宣威火腿肌内脂肪的水解与挥发性化合物分析  

LIPOLYSIS IN INTRAMUSCULAR LIPIDS AND ANALYSIS IN VOLATILE COMPOUNDS OF XUANWEI HAM

作　　者：乔发东[1] 杨红菊[2] 马长伟[3] 

机构地区：[1]河南工业大学生物工程学院,河南郑州450001 [2]中国动物疫病预防控制中心,北京100125 [3]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《河南工业大学学报（自然科学版）》2009年第2期46-50,73,共6页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家"十一五"科技支撑计划项目(2006BAD05A03);河南工业大学博士基金项目(150163)

摘　　要：对宣威火腿加工过程中肌内脂肪的变化及形成的挥发性化合物进行了分析,结果表明:在火腿加工前期(4月龄)三酰基甘油和磷脂中多不饱和脂肪酸(PUFA)发生显著水解;脂中富含多不饱和脂肪酸(PUFA)(42.1%),在整个加工阶段(12月龄),磷脂的含量减少77%,而磷脂中的多不饱和脂肪酸(PUFA)减少87.7%;多不饱和脂肪酸(PUFA)含量的减少,并没有引起游离脂肪酸组成中其相应含量的增加,说明它们可能被氧化,或者被转化成其他化合物.挥发性化合物的分离鉴定结果表明:醛、醇和酮类是火腿加工过程中形成的主要挥发性化合物,在6月龄时,它们的相对含量最高,分别为11 326.18、947.29和554.95μg壬烷/100 g(DM),此结果与加工前期(4月龄)肌内脂肪发生强烈水解相关.Lipolysis in intramuscular lipids and the formed volatile compounds in biceps femoris muscle were analyzed during the processing of XUANWEI ham. The results showed that intense lipolysis of PUFA in phospholipids and triacylglycerols occurred in the pre -processed ham （4-month-old）. The content of phospholipids is reduced by 77% and the PUFA （42.1%） in phospholipid is reduced by 87.7% in the entire processing stage （12-month-old）. The decrease of PUFA content did not cause the increase of corresponding content in free fatty acids, which indicated that PUFA is likely to be oxidized or converted into other compounds. Isolation and identification results of volatile compounds showed that aldehydes, alcohols and ketones were the major volatile compounds formed in the processing of XUANWEI ham, and had the highest relative contents in the 6-month-old, which were 11 326.18, 947.29 and 554.95 μg nonane 100g^-1 （DM）, respectively. The result was relevant to intense hydrolysis of intramuscular fat in the pre-processed ham （4-month-old）.

关 键 词：宣威火腿 肌内脂肪 脂肪水解 挥发性化合物 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程] TS251.7[轻工技术与工程—食品科学与工程]