Araujo de Vizcarrondo C, Martín E
Cátedra de Bromatología, Facultad de Farmacia, Universidad Central de Venezuela.
Arch Latinoam Nutr. 1997 Jun;47(2):173-6.
The moisture and lipid content as well as the fatty acid composition of sausages were determined. Lipids were extracted and purified with a mixture of cloroform/methanol 2:1. Fatty acids in the lipid extract were methylated with 4% sulfuric acid/methanol solution and later were separated as methyl esters by gas liquid cromatography (GLC). Sausages presented a lipid content between 7.10% for canned sausages and 35.23% for the cocktail type. Most of the fatty acids were monounsatured with oleic acid as the major component with values between 42.54% for ham sausage and 48.83% for francfort type. Satured fatty acids followed, with palmitic acid as the major component in a range between 21.46% and 26.59% for bologna and Polaca sausage respectively. Polyunsaturated fatty acids were present in less quantities with concentration of linoleic acid between 8.5% (cotto salami type) and 12.60% (cocktail type). Turkey and poultry sausages presented a higher content of polyunsaturated and less saturated fatty acids than the other types of sausages studied.
测定了香肠的水分、脂质含量以及脂肪酸组成。脂质用氯仿/甲醇2:1的混合物进行提取和纯化。脂质提取物中的脂肪酸用4%硫酸/甲醇溶液进行甲基化，随后通过气相色谱法（GLC）将其分离为甲酯。香肠的脂质含量在罐装香肠的7.10%至鸡尾酒型香肠的35.23%之间。大多数脂肪酸为单不饱和脂肪酸，以油酸为主要成分，火腿香肠中油酸含量为42.54%，法兰克福型香肠中为48.83%。饱和脂肪酸次之，博洛尼亚香肠和波兰香肠中棕榈酸分别为主要成分，含量在21.46%至26.59%之间。多不饱和脂肪酸含量较少，亚油酸浓度在棉籽萨拉米型香肠的8.5%至鸡尾酒型香肠的12.60%之间。火鸡和家禽香肠中多不饱和脂肪酸含量高于其他所研究的香肠类型，饱和脂肪酸含量则较少。
