摘要
不同的烹调方式使猪肉中的脂肪含量和脂肪酸组成发生变化。以猪背最长肌为原料,通过4种常见的烹调方式:蒸、煮、微波、烤,探究脂肪酸的变化规律,进而指导人们的烹调方式。采用改进的Folch法提取烹调后猪肉中的脂肪,用氨丙基硅胶固相萃取小柱分离脂肪中的甘油三酯和磷脂,并采用气相色谱,以十三烷酸甲酯为内标定量分析总脂、甘油三酯及磷脂的脂肪酸组成。结果表明,与对照组相比,蒸、微波、煮和烤对猪肉脂肪中甘油三酯的脂肪酸组成无显著影响。而微波、煮和烤均使磷脂的脂肪酸组成发生显著性变化,其中饱和脂肪酸(SFA)和反式脂肪酸(TFA)的含量均显著增加,而单不饱和脂肪酸(MUFA)与多不饱和脂肪酸(PUFA)的含量明显减少,变化最明显的为烤制;蒸制对磷脂的脂肪酸组成影响最小,仅SFA和PUFA发生一定程度的变化;总脂肪酸组成差异显著,其含量变化主要是由磷脂的变化引起的。结论:烹调对磷脂影响显著;蒸制对猪肉脂肪的脂肪酸保护效果最好,烤制易破坏脂肪酸,从而降低营养价值。
Different cooking methods can change the fat content and fatty acid composition in pork.Therefore,this assay use the longissimus dorsi muscle as the raw material,through four common cooking methods:steaming,boiling,microwave,baking,to explore the fatty acid changes,and then guide people’s cooking methods.Extraction of fat from cooked pork by improved Folch method,NH2 solid phase extraction cartridge was used to separate triglycerides and phospholipids from fat.The fatty acid composition was analyzed by gas chromatography with methyl thirteen methyl ester as the internal standard.The results showed that there was no significant effect of steaming,microwave,cooking and baking on fatty acid composition of triglyceride in pork fat compared with the control group.However,the composition of fatty acids in phospholipids was significantly changed by microwave,cooking and baking,the contents of saturated fatty acids(SFA)and trans fatty acids(TFA)in phospholipids were increased while the content of monounsaturated fatty acids(MUFA)and polyunsaturated fatty acids(PUFA)were significantly reduced,the most obvious change is baking;the steaming has the least influence on the fatty acid composition of phospholipid,but only SFA and PUFA change to a certain extent.The total fatty acid composition are significantly different,its change is mainly caused by the changes of phospholipids.Conclusion:cooking has a significant effect on phospholipids.Steaming is the best protection for fatty acids of pork fat,and roasting is easy to destroy fatty acids,thereby reducing nutritional value.
作者
许雪萍
李静
范亚苇
邓泽元
Xu Xueping;Li Jing;Fan Yawei;Deng Zeyuan(Nanchang University,State Key Laboratory of Food Science and Technology,Nanchang 330047)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2020年第5期196-203,共8页
Journal of Chinese Institute Of Food Science and Technology
关键词
猪肉
肌内脂肪
脂肪酸组成
烹调方式
pork
intramuscular fat
composition of fatty acids
cook methods
