Studies On The Lipid Changes During The Processing Of JinHua Ham

The paper studies the lipids extraction methods of JinHua ham and the lipids changes during the processing of JinHua ham, and also detects the volatile materials of mature JinHua ham.The experiment take JinHua ham as the material, acquiring the lipids extraction conditions of intramuscular and subcutaneous structure of JinHua through the orthogonal experiment. The extraction conditions of intramuscular lipids are : the quantity of chloroform and methanol (2:1,v/v) are 14 times of sample weights, surging 1.5 hours, mixing the filtrate with 1/2 times ]%NaCl solution ; The extraction conditions of subcutaneous lipids are : the quatities of chloroform and methanol (2.5:1,v/v) are 30 times of sample weights, surging 1.5 hours, mixing the filtrate with 2/5 times l%NaCl solution.The paper studies the changes of intramuscular and subcutaneous lipids during the processing of JinHua ham by the numbers. The research results of intramuscular lipids: (l)During the processing of JinHua ham, AV value is rising ,POV value, carbonyl value and TBA value is up and down ,but rising totally.(2)in SFA,the contents of C_16:0 is topmost, then C_18:0 in MUFA, the contents of C_18:1 is topmost; in PUFA, the contents of C_18:2 is topmost, then C_20:4; (3)in Glyceride, the content of SFA is high,MUFA is primary in USFA; in phospholipids, the content of PUFA is topmost.(4) in FFA, the content of SFA is increasing continually, the content of USFA is decreasing continually, for PUFA is easier oxidation than MUFA, the change of PUFA is more obvious.(5)durring the processing of JinHua ham, the decompound rate of each fatty acids of Glyceride and Phospholipid has not obviously difference. The research results of subcutaneous lipids: (l)During the processing of JinHua ham, AV value is rising ,POV value, carbonyl value and TBA value is up and down ,but rising totally.(2)in SFA,the contents of C_16:0 is topmost, then C_18:0 in MUFA, the contents of C_18:1 is topmost; in PUFA of Glyceride , the contents of C_18:2 is topmost, in PUFA of Phospholipid , the contents of C_20:4 is topmost; (3)in Glyceride, the content of SFA is high, MUFA is primary in USFA; in phospholipids, the content of PUFA is topmost.(4) in FFA, the content of SFA is increasing continually, the content of USFA is decreasing continually, for PUFA is easier oxidation than MUFA, the change of PUFA is more obvious.(5)durring the processing of JinHua ham, the decompound rate of each fatty acids of Glyceride has obviously difference, the decompound rate of each fatty acids of Phoshpolipid has not obviously difference.The paper detects the volatile materials of mature JinHua ham. There are 93 materials detected, including 23 aldehyde, 20 hydrocarbon, 11 alcohol, 11 ketone, 7 furan, 7 acid, 5 ester, 3 pyridine and 6 other materials. Some compounds are detected first in this sort of research, including some unsaturated aldehyde, unsaturated hydroxyl and so on, they can have important contribution to the form of JinHua ham special flavor, volatile contents need to be studies furtherly.