肉罐头中脂肪酸组成和品质的气相色谱-质谱分析
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摘要
测定和分析肉罐头食品中脂肪酸的有益成分和有害成分,并对三种经典的肉类罐头作出分析对比。运用气相色谱-质谱联用(GC-MS)技术和校正面积归一化法对其脂肪酸组分进行对比分析。三个罐头样品所含主要脂肪酸种类基本相同,其中含量最高的都是油酸,百分含量在47%～49%之间,亚油酸、棕榈酸、硬脂酸次之,百分含量都在12%～17%之间,其余脂肪酸含量较低,反式脂肪酸含量在0.70%～0.85%之间。罐头样品中饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸的平均含量分别为28.817%、55.915%和15.267%,其中含量最高的不饱和脂肪酸是人体不可或缺的,反式脂肪酸含量极低。
The beneficial components and harmful components of fatty acids in canned meat were determined and analyzed, and three kinds of classic canned meats were analyzed and compared. Gas chromatography-mass spectrometry(GC-MS) technique and corrected area normalization method were applied, and the fatty acid components were compared and analyzed. The species of the main fatty acids in the three canned samples were basically the same, and the content of oleic acid was the highest, and the percentage was between 47% and 49%, and linoleic acid, palmitic acid and stearic acid took second place, and the percentages were between 12% and 17%, and the content of remaining fatty acid was low, and the content of trans fatty acid was between 0.70% and 0.85%. The average content of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids in canned samples were 28.817%, 55.915% and 15.267%, respectively. The content of unsaturated fatty acids was the highest and it was indispensable for human body, and the content of trans fatty acids was extremely low.
The beneficial components and harmful components of fatty acids in canned meat were determined and analyzed, and three kinds of classic canned meats were analyzed and compared. Gas chromatography-mass spectrometry(GC-MS) technique and corrected area normalization method were applied, and the fatty acid components were compared and analyzed. The species of the main fatty acids in the three canned samples were basically the same, and the content of oleic acid was the highest, and the percentage was between 47% and 49%, and linoleic acid, palmitic acid and stearic acid took second place, and the percentages were between 12% and 17%, and the content of remaining fatty acid was low, and the content of trans fatty acid was between 0.70% and 0.85%. The average content of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids in canned samples were 28.817%, 55.915% and 15.267%, respectively. The content of unsaturated fatty acids was the highest and it was indispensable for human body, and the content of trans fatty acids was extremely low.
引文
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2 常玉玺,郑德勇,叶乃兴等.福建茶树种质资源的茶籽油脂肪酸组成分析[J].茶叶科学,2012,32(1):22-28
3 徐志龙,赵龙莲,严衍禄.减小样品温度对近红外定量分析数学模型影响的建模方法[J].现代仪器与医疗,2004,10(5):29-31
4 戴宇航.橄榄油中角鲨烯的分离纯化工艺研究[D].天津:天津大学硕士学位论文,2009.
5 刘润哲,王云昆,张华等.蓖麻油的理化性质及脂肪酸组成分析[J].粮食与食品工业,2011,18(6):14-16
6 李书国,陈辉,李雪梅.反式脂肪酸的危害及其分析检测方法研究进展[J].江苏食品与发酵,2007,(4):18-21,34
7 苏婷婷,王锐,宫红.GC/FTIR联用技术及其在化学反应研究中的应用进展[J].现代仪器与医疗,2004,10(4):28-30
8 康长安,周鸿,何娟等.油脂中反式脂肪酸的检测[J].现代仪器与医疗,2009,15(1):15-17
9 黄杰,韩丽,余孔捷等.SN/T1945-2007食品中反式脂肪酸含量的测定方法毛细管气相色谱法[S].北京:中国标准出版社,2007.
10 肖海龙,李康等.GB/T22110-2008食品中反式脂肪酸的测定气相色谱法[S].北京:中国标准出版社,2008.
11 黄惠琴,鲍时翔.多价不饱和脂肪酸分离与纯化技术进展[J].中国油脂,1999,24(2):32-34
12 唐迪,邹烨,仰榴青.GC-MS分析木瓜籽油中的脂肪酸组成[J].江苏农业科学,2012,40(10):301-302
13 李书国,陈辉,李雪梅等.食用油酸价分析检测技术研究进展[J].粮油食品科技,2008,16(3):31-33
14 雷占兰.桕脂生物柴油副产物棕榈酸甲酯分提开发应用[D].南昌:南昌大学硕士学位论文,2007.
15 何志勇.橄榄果实中脂肪酸组成的GC/MS分析[J].安徽农业科学,2008,36(27):11804-11805,11817
16 宋立华,李云飞,汤楠.食品中反式脂肪酸的分析方法研究进展[J].上海交通大学学报(农业科学版),2007,(1):80-85