滩羊脂肪中脂肪酸组成的研究  

Fatty acids composition of Tan sheep

作　　者：李维红[1] 吴建平[1] 王欣荣[1] 

机构地区：[1]甘肃农业大学动物科学技术学院,甘肃兰州730070

出　　处：《甘肃农业大学学报》2004年第4期386-389,共4页Journal of Gansu Agricultural University

基　　金：教育部科学技术研究重点项目(03130)

摘　　要：肉羊体脂脂肪酸是影响肉品风味和膻味的重要因素之一.利用HP6890型气相色谱仪,对2个年龄阶段滩羊的肾脏脂肪、背膘脂肪和尾部脂肪做了测定,分析了滩羊的三个不同部位脂肪组织中的脂肪酸组成及其特点,以及决定滩羊肉脂肪组织风味的主要因素.从分析结果中可知,滩羊脂肪中主要脂肪酸组成即豆寇酸(14:0)、软脂酸(16:0)、硬脂酸(18:0)、油酸(18:1)、亚油酸(18:2)、亚麻酸(18:3)等6种脂肪酸的累计组成占总脂肪酸的88.37 %～97.41 %.其中除豆寇酸(14:0)和硬脂酸(18:0)组成在年龄间差异显著外(P<0.05),其它脂肪酸含量均较稳定.Fat detection was conducted to investigate the profiles of fatty acids in the fat tissues by using gas chromatography, and to reveal the factors which influence fat taste in Tan sheep.The individuals for this test of Tan sheep were divided into two age groups and the fat materials had been drawn from three different positions on the sheep bodies.The results suggested that accumulative content of 6 major fatty acids in fat tissues of Tan sheep made up 88.37% to 97.41% of the total fatty acid content, including myristic acid(14:0), palmitic acid(16:0), stearic acid(18:0), oleic acid(18:1), linoleic acid(18:2), linolenic acid(18:3). Among them, the contents of myristic acid and palmitic acid showed significant difference (p<0.05) between two age groups, and the contents of the other four fatty acids displayed certain stability.

关 键 词：滩羊 脂肪酸 气相色谱 

分 类 号：Q547[生物学—生物化学]