| 皮蛋加工过程中脂肪酸变化规律的研究 |
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| 引用本文： | 赵 燕,涂勇刚,邓文辉,李建科.皮蛋加工过程中脂肪酸变化规律的研究[J].食品科学,2014,35(6):69-72. |
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| 作者姓名： | 赵 燕 涂勇刚 邓文辉 李建科 |
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| 作者单位： | 1.南昌大学 食品科学与技术国家重点实验室，生物质转化教育部工程研究中心，江西 南昌 330047；
2.江西农业大学食品科学与工程学院，江西 南昌 330045 |
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| 基金项目： | 国家自然科学基金青年科学基金项目（31101293；31101321）；国家自然科学基金地区科学基金项目（31360398）；
南昌大学食品科学与技术国家重点实验室开放基金项目（SKLF-KF-201008） |
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| 摘 要： | 采用气相色谱测定皮蛋加工过程中总脂肪酸及游离脂肪酸的种类和含量，旨在明确皮蛋加工过程中总脂肪酸及游离脂肪酸等营养成分的变化规律，为探讨其对皮蛋风味形成的作用提供基础数据。结果表明：在皮蛋加工过程中，大部分脂肪酸含量在加工前20 d变化明显，在加工后期则变化幅度较小；总脂肪酸的种类由23 种增加到27 种，含量则由295.924 mg/g减少到242.338 mg/g。在加工过程中，游离脂肪酸的种类和含量都有所增加，种类由最初的7 种增加到13 种，含量由21.774 mg/g增加到102.578 mg/g。
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| 关 键 词： | 皮蛋 总脂肪酸 游离脂肪酸 |
| 收稿时间： | 2013-06-19 |
Changes of Fatty Acids during the Processing of Preserved Eggs |
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| ZHAO Yan,TU Yong-gang,DENG Wen-hui,LI Jian-ke.Changes of Fatty Acids during the Processing of Preserved Eggs[J].Food Science,2014,35(6):69-72. |
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| Authors: | ZHAO Yan TU Yong-gang DENG Wen-hui LI Jian-ke |
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| Affiliation: | 1. State Key Laboratory of Food Science and Technology, Engineering Research Center of Biomass Conversion,
Ministry of Education, Nanchang University, Nanchang 330047, China; 2. College of Food Science and Engineering,
Jiangxi Agricultural University, Nanchang 330045, China |
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| Abstract: | Gas chromatography (GC) was used to analyze the types and amounts of total and free fatty acids in preserved
eggs at different manufacturing stages. The results showed that the contents of most fatty acids changed obviously during
the first 20 days and then slightly during the later stage. The number of fatty acids was increased from 23 to 27, but the
total content was reduced from 295.924 to 242.338 mg/g. Both the number and content of free fatty acids were increased
respectively from 7 to 13 and from 21.774 to 102.578 mg/g during the manufacturing process. |
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| Keywords: | preserved eggs total fatty acids free fatty acids |
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