學院餐廳膳食魚類中EPA 和DHA 的調查分析

Abstract

The EPA and DHA intakes from daily fish offerings provided by a college cafeteria for college students were investigated in the study. The total lipid and the content of fatty acids from the fish offerings were determined by lipid extraction method and gas chromatography, respectively. Data were compiled and analyzed by analysis of variance. The results show that the total lipid in deep marine fishes such as pacific saury, halibut, and mackerel was higher than that in general fishes, accompanying with higher content of EPA and DHA. Pacific saury was found to contain 1,425 mg of ω−3 fatty acids per 100 g edible portion. However, the results of fish intake show that the fish consumption by students in pacific saury and mackerel with higher EPA and DHA were obviously less than in ribbon fish and tilapia which give lower EPA and DHA. The daily EPA and DHA intakes of fish offerings for each student were approximately 66.01 mg and 125.20 mg, respectively, indicating the EPA and DHA intakes were significantly lower than recommended. For students’ nutritional need of EPA and DHA, it is suggested to increase the portion of each fish offering and the number of offering by providing fishes with high EPA and DHA contents but low cost such as pacific saury.