蟒蛇脂肪理化生物学特性的评价

Q4 Agricultural and Biological Sciences

Korean Journal of Food Preservation Pub Date : 2023-10-01 DOI:10.11002/kjfp.2023.30.5.758

Pham Thi Quyen, Le Pham Tan Quoc

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引用次数: 0

摘要

本研究的主要目的是确定蟒蛇脂肪的几种物理化学性质，包括尺寸、颜色、结构、酸值(AV)、皂化值(SV)、密度和回收率。在180°C条件下反应60 min，最佳产率约为80.40%，AV为0.3366,SV为179.56 mg KOH/g。采用气相色谱-质谱联用(GC-MS)鉴定了油酸(72.462%)、棕榈酸(26.243%)、亚麻酸(0.835%)和肉豆蔻酸(0.459%)等脂肪酸。蟒蛇脂肪对革兰氏阳性菌(金黄色葡萄球菌- ATCC 25923和蜡样芽孢杆菌- ATCC 10876)和革兰氏阴性菌(大肠杆菌- ATCC 25922和肠沙门氏菌- ATCC 35664)的抗氧化能力很弱，几乎没有抑菌能力(采用纸片扩散法进行抗生素药敏试验)。此外，蟒蛇脂肪被认为非常耐高温。

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Evaluation of physicochemical and biological properties of python fat (Python bivittatus)

The main aim of this study was to determine python fat’s several physicochemical properties, including dimensions, color, structure, acid value (AV), saponification value (SV), density, and recovery efficiency. The optimum yield obtained was approximately 80.40% at 180°C for 60 min with an AV of 0.3366 and SV of 179.56 mg KOH/g. Fatty acids, comprising oleic acid (72.462%), palmitic acid (26.243%), linolenic acid (0.835%), and myristic acid (0.459%), were identified using gas chromatography-mass spectrometry (GC-MS). The python fat had a very weak antioxidant capacity and almost no antibacterial ability with gram-positive (Staphylococcus aureus - ATCC 25923 and Bacillus cereus - ATCC 10876) and gram-negative (Escherichia coli - ATCC 25922 and Salmonella enterica - ATCC 35664) bacteria (used the paper disc diffusion method for antibiotic susceptibility testing). Moreover, python fat is considered to be very resistant to high temperatures.

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来源期刊

Korean Journal of Food Preservation Agricultural and Biological Sciences-Food Science

自引率

0.00%

发文量

期刊介绍： This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.