不同地域来源牛肉中脂肪酸组成及含量特征分析

被引：17

作者：

程碧君

郭波莉

魏益民

魏帅

机构：

[1] 中国农业科学院农产品加工研究所/农业部农产品加工综合性重点实验室

来源：

核农学报 | 2012年 / 26卷 / 03期

关键词：

牛肉; 产地; 气相色谱; 脂肪酸;

D O I：

暂无

中图分类号：

TS251.52 [];

学科分类号：

摘要：

建立食品追溯体系是食品安全风险管理的重要措施之一。本研究采用气相色谱仪对来自吉林、宁夏、贵州和河北地区的牛肉脂肪样品进行检测,分析不同地域来源样品中脂肪酸组成及含量差异特征,探讨脂肪酸分析对牛肉产地来源区分的可行性。结果表明,不同地域来源牛肉样品中脂肪酸组成及含量有显著差异,吉林和河北地区牛肉中的SFA(含量均高于62%)显著高于贵州和宁夏地区;宁夏地区牛肉中C16:1和C18:1均显著高于其他地区,含量分别为3.362%和27.041%;贵州与河北地区牛肉中a-C18:3、C20:5和PUFA-n3极显著高于吉林和宁夏地区,吉林地区牛肉中的PUFA-n3含量仅为贵州地区的46%。脂肪酸组成及含量特征分析是鉴别牛肉产地来源一种很有潜力的方法。

引用

页码：517 / 522

页数：6

共 18 条

[11] How do n-3 fatty acid (short-time restricted vs unrestricted) and n-6 fatty acid enriched diets affect the fatty acid profile in different tissues of German Simmental bulls? [J].

Herdmann, A. ;

Martin, J. ;

Nuernberg, G. ;

Wegner, J. ;

Dannenberger, D. ;

Nuernberg, K. .

MEAT SCIENCE, 2010, 86 (03) :712-719

[12]

Effects of diet and storage on fatty acid profile, micronutrients and quality of muscle from German Simmental bulls[J] . L. Mahecha,K. Nuernberg,G. Nuernberg,K. Ender,E. Hagemann,D. Dannenberger.Meat Science . 2009 (3)

[13]

Indoor fattening of lambs raised on pasture: 2. Influence of stall finishing duration on triglyceride and phospholipid fatty acids in the longissimus thoracis muscle[J] . B. Aurousseau,D. Bauchart,A.L. Galot,S. Prache,D. Micol,A. Priolo.Meat Science . 2007 (3)

[14] A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed diets based on silage or concentrates [J].

Elmore, JS ;

Warren, HE ;

Mottram, DS ;

Scollan, ND ;

Enser, M ;

Richardson, RI ;

Wood, JD .

MEAT SCIENCE, 2004, 68 (01) :27-33

[15]

Composition of fatty acids in cow's milk fat produced in the lowlands, mountains and highlands of Switzerland using high-resolution gas chromatography[J] . Marius Collomb,Ueli Bütikofer,Robert Sieber,Bernard Jeangros,Jacques-Olivier Bosset.International Dairy Journal . 2002 (8)

[16]

Fatty acid composition and eating quality of lamb types derived from four diverse breed × production systems[J] . A.V. Fisher,M. Enser,R.I. Richardson,J.D. Wood,G.R. Nute,E. Kurt,L.A. Sinclair,R.G. Wilkinson.Meat Science . 2000 (2)

[17] Classification of virgin olive oils of the two major Cretan cultivars based on their fatty acid composition [J].

Stefanoudaki, E ;

Kotsifaki, F ;

Koutsaftakis, A .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1999, 76 (05) :623-626

[18]

Fatty acid composition and eating quality of muscle from steers offered grazed grass grass silage or concentrate based diets .2 A.P.Moloney,P.French. Proceedings XX International Grassland Congress . 2001

← 1 2 →