不同提取方式和烘干对鹿肉脂肪酸的影响  

Effects of Different Extraction Methods and Drying on Fatty Acids in Venison

作　　者：金春爱[1] 崔松焕[1] 王玉方[1] 张玉伟[1] 罗婧[1] 张宇[1] 孙印石[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》2016年第10期13-17,共5页Meat Research

基　　金：中国农业科学院科技创新工程科技专项(15161034000150002)

摘　　要：考察不同提取方式和烘干处理对梅花鹿里脊肉脂肪酸组成和比例的影响。制备冷鲜和烘干2种样品,索氏提取法以石油醚为提取剂,匀浆法采用体积比为2∶1的氯仿-甲醇进行脂肪酸提取,2种方法的提取物均以氢氧化钾-甲醇溶液甲酯化,以气相色谱-质谱联用仪(gas chromatography-mass spectrometry,GC-MS)分析。结果表明:匀浆法中共检出21种脂肪酸,索氏抽提法共检出14种脂肪酸;索氏抽提法中饱和脂肪酸含量较匀浆法有明显提高,单不饱和脂肪酸含量无明显差异,而多不饱和脂肪酸含量显著降低;烘干后鹿肉中总脂肪酸含量变化不明显。索氏抽提法分析过程中脂肪酸组成和比例显著改变,烘干过程对脂肪酸组成和比例影响不大。The goal of this experiment was to investigate the effects of different extraction methods and drying on fatty acid composition and contents of venison tenderloin. Fresh and dried samples of venison tenderloin were separated into two portions. One portion was extracted by reflux extraction with petroleum ether in a Soxhlet extractor, and the other one was extracted by homogenization in a mixture of chloroform and methanol（2：1, V/V）. The two extracts were analyzed by gas chromatography-mass spectrometry（GC-MS） after methyl esterification with potassium hydroxide in methanol. A total of 21 fatty acids were detected by the homogenization method, while 14 fatty acids were detected by the Soxhlet extraction method. The content of saturated fatty acids in the Soxhlet extraction method was significantly higher than that of the homogenization method, and the content of unsaturated fatty acids was not significantly different, but the content of polyunsaturated fatty acids was significantly decreased. The content of total fatty acids in venison did not significantly differ between fresh and dried venison samples. The Soxhlet extraction method produced notable changes in fatty acid composition and contents. The drying process had little impact on fatty acid composition and contents.

关 键 词：鹿肉 匀浆法 索氏提取法 脂肪酸 气相色谱-质谱法 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]