摘要
本文旨在研究新疆哈萨克羊不同部位脂肪经溶剂法分提改性后的变化,通过GC/MS法对其脂肪酸组成进行分析研究,为后续脂肪食用健康性的研究提供依据。结果表明:分提脂顺序为37℃固脂、17℃固脂、2℃固脂和2℃液脂,其熔点降低(p<0.05),碘值则升高(p<0.05);尾脂、肾周脂和网膜脂脂肪分提组分的脂肪酸含量变化趋势相同,其中分提组分饱和脂肪酸(SFA)的含量比原脂的SFA含量呈先下降后上升的趋势;不饱和脂肪酸(UFA)的变化趋势则和SFA相反。SFA中变化较明显的脂肪酸为棕榈酸(C16:0)和硬脂酸(C18:0);而UFA中变化较为明显的脂肪酸为油酸(C18:1n-9c)。结论:无论是从不饱和脂肪酸的含量,还是n-6/n-3的值来考虑,哈萨克羊尾脂处理组2℃液脂的食用健康性更加优秀,其16.67℃~17.07℃的低熔点、高不饱和脂肪酸(58.13%~59.65%)的特性,可作为商业色拉油的潜在替代品。
This paper aimed to investigate the fat changes in different parts of Hazake sheep from Xingjiang by solvent extraction, and analyze the fatty acid composition by GC/MS. The results showed that the sequence of fat extraction was 37 ℃（solid fat）, 17 oC（solid fat）, 2℃（solid fat） and 2 ℃（liquid fat）. The melting point decreased（p〈0.05） and the iodine value increased（p〈0.05）. Similar changes of fatty acid content in tail fat, perirenal fat and omentum fat were found. Compared to raw fat, the content of saturated fatty acid（SFA） in the extracted fraction decreased first and then increased. The change trend of unsaturated fatty acid（UFA） was opposite to that of SFA. The fatty acids that changed more obviously in SFA were palmitic acid（C16：0） and stearic acid（C18：0）, while in UFA, the fatty acid was oleic acid（C18：1 n-9 c）. In conclusion, whether the content of unsaturated fatty acids or the value of n-6/n-3, the edible value of liquid fat of Kazak sheep tail（using the solvent extraction,2 ℃） was better than others. It could be used as a potential substitute for commercial salad oil due to its characteristics of low melting point（16.67 ℃-17.07 ℃） and high unsaturated fatty acids（58.13%-59.65%）.
作者
李涛
卢岩
陈卫林
李瑾瑜
马欣
刘丹
卡尔赛江
王子荣
LI Tao, LU Yan, CHEN Wei-lin, LI Jin-yu, MA Xin, LIU Dan, KAEr Sai-jiang, WANG Zi-rong(College of Food and Pharmacy, Xinjiang Agricultural University, Urumqi 830000, Chin)
出处
《现代食品科技》
EI
CAS
北大核心
2018年第4期81-87,共7页
Modern Food Science and Technology
基金
新疆农业大学校前期资助课题(XJAU201610)
关键词
不同部位脂肪
溶剂法分提
脂肪酸组成
性质分析
different parts of fat
solvent extraction
fatty acid composition
property analysis
