氧化程度与反应型叉烧风味料脂肪酸形成的消长规律研究  

Study on dynamic changes between fatty acids formation and oxidation degree in barbecued pork seasoning

作　　者：赵园园 吴肖 徐利丽 孔令会 ZHAO Yuan-Yuan;WU Xiao;XU Li-Li;KONG Ling-Hui(Guangdong H-BIO Bioteeh.Co.,Ltd.,Guangzhou 510665,China)

机构地区：[1]广东汇香源生物科技股份有限公司,广州510665

出　　处：《食品安全质量检测学报》2018年第18期4795-4799,共5页Journal of Food Safety and Quality

基　　金：2016年广州市产学研协同创新重大专项(201604020089)~~

摘　　要：目的探讨氧化程度对叉烧风味料中脂肪酸分布规律的影响。方法反应型叉烧风味料制备后,对生成的反应型叉烧风味料脂肪酸成分进行检测,分析脂肪酸成分的消长。结果共检测到饱和脂肪酸9种,不饱和脂肪酸6种,且随着过氧化值的增加,饱和脂肪酸和不饱和脂肪酸总量均增加,但是各种脂肪酸的消长不同变化。同时棕榈油酸、油酸和亚油酸随着过氧化值的增加,含量也均有增加。结论该研究为叉烧风味料的制备提供了参考依据。Objective To discuss the effects of oxidation degree on the distribution of fatty acids regulation of barbecued pork seasoning. Methods After the preparation of the barbecued pork seasoning, the fatty acid composition of the reactive barbecued pork seasoning was tested and the variation of the fatty acid content was analyzed. Results Nine kinds of saturated fatty acids and 6 kinds of unsaturated fatty acids were detected, and the gross amount of saturated fatty acids and the unsaturated fatty acids were increased with the increase of peroxide value, but the variations of fatty acids were different. At the same time, the content of palm oleic acid, oleic acid and linoleic acid increased with the increase of peroxide value. Conclusion This study provides reference for the preparation of barbecued pork seasoning.

关 键 词：过氧化值 叉烧风味 脂肪酸 

分 类 号：TS201.2[轻工技术与工程—食品科学]