摘要
以烤肉制品为原料，采用正己烷-异丙醇溶剂浸提法提取油脂，旨在提高低脂肪烤肉制品中油脂提取率同时准确测定其过氧化值。油脂提取的最优条件：称取肉样（绞碎混匀）2．000g，加入正己烷-异丙醇（4：1，v／v）混合溶剂20mL，浸泡过夜，2500r／min离心20min；旋转蒸发至尽干，于真空干燥箱中干燥1．5h。用该方法对不同烤肉制品进行验证性实验，均获得了较好的提取效果。该提取方法回收率为84．51％-113．20％，提取率的相对标准偏差为0．12％～0．67％，表明该油脂提取方法准确度和精密度均较高。测定所提油脂的过氧化值，结果表明该油脂提取方法不会影响其过氧化值测定结果，并解决了石油醚浸提法无法准确测定低脂肪肉制品（鸡肉）中过氧化值的问题。
Oil was extracted from barbecue products by n- hexane- isopropanol （4：1, v/v） solvent extractionmethod, in order to improve the oil extraction rate in low-fat barbecue products and the degree of accuracy ofperoxide value determination results in barbecue products.The results showed that the optimal conditions of oilextraction in barbecue products were determined to be the minced meat samples 2.000g were soaked in 20mLn-hexane-isopropanol（4：1 ,v/v）for the night,and then centrifuged for 20min at the speed of 2500r/min, and thesolvent of the oil extraction was removed with a rotary evaporator,and then dried for 1.5h in a vacuum oven.Whenit was used to extract the oil from the different barbecue products as validation experiments, a good extractionresult was gained. The recovery of this method was in the range of 84.51% to 113.20% ,and the relative standarddeviation of extraction rate was in the range of 0.12% to 0.67%.This method has high accuracy and precision.It didnot affect the peroxide value determination, and it can accurately measure the peroxide value in low-fat meatproducts, such as chicken.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第13期76-80,共5页
Science and Technology of Food Industry
基金
国家农转资金项目(2013D2002007)
广东省科技计划项目(2010A020104002)
关键词
烤肉制品
油脂
提取剂
提取率
barbecue products
oils and fats
the extraction agent
the extraction rate
