两种辐照方式对贵州腊肉中脂肪酸成分的影响

Effects of 2 kinds of irradiation methods on fatty acids composition in Guizhou bacon

中文关键词:  气相色谱法  贵州腊肉  辐照  脂肪酸

英文关键词:gas chromatography  Guizhou bacon  irradiation  fatty acids

中文摘要:

      目的 研究了不同辐照处理对贵州腊肉中脂肪酸成分的影响。方法 通过气相色谱法(gas chromatography, GC)对贵州腊肉样品中脂肪酸的种类和含量进行了分析, 并研究了60Co-γ射线辐照和高能电子辐照两种辐照方法在0~5 kGy不同辐照剂量对腊肉中脂肪酸成分的影响。结果 共检测出26种不同类型的脂肪酸相关成分, 包括16种饱和脂肪酸(saturated fatty acid, SFA)和10种不饱和脂肪酸(unsaturated fatty acid, UFA), 未检测出反式脂肪酸(trans fatty acids, TFA)。辐照处理会导致腊肉中SFA含量上升, UFA含量下降, 产生了新的UFA C8:0和C10:0。高能电子辐照在3 kGy以下剂量时对样品影响更大, 而剂量大于3 kGy, 则60Co-γ辐照对样品中脂肪酸影响更大。结论 辐照处理会影响腊肉中脂肪酸的含量和种类, 但未产生有害的TFA成分。两种辐照方式的能量大小和穿透能力存在一定差异, 高能电子辐照在低辐照剂量时对腊肉中脂肪酸成分影响较大, 60Co-γ辐照则在高剂量时影响更大。

英文摘要:

      Objective To study the effects of different irradiation treatments on fatty acids in Guizhou bacon. Methods The types and content of fatty acids in Guizhou bacon samples were analyzed by gas chromatography (GC), and the effects of 60Co-γ irradiation and high-energy electron irradiation at 0?5 kGy on the fatty acid-related components in bacon were studied. Results A total of 26 different fatty acids-related components were detected, including 16 kinds of saturated fatty acids (SFA) and 10 kinds of unsaturated fatty acids (UFA), and no trans fatty acids (TFA) were detected. Irradiation treatment led to an increase in SFA and a decrease in UFA, producing new SFA C8:0 and C10:0. High-energy electron irradiation had more effects on samples at doses below 3 kGy, while 60Co-γ irradiation at doses above 3 kGy had more on fatty acids in samples. Conclusion Irradiation treatment will affect the content and type of fatty acids-related components in bacon, but produce no harmful TFA-related components. There are some differences in energy size and penetration between the 2 irradiation methods, high-energy electron irradiation has a greater impact on the fatty acid composition in bacon at low irradiation dose, while 60Co-γ irradiation has a greater effect at high dose.