食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 基础研究 •    下一篇

煎炸猪油掺杂比例对猪油LF-NMR弛豫特性及脂肪酸组成的影响

赵婷婷1,王欣2,卢海燕1,刘宝林3   

  1. 1. 上海理工大学
    2. 上海理工大学医疗器械与食品学院
    3. 上海理工大学食品质量与安全研究所
  • 收稿日期:2014-02-04 修回日期:2014-12-13 出版日期:2015-01-15 发布日期:2015-01-16
  • 通讯作者: 王欣 E-mail:wx0426951@126.com
  • 基金资助:
    国家自然科学基金“大豆球蛋白亚基组分和空间构象与表面疏水性构效关系研究”;上海市科委重点攻关项目;上海市教委科研创新项目

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

  • Received:2014-02-04 Revised:2014-12-13 Online:2015-01-15 Published:2015-01-16

摘要: 研究了不同比例煎炸猪油掺伪正常猪油样品的LF-NMR弛豫特性、脂肪酸组成及二者间的相关性。结果表明:随着煎炸猪油掺伪比例的增大,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>0.9681),S22的增长规律符合二项式关系(R2=0.9886),峰面积比例S23、单组份弛豫时间T2W、不饱和脂肪酸C18:1+ C18:2的含量及相对不饱和度U/S均线性降低(R2>0.9562),而T22、T23峰起始时间与掺伪比例间的规律性不明显。猪油样品的棕榈油酸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U/S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)。说明可通过猪油样品的LF-NMR弛豫特性有效反映样品的脂肪酸组成和含量的变化。

关键词: 猪油, 掺伪, 脂肪酸组成, 低场核磁共振(LF-NMR), 弛豫特性

Abstract: In this paper, with adulteration ratio of fried lard increased, the evolution of the low field Nuclear Magnetic Resonance (LF-NMR) T2 relaxation characteristics (e.g. the relaxation time T21, T22, T23, the corresponding peak area S21, S22, S23, S22/S23 and the single component relaxation time T2W) and the fatty acid composition(e.g. C14:0 , C16:1 , C16:0 , C18:1 , C18:2 , C18:0) of adulterated lard were studied. And the correlation model between LF-NMR results and the fatty acid composition was established and experimentally verified. The results indicated that as the adulteration ratio of fried lard increased, the relaxation time T21 decreased signally, S21 and S22/S23 increased linearly, S23, T2W , the content of C18:1+ C18:2 and relative unsaturation U/S decreased linearly. And a good binomial relationship was obtained between S22 and the adulteration ratio of fried lard. No obvious relationship was found between the adulteration ratio of fried lard and T22 or T23 . Regression analysis showed that C16:1 , C16:0 , C18:2 , C18:0 , the content of C18:1+ C18:2 and relative unsaturation U/S had good relations with S21 , T21 , S22 , T23 and T2W. The models could be used to predict the changes of the fatty acid composition by the LF-NMR characteristics of adulterated lard.

Key words: lard , adulteration , fatty acid composition , LF-NMR, relaxation characteristics

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