食品工业科技2017，Vol.38Issue(8)：338-345,8.DOI:10.13386/j.issn1002-0306.2017.08.058
青海高原牦牛肉宰后成熟过程中脂肪酸组成及含量变化分析
Analysis of fatty acid composition and content in different part of Qinghai plateau yak with aging
摘要
Abstract
In order to analyze the fatty acid composition and content of the aging process in different parts of Qinghai plateau yak meat,three sides of Qinghai plateau yak meat including supraspinatus,longissimus and semitendinosus were used to this test.Fatty acids profile of each depot were analyzed separately among the 0,1,2,3,5,7 and 14 days by GC-MS in three parts.It was found that 22 kinds of fatty acids were detected in three parts of meat,eight kinds of saturated fatty acids,5 kinds of mono-unsaturated fatty acids,9 kinds of polyunsaturated fatty acids,respectively.And they were increasing at first and decreasing afterwards with ripening at slaughter.The fatty acid composition during ripening after three parts of the meat slaughtered were same but content were differences,n-6/n-3 ratio were between 1.0～3.0,they all had preferably fatty acid composition ratio.Through analysis the fatty acid composition and content in three different parts of Qinghai plateau yak with aging by the principal component analysis,it turned out that three sites 0 d,1 d and 2 d had similarities,mainly containing two kinds of n-6 series and n-3 polyunsaturated fatty acids,for example linoleic acid(C18∶ 2n6c),arachidonic acid(C20∶4n6),cis-8,11,14-eicosyl three acid(C20∶3n6),docosahexaenoic acid(C22∶6n3)and monounsaturated fatty acid elaidic,and 3 d,5 d and 7 d had similarities,most of this saturated fatty acids,monounsaturated fatty acids and polyunsaturated fatty acids increased during this time,but 14 d were different from the other times,mainly produced a large number of γ-linolenic acid (C18∶ 3n6).关键词
牦牛肉/成熟/脂肪酸/气相色谱-质谱Key words
yak meat/aging/fatty acid/GC-MS分类
轻工纺织引用本文复制引用
牛珺,张丽,孙宝忠,余群力,赵索南,谢鹏,孔祥颖,马纪兵..青海高原牦牛肉宰后成熟过程中脂肪酸组成及含量变化分析[J].食品工业科技,2017,38(8):338-345,8.基金项目
甘肃省“陇原青年创新人才扶持计划”项目 （）
国家自然科学基金(31540045). （31540045）
