肉罐头中脂肪酸组成和品质的气相色谱-质谱分析

Analysis of fatty acid composition and quality in canned meat by gas chromatography-mass spectrometry

测定和分析肉罐头食品中脂肪酸的有益成分和有害成分,并对三种经典的肉类罐头作出分析对比。运用气相色谱-质谱联用(GC-MS)技术和校正面积归一化法对其脂肪酸组分进行对比分析。三个罐头样品所含主要脂肪酸种类基本相同,其中含量最高的都是油酸,百分含量在47%～49%之间,亚油酸、棕榈酸、硬脂酸次之,百分含量都在12%～17%之间,其余脂肪酸含量较低,反式脂肪酸含量在0.70%～0.85%之间。罐头样品中饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸的平均含量分别为28.817%、55.915%和15.267%,其中含量最高的不饱和脂肪酸是人体不可或缺的,反式脂肪酸含量极低。

The beneficial components and harmful components of fatty acids in canned meat were determined and analyzed,and three kinds of classic canned meats were analyzed and compared.Gas chromatography-mass spectrometry(GC-MS)technique and corrected area normalization method were applied,and the fatty acid components were compared and analyzed.The species of the main fatty acids in the three canned samples were basically the same,and the content of oleic acid was the highest,and the percentage was between 47%and 49%,and linoleic acid,palmitic acid and stearic acid took second place,and the percentages were between 12%and 17%,and the content of remaining fatty acid was low,and the content of trans fatty acid was between 0.70%and 0.85%.The average content of saturated fatty acids,monounsaturated fatty acids and polyunsaturated fatty acids in canned samples were 28.817%,55.915%and 15.267%,respectively.The content of unsaturated fatty acids was the highest and it was indispensable for human body,and the content of trans fatty acids was extremely low.