金华火腿中肌内脂肪的提取和脂肪酸分析研究

Study on the extraction of intramuscular fat and analysis of fatty acid in Jinhua ham

通过正交实验,确定金华火腿中肌内脂肪的最佳提取条件是:氯仿和甲醇(2∶1,v/v)的用量为样品重量的14倍,振荡1.5h,取滤液加其1/2体积的1%NaCl溶液。处理60d的金华火腿中肌内脂肪的含量为12.4%,甘油酯、磷脂、游离脂肪酸分别占76.5%、18.8%、4.7%。甘油酯中单不饱和脂肪酸的含量最高,为47.89%;而磷脂中多不饱和脂肪酸的含量最高,为50.94%;游离脂肪酸中则含有较多的饱和脂肪酸(41.56%)。甘油酯、磷脂和游离脂肪酸中都是以C16∶0、C18∶1、C18∶2为主要成分。

The condition of extraction of intramuscular fat in Jinhua ham was ensured by orthogonal trials.The results were as follows ： chloroform （mL） ： methanol （mL） = 2 ：1, extractant （mL） ： sample （ g ） = 14： 1, 1.5 h extraction, 1% NaCl （mL）： extratum （mL） = 1：2.The content 60d of intramuscular fat in Jinhua ham was 12.4% .Glyceride, phospholipid and free fatty acid accounted for 76.5%, 18.8%, 4.7%. The content of MUFA from Glyceride was highest,47.89% ;the content of PUFA from phospholipids was highest,50.94% ;the content of SFA from free fatty acid was highest,41.56%.The main fatty acid of intramuscular fat was C16：0、C18：1、C18：2.