不同加工方式沙虫干品的脂肪酸组成比较

Comparative analysis of fatty acid composition in Sipunculus nudus under different processing methods

为研究不同加工方式下方格星虫(Sipunculus nudus)脂肪酸组成特征,采用气相色谱仪检测水煮烘干和暴晒干燥两种加工方式下方格星虫体壁脂肪酸种类和含量。结果显示,水煮干燥和暴晒加工方格星虫体壁中分别检测出21种、20种脂肪酸,分别包含12种、11种不饱和脂肪酸(UFA),两种加工方式具有相同的饱和脂肪酸(SFA)种类(9种)。水煮加工的饱和脂肪酸(SFA)、单不饱和脂肪酸(MUFA)和多不饱和脂肪酸(PUFA)含量分别为7.97、1.21和5.56 mg/kg,而暴晒加工的SFA、MUFA、PUFA分别为5.84、0.34和2.47 mg/kg。水煮加工方格星虫的体壁饱和脂肪酸含量显著高于暴晒加工(P<0.05)。两种加工方式方格星虫体壁中的不饱和脂肪酸占总脂肪酸的45.96%和32.98%,而SFA∶MUFA∶PUFA比值分别是1∶0.15∶0.7和1∶0.06∶0.42。两种加工方式样品中的十一碳酸、油酸和亚油酸分别是SFA、MUFA、PUFA含量最高的。在单不饱和脂肪酸中,水煮加工样品中的十八碳一烯酸的含量显著高于暴晒加工(P<0.05);在多不饱和脂肪酸中,水煮烘干样品中的9,12-十八碳二烯酸、6,9,12-十八碳三烯酸、8,11,14-二十碳三烯酸、5,8,11,14,17-二十碳五烯酸显著高于暴晒加工(P<0.05)。综合分析表明,不同加工方式会影响方格星虫干品中的脂肪酸含量,水煮干燥加工方式的脂肪酸保留率高于直接暴晒方式。

To study the effects of processing methods on the compositions of fatty acid of Sipunculus nudus,the GC method was used to determine the fatty acids of S.nudus under different processing methods.The results indicated that the content and composition of fatty acids under different processing methods were different.21 and 20 kinds of fatty acids were detected in the boiling samples and exposuring samples,respectively.The different processing methods had the same saturated fatty acid(SFA)(9 kinds),and there were 12 and 11 kinds of unsaturated fatty acid(UFA)in the two processing methods,respectively.The contents of SFA,MUFA and PUFA in the boiling samples and exposuring samples were 7.97,1.21,5.56 mg/kg and 5.84,0.34,2.47mg/kg,respectively.The total fatty acids(TFA)in boiling samples were significantly higher than that in the exposuring samples(P<0.05).The UFA contents in the both methods were 45.96%and 32.98%,respectively,and the values of SFA∶MUFA∶PUFA were 1∶0.15∶0.7 and 1∶0.06∶0.42,respectively.C11:0,C18:1n-9 and C18:2n-6 were the main fatty acids in SFA,MUFA and PUFA in the both methods,respectively.As for SFA,C18:1 in the boiling samples was significantly higher than that in the exposuring method(P<0.05).As for PUFA,C18:2,C18:3,C20:3 and C20:5 were significantly higher in the boiling samples than that in the exposuring samples(P<0.05).The results indicated that different processing methods would significantly affect the basic fatty acid composition of S.nudus,and the boiling method was superior to the exposuring method in the retention of fatty acids.