风鸭加工过程中肌内和皮下脂肪水解特性研究  

Study on Lipolysis Characteristics of Intramuscular and Subcutaneous Lipids During Dry-cured Duck Processing

作　　者：陈妹[1] 郇延军[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2012年第7期176-180,共5页Food and Fermentation Industries

基　　金：国家自然基金资助项目(31071569)

摘　　要：研究了控温控湿现代化工艺加工中风鸭肌内和皮下脂肪的甘油酯、磷脂、游离脂肪酸、理化指标的变化规律及内在相关性。采用三氯甲烷-甲醇溶液提取脂肪,固相萃取法分离脂肪,通过毛细管气相色谱分析游离脂肪酸的含量。结果显示:肌内脂肪中磷脂和游离脂肪酸含量比皮下脂肪变化显著,肌内脂肪水解是风鸭脂类物质变化的主体;肌内游离脂肪酸尤其油酸(18∶1)和亚油酸(18∶2)主要来自于肌内磷脂的降解,而皮下甘油酯和磷脂对皮下游离脂肪酸积累都有一定的贡献;棕榈酸(16∶0)、硬脂酸(18∶0)、油酸(18∶1)和亚油酸(18∶2)是风鸭游离脂肪酸主体成分。The changes of glycerides, phospholipids, free fatty acids,physicochemical index and the correlation between indices were analyzed during processing of dry-cured duck. Temperature and humidity were controlled. Lip- ids were distilled using chloroform-methanol, then were separated by solid phase extraction （SPE）. Free fatty acids （FFA） were determined via capillary gas chromatography. Results showed that： Phospholipids and FFA content in in- tramuscular fat changed significantly compared to that in subcutaneous fat and this was the main changes of lipolysis in dry-cured duck. FFA in intramuscular fat, especially oleic acid（ C18：1 ） and linoleic acid（ C18： 2） were mainly gen- erated from intramuscular phospholipid degradation. Glycerides and phospholipids in subcutaneous fat caused the ac- cumulation of FFA. Palmitic acid （ C 16： 0）, steartic acid （ C 18： 0 ）, oleic acid （ C 18： 1 ） and linoleic acid （ C 18： 2 ） were the dominant fraction of FFA in dry-cured duck.

关 键 词：风鸭 脂解 游离脂肪酸 磷脂 

分 类 号：TS251.68[轻工技术与工程—农产品加工及贮藏工程]