论文部分内容阅读
目的研究不同加工方式及不同部位的梅花鹿鹿茸脂肪酸的差异及变化趋势。方法采用氢氧化钾皂化、甲醇甲酯化与正己烷萃取相结合的前处理方法得到待测样品的脂肪酸甲酯,对其进行气相色谱(GC)分析。结果排血茸蜡片、粉片、蜂片的脂肪酸分别为16.00、10.32、5.51 g/kg;带血茸蜡片、粉片、蜂片的脂肪酸分别为14.81、6.04、4.88 g/kg;煮炸茸蜡片、粉片、蜂片的脂肪酸分别为9.06、6.20、4.23 g/kg;冻干茸蜡片、粉片、蜂片的脂肪酸分别为9.46、7.54、6.23 g/kg。结论不同加工方式鹿茸中的脂肪酸量有所差异,排血茸高于带血茸,煮炸茸低于冻干茸;同一加工方式不同部位的鹿茸脂肪酸呈现蜡片、粉片、蜂片依次降低的趋势。鹿茸中的饱和脂肪酸以棕榈酸和硬脂酸为主,单不饱和脂肪酸主要为油酸,多不饱和脂肪酸组分中亚麻酸、二十碳二烯酸、花生四烯酸的量较高。
Objective To study the differences and trends of the velvet antler fatty acids in different processing methods and parts. Methods The fatty acid methyl ester of the sample to be tested was obtained by a combination of pretreatment with potassium hydroxide saponification and methanol methyl esterification and n-hexane extraction, and analyzed by gas chromatography (GC). Results The fatty acids of Paeoniae Radix Tablets, Tablets and bee tablets were 16.00, 10.32 and 5.51 g / kg, respectively. The fatty acids of Paeoniae Alba Tablets, Tablets and Bees were 14.81, 6.04 and 4.88 g / kg, respectively. The fatty acids in the fry slices, the flakes and the bee slices were 9.06, 6.20 and 4.23 g / kg, respectively. The fatty acids in the freeze-dried slices, the flakes and the bee slices were 9.46, 7.54 and 6.23 g / kg, respectively. Conclusions The fatty acids in pilose antler of different processing methods are different, the velvet velvet is higher than that of blood and boiled below the freeze-dried velvet; the velvet antler fatty acids in different parts of the same processing method appear wax, powder and bee the trend of. Saturated fatty acids in pilose antlers are mainly palmitic acid and stearic acid, monounsaturated fatty acids are mainly oleic acid, and linoleic acid, icosadienoic acid and arachidonic acid are higher in the polyunsaturated fatty acid component.