辣椒及辣椒食品中脂肪及脂肪酸含量的测定  

Determination of fat and fatty acid in chili and chili processing food

作　　者：刘易伟[1] 胡文忠[1] 姜爱丽[1] 刘程惠[1] 白露露[1] 

机构地区：[1]大连民族学院生命科学学院,辽宁大连116600

出　　处：《食品工业科技》2015年第1期285-287,291,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31172009);国家科技支撑计划项目(2012BAD38B05);大连科技计划项目(2012E13SF106)

摘　　要：利用索氏提取法提取辣椒及辣椒食品中总脂肪,甲酯化后通过气相色谱测定其脂肪酸含量。结果表明:鲜食辣酱总脂肪含量较低,含有较高的油酸、亚油酸和亚麻酸等不饱和脂肪酸,硬脂酸的含量略高于其他肉类辣酱,棕榈酸的含量在猪肉辣酱中含量较高,其他辣酱中含量很少。分析结果表明,鲜食辣酱总脂肪含量较低,不饱和脂肪酸含量较高,具有较高鲜的营养价值。The total fat in chili and chili processing food was extracted by Soxhlet extractor method,then the fatty acid was determinated by gas chromatography.Experiment result showed that fresh chili sauce had relatively lower content in total fat,and there was significantly higher content of oleic acid, linoleic acid and linolenic acid in fresh chili sauce and the stearic acid content was slightly higher than other meat sauces.Compared with other kinds of chili sauce,the content of hexadecanoic acid content was higher than the pork sauce. It was suggested that the fresh chili sauce had lower total fat content but the unsaturated fatty acid fatty acids had relatively high content,the fresh chili sauce had higher nutrition value.

关 键 词：辣椒 辣椒食品 脂肪 脂肪酸 气相色谱 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]