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Analysis And Determination & Changing Rules During Processing Of Phospholipids In Nanjing Dry-Cured Duck Muscle

Posted on:2007-06-15Degree:MasterType:Thesis
Country:ChinaCandidate:D Y WangFull Text:PDF
GTID:2121360212955041Subject:Food Science
Abstract/Summary:PDF Full Text Request
Green duck and each processing stages of Nanjing dry-cured ducks were as material, analysis and determination methods of composition, molecular species, fatty acids in phospholipids of Nanjing dry-cured duck muscle were discussed, and changing rules of dry-cured duck processing and green duck heating were studied.1. A method of solid phase extraction (SPE) and high performance liquid chromatography (HPLC) for the determination of phospholipids in Nanjing dry-cured duck muscle was established. The phospholipids from dry-cured duck muscle were depurated by LRC-NH2 SPE. Then the phospholipids were separated through NP-HPLC, and detected with the UV detector and ELSD, which were installed in series. The recovery was 81.0%-99.0%, and relative standard deviations were 1.5%-2.3%. This method was successfully used in the analysis of dry-cured duck sample, the proportion of phosphatidylethanolamine, phosphatidylcholine, phosphatidylserine, sphingomyelin and lysophosphatidylcholine in muscle fat were 8.79%,14.67%, 0.11%, 0.52% and 0.27% respectively.2. Nanjing dry-cured duck was analyzed by studying the changes of phospholipids and free fatty acids in intramuscular lipids from crura muscle. Intramuscular lipids were distilled using chloroform and methanol, phospholipids and free fatty acids were separated by solid phase extraction (SPE), phospholipids were analyzed by HPLC, free fatty acids were determined via capillary gas chromatography. Through analyzing samples of each processing phase, the result displayed phospholipids were prominence decrease and free fatty acids were notability increase during processing of Nanjing dry-cured duck, the relation between increasing of free fatty acids and decreasing of phospholipids was tightness, especially the decreasing of phosphatidylcholine.3. Intramuscular phospholipids was eluted by SPE, PC and PE was separated from duck muscle phospholipids on a normal phase semi-preparative silica gel column using HPLC, then collected from the column outlet, compositions of their molecular species were analyzed using a reverse phase C18 column, then the molecular species be identified by...
Keywords/Search Tags:Dry-cured duck, phospholipids, processing, changes
PDF Full Text Request
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