摘要
采用毛细管气相色谱法对大豆油、葵花籽油、橄榄油、杏仁油、核桃油和牛油及配制好的4种W/O型牛肉肌内脂肪乳状液的脂肪酸组成及含量进行分析。配制的4种W/O型牛肉肌内脂肪乳状液(BSS、BSSA、BSSW和BSSO)中的功能性多不饱和脂肪酸亚油酸、不饱和脂肪酸和必需脂肪酸含量均分别高达44%、87%和44%以上,而牛油中则仅分别为2.29%、60.91%、2.407%。说明配制的W/O型牛肉肌内脂肪乳状液达到了改善脂肪酸组成的目的,符合脂质营养新观点。将W/O型牛肉肌内脂肪乳状液注射于大理石花纹不丰富的牛肉中,可以改善牛肉脂肪酸的配比。
Capillary gas chromatography was used to determine the constitution and content of fatty acid in the four prepared W/O-type beef intramuscular fatty emulsions and in soybean oil,sunflower seed oil,olive oil,almond oil,walnut oil and butter.The results suggested that Linoleic acid,unsaturated fatty acid and necessary fatty acid were more than 44%,87%and 44% respectively in BSS,BSSA,BSSW and BSSO.However,the butter was only 2.29%,60.91%,2.407%.The configuration of W/O-type beef intramuscular fatty emulsion fluid were used to inject into poor marbling beef and the emulsion could improve beef fatty acid ratio.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第10期97-100,共4页
Science and Technology of Food Industry
基金
天津市农业科技成果转化与推广项目(201002060)
关键词
乳状液
气相色谱
脂肪酸
emulsion fluid
gas chromatography
fatty acid
