三穗鸭肉脂肪酸组成分析及评价  

Analysis and evaluation of fatty acid composition of Sansui duck

作　　者：苏伟[1,2] 杨夫光[1] 周晨光[1] 解春芝[1] 王瑜[1] 母应春[1] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025 [2]贵州大学南区分析测试中心,贵州贵阳550025

出　　处：《食品工业科技》2011年第12期438-440,共3页Science and Technology of Food Industry

基　　金：贵州省科技厅农业攻关项目(黔科合NY[2010]3038号)

摘　　要：以贵州三穗鸭的胸肉和腿肉为原料,采用气相色谱仪对其脂肪酸组成进行定性定量分析。结果表明:三穗鸭鸭肉中共含有5种饱和脂肪酸和14种不饱和脂肪酸。饱和脂肪酸的质量分数占脂肪酸总质量分数的24.30%,不饱和脂肪酸的质量分数占脂肪酸总质量分数的75.70%,其中单不饱和脂肪酸的质量分数占脂肪酸总质量分数的45.48%,多不饱和脂肪酸的质量分数占脂肪酸总质量分数的30.22%。Fatty acid composition and evaluation of leg muscle and brisket of Sansui duck were analyzed by GC. The results showed that there were 5 saturated fatty acids and 14 unsaturated fatty acids in the meat of Sansui duck,the content of saturated fatty acid and unsaturated fatty acid accounted for 24. 30% and 75. 70% of total fatty acid content respectively,the content of monounstatuated fatty acid and polysaturated fatty acid accounted for 45. 48% and 30. 22% of total fatty acid content separately.

关 键 词：三穗鸭 脂肪酸 功能 

分 类 号：TS207.3[轻工技术与工程—食品科学]