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投稿时间：2022-03-24
投稿时间：2022-03-24
中文摘要: 基于气相色谱分析法，对经超声波辅助提取法提取后的猪肉脂肪酸进行碱法甲酯化处理。以猪肉脂肪酸中油酸含量为评价指标，进行单因素试验，并采用Box-Behnken 响应面法优化碱法甲酯化工艺条件，获得最优的碱法甲酯化条件。结果表明：甲酯化时间19.6 min、甲酯化温度69.5 ℃、酯化剂添加量6.8 mL，此条件下得到油酸含量为46.74%，该工艺条件下得到的猪肉脂肪酸分离效果较好，且猪肉脂肪酸组成种类最多，达到17 种，含量较多的脂肪酸为油酸（C18∶1）、棕榈酸（C16∶0），硬脂酸（C18∶0）、反亚油酸（C18∶2TT）、棕榈油酸（C16∶1）、月桂酸（C12∶0）含量分别为47.395 %、22.433%、15.111%、4.040%、2.982%、1.645%。
Abstract:Based on the gas chromatographic analysis，the alkali-catalyzed methyl esterification of pork fatty acids extracted by ultrasonic-assisted extraction was carried out.A single-factor experiment was conducted with oleic acid，the most abundant fatty acid in pork，as the evaluation index；and the Box-Behnken response surface method was used to optimize the process conditions for alkali-catalyzed methyl esterification to obtain the optimal conditions.The results showed that the methyl esterification time was 19.6 min，the methyl esterification temperature was 69.5 ℃，and the addition amount of the esterifying agent was 6.8 mL，and the oleic acid content obtained under these conditions was 46.74%.Under these process conditions，the pork fatty acids had relatively good separation and richest components in their composition，as many as 17 species.The fatty acids with high content were oleic acid（C18∶1），palmitic acid（C16∶0），stearic acid（C18∶0），linoleic acid（C18∶2TT），palmitoleic acid（C16∶1），and lauric acid（C12∶0）with the content of which were 47.395%，22.433%，15.111%，4.040%，2.982%，and 1.645%，respectively.
keywords: gas chromatography fatty acid extraction alkali-catalyzed methyl esterification process optimization characteristic fatty acid
文章编号：202314020 中图分类号： 文献标志码：
基金项目:黑龙江省“百千万”工程科技重大专项（2019ZX07B03）
| 作者 | 单位 |
| 潘雷1，刘志彬1，李月明1，2，倪雪1，王军茹1，张根生1* | 1.哈尔滨商业大学食品工程学院，黑龙江 哈尔滨 150028；2.中国农业科学院农产品加工研究所主食加工技术研究院，黑龙江 哈尔滨 151900 |
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