摘要
对猪肉(五花肉) 进行不同时间的焐炖, 采用气相色谱法对其中饱和脂肪酸(S)、单不饱和脂肪酸(M)、多不饱和脂肪酸(P) 进行分析, 研究表明: 随着烹饪时间的延长, 猪肉中十碳(10∶0)、十二碳(12∶0)、十四碳(14∶0)、十六碳(16∶0)、十八碳(18∶0) 等饱和脂肪酸含量大幅度地下降, 2.5小时时下降46.04(P< 0.01), 4 小时下降了37.9(P< 0.05), 2.5 小时达到最低点。而单、多不饱和脂肪酸随着烹饪时间的加长而呈不断上升趋势, 软脂油酸(16∶1)、油酸(18∶1) 等单不饱和脂肪酸较亚油酸(18∶3)、花生四烯酸(20∶4) 等多不饱和脂肪酸上升的幅度大些, 在2.5 小时时, 升高值为最多 (P< 0.05), 分别为35、15.19、20.52、13.6、10.16, 而在4小时时呈上升趋势, 却不存在显著性差异(P> 0.05)。提示: 肥肉只要通过适当时间的炖煮, 其内部营养构成会发生深刻的改变, 就可以变不利因素(脂肪、胆固醇、饱和脂肪酸降低) 为有利因素 (单不饱和脂肪酸、多不饱和脂肪酸增加),
The effect of different cooking time on fat and saturated fatty acids,monounsaturated fatty acids and polyunsaturated fatty acids in meat by the gas chromotography.The results showed that the saturated fatty acids(10∶0,12∶0,14∶0,16∶0,18∶0) contents decreased significantly with the variation of cooking time(from 0 to 5 hours).In 2 5 hour,it lowered 46 04%( P <0 01).In 4 hours lowered 37 93%( P <0 05).It was increased in monounsaturated fatty acid(16∶1,18∶1) and polyunsaturated fatty acid(18∶2,18∶3,20∶4) with the variation of cooking time.The palmitoleic acid(16∶1),oleic acid(18∶1) were increased more largely than the linoleic acid(18∶2).Linoleic acid(18∶3) and then arachidonic acid(20∶4).There was the highest decreased point( P <0 05) in 2 5 hours.They were individually 35%,15 1%,20 52%,13 6%,10 16%.They had increased inclination in 4 hours,but there was no significant difference( P >0 05).It indicated that the meat was not completely bad,the components of its nutrition would be changed sharply by cooking.The harmful factors(fat,saurated fatty acids) were changed to the favorable factors(monounsaturated fatty acids,polyunsaturated fatty acids).It is good for health and fit for the old man.
出处
《现代预防医学》
CAS
1999年第4期456-458,共3页
Modern Preventive Medicine
