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。
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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第6期69-72,共4页
Food Science
基金
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)
关键词
皮蛋
总脂肪酸
游离脂肪酸
preserved eggs
total fatty acids
free fatty acids
