| 南京板鸭加工过程中肌内磷脂与游离脂肪酸含量的变化 |
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| 引用本文： | 王道营,徐为民,徐幸莲,周光宏.南京板鸭加工过程中肌内磷脂与游离脂肪酸含量的变化[J].福建农林大学学报(自然科学版),2008,37(3):320-323. |
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| 作者姓名： | 王道营 徐为民 徐幸莲 周光宏 |
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| 作者单位： | 1. 南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏,南京,210095;江苏省农业科学院农产品加工研究所,江苏,南京,210014
2. 南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏,南京,210095 |
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| 基金项目： | 国家高技术研究发展计划(863计划)
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国家专项基金 |
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| 摘 要： | 研究了南京板鸭各个加工工艺阶段的股二头肌肌内磷脂与游离脂肪酸含量的变化.采用氯仿-甲醇溶液提取肌内脂质,采用固相萃取法将游离脂肪酸和磷脂与其他脂类分离,用高效液相色谱分析各种磷脂组分的含量,通过毛细管气相色谱分析了游离脂肪酸的含量.结果表明,在南京板鸭加工过程中,各种磷脂含量显著降低,游离脂肪酸含量显著提高,游离脂肪酸含量的提高与磷脂含量的降低与脑磷脂含量的下降关系密切.
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| 关 键 词： | 南京板鸭 加工工艺 磷脂 游离脂肪酸 |
| 文章编号： | 1671-5470(2008)03-0320-04 |
| 修稿时间： | 2007年4月6日 |
Changes of phospholipids and free fatty acids contents in intramuscular lipids during the processing of Nanjing dry-cured ducks |
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| WANG Dao-ying,XU Wei-min,XU Xing-lian,ZHOU Guang-hong.Changes of phospholipids and free fatty acids contents in intramuscular lipids during the processing of Nanjing dry-cured ducks[J].Journal of Fujian Agricultural and Forestry University,2008,37(3):320-323. |
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| Authors: | WANG Dao-ying XU Wei-min XU Xing-lian ZHOU Guang-hong |
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| Abstract: | Nanjing dry-cured duck was analyzed by studying the changes of phospholipids and free fatty acids contents in intramuscular lipids from Biceps femoris muscle.Intramuscular lipids were distilled using chloroform-methanol,phospholipids and free fatty acids were separated by solid phase extraction(SPE),phospholipids were analyzed by high performance liquid chromatography(HPLC),free fatty acids were determined via capillary gas chromatography.After analysing the sample of each process,the results showed phospholipids remarkably decreased and free fatty acids significantly increased during the processing of Nanjing dry-cured duck,the relation between the increase of free fatty acid content and the decrease of phospholipid content was tight,especially the decrease of phosphatidylcholine content. |
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| Keywords: | Nanjing dry-cured duck processing phospholipid free fatty acid |
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