研究了控温控湿现代化工艺加工中风鸭肌内和皮下脂肪的甘油酯、磷脂、游离脂肪酸、理化指标的变化规律及内在相关性。采用三氯甲烷-甲醇溶液提取脂肪,固相萃取法分离脂肪,通过毛细管气相色谱分析游离脂肪酸的含量。结果显示:肌内脂肪中磷脂和游离脂肪酸含量比皮下脂肪变化显著,肌内脂肪水解是风鸭脂类物质变化的主体;肌内游离脂肪酸尤其油酸(18∶1)和亚油酸(18∶2)主要来自于肌内磷脂的降解,而皮下甘油酯和磷脂对皮下游离脂肪酸积累都有一定的贡献;棕榈酸(16∶0)、硬脂酸(18∶0)、油酸(18∶1)和亚油酸(18∶2)是风鸭游离脂肪酸主体成分。

The changes of glycerides,phospholipids,free fatty acids,physicochemical index and the correlation between indices were analyzed during processing of dry-cured duck.Temperature and humidity were controlled.Lipids were distilled using chloroform-methanol,then were separated by solid phase extraction(SPE).Free fatty acids(FFA)were determined via capillary gas chromatography.Results showed that:Phospholipids and FFA content in intramuscular fat changed significantly compared to that in subcutaneous fat and this was the main changes of lipolysis in dry-cured duck.FFA in intramuscular fat,especially oleic acid(C18:1) and linoleic acid(C18:2) were mainly generated from intramuscular phospholipid degradation.Glycerides and phospholipids in subcutaneous fat caused the accumulation of FFA.Palmitic acid(C16:0),steartic acid(C18:0),oleic acid(C18:1) and linoleic acid(C18:2) were the dominant fraction of FFA in dry-cured duck.