摘要
对精炼盐焗鸡卤汁分离鸡油中辣椒素含量、脂肪酸组成和含量、过氧化值、丙二醛、Pb及总As含量进行了分析。结果表明:精炼鸡油中的辣椒素含量由精炼前2.40μg/m L降至0.282μg/m L,不饱和脂肪酸含量高达88.07%,主要为油酸和亚油酸。过氧化值(POV)、丙二醛、Pb及总As含量等安全指标均远远低于国家食用油标准。
The content of fatty acid,peroxide value,malonaldehyde,Lead and total arsenic of pure chicken oil refined from marinade juice were studied. The result showed that the capsaicinoid dropped from 2. 40 μg / m L to 0.282 μg / m L,unsaturated fatty acid was 88. 07%,the main fatty acids were oleic acid and linoleic acid. The safety indicator of POV,malonaldehyde,lead and total arsenic is much lower than the national standard of edible oil.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第6期155-158,共4页
Food and Fermentation Industries
基金
广东省科技计划项目(2012A020602041)
广东教育部产学研结合(2012B091000004)
关键词
盐焗鸡
卤汁
鸡油
脂肪酸
辣椒素
water-boiled salted chicken
marinade
chicken oil
fatty acid
capsaicinoid
