糖添加量对广式腊肠脂质降解的影响

Effect of Sugar Additionon Lipolysis of Cantonese-style Sausage

摘要:

研究了不同糖添加量（3%、6%、9%、12%，m/m）对广式腊肠脂质降解的影响规律。将广式腊肠中瘦肉和肥丁分别进行研究，利用固相萃取技术将脂质分为中性脂肪、磷脂和游离脂肪酸，采用气质联用分析中性脂肪和磷脂的脂肪酸组成、游离脂肪酸的组成及含量。结果表明：磷脂是广式腊肠中脂质降解的主要成分，中性脂肪也对游离脂肪酸的释放有一定作用；瘦肉部分的脂质是腊肠脂质降解的主要部分。糖添加量对中性脂肪和磷脂的多不饱和脂肪酸组成比例具有显著影响，糖添加量低时多不饱和脂肪酸组成比例高，尤其是对瘦肉部分的磷脂影响最为显著，糖添加量为12%时其比例为17.88%，而添加量为6%和3%时分别变为36.70%和33.94%；游离脂肪酸含量随糖添加量的减少而降低，表明糖对腊肠的脂质降解具有一定促进作用。由于多不饱和脂肪酸极易氧化导致其组成比例较低。

Abstract:

The effect of sugar addition (3%, 6%, 9%, and 12%, m/m) on lipolysis in Cantonese-style sausage was studied. Lean pork and diced fatty meat in Cantonese-style sausage were separated; the lipids were divided into neutral lipid, phospholipids, and free fatty acids (FFAs) by solid phase extraction, and the compositions and content of the fatty acids and FFAs in neutral lipid and phospholipids were determined by gas chromatography-mass spectrometry (GC-MS). The results showed that most lipolysis reactions involved phospholipids; neutral lipid also played a certain role in the release of FFAs, and the lipids in the lean pork played the main role in the lipolysis in Cantonese-style sausage. The proportions of polyunsaturated fatty acids (PUFAs) in neutral lipids and phospholipids were considerably influenced by the amount of added sugar. When a small amount of sugar was added, high proportions of PUFAs were obtained, especially in phospholipids of lean pork. When 12% of sugar was added, the proportion of PUFAs was 17.88%. When 6% and 3% of sugar were added, the proportions of PUFAs were 36.70% and 33.94%, respectively. The content of FFAs decreased with decrease in the amount of sugar, indicating that sugar can promote the lipolysis in sausage. A relatively low proportion of PUFAs was found because PUFAs are easily oxidized.