungesättigte Fettsäuren

Sp:

Spur, Gehalt <0,1 %

t.:

tierisches Fett/Öl

TFS:

trans-isomere Fettsäuren, einschließlich der geometrischen cis-trans Linolsäureisomere

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Authors and Affiliations

  1. Institut für Biochemie und Lebensmittelchemie der Universität Hamburg, Germany

    A. Pfalzgraf, M. Timm & H. Steinhart

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  1. A. Pfalzgraf
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  2. M. Timm
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  3. H. Steinhart
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Herrn Prof. Dr. agr. Dr. med. vet. h.c. Dr. agr. h.c. mult. M. Kirchgeßner zum 65. Geburtstag gewidmet.

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Pfalzgraf, A., Timm, M. & Steinhart, H. Gehalte von trans-Fettsäuren in Lebensmitteln. Z Ernährungswiss 33, 24–43 (1994). https://doi.org/10.1007/BF01610576

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