传统金华火腿加工过程中皮下脂肪的变化  

The change of subcutaneous lipids during the processing of traditional Jinhua Ham

作　　者：闫文杰[1] 李兴民[2] 安媛 刘毅[2] 杜燕[2] 

机构地区：[1]北京联合大学师范学院,北京100011 [2]中国农业大学食品科学与营养工程学院,北京100083 [3]国家发改委公众营养与发展中心,北京100038

出　　处：《食品科技》2007年第2期114-117,共4页Food Science and Technology

基　　金："十五"国家科技重大专项(2001BA501A24)。

摘　　要：分别提取0、32d、60d、160d、240d的金华火腿中的皮下脂肪,分析其甘油酯、磷脂、游离脂肪酸的含量和脂肪酸组成。结果表明:甘油酯的含量从95.7%减少到85.4%,游离脂肪酸的含量从2.1%增加到14.3%,磷脂的含量没有发生显著性变化;甘油酯中的SFA有显著性变化,MUFA和PUFA无显著性变化;磷脂中的SFA、MUFA和PUFA都没有显著性变化;游离脂肪酸中,PUFA的含量显著减少,MUFA的含量减少,但其变化不显著,SFA的含量显著增加。Extracted the subcutaneous lipids of 0, 32day, 60day, 160day, 240day of Jinhua ham, respectively, analyzed the content and composition of glycedde, phospholipids and free fatty acid. Results shewed that the content of glyceride decreased from 95,7% to 85,4%, the content of free fatty acid increased from 2.1%to14.3%, the content of phospholipids had no significant change; In glyceride, SFA had significant change and MUFA and PUFA had no significant change; SFA, MUFA and PUFA of phospholipids had no significant change; in the free fatty acid, the content of PUFA had significant decreasing, the content of MUFA decreased, but had no significant change, the content of SFA had significant increasing.

关 键 词：皮下脂肪 甘油酯 磷脂 游离脂肪酸 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]