广式腊肠的营养成分分析  

Analysis of Nutrition Compositions of Cantonese Sausage

作　　者：朱定和[1] 朱凌 肖仔君[1] 郭红辉[1] 罗秀齐 夏敏[3] 

机构地区：[1]韶关学院英东食品科学与工程学院,广东韶关512005 [2]广东省韶关市质量计量监督检测所,广东韶关512026 [3]中山大学公共卫生学院广东省营养膳食与健康重点实验室,广东广州510080

出　　处：《现代食品科技》2014年第1期160-164,共5页Modern Food Science and Technology

基　　金：广东省营养膳食与健康重点实验室开放基金(2011K-005)

摘　　要：广式腊肠是岭南地区的一种传统的腌腊产品，其以独特的口感和香味吸引了众多消费者。本研究采用国标理化分析方法、高效液相色谱（HPLC）和气相色谱（GC）技术测定了金麒麟、金鳌、今荣、皇上皇、沧州等5种市场占有率较高广式腊肠的基本营养成分、脂肪酸组成和氨基酸组成，分析计算了脂肪酸和氨基酸的种类及比例，并采用氨基酸评分法对其营养价值作了评价分析。结果表明，所测定的5种广式腊肠中含蛋白质19．30-27．300%粗脂肪13．53-21．54％，水分5．40-9．87%总糖13．66-17．87％，食盐4．20---7．01％；脂肪酸中多不饱和脂肪酸含量54．32～57．88％；5种腊肠中均含有17种氨基酸，且它们中必需氨基酸的含量相差不大，其含量占总氨基酸含量的33．82---35．92％，是一种较理想的优质蛋白源。本文可为人们合理食用广式腊肠提供一定的参考依据。Cantonese sausage is a kind of the traditional preserved food in Guangdong province, and its unique taste and aroma attracted numerous consumers. To investigate the nutrition compositions of Cantonese sausage, the national standard methods, HPLC and GC methods were used to determine the contents of basic nutrition compositions, fatty acids and amino acids of five representative Cantonese sausages named as din qi lin, ,]in ao, Jin rong, Huang shang huang, Cang zhou. The major components of the Cantonese sausage were as follows： protein （19.30-27.30%）, lipids （13.53-21.54%）, moisture （5.40-9.87%）, carbohydrate （13.66-17.87%）, sodium chloride （4.20-7.01%）. Furthermore HPLC and GC analysis revealed that the proportion of polyunsaturated fatty acids was 54.32-57.88%; all five kinds of sausage contained 17 kinds of amino acids, and the contents of essential amino acids fi＇om them were similar, which accounted for 33.82-33.82% of total amino acid. Therefore, Cantonese sausage was a high quality protein source. The result could provide scientific basis of Cantonese sausage nutritional values for people.

关 键 词：广式腊肠 营养成分 食品分析 

分 类 号：R151[医药卫生—营养与食品卫生学]