牦牛乳脂肪酸组成分析  

Composition and analysis of fatty acid in Yak milk

作　　者：刘采云 代翠红[1] 侯爱菊[1] 徐德昌[1] 

机构地区：[1]哈尔滨工业大学食品科学与工程学院,哈尔滨150090

出　　处：《中国甜菜糖业》2014年第2期45-52,共8页China Beet & Sugar

摘　　要：乳脂的营养价值很高,牦牛乳中含有大量的脂肪酸,主要脂肪酸为辛酸、月桂酸、肉豆蔻酸、十五碳酸、棕榈酸、棕榈油酸、珍珠酸、硬脂酸、油酸、亚油酸、亚麻酸.目前脂肪的提取方法和甲酯化方法没有确定统一的方案,本研究对牦牛乳采用不同的脂肪提取方法和甲酯化方法,旨在找到分析牦牛乳中主要脂肪酸的最佳方案.乳脂肪酸的组成直接影响乳的营养、风味以及加工品质,乳脂肪酸功能及乳脂肪酸组成的调控成为当前反刍动物营养研究的热点,因此分析牦牛乳中脂肪酸的组成,对于认识其营养价值具有重要意义.Milk fat is one of the main nutrients of the milk. This study collected yak milk which was from Tianzhu of Gansu Province. It was used different approaches to extract the fat of yak milk, in order to reduce vaporization temperature and increase the separation efficiency of the fatty acids, then fatty acid methyl esters were used dif- ferent methods. The fatty acid methyl esters were separated by GC - MS to determine their composition and con- tent. Finally, comparing the impact of different extraction methods and methyl method on main fatty acid content of yak milk. in this study, different methods was used to extract the yak milk fat. The means of dichloromethane - methanol （ ie, dry column method） can extract more fat than others. Totally, six kinds of methods were taken in this experiment, for comparing the influence of different methods on major fatty acids of yak milk, The result is myristic acid, palmitic acid and oleic acid are effected relatively small by different experimental methods, oth- ers have varying degrees of influence.

关 键 词：牦牛乳 脂肪酸 GC-MS 

分 类 号：TS201.6[轻工技术与工程—食品科学]