食品科学

• 基础研究 • 上一篇    下一篇

煎炸猪油掺杂比例对猪油低场核磁共振弛豫特性及脂肪酸组成的影响

赵婷婷,王 欣*,刘宝林,卢海燕   

  1. 上海理工大学食品质量与安全研究所,上海 200093
  • 出版日期:2015-01-15 发布日期:2015-01-16

LF-NMR Relaxation Characteristics and Fatty Acid Composition of Lard Adulterated with Used Lard

ZHAO Tingting, WANG Xin*, LIU Baolin, LU Haiyan   

  1. Institute of Food Quality and Safety, University of Shanghai for Science and Technology, Shanghai 200093, China
  • Online:2015-01-15 Published:2015-01-16

摘要:

研究不同比例煎炸猪油掺入食用猪油样品的低场核磁共振(low field-nuclear magnetic resonance,LF-NMR)弛豫特性及脂肪酸组成,并分析了二者间的相关性。结果表明:随着煎炸猪油掺杂比例的增加,猪油样品的T21峰起始时间显著减小(P<0.05)、峰面积比例S21和S22/S23线性增加(R2>0.968 1),S22的增长规律符合二项式关系(R2=0.988 6),峰面积比例S23、单组分弛豫时间T2W、不饱和脂肪酸C18∶1+C18∶2的含量及不饱和脂肪酸含量/饱和脂肪酸含量(相对不饱和度)均线性降低(R2>0.956 2),而T22峰起始时间呈阶梯下降趋势,T23峰起始时间与掺杂比例间的规律性不明显。此外,样品的棕榈油酸C16∶1、棕榈酸C16∶0、亚油酸C18∶2、硬脂酸C18∶0、C18∶1+C18∶2含量及相对不饱和度与LF-NMR弛豫特性S21、T21、S22、T23、T2W存在良好的相关性(R2为0.942~0.995)。研究表明可通过样品的LF-NMR弛豫特性有效反映脂肪酸组成和含量的变化,并对煎炸猪油掺杂比例进行预测。

关键词: 猪油, 掺杂, 脂肪酸组成, 低场核磁共振, 弛豫特性

Abstract:

This study investigated the evolution of the low field nuclear magnetic resonance (LF-NMR) T2 relaxation
characteristics (e.g., relaxation time T21, T22 and T23, corresponding peak area S21, S22, S23 and S22/S23 and the single component
relaxation time T2W) and fatty acid composition (e.g., C14:0, C16:1, C16:0, C18:1, C18:2, and C18:0) of fresh lard adulterated with
increasing proportions of used lard. The correlation model between LF-NMR results and fatty acid composition was
established and verified. The results indicated that with increasing adulteration level, the relaxation time T21 revealed a
significant decrease (P < 0.05), S21 and S22/S23 exhibited linear increases (R2 > 0.9681), and S23, T2W, the content of C18:1 +
C18:2 and the degree of unsaturation (unsaturated to saturated fatty acid ratio) presented a linear reduction. A good binomial
relationship of adulteration ratios with S22 was achieved, yet no obvious relationship with T22 or T23 existed. Regression
analysis showed that the contents of C16:1, C16:0, C18:2, C18:0 and C18:1 + C18:2 and the degree of unsaturation had an excellent
correlation with S21, T21, S22, T23 and T2W. The models could be used to predict the changes of fatty acid composition and the
adulteration ratio of lard sample by LF-NMR characteristics.

Key words: lard, adulteration, fatty acid composition, low field nuclear magnetic resonance (LF-NMR), relaxation characteristics

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