冷鲜与真空冷冻干燥猪里脊肉中脂肪酸气相色谱-质谱分析  

Analysis of Fatty Acids in Fresh and Freeze-Dried Pork Tenderloin by Gas Chromatography-Mass Spectrometry(GC-MS)

作　　者：侯召华[1] 罗婧[1] 宁浩然[1] 崔松焕[1] 

机构地区：[1]中国农业科学院特产研究所,吉林长春130112

出　　处：《肉类研究》2014年第7期15-18,共4页Meat Research

基　　金："十二五"国家科技支撑计划项目(201303069-07)

摘　　要：目的:建立猪肉脂肪酸气相色谱-质谱(gas chromatograph-mass spectrometer,GC-MS)检测方法,并对冷鲜和真空冷冻干燥猪肉中脂肪进行分析,研究不同处理猪肉脂肪酸的差异。方法:猪肉进行真空冷冻,脂肪酸利用GC-MS测定。结果:在冷鲜猪肉和真空冷冻干燥猪肉样品中脂肪酸分别确定了11种和8种;猪肉脂肪酸中油酸含量最高,其他含量由高到低依次为硬脂酸、棕榈酸、反亚油酸、棕榈油酸、肉豆蔻酸、顺-11-二十碳烯酸、花生四烯酸、顺-11,14-二十碳二烯酸、花生酸、癸酸;真空冷冻干燥猪肉粉未检出癸酸、花生四烯酸和顺-11,14-二十碳二烯酸;冷鲜猪肉中脂肪酸成分及相对含量与真空冷冻干燥样品无显著差异。结论:GC-MS法能有效对脂肪酸进行分析;真空冷冻干燥是一种可行的干燥方法,能有效保持猪肉中脂肪酸成分及结构。The composition and contents of fatty acids in fresh and freeze-dried poat tenderloin were determined by gas chromatography-mass spectrometry （GC-MS）. The aim of this work was to study the effect of vacuum freeze-drying on the content of fatty aciof in pork meat. The content of oleic acid in fresh pork meat was higheserefollowed in decreasing ordr by stearic acid, palmitic acid, elaidic acid, palmitoleic acid, myristic acid, eis-11-eicosenoic acid, arachidonic acid, cis- 11,14-eicosadienoic acid, arachidic acid, and undecanoic aows. None of te Tthree fatty acis （cis-11,14-eicosadienoic acid, undecanoic acid, and arachidic aidnotas detected in freeze-dried peat. The results showed tat, the differenon in the fatty acid composition of fresh and freeze-dried pore was not significant. Vacuum freee- drying iive feasible techniqof for drying peat.

关 键 词：猪肉 真空冷冻干燥 气相色谱-质谱法 脂肪酸 

分 类 号：O657.63[理学—分析化学] TS251.7[理学—化学]