绵羊、牛和猪脂肪组织中挥发性脂肪酸的组成分析

Analysis of Volatile Fatty Acids in Adipose Tissue from Sheep,Cattle and Pig

为了研究不同畜种之间脂肪组织中挥发性脂肪酸的组成成分,利用同时蒸馏萃取技术和气相色谱技术对猪、牛和羊脂肪组织中的挥发性脂肪酸进行了测定。结果表明,绵羊、牛和猪脂肪组织中总挥发性脂肪酸分别为600.512、456.029、202.371 mg/kg。在猪脂肪组织中没有检测到支链脂肪酸;在牛脂肪组织中检测到了4-甲基辛酸,质量比为7.508 mg/kg,远小于羊脂肪组织中4-甲基辛酸的含量,其质量比为28.119 mg/kg;在羊脂肪组织中,检测到种类较为丰富的挥发性脂肪酸,其中对羊肉膻味起主要作用的4-甲基辛酸,在羊脂肪组织中有较高的含量,这一特征与猪和牛的挥发性脂肪酸形成显著的区别。

To study the volatile fatty acid composition of different livestock,the simultaneous distillation / extraction technology and gas chromatogram（GC） were used to determine the volatile fatty acids in adipose tissue of pig,cattle and sheep.Results： The total volatile fatty acids of pig,cattle and sheep is 600.512 mg/kg,456.029 mg/kg and 202.371 mg/kg,respectively.In the adipose tissue of pig,branched chain fatty acids and odd fatty acids are not found;in the adipose tissue of cattle,the concentration of 4-methyloctanoic acid is 7.508 mg/kg,less than the 28.119mg/kg in sheep adipose tissue.In the adipose tissue of sheep,many volatile fatty acids are found,among them,the concentration of 4-methyloctanoic acid which has important role for mutton odor is high,obviously different with the adipose tissue of pig or cattle.