本文主要运用了高效液相色谱法测量了我国牛肉、猪肉等常见肉类及常见熟食制品如火腿、香肠、卤牛肉、风干羊肉、香辣鸭脖中的两种唾液酸N-羟乙酰神经氨酸（N-Glycolylneuraminic acid，Neu5Gc）、N-乙酰神经氨酸（N-Acetylneuraminic acid，Neu5Ac）的含量、存在形式以及不同加工方式对其含量及存在形式的影响。结果表明红肉中Neu5Gc含量：牛肉46.57±2.53 μg/g>猪肉28.69±1.03 μg/g>羊肉29.09±2.32 μg/g，红肉中同时含有结合态Neu5Gc和游离态Neu5Gc，结合态Neu5Gc含量普遍高于游离态Neu5Gc。红肉中Neu5Ac含量：羊肉200.15±24.96 μg/g>猪肉110.89±5.71 μg/g>牛肉80.97±5.60 μg/g。白肉中不含Neu5Gc，鸭肉的Neu5Ac含量最高，为185.73±23.11 μg/g。熟食肉制品中，牛肉制品的Neu5Gc含量仍高于其他红肉熟食制品，并在白肉熟食制品中检测出了Neu5Gc的存在。对红肉进行蒸煮、油炸及腌制处理后Neu5Gc和Neu5Ac含量都有所下降，其中经过油炸处理的样品Neu5Gc和Neu5Ac含量下降最为明显，其次是腌制、蒸煮。本文还研究了蒸煮时间对猪肉中唾液酸含量的影响，即随着蒸煮时间的增加，Neu5Gc、Neu5Ac含量变化的总体趋势减少，蒸煮45 min后结合态唾液酸明显减少，游离态增多。即红肉中特异性含有Neu5Gc，白肉类熟食制品中也可能含有Neu5Gc，通过加工可改变肉制品中唾液酸的含量和形式，但是每种加工方式对于唾液酸含量及形式的改变不同。

In this paper, high performance liquid chromatography (HPLC) method was used to measure the contents, existing forms and effects of different processing methods on the contents and existing forms of N-hydroxyacetylneuraminic acid (Neu5Gc) and N-acetylneuraminic acid (N-Gln) in Chinese beef, pork and other common cooked products, such as ham, sausage, brine beef, air dried mutton and spicy duck neck. The results showed that the content of Neu5Gc in red meat was (46.57±2.53) μg/g > in beef (28.69±1.03) μg/g > in mutton (29.09±2.32) μg/g. The content of Neu5Gc in red meat was higher than that in free Neu5Gc. Neu5Ac in red meat: mutton (200.15±24.96) μg/g > pork (110.89±5.71) μg/g > beef (80.97±5.60) μg/g. White meat did not contain Neu5Gc, while duck meat had the highest Neu5Ac content (185.73±23.11) μg/g. In cooked meat products, the content of Neu5Gc in beef products was still higher than that in other cooked red meat products, and the presence of Neu5Gc was detected in cooked white meat products. After cooking, frying and curing red meat, the content of Neu5Gc and Neu5Ac decreased, among which the content of fried sample Neu5Gc and Neu5Ac decreased most obviously, followed by the content of pickled and cooking. This paper also studied the influence of cooking time on the sialic acid content in pork, that is to say, with the increase of cooking time, the overall trend of the Neu5Gc and Neu5Ac content changes decreased, the combined sialic acid decreased significantly and the free state increased after cooking 45 minutes. In other words, red meat specifically contains Neu5Gc, and white meat deli products may also contain Neu5Gc. The content and form of sialic acid in meat products can be changed through processing, but each processing method has different changes in the content and form of sialic acid.

国家自然科学基金项目（5026301-0517018）