猪肉脂肪酸碱法甲酯化工艺优化及其脂肪酸组成分析  

Process Optimization for Alkali-catalyzed Methyl Esterification of Pork Fatty Acids and Their Composition Analysis

作　　者：潘雷 刘志彬[1] 李月明 倪雪[1] 王军茹 张根生 PAN Lei;LIU Zhibin;LI Yueming;NI Xue;WANG Junru;ZHANG Gensheng(College of Food Engineering,Harbin University of Commerce,Harbin 150028,Heilongjiang,China;Institute of Staple Food Processing Technology,Institute of Food Science and Technology CAAS,Harbin 151900,Heilongjiang,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150028 [2]中国农业科学院农产品加工研究所主食加工技术研究院,黑龙江哈尔滨151900

出　　处：《食品研究与开发》2023年第14期132-139,共8页Food Research and Development

基　　金：黑龙江省“百千万”工程科技重大专项(2019ZX07B03)。

摘　　要：基于气相色谱分析法,对经超声波辅助提取法提取后的猪肉脂肪酸进行碱法甲酯化处理。以猪肉脂肪酸中油酸含量为评价指标,进行单因素试验,并采用Box-Behnken响应面法优化碱法甲酯化工艺条件,获得最优的碱法甲酯化条件。结果表明:甲酯化时间19.6 min、甲酯化温度69.5℃、酯化剂添加量6.8 mL,此条件下得到油酸含量为46.74%,该工艺条件下得到的猪肉脂肪酸分离效果较好,且猪肉脂肪酸组成种类最多,达到17种,含量较多的脂肪酸为油酸(C18∶1)、棕榈酸(C16∶0),硬脂酸(C18∶0)、反亚油酸(C18∶2TT)、棕榈油酸(C16∶1)、月桂酸(C12∶0)含量分别为47.395%、22.433%、15.111%、4.040%、2.982%、1.645%。Based on the gas chromatographic analysis,the alkali-catalyzed methyl esterification of pork fatty acids extracted by ultrasonic-assisted extraction was carried out.A single-factor experiment was conducted with oleic acid,the most abundant fatty acid in pork,as the evaluation index;and the Box-Behnken response surface method was used to optimize the process conditions for alkali-catalyzed methyl esterification to obtain the optimal conditions.The results showed that the methyl esterification time was 19.6 min,the methyl esterification temperature was 69.5 ℃,and the addition amount of the esterifying agent was 6.8 mL,and the oleic acid content obtained under these conditions was 46.74%.Under these process conditions,the pork fatty acids had relatively good separation and richest components in their composition,as many as 17 species.The fatty acids with high content were oleic acid (C18∶1),palmitic acid (C16∶0),stearic acid (C18∶0),linoleic acid (C18∶2TT),palmitoleic acid (C16∶1),and lauric acid (C12∶0) with the content of which were 47.395%,22.433%,15.111%,4.040%,2.982%,and 1.645%,respectively.

关 键 词：气相色谱 脂肪酸提取 碱法甲酯化 工艺优化 特征脂肪酸 

分 类 号：TS252.51[轻工技术与工程—农产品加工及贮藏工程] O657.71[轻工技术与工程—食品科学与工程]