摘要
用气相色谱法研究了梅鱼脂肪酸的组成,共检测出23种脂肪酸,其主要成分为棕榈酸,棕榈油酸,油酸,二十二碳六烯酸(DHA)和二十碳五烯酸(EPA)。同时,研究热风干燥加工过程中干燥时间和温度对梅鱼脂肪酸的影响。结果表明:干燥时间和温度对梅鱼脂肪酸有很大的影响。干燥时间越长,温度越高,多不饱和脂肪酸氧化程度越高。在72℃下干燥时,干燥时间应选择在6h以内。56℃和64℃的热风温度对脂肪酸的影响较小,能较好地保留梅鱼的营养价值。
The fatty acid composition of Collichthys niveatus was analyzed by gas chromatography.23 fatty acids were detected.The main compoents are palmitic acid,hexadecenoic acid,oleic acid,eicosapentaenoic acid and docosahexaenoic acid.The effect of hot-air drying time and temperature on the change of the fatty acid composition was evaluated.Results showed that higher temperature and longer drying time would decrease the quantity of polyunsaturated acids.When the samples dry at 72℃,the drying time should be less than 6 hours.The quantity of polyunsaturated acids and the nutritional value of Collichthys niveatus kept well at 56℃ and 64℃.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第9期69-72,共4页
Food and Fermentation Industries
基金
浙江省水产加工产业创新团队(2011R09031-18)
浙江省重大科技专项重大农业项目(2009C02002)
关键词
梅鱼
热风干燥
脂肪氧化
脂肪酸
Collichthys niveatus,hot-air drying,lipid oxidation,fatty acid
