西藏牦牛酥油脂肪酸成分分析及功能特性评价

Fatty acid composition and function evaluation of Tibet yak butter

通过脂肪酸组成分析来评价国产牛乳乳脂和西藏牦牛酥油的营养功能特性。结果表明，藏酥油与国产奶粉和纯奶脂肪中的饱和脂肪酸、不饱和脂肪酸含量差异不大，但酥油中的功能性脂肪酸含量明显高于国产纯奶和奶粉。藏酥油共轭亚油酸约为国产奶粉的3倍，二十碳五烯酸（EPA）、二十二碳六烯酸（DHA）仅存在于藏酥油中；国产奶粉和纯奶脂肪中的α-亚麻酸（LNA）仅为藏酥油的1／7～1／4；花生四烯酸（AA）国产奶粉和纯奶也仅有藏酥油的约1／2。

Functional properties of Tibet yak butter and domestic cow milks fat were evaluated by analysis of their fatty acids. The results showed that there was no significant difference in their total saturated and unsaturated fatty acids between Tibet yak butter and domestic milks fat, but the functional fatty acids in Tibet yak butter were significantly higher than those in domestic milks fat. Conjugated linoleic acid （CLA） in Tibet yak butter was three times higher than that in domestic cow milks fat. Eicosapentaenoic acid （EPA） and docasahexaenoic acid （DHA） did only exist in the Tibet yak butter. One seventh to one fourth of linolenic acid （LNA） and half of arachidonic acid （AA） was determined in domestic milks fat compared to those in Tibet yak butter.