如皋火腿酯类物质氧化和水解分析  

Oxidation and Hydrolysis Analysis of Esters in Rugao Ham

作　　者：潘丽红[1] 周光宏[1] 徐幸莲[1] 彭增起[1] 

机构地区：[1]南京农业大学食品科技学院教育部肉品加工与质量控制重点实验室,江苏南京210095

出　　处：《安徽农业科学》2007年第24期7610-7611,7613,共3页Journal of Anhui Agricultural Sciences

基　　金：国家科技支撑计划(2006BAD05A03);江苏省科技攻关项目(BE2006232)

摘　　要：为了研究如皋火腿中的酯类物质。选取7条4.5-5.0 kg 如皋火腿为试材，用常规方法测定其理化指标（水分、盐分和pH值），通过气相色谱测定从提取脂质中分离的游离脂肪酸含量，并测定其共轭二烯值与羰基值。在如皋火腿股二头肌和皮下脂肪中含盐量为11.60％和1.07％，水分为40.21％和3.65％，pH值为5.71和6.02，游离脂肪酸含量为49．65％和28．11％，除pH外均存在极显著差异。如皋火腿中含有丰富的游离脂肪酸，在皮下脂肪中油酸的含量最多，股二头肌中亚油酸的含量最多。火腿中存在少量的反式脂肪酸。皮下脂肪有反式的油酸，股二头肌中有反式油酸、亚油酸和亚麻酸。股二头肌的氧化明显高于皮下脂肪，可能与酶活力、氧化方式有关。The aim of the research was to investigate esters in Rugao ham.7 Rugao ham of 4.5-5.0 kg selected as tested materials, some physical and chemical indexes （water content, salinity and pH value） were determined by conventional methods and the free fatty acid contents isolated from extracted lipids were determined by gas chromatography and their conjugated diene value and carbonyl value were also determined. The salt content in biceps femoris and subcutaneous fat of Rugao barn were 11.60 % and 1.07 %, water contents were 40.21% and 3.65 %, pH values were 5.71 and 6.02 and the contents of free fatty acid were 49.65% and 26.11% respectively. Except pH value, the differences of all indexes were extremely significant. Free fatty acids in Rugao ham were abundant, oleic acid content was highest in subcutaneous fat and linoleic acid content was highest in biceps femoris. A small quantity of wans fatty acid existed in ham, wans oleic acid existed in subcutaneous fat and trans oleic acid, linoleic acid and linolenic acid existed in biceps femoris. Oxidation in biceps femoris was higher than that in subcutaneous fat, which might be related with enzyme activity and oxidation manner.

关 键 词：如皋火腿 游离脂肪酸 反式酯肪酸 

分 类 号：TS201.2[轻工技术与工程—食品科学]