微波和超声波辅助处理对干制横山羊肉中脂肪酸的影响

摘要

In order to study the effects of microwave/ultrasonic assisted treatments on the fatty acid composition of dried mutton, dried samples of Hengshan goat meat from Hengshan county of Shaanxi province, a national geographical indication production product, were subjected to microwave and ultrasonic assisted treatments and then analyzed by gas chromatography-mass spectrometry (GC-MS) for fatty acid composition. The results showed thatcompared with untreated control samples, both treatments affected the types but not the relative contents of fatty acids. The microwave treatment resulted in a reduction in total saturated fatty acids (SFA) and simultaneously an increase in total polyunsaturated fatty acids (PUFA) (P 0.05), but it signiifcantly decreased C14:0 andcis-9 C16:1(P0.05），但明显降低了C14∶0及cis-9 C16∶1的相对含量（P＜0.05）。结论：微波和超声波辅助处理均可不同程度地提高了干制横山羊肉脂肪酸营养价值，以微波辅助处理效果较明显。