摘要
研究了减压法腌制皮蛋过程中,不同时期脂类物质的变化。减压法皮蛋的加工条件为:温度20℃,真空度-0.08^-0.1 MPa。腌制过程中蛋黄总脂肪含量几乎不变;胆固醇含量降低约25%,磷脂含量也有明显下降(约19.1%),游离脂肪酸含量先增加后几乎保持不变,在化清期和成熟期达到最大值(3.56%);GC/MS共检测到15种游离脂肪酸,其中饱和脂肪酸6种,单不饱和脂肪酸4种,多不饱和脂肪酸5种,腌制过程中,饱和脂肪酸的相对含量基本不变,单不饱和脂肪酸含量有所增加,多不饱和脂肪酸相对含量降低。
To know the changes of century egg yolk lipid during pickled by vaccum technology, chemical and instrumental methods have been used. The optimum conditions for processing century egg by vacuum were as follow： temperature 20 ℃, vacuum -0.08-0.1 MPa. The result showed that total fat in egg yolk baraly change during pickled, the cholesterol content of about 30%, the phospholipid content also decreased （about 19.1%）, free fatty acid （FFA） content reached the peak （3.56%） in the the period of egg white and the mature period. Composition of fatty acids was determined by gas chromatography- mass spectrometry （GC-MS）, a total of 15 kinds were detected, including 6 saturated fatty acids, 4 single unsaturated fatty acid, 5 polyunsaturated fatty acids. In the process of pickling, the relative content of unsaturated fatty acids is basically unchanged while single unsaturated fatty acid increased, polyunsaturated fatty acid decreased.
出处
《食品科技》
CAS
北大核心
2015年第3期61-64,共4页
Food Science and Technology
关键词
皮蛋
脂质
脂肪酸
真空减压法
century egg
lipid
fatty acid
vaccum technology
