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广式腊肠是岭南地区的一种传统的腌腊产品,其以独特的口感和香味吸引了众多消费者。本研究采用国标理化分析方法、高效液相色谱(HPLC)和气相色谱(GC)技术测定了金麒麟、金鳌、今荣、皇上皇、沧州等5种市场占有率较高广式腊肠的基本营养成分、脂肪酸组成和氨基酸组成,分析计算了脂肪酸和氨基酸的种类及比例,并采用氨基酸评分法对其营养价值作了评价分析。结果表明,所测定的5种广式腊肠中含蛋白质19.30~27.30%,粗脂肪13.53~21.54%,水分5.40~9.87%,总糖13.66~17.87%,食盐4.20~7.01%;脂肪酸中多不饱和脂肪酸含量54.32~57.88%;5种腊肠中均含有17种氨基酸,且它们中必需氨基酸的含量相差不大,其含量占总氨基酸含量的33.82~35.92%,是一种较理想的优质蛋白源。本文可为人们合理食用广式腊肠提供一定的参考依据。
Cantonese sausage is a traditional pickled product in Lingnan area that has attracted many consumers with unique taste and aroma. In this study, we used the national standard physicochemical analysis method, high performance liquid chromatography (HPLC) and gas chromatography (GC) techniques to determine the basic types of Cantonese-style sausages with high market shares such as Jinqilin, Jin’ao, Jinrong, Huanggonghuang and Cangzhou Nutritional composition, fatty acid composition and amino acid composition, the types and proportions of fatty acids and amino acids were analyzed and calculated, and their nutritional value was evaluated by amino acid score method. The results showed that the five kinds of Cantonese sausage contained 19.30-27.30% of protein, 13.53-21.54% of crude fat, 5.40-9.87% of water, 13.66-17.87% of total sugar and 4.20-7.01% of common salt, Fatty acid content was 54.32 ~ 57.88%. The five kinds of sausage contained 17 kinds of amino acids, and the contents of essential amino acids in them were similar, which accounted for 33.82 ~ 35.92% of the total amino acids content, which was an ideal source of high quality protein. This article can provide a certain reference for people to eat Cantonese sausage reasonably.