如皋火腿酯类物质氧化和水解分析

为了研究如皋火腿中的酯类物质。选取7条4.5~5.0 kg如皋火腿为试材,用常规方法测定其理化指标(水分、盐分和pH值),通过气相色谱测定从提取脂质中分离的游离脂肪酸含量,并测定其共轭二烯值与羰基值。在如皋火腿股二头肌和皮下脂肪中含盐量为11.60%和1.07%,水分为40.21%和3.65%,pH值为5.71和6.02,游离脂肪酸含量为49.65%和26.11%,除pH外均存在极显著差异。如皋火腿中含有丰富的游离脂肪酸,在皮下脂肪中油酸的含量最多,股二头肌中亚油酸的含量最多。火腿中存在少量的反式脂肪酸,皮下脂肪有反式的油酸,股二头肌中有反式油酸、亚油酸和亚麻酸。股二头肌的氧化明显高于皮下脂肪,可能与酶活力、氧化方式有关。

Oxidation and Hydrolysis Analysis of Esters in Rugao Ham

The aim of the research was to investigate esters in Rugao ham.7 Rugao ham of 4.5～5.0 kg selected as tested materials,some physical and chemical indexes(water content,salinity and pH value) were determined by conventional methods and the free fatty acid contents isolated from extracted lipids were determined by gas chromatography and their conjugated diene value and carbonyl value were also determined.The salt content in biceps femoris and subcutaneous fat of Rugao ham were 11.60% and 1.07%,water contents were 40.21% and 3.65%,pH values were 5.71 and 6.02 and the contents of free fatty acid were 49.65% and 26.11% respectively.Except pH value,the differences of all indexes were extremely significant.Free fatty acids in Rugao ham were abundant,oleic acid content was highest in subcutaneous fat and linoleic acid content was highest in biceps femoris.A small quantity of trans fatty acid existed in ham,trans oleic acid existed in subcutaneous fat and trans oleic acid,linoleic acid and linolenic acid existed in biceps femoris.Oxidation in biceps femoris was higher than that in subcutaneous fat,which might be related with enzyme activity and oxidation manner.