摘要
采用气相色谱法对牦牛酥油和普通奶油进行测试,分析其脂肪酸含量和组成,尤其是共轭亚油酸(CLA)。结果表明:酥油中硬脂酸含量(83.23g/kg)高于普通奶油(57.15g/kg),棕榈酸含量(155.73g/kg)比普通奶油(178.26g/kg)低;酥油中反式油酸(C18∶1,t11)的含量是普通奶油的近8倍,酥油中总CLA含量是普通奶油的2倍多,尤其是C18∶2,c9t11CLA异构体,在普通奶油中含量为3.38g/kg,在酥油中为9.86g/kg,是普通奶油的近3倍。相对于普通牛乳来说,牦牛乳具有更高的营养价值。
The content and composition of fatty acid in the yak butter（YB） and common butter（CB） was determined with the gas chromatograph method ,especially the profile of the conjugated linoleic acids （CLA）.The results indicated that the content of stearic acid（ClS：0） was higher in YB（83.23 g/kg） than in CB（57.15 g/kg） ,while the palmic acid was lower in YB.The content of C18：1 ,t11 in YB was 8 times of that in CB,and the content of CLAs in YB was more than 2 times of the CB.The content of C18：2,c9t11 CLA isomer,in YB was 9.86 g/kg,which was almost threefold of that in the CB （3.38 g/kg ）.In contrast to the common milk,yak milk had higher nutrient value.
出处
《中国饲料》
北大核心
2008年第23期21-22,26,共3页
China Feed
关键词
牦牛酥油
共轭亚油酸
气相色谱法
yak butter
conjugated linoleic acid
gas chromatograph
