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食品与发酵工业  2019, Vol. 45 Issue (10): 225-232    DOI: 10.13995/j.cnki.11-1802/ts.018777
  分析与检测 本期目录 | 过刊浏览 | 高级检索 |
性早熟蟹蟹油与四种食用油组成和理化性质比较
王枫雅, 林琳*, 陆剑锋, 姜绍通
(合肥工业大学 食品与生物工程学院,安徽省农产品精深加工重点实验室,安徽 合肥,230009)
Comparison of physicochemical properties and compositions between oil of precocious crab and four kinds of edible oils
WANG Fengya, LIN Lin*, LU Jianfeng, JIANG Shaotong
(School of Food and Biology Engineering, Key Laboratory for Agriculture ProductsProcessing of Anhui Province, Hefei University of Technology, Hefei 230009, China)
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摘要 为了解性早熟蟹蟹油的应用价值,对性早熟蟹蟹油与4种食用植物油(花生油、大豆油、玉米油和葵花籽油)的理化性质、脂肪酸组成、α-生育酚和挥发性风味物质含量的差异进行了比较。结果表明,性早熟蟹蟹油与花生油脂肪酸组成相似,以油酸和亚油酸为主要脂肪酸;理化性质方面,蟹油与其他4种食用油差异不大,碘值和皂化值与葵花籽油接近,同时蟹油中α-生育酚含量高达765.17 mg/kg;通过固相微萃取/气相色谱/质谱(SPME/GC/MS)联用技术在蟹油中共检测出33种化合物,主要包括醛类和醇类等,与其他4种食用油相比蟹油具有独特的风味成分,有进一步利用的潜力。
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王枫雅
林琳
陆剑锋
姜绍通
关键词:  中华绒螯蟹  性早熟  理化性质  脂肪酸组成  挥发性风味物质    
Abstract: This study aimed to understand the application values of oil from precocious crabs. The physicochemical properties, fatty acids composition, contents of α-tocopherol and volatile compounds of the crab oil and four kinds of edible plant oils (peanut oil, soybean oil, corn oil, and sunflower seed oil) were compared. The results showed that the fatty acids compositions of the crab oil and peanut oil were similar, with oleic acid and linoleic acid as the main fatty acids. The crab oil and other four edible oils had little differences in physicochemical properties. The iodine value and saponification value of the crab oil were similar with sunflower seed oil. The content of α-tocopherol in the crab oil was 765.17 mg/kg. Moreover, 33 kinds of compounds were detected in the crab oil by SPME/GC/MS, mainly included aldehydes and alcohols etc. Additionally, the crab oil had unique flavor components compared to other four types of oils. Overall, there is a potential for developing and applying the oil from precocious crabs.
Key words:  Eriocheir sinensis    precocious    physicochemical properties    fatty acid compositions    volatile compounds
收稿日期:  2018-09-12                出版日期:  2019-05-25      发布日期:  2019-06-17      期的出版日期:  2019-05-25
基金资助: 国家虾蟹产业技术体系专项资金(CARS-48);安徽省水产产业技术体系项目(AHCYJSTX-08)
作者简介:  硕士研究生(林琳副教授为通讯作者,E-mail:linlin@hfut.edu.cn)。
引用本文:    
王枫雅,林琳,陆剑锋,等. 性早熟蟹蟹油与四种食用油组成和理化性质比较[J]. 食品与发酵工业, 2019, 45(10): 225-232.
WANG Fengya,LIN Lin,LU Jianfeng,et al. Comparison of physicochemical properties and compositions between oil of precocious crab and four kinds of edible oils[J]. Food and Fermentation Industries, 2019, 45(10): 225-232.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.018777  或          http://sf1970.cnif.cn/CN/Y2019/V45/I10/225
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