金华火腿中肌间脂肪和皮下脂肪的脂肪酸分析  

Fatty Acids in Intramuscular and Subcutaneous Fat of Jinhua Ham

作　　者：闫文杰[1] 李兴民[1] 江玉霞[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院

出　　处：《食品与发酵工业》2005年第2期124-126,共3页Food and Fermentation Industries

基　　金：国家"十五"科技重大专项资助 (No .2 0 0 1BA50 1A2 4 )

摘　　要：提取成熟金华火腿中的肌间脂肪和皮下脂肪 ,分离并测定了其中甘油酯、磷脂和游离脂肪酸的含量 ,并对其脂肪酸组成进行了分析 ,结果表明 :肌间脂肪含量为 12. 4 % ,甘油酯、磷脂和游离脂肪酸分别占 77. 3%、11 .2 %和 10 . 9% ;皮下脂肪含量为 90 .7% ,相应的 3部分分别占 88.7%、0 . 2 %和 10 .4 %。肌间脂肪和皮下脂肪的脂肪酸都以C16:0 、C18:1、C18:2 为主要成分。甘油酯里单不饱和脂肪酸的含量都远远高于其在磷脂和游离脂肪酸中的含量 ,而磷脂里多不饱和脂肪酸的含量明显高于其在甘油酯和游离脂肪酸中的含量。The content and composition of glycerides?phospholipids and free fatty acids in intramuscular and subcutaneous fat of Jinhua ham were measured. The content of intramuscular fat was 12.4%. Glycerides?phospholipids and free fatty acids accounted for 77.3%?11.2% and 10.9% of total fat respectively. The content of subcuaneous fat was 90.7% and, glycerides? phospholipids and free fatty acids accounted for 88.7%?0.2% and 10.4% respectively. C_ 16:0?C_ 18:1 and C_ 18:2 were the main fatty acids of intramuscular and subcutaneous fat. The content of the monounsaturated of glycerides was far higher than phospholipids and free fatty acids. The content of the polyunsaturated of phospholipids was significantly higher than glycerides and free fatty acids.

关 键 词：皮下脂肪 游离脂肪酸 含量 磷脂 分析 甘油酯 不饱和脂肪酸 肌间脂肪 主要成分 成熟 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程] S831[轻工技术与工程—食品科学与工程]