法系伊拉肉兔脂肪酸组成及滋味成分分析  

French Hyla Meat Rabbit Fatty Acids Composition and the Flavor Components Analysis

作　　者：王二燕[1] 康怀彬[1] 任广跃[1] 肖天天[1] 

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023

出　　处：《食品研究与开发》2014年第9期104-107,共4页Food Research and Development

基　　金：河南省洛阳市科技计划资助项目(1001044A)

摘　　要：采用气相色谱仪、氨基酸自动分析仪和高效液相色谱仪测定和分析了法系伊拉肉兔的脂肪酸组成和滋味成分。结果表明:法系伊拉肉兔的主要脂肪酸为棕榈酸、硬脂酸、油酸、亚油酸和亚麻酸,其含量分别为5.52、5.31、4.19、7.16、3.65μg/100 g,饱和脂肪酸含量为11.68μg/100 g,不饱和脂肪酸含量为15.17μg/100 g;主要氨基酸为赖氨酸、谷氨酸和天门冬氨酸,其含量分别为2.09%、3.70%、2.05%,必须氨基酸占8%,非必须氨基酸占13.31%;主要核苷酸为5′-肌苷酸(5′-IMP)、肌苷(I)和5′-腺苷二磷酸(5′-ADP),其含量分别高达270.91、33.41、25.33 mg/100 g。The composition of fatty acids and taste compounds of French hyla rabbits were determined and analyzed using GC, automatic amino acid analyzer and HPLC. The main fatty acids were palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid, its content were 5.52,5.31,4.19,7.16,3.65 μg/100 g respectively. Saturated fatty acid content were 11.68μg/100 g, unsaturated fatty acid content was 15.17μg/100 g. Main amino acid were lysine, glutamic acid and asparagic acid, its content were 2.09%, 3.70%and 2.09%respectively. The essential amino acids taked up 8%, the nonessential amino acids taked up 13.31%. Main nucleotide were 5＇-inosine acid （5＇-IMP）, inosine （I） and 5＇-adenosine diphosphate （ADP）, and its content were as high as 270.91, 33.41,25.33 mg/100 g respectively.

关 键 词：法系伊拉肉兔 脂肪酸 氨基酸 核苷酸 滋味成分 

分 类 号：TS251.54[轻工技术与工程—农产品加工及贮藏工程] O657[轻工技术与工程—食品科学与工程]