摘要
为了研究不同畜种之间脂肪组织中挥发性脂肪酸的组成成分,利用同时蒸馏萃取技术和气相色谱技术对猪、牛和羊脂肪组织中的挥发性脂肪酸进行了测定。结果表明,绵羊、牛和猪脂肪组织中总挥发性脂肪酸分别为600.512、456.029、202.371 mg/kg。在猪脂肪组织中没有检测到支链脂肪酸;在牛脂肪组织中检测到了4-甲基辛酸,质量比为7.508 mg/kg,远小于羊脂肪组织中4-甲基辛酸的含量,其质量比为28.119 mg/kg;在羊脂肪组织中,检测到种类较为丰富的挥发性脂肪酸,其中对羊肉膻味起主要作用的4-甲基辛酸,在羊脂肪组织中有较高的含量,这一特征与猪和牛的挥发性脂肪酸形成显著的区别。
To study the volatile fatty acid composition of different livestock,the simultaneous distillation / extraction technology and gas chromatogram(GC) were used to determine the volatile fatty acids in adipose tissue of pig,cattle and sheep.Results: The total volatile fatty acids of pig,cattle and sheep is 600.512 mg/kg,456.029 mg/kg and 202.371 mg/kg,respectively.In the adipose tissue of pig,branched chain fatty acids and odd fatty acids are not found;in the adipose tissue of cattle,the concentration of 4-methyloctanoic acid is 7.508 mg/kg,less than the 28.119mg/kg in sheep adipose tissue.In the adipose tissue of sheep,many volatile fatty acids are found,among them,the concentration of 4-methyloctanoic acid which has important role for mutton odor is high,obviously different with the adipose tissue of pig or cattle.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2009年第11期65-69,共5页
Journal of the Chinese Cereals and Oils Association
基金
奶山羊良种繁育及产业技术体系建立(nyhyzx07-037)