Research Article
Nutritional Quality Characteristics of Different Types of Guangdong-Style Mooncakes
Table 4
Fatty acid composition (% of total) of oil extracted from different types of Guangdong-style mooncakes.
| Mooncake type | C15:0 | C16:0 | Iso-C18:0 | C18:0 | C18:1 | C18:2 | C18:3 | C20:0 | C20:1 | C20:4 | C22:0 |
| DYLP | 0.03 ± 0.02 | 21.49 ± 4.09 | 0.12 ± 0.02 | 4.82 ± 1.54 | 48.99 ± 7.69 | 18.37 ± 7.31 | 1.25 ± 0.90 | 0.53 ± 0.18 | 0.61 ± 0.24 | 1.23 ± 1.04 | 0.80 ± 0.41 | SYLP | 4.80 ± 8.51 | 11.45 ± 9.94 | 0.61 ± 1.56 | 3.87 ± 1.37 | 46.44 ± 11.30 | 26.28 ± 9.71 | 2.78 ± 2.71 | 0.67 ± 0.24 | 0.61 ± 0.24 | 0.35 ± 0.33 | 0.90 ± 0.47 | LP | 0.00 ± 0.00 | 16.88 ± 6.38 | 0.10 ± 0.02 | 4.73 ± 1.04 |
40.01 ± 9.26 | 31.08 ± 6.95 | 2.57 ± 1.46 | 1.06 ± 0.38 | 0.70 ± 0.39 | 0.00 ± 0.00 | 1.54 ± 0.83 | FF | 0.00 ± 0.00 | 3.99 ± 6.91 | 2.34 ± 3.89 | 3.18 ± 2.60 | 35.00 ± 10.34 | 47.52 ± 12.06 | 4.47 ± 0.94 | 0.65 ± 0.64 | 0.54 ± 0.52 | 0.00 ± 0.00 | 0.94 ± 1.02 | BP | 0.01 ± 0.01 | 13.47 ± 3.54 | 0.11 ± 0.04 | 1.76 ± 2.11 | 25.27 ± 23.00 | 47.80 ± 22.52 | 3.95 ± 3.73 | 1.16 ± 0.32 | 1.18 ± 1.00 | 0.00 ± 0.00 | 1.76 ± 0.60 | FK | 0.01 ± 0.01 | 12.71 ± 3.05 | 0.11 ± 0.02 | 3.87 ± 2.26 | 35.97 ± 12.13 | 35.89 ± 12.92 | 2.30 ± 1.19 | 0.75 ± 0.31 | 0.61 ± 0.18 | 0.01 ± 0.02 | 1.00 ± 0.54 |
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means without a common letter differ (). DYLP: double-yolk lotus seed paste mooncake; SYLP: single-yolk lotus seed paste mooncake; LP: pure lotus seed paste mooncake; BP: bean paste mooncake; FF: fruit flavor mooncake; FK: five-kernel mooncake.
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