西藏两种来源酥油的脂肪酸和卫生品质分析  

Analysis of fatty acid and health quality of butter from two sources in Tibet

作　　者：洪蕾[1] 霍贵成[1] 田辉[1] 

机构地区：[1]东北农业大学乳品科学教育部重点实验室,哈尔滨150030

出　　处：《中国乳品工业》2012年第11期29-32,共4页China Dairy Industry

基　　金：农业部公益性行业专项(201203009)

摘　　要：以西藏地区两种来源(农户及工厂)的酥油为研究对象,分别测定了其脂肪酸组成、理化指标和微生物指标,分析了西藏酥油的脂肪酸含量及卫生质量品质。结果表明:酥油中的主要饱和脂肪酸为棕榈酸,质量分数范围为13.21%～25.17%;不饱和脂肪酸为油酸,质量分数范围为11.26%～46.01%;两种来源的酥油卫生品质相似,且都存在一定程度的卫生安全问题,同种来源间存在地区差异性;12份样品其水分质量分数、酸价、过氧化值和菌落总数偏高,食用安全性较低,西藏地区酥油的生产条件有待于进一步提高。The content of fatty acid and health quality of butter from two sources framers and factory） in Tibet were evaluated by fatty acid composition,chemical and microbiological analysis.Chemical analysis involved moisture,fat,free fatty acid and peroxide value,In microbiological analysis,the total bacteria count and the counts of moulds,coliforms and staphylococcus aureus were detected respectively.The detection results showed that the major saturated fatty acid in butter was palmitic acid,the content of which was 13.21%-25.17%;the major unsaturated fatty acid was oleic acid,the content of which was ll.26-46.01%;the quality analysis of butter from two sources was similar to the others and both of them have health safety problems in some degree and difference exists in the different regions from the same source;the moisture content, acid value peroxide value and the total bacteria count were higher than normal,edible safety were lower,the production conditions of Tibet butter need to be further improved.

关 键 词：西藏酥油 脂肪酸组成 理化指标 微生物指标 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]