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当前位置: 首页 > 文章 > 皮蛋加工过程中脂肪酸的变化规律 食品科学 2014,35 (6) 69-72
Position: Home > Articles > Changes of Fatty Acids during the Processing of Preserved Eggs FOOD SCIENCE 2014,35 (6) 69-72

皮蛋加工过程中脂肪酸的变化规律

作  者：
赵燕;涂勇刚;邓文辉;李建科
单  位：
南昌大学食品科学与技术国家重点实验室;江西农业大学食品科学与工程学院
关键词：
皮蛋;总脂肪酸;游离脂肪酸
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。
译  名：
Changes of Fatty Acids during the Processing of Preserved Eggs
作  者：
ZHAO Yan;TU Yong-gang;DENG Wen-hui;LI Jian-ke;State Key Laboratory of Food Science and Technology, Engineering Research Center of Biomass Conversion,Ministry of Education, Nanchang University;College of Food Science and Engineering,Jiangxi Agricultural University;
关键词：
preserved eggs;;total fatty acids;;free fatty acids
摘  要：
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 fi rst 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.

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