广式香肠烘烤过程中游离脂肪酸的变化研究

利用气相色谱对广式香肠中游离脂肪酸 (freefattyacid ,FFA)组分进行色谱分析。广式香肠游离脂肪酸中主要是十六碳和十八碳的脂肪酸 ,其中 ,不饱和脂肪酸占的比例较大。烘烤过程中广式香肠FFA组成发生变化 ,不饱和脂肪酸的质量分数由 53%升至 6 0 % ,饱和脂肪酸的质量分数则由 4 7%降为 4 0 % ;烘烤过程中FFA含量逐渐增加 ,由未烘时的 7 12 9mg/g干重上升为 52h时的 13 74 6mg/ g(干重 ) ,成品中FFA含量达干重质量的 1%以上。各游离脂肪酸组分含量增加的程度不同 ,增加的速率为 :亚油酸 >油酸 >棕榈油酸 >硬脂酸 >棕榈酸

Studies on Free Fatty Acids Changes of Guangdong-style Sausages during the Oven Drying

FFAs in Guangdong sausage were analyzed by GC during oven drying FFAs mainly consisted of C16 and C18, in which the rate of unsaturated fatty acids were higher The components of FFAs in Guangdong sausage have been changing during oven drying, which led to an increase in mass percentage of unsaturated fatty acids from 53% to 60%, whereas a decrease in saturate fatty acids from 47%to 40% The content of FFAs went up gradually during the period from 7 129?mg/g d w (at 0 hour) to 13 746?mg/g d w (at 52 hours) The content of FFAs in products was more than 1% The increasing degree of each FFA was different, the order in which was linoleic acid>oleic acid>palmoleic acid>stearic acid>palmitic acid