加工过程中粉蒸肉脂肪酸变化的研究.pdfVIP

62 2009, Vol. 30, No. 11 食品科学 ※基础研究 加工过程中粉蒸肉脂肪酸变化的研究 谢碧秀，孙智达 * ，谢笔钧 (华中农业大学食品科技学院，湖北 武汉 430070) 摘 要：采用气相色谱法对不同加工阶段的粉蒸肉及其析出的油中脂肪酸的组成和含量进行分析，结果表明，其 主要的脂肪酸是十六碳和十八碳的。蒸煮 60min 时的粉蒸肉中C14:0 和 C18:2,9c,12c 的质量百分比分别为蒸煮0min 时的 1.088 倍、1.110 倍，C 16:0 和 C 16:1 、C 18:0 和 C 18:1,9c 、C 18:1,11c 则降低为原来的 99.6% 、98.6% 、99.5% 。但从腌制 到蒸煮结束的整个加工过程中，各脂肪酸的相对含量变化不显著(p0.05) 。蒸煮时粉蒸肉析出的油中饱和脂肪酸的 含量由蒸煮 20 min 时的67.58% 降为蒸煮60 min 时的62.66%，不饱和脂肪酸则由27.79% 增为 32.62%，说明不饱和 脂肪酸比饱和脂肪酸更容易解离。在整个蒸煮过程中，C 12:0 、C 14:0 、C 16:0 、C 16:1 、C 18:1,11c 、C 18:2,9c,12c 的脂肪酸 相对含量变化不显著，而 C 18:0 、C 18:1,9c 变化显著(p ＜0.05) 。 关键词：粉蒸肉；脂肪酸变化 Changes of Fatty Acids in Steamed Pork with Rice Flour during Processing XIE Bi-xiu ，SUN Zhi-da*，XIE Bi-jun (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China) Abstract ：Composition and contents of fatty acids in steamed pork with rice powder and its precipitated oil were analyzed by gas chromatography at different processing stages. The results showed that the fatty acids in steamed pork and its oil were mainly C16 and C18. Steaming for 60 min resulted in 1.088-fold and 1.110-fold increases in the mass percentage of C14:0 and C18:2,9c,12c, respectively while C16:0 and C16:1, C18:0 and C18:1,9c, and C18:1,11c reduced to 99.6%, 98.6%, and 99.5%, respectively. However, no pronounced changes were found in the relative contents of fatty acids. The percentage of saturated fatty acids in precipitated oil decreased to 62.66% at the steaming time of 60 min compared to 67.58% when steaming for 20 mins while a significant rise in the content of unsaturated fatty acids was noticed from 27.79% to 32.62%. The were no significant change