不同提取方式与烘干对鹿肉脂肪酸影响.doc

不同提取方式和烘干对鹿肉脂肪酸的影响 　　摘 要：考察不同提取方式和烘干处理对梅花鹿里脊肉脂肪酸组成和比例的影响。制备冷鲜和烘干2 种样品，索氏提取法以石油醚为提取剂，匀浆法采用体积比为2∶1的氯仿-甲醇进行脂肪酸提取，2 种方法的提取物均以氢氧化钾-甲醇溶液甲酯化，以气相色谱-质谱联用仪（gas chromatography-mass spectrometry，GC-MS）分析。结果表明：匀浆法中共检出21 种脂肪酸，索氏抽提法共检出14 种脂肪酸；索氏抽提法中饱和脂肪酸含量较匀浆法有明显提高，单不饱和脂肪酸含量无明显差异，而多不饱和脂肪酸含量显著降低；烘干后鹿肉中总脂肪酸含量变化不明显。索氏抽提法分析过程中脂肪酸组成和比例显著改变，烘干过程对脂肪酸组成和比例影响不大 关键词：鹿肉；匀浆法；索氏提取法；脂肪酸；气相色谱-质谱法 Abstract： The goal of this experiment was to investigate the effects of different extraction methods and drying on fatty acid composition and contents of venison tenderloin. Fresh and dried samples of venison tenderloin were separated into two portions. One portion was extracted by reflux extraction with petroleum ether in a Soxhlet extractor， and the other one was extracted by homogenization in a mixture of chloroform and methanol （2：1， V/V）. The two extracts were analyzed by gas chromatography-mass spectrometry （GC-MS） after methyl esterification with potassium hydroxide in methanol. A total of 21 fatty acids were detected by the homogenization method， while 14 fatty acids were detected by the Soxhlet extraction method. The content of saturated fatty acids in the Soxhlet extraction method was significantly higher than that of the homogenization method， and the content of unsaturated fatty acids was not significantly different， but the content of polyunsaturated fatty acids was significantly decreased. The content of total fatty acids in venison did not significantly differ between fresh and dried venison samples. The Soxhlet extraction method produced notable changes in fatty acid composition and contents. The drying process had little impact on fatty acid composition and contents. Key words： venison； homogenization； Soxhlet extraction； fatty acid； gas chromatography-mass spectrometry （GC-MS） DOI：10.15922/ki.rlyj.2016.10.003 中图分类号：TS251.4 文献标志码：A 文章编号：1001-8123（2016）10-0013-05 引文格式： 金春爱， 崔松焕， 王玉方， 等. 不同提取方式和烘干对鹿肉脂肪酸的影响[J]. 肉类研究， 2016， 30（10）： 13-17. DOI：10.15922/ki.rlyj.2016.10.003