摘要
以宣威火腿为对象,通过提取成熟宣威火腿的肌间脂肪和皮下脂肪,采用气相色谱-质谱联用法(GC-MS)对宣威火腿肌间脂肪与皮下脂肪中脂肪酸的组分进行探讨。结果表明:宣威火腿肌间脂肪中含11种饱和脂肪酸,占总脂肪酸的34.75%,15种不饱和脂肪酸,占总脂肪酸含量的64.78%,主要的脂肪酸为油酸(C18∶1)、棕榈酸(C16∶0)、硬脂酸(C18∶0)、亚油酸(C18∶2),含量分别为33.44%、23.37%、8.44%、20.55%;皮下脂肪中含11种饱和脂肪酸,占总脂肪酸的36.23%,15种不饱和脂肪酸,占总脂肪酸含量的63.47%,主要的脂肪酸为油酸(C18∶1)、棕榈酸(C16∶0)、硬脂酸(Cl8∶0)、亚油酸(C18∶2),含量分别为31.47%、21.90%、11.13%、22.39%。
The fatty acid composition of intramuscular fat and subcutaneous fat in Xuanwei ham by GC-MS was studied. The results showed that Xuanwei ham contained 11 kinds of saturated fatty acids （SFA） and 15 kinds of un- saturated fatty acid （UFA）. The relative percentage of SFA in intramuscular and subcutaneous fat was 34.75% and 36.23% , respectivelyl However, the relative percentage of UFA in intramuscular and subcutaneous fat was 6 4.78% and 63.47% , respectively. The main fatty acids in intramuscular fat and subcutaneous fat were oleic acid （ C18：1 ） , palmitic acid （C16：0）, stearic acid （C18： 0） and linoleic acid （C18： 2）. The relative percentages of above fatty acids in intramuscular fat were 33.44% , 23.37% , 8.44% and 20.55% , respectively. While, the relative percenta- ges of above fatty acids in subcutaneous fat were 31.47% ,21.90% ,11.13% and 22.39% respectively.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第9期141-145,共5页
Food and Fermentation Industries
基金
云南省现代农业生猪产业技术体系专项(云财农[2011]191号)
云南省社会发展科技计划应用基础研究专项(2010CD060)
关键词
宣威火腿
脂肪酸
气质联用
Xuanwei ham, fatty acid, gas chromatography-mass spectrometry
