食品营养价值分析.pptVIP

RNI与RDA：续表 Age (year) RNI（2000） RDA（1988） man woman man woman 11~ 75 75 70~80 70~80 14~ 85 80 80~90 80 轻 75 65 80 70 18~ 中 80 70 90 80 重 90 80 100 90 孕 期 早 +5 中 +15 +15 晚 +20 +25 乳 母 +20 +25 60~ 75 65 75 65 第三十页，共八十六页。 Section 2 Lipids ( 脂类 ) 固醇类,sterols： 脂类 甘油三脂, triglycerides： 磷脂, phospholipids 一、脂类的分类 Classification 第三十一页，共八十六页。 一、脂类的功能 (function) Structure：1 glycerol ＋ 3 fatty acids Function （一） triglycerides, 甘油三脂(TG) 第三十二页，共八十六页。 (3). risk of high-fat diet Heart disease: Food saturated fat (especially 12, 14, 16 carbons) raises blood cholesterol dramatically, which causes heart attack or stroke. Obesity : High-fat diet tend to store body fat efficiently. (3) Cancer: Prostate cancer is a strong association with fat; Breast cancer is a little or no association with diet fat. (4) Risk from trans-fatty acids: They raise LDL and lower HDL. 第三十三页，共八十六页。 (二) fatty acids , 脂肪酸 (FA) chain length: long-chain (10~14 carbons or more) medium-chain (6 or 8 --) short-chain ( 2—4 or 2—6) Saturation: saturated FA (SFA) monounsaturated FA (MUFA) polyunsaturated FA (PUFA) position of double bond: “n” or “ω” “n-3”: the initial double bond situated between the third and 4th carbon atoms from the methyl end. “n-6”: the initial double bond is between the 6 and 7 isomeric forms 异构体: cis 顺式 ； trans 反式 (1) Classification 第三十四页，共八十六页。 (2). Essential fatty acid, 必需脂肪酸 (EFA) Definition: Classification: (1) linoleic acid (亚油酸). C 18:2, n-6 (2)α- linolenic acid（α –亚麻酸）. C 18:3, n-3 Fatty acids needed by the body , but not made by it to meet physiological needs. 第三十五页，共八十六页。 Synthesize of MUFA in body linoleic acid (C18:2,n-6) α-linolenic acid (C18:3,n-3) 6去饱和酶 γ-linolenic acid (C18:3,n-6) 十八碳四烯