| 三穗鸭肉脂肪酸组成分析及评价 |
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| 引用本文： | 苏伟, 杨夫光, 周晨光, 解春芝, 王瑜, 母应春. 三穗鸭肉脂肪酸组成分析及评价[J]. 食品工业科技, 2011, (12): 438-440. DOI: 10.13386/j.issn1002-0306.2011.12.113 |
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| 作者姓名： | 苏伟 杨夫光 周晨光 解春芝 王瑜 母应春 |
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| 作者单位： | 1. 贵州大学生命科学学院,贵州贵阳550025／贵州大学南区分析测试中心,贵州贵阳550025
2. 贵州大学生命科学学院,贵州贵阳,550025 |
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| 基金项目： | 贵州省科技厅农业攻关项目(黔科合NY[2010]3038号) |
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| 摘 要： | 以贵州三穗鸭的胸肉和腿肉为原料,采用气相色谱仪对其脂肪酸组成进行定性定量分析。结果表明:三穗鸭鸭肉中共含有5种饱和脂肪酸和14种不饱和脂肪酸。饱和脂肪酸的质量分数占脂肪酸总质量分数的24.30%,不饱和脂肪酸的质量分数占脂肪酸总质量分数的75.70%,其中单不饱和脂肪酸的质量分数占脂肪酸总质量分数的45.48%,多不饱和脂肪酸的质量分数占脂肪酸总质量分数的30.22%。
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| 关 键 词： | 三穗鸭 脂肪酸 功能 |
Analysis and evaluation of fatty acid composition of Sansui duck |
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| SU Wei,,YANG Fu-guang,ZHOU Chen-guang,XIE Chun-zhi,WANG Yu,MU Ying-chun. Analysis and evaluation of fatty acid composition of Sansui duck[J]. Science and Technology of Food Industry, 2011, 0(12): 438-440. DOI: 10.13386/j.issn1002-0306.2011.12.113 |
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| Authors: | SU Wei YANG Fu-guang ZHOU Chen-guang XIE Chun-zhi WANG Yu MU Ying-chun |
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| Affiliation: | SU Wei1,2,YANG Fu-guang1,ZHOU Chen-guang1,XIE Chun-zhi1,WANG Yu1,MU Ying-chun1 (1. College of Life Science,Guizhou University,Guiyang 550025,China,2. Southern Analysis and Test Center of Guizhou University,China) |
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| Abstract: | Fatty acid composition and evaluation of leg muscle and brisket of Sansui duck were analyzed by GC. The results showed that there were 5 saturated fatty acids and 14 unsaturated fatty acids in the meat of Sansui duck,the content of saturated fatty acid and unsaturated fatty acid accounted for 24. 30% and 75. 70% of total fatty acid content respectively,the content of monounstatuated fatty acid and polysaturated fatty acid accounted for 45. 48% and 30. 22% of total fatty acid content separately. |
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| Keywords: | Sansui duck fatty acids function |
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