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本文用气液色谱法分析了三只羊的鲜肉以及经辐照与不辐照后保存于30℃不同时间的羊肉中脂肪酸的含量变化。结果表明:(1)在我们选定的色谱条件下,鲜羊肉脂肪酸样品得到了良好的分离,并测定了鲜羊肉九种脂肪酸组分百分含量。(2)鲜羊肉经辐照与不辐照处理,两组均可见C_(15)和C_(18)脂肪酸的含量变化,不辐照保存3天就有改变,而辐照组保存30天才会出现改变。(3)色谱测定不辐照组三个样品中均有新的组分峰,辐照组三个样品中只有一个样品有新的组分峰。
In this paper, gas-liquid chromatography analysis of the three sheep fresh meat and irradiated and not irradiated stored at 30 ℃ at different times in the mutton fatty acid content changes. The results showed that: (1) Under the condition of our selected chromatographic conditions, fresh mutton fatty acid samples were well separated, and the percentages of nine fatty acid components in fresh mutton were determined. (2) After irradiation and non-irradiation, the content of C_ (15) and C_ (18) fatty acids in the two groups were all changed, Change. (3) Chromatographic determination of non-irradiated group of three samples have a new component peak, irradiation group, only one of the three samples have a new component peak.