牦牛酥油理化性质研究

Physical and chemical properties of yak butter

对牦牛酥油的基本性质和脂肪酸组成进行了分析。牦牛酥油脂肪质量分数仅为87.77%,高水分含量引起了油脂的酸败,牦牛酥油熔化行为与结晶行为并不是相对可逆过程,根据熔化曲线可以将牦牛酥油分成三个组分：高熔点组分（24.32～38.72℃）、中熔点组分（16.60～20.73℃）和低熔点组分（1.50～15.38℃）。牦牛酥油脂肪酸质量分数最多的为饱和脂肪酸（60.56%）,其次为单不饱和脂肪酸（35.05%）和多不饱和脂肪酸（4.39%）。

Physical and chemical properties and fatty acid composition of Yak butter were analyzed in this paper. The high moisture content and low fat content（87.77 g/100g） lead to the fat rancidity. Yak butter melting behavior crystallization behavior were not a reversible process. According the melting curve, the yak butter could be divided into three groups： high-melting fraction（24.32～38.72℃）、middle-melting fraction（16.60～20.73℃）、low-melting fraction（1.50～15.38℃）. The contents of Saturated fatty acids、monounsaturated fatty acid and polyunsaturated fatty acid were 60.56%、35.05%、4.39% respectively.