摘要：As bakery margarines, 41 brands of margarine, 18 brands of prepared margarine and 15 brands of fat spread containing seasoning material (mustard, 7; egg product, 3; chocolate, 2; fruit product, 2; coffee, 1), were collected, and used for analyzing the nickel, iron, copper and lead contents. A nickel concentration of only 0.06ppm or less was found in the margarine and prepared margarine, if detected at all, while 0.01-0.32ppm was discovered in the fat spread, particularly the highest in those containing chocolate. The contents of iron and copper in the fat spread except for the coffee containing one were much higher than those in the margarine and prepared margarine amounting to 0.04-0.91ppm (Fe) and 0.05ppm or less (Cu) respectively, but lead was not detected in any of the margarines. Results from the trans fatty acid analysis indicated hardened oil to be used to almost all of the samples. In the fat spread containing mustard, the contents of iron and copper had a tendency to be higher with an increase in protein content, but such a tendency was not observed in the case of nickel and protein, suggesting mustard contains much more iron, copper and less nickel than material fat including hardened oil.
