采用气相色谱-质谱联用仪(GC-MS)对宣威火腿、诺邓火腿、鹤庆圆腿、撒坝火腿及三川火腿共5种云南干腌火腿肌内及皮下部位进行游离脂肪酸种类及含量比较分析。结果表明,5种火腿中的游离脂肪酸种类最多检测出16种,棕榈酸(C16∶0)、硬脂酸(C18∶0)、油酸(C18∶1 n-3)、和亚油酸(C18∶2)是5种云南火腿的主要脂肪酸,且不同火腿及不同部位间的脂肪酸组成及含量存在差异(P＜0.05);以诺邓火腿和三川火腿的含量最高,诺邓火腿肌内及皮下脂肪部分的游离脂肪酸总量分别为40.378 mg/g、79.959 mg/g,三川火腿的为42.336 mg/g与77.548 mg/g,其次分别为撒坝火腿(30.147 mg/g、62.049 mg/g),宣威火腿(28.446 mg/g、62.078 mg/g)与鹤庆圆腿(27.361 mg/g、55.953 mg/g);肌内及皮下的不饱和脂肪酸总含量与必需脂肪酸含量,诺邓火腿与三川火腿均高于其余火腿,因此诺邓火腿与三川火腿的脂肪组成较其他3种火腿更为合理。
刘姝韵
,
王桂瑛
,
谷大海
,
王雪峰
,
徐志强
,
范江平
,
普岳红
,
葛长荣
,
廖国周
. 五种云南火腿游离脂肪酸含量比较分析[J]. 食品与发酵工业, 2019
, 45(2)
: 207
-213
.
DOI: 10.13995/j.cnki.11-1802/ts.017101
The levels of free fatty acids in five varieties of Yunnan dry-cured ham—Xuanwei ham, Nuodeng ham, Heqing ham, Saba ham and Sanchuan ham were determined by gas chromatography-mass spectrometer (GC-MS). 16 kinds of free fatty acids were detected in these 5 different hams. Palmitic acid (C16∶0), stearic acid (C18∶0), oleic acid (C18∶1, n-3), and linoleic acid (C18∶2) were the major fatty acids present in these hams. Significant differences in free fatty acids were found among the types as well as the parts of hams (P<0.05). Nuodeng ham and Sanchuan ham had the highest amount of free fatty acids. The total amount of free fatty acids in muscle and subcutaneous fat of Nuodeng, Sanchuan, Saba, Xuanwei, and Heqing hams was 40.378 mg/g, 79.959 mg/g, 42.336 mg/g, 77.548 mg/g, 30.147 mg/g, 62.049 mg/g, 28.446 mg/g, 62.078 mg/g, 27.361 mg/g, and 55.953 mg/g, respectively. The unsaturated fatty acid content and the proportion of essential fatty acids of Nuodeng and Sanchuan hams were also the highest, therefore, the fat composition of Nuodeng ham and Sanchuan ham were more reasonable.
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