即食鹿茸片加工过程中脂溶性成分分析  

Analysis of fat-soluble components in processing of instant deer antler chips

作　　者：刘畅[1] 张秀莲[1] 宋明杰[1] 陈建波 张磊[1] 孙印石[1] LIU Chang;ZHANG Xiu-lian;SONG Ming-jie;CHEN Jian-bo;ZHANG Lei;SUN Yin-shi(Institute of Special Wild Economic Animals and Plants, Chinese Academy of Agricultura Sciences, Changchun 130112)

机构地区：[1]中国农业科学院特产研究所,长春130112

出　　处：《食品科技》2017年第12期103-106,共4页Food Science and Technology

基　　金：中国农业科学院科技创新工程项目(CAAS-ASTIP-2016-ISAPS);吉林省科技发展计划项目(20170309002YY)

摘　　要：研究鹿茸即食片加工过程中脂溶性成分的变化,以期为鹿茸产品的加工提供理论依据和技术指导。结合超临界CO_2流体萃取(SFE-CO_2)技术和气相色谱-质谱联用技术(GC-MS),对即食鹿茸片加工过程中的鲜鹿茸(XR)、嫩化茸(NR)、蜜制茸(MR)进行提取和分析,得到萃取物中化学成分和相对含量。实验结果表明,XR、NR、MR中得到脂溶性成分的种类分别为12、19、10种,其中包含酸类18种、醛类1种、酯类2种、烃类3种、甾类2种。加工过程中脂肪酸含量有所增加,甾类含量略有减少,总体营养成分的结构未发生大的改变。This paper studied the change of fat-soluble components in the processing of deer antler, in order to make clear the formation mechanism and provide technical guidance to the processing of deer antler products. Supercritical carbon dioxide fluid extraction（SFE-CO2） combined with gas chromatography-mass spectrometry（GC-MS） technology was adopt for the extract and qualitative analysis of fresh antler（XR）, soften antler（NR）, and honey processed antler（MR） dried-cured samples, the chemical composition and relative content in extracts were obtained. The results showed that there were 26 fat-soluble compounds were identified from dry-cured samples, while 12, 19 and 10 compounds were identified from XR, NR and MR. There were 18 kinds of acids, 1 kind of aldehydes, 2 kinds of ester, 3 kinds of hydrocarbons and 2 kinds of steroid. The amount of fatty acids increased in the processing from XR to MR, the steroid content decreased slightly during this processing, and the structure of the overall nutrient composition did not change greatly.

关 键 词：鹿茸 加工 超临界CO2流体萃取(SFE-CO2) 气相色谱-质谱联用(GC-MS) 

分 类 号：R284.1[医药卫生—中药学] TS251.1[医药卫生—中医学]