伊拉兔肉脂肪酸组成的GC-MS分析  

Analysis of the Fatty Acid Composition of Ira Rabbit Meat by GC-MS

作　　者：王毅[1] 贺稚非[1,2] 陈红霞[1] 朱慧敏[1] 李洪军[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]重庆市特色食品工程技术研究中心,重庆400716

出　　处：《食品科学》2013年第24期154-157,共4页Food Science

基　　金：国家兔产业技术体系建设专项(CARS-44-D-1);农业部公益性行业(农业)科研专项(201303144)

摘　　要：以氢氧化钾-甲醇碱催化法对样品进行甲酯化预处理,采用气相色谱-质谱测定伊拉兔肉前腿肌、背腰肌、后腿肌的脂肪酸组成及其含量,为兔肉的开发利用提供理论依据。结果表明:兔胴体肌肉的主要脂肪酸组成有19种,其中棕榈酸、硬脂酸、油酸、亚油酸的累积含量占总脂肪酸含量的77%左右。兔肉肌内脂肪中主要是不饱和脂肪酸,尤以多不饱和脂肪酸居多,占37%左右,高于饱和脂肪酸含量。各部位间的脂肪酸组成差异不显著(P>0.05)。The content and composition of fatty acids in foreleg muscle, back muscle and hind leg muscle of Ira rabbit meat were determined by gas chromatography-mass spectrometry （GC-MS）. Sample pretreatment was achieved through methyl esterification in the presence of KOH-CH40. The results showed that there were mainly 19 fatty acids in these rabbit muscles, wherein palmitic acid, stearic acid, oleic acid and linoleic acid together accounted for 77% of the total fatty acids. Unsaturated fatty acids （UFA）, especially polyunsaturated fatty acids （PUFA）, were the main components in rabbit intramuscular fat, which accounted for 37% of the total fatty acids and were higher than that of saturated fatty acids （SFA）. The differences in fatty aid composition among the various muscles were not statistically significant （P 〉 0.05）, though the total contents of fatty acids in these three muscles varied largely.

关 键 词：伊拉兔肉 脂肪酸 气相色谱-质谱 定性定量分析 

分 类 号：TS251.54[轻工技术与工程—农产品加工及贮藏工程]