Abstract
We studied the changes in intramuscular phospholipids on boiling and roasting duck meat. Intramuscular lipids were distilled using chloroform and methanol. The phospholipids were separated using solid phase extraction (SPE) and analyzed with high performance liquid chromatography(HPLC). The fatty acid composition of phosphatidylethanolamine (PE) and phosphatidylcholine (PC) was determined using gas chromatography-mass spectroscopy(GC-MS), and the molecular species were analyzed using HPLC-MS. The results showed that the phospholipid content decreased on cooking, and the decrease was greater with roasting. The decrement in PE was greater than that in PC, primarily because the former contains more polyunsaturated fatty acids. The relative polyunsaturated fatty acid content and the PE and PC molecular species with polyunsaturated fatty acids all decreased.
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