加工过程中粉蒸肉脂肪酸变化的研究  

Changes of Fatty Acids in Steamed Pork with Rice Flour during Processing

作　　者：谢碧秀[1] 孙智达[1] 谢笔钧[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品科学》2009年第11期62-65,共4页Food Science

基　　金：湖北省农业创新岗位农产品加工项目

摘　　要：采用气相色谱法对不同加工阶段的粉蒸肉及其析出的油中脂肪酸的组成和含量进行分析,结果表明,其主要的脂肪酸是十六碳和十八碳的。蒸煮60min时的粉蒸肉中C14:0和C18:2,9c,12c的质量百分比分别为蒸煮0min时的1.088倍、1.110倍,C16:0和C16:1、C18:0和C18:1,9c、C18:1,11c则降低为原来的99.6%、98.6%、99.5%。但从腌制到蒸煮结束的整个加工过程中,各脂肪酸的相对含量变化不显著(p>0.05)。蒸煮时粉蒸肉析出的油中饱和脂肪酸的含量由蒸煮20min时的67.58%降为蒸煮60min时的62.66%,不饱和脂肪酸则由27.79%增为32.62%,说明不饱和脂肪酸比饱和脂肪酸更容易解离。在整个蒸煮过程中,C12:0、C14:0、C16:0、C16:1、C18:1,11c、C18:2,9c,12c的脂肪酸相对含量变化不显著,而C18:0、C18:1,9c变化显著(p<0.05)。Composition and contents of fatty acids in steamed pork with rice powder and its precipitated oil were analyzed by gas chromatography at different processing stages. The results showed that the fatty acids in steamed pork and its oil were mainly C16 and C18. Steaming for 60 min resulted in 1.088-fold and 1.110-fold increases in the mass percentage of C14：0 and C18：2.9c,12c respectively while C16：0 and C16：1, C18：0 and C18：1,9c, and C18：1,11c reduced to 99.6%, 98.6%, and 99.5%, respectively. However, no pronounced changes were found in the relative contents of fatty acids. The percentage of saturated fatty acids in precipitated oil decreased to 62.66% at the steaming time of 60 rain compared to 67.58% when steaming for 20 mins while a significant rise in the content of unsaturated fatty acids was noticed from 27.79% to 32.62%. The were no significant changes in C12：0, C14：0 C16： 0, C16：1, C18：1,11c, and C18：2.9c,12c, while C18：0 and C18：1,9c varies significantly during the whole steaming （p 〈 0,05）.

关 键 词：粉蒸肉 脂肪酸变化 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]