金华火腿加工过程中肌肉肌内脂的水解变化研究

研究了金华火腿股二头肌 (bicepsfemoris)肌内脂肪在加工过程中不同时期的水解变化情况。肌内脂使用氯仿 甲醇溶液提取 ,采用固相萃取法将中性脂 (主要为甘油脂 )、游离脂肪酸和磷脂分离 ,用毛细管气相色谱分别分析甘油脂、游离脂肪酸和磷脂脂肪酸的种类与比例。通过比较不同时期样品的色谱结果 ,发现在金华火腿原料中磷脂脂肪酸的不饱和脂肪酸百分含量较高 ,尤其是多不饱和脂肪酸的含量高达 4 9 2 2 %。且在金华火腿成熟过程中 ,磷脂水解作用显著 ,而甘油脂脂肪酸百分比例比较稳定 ,说明甘油脂水解作用相对较弱。

Changes of Fatty Acid in Intramuscular Lipids during Processing of Jinhua Ham

Jinhua ham was analyzed by studying the changes of glycerides, phospholipids and free fatty acids in intramuscular lipids from biceps femoris muscle. Intramuscular lipids were separated by solid-phase extraction (SPE). The elutes were analyzed by capillary gas chromatography respectively. The results displayed a high proportion of polyunsaturated fatty acids (49.22%) of phospholipids in raw materials of Jinhua ham. And the proportion of fatty acid in phospholipids and free fatty acids changed greatly, but little change affected the fatty acid composition and proportion of glycerides during Jinhua ham processing. There seemed a close relationship between the lypolysis of phospholipids and the flavors of Jinhua ham, but glycerides contributed relatively less.