摘要
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.
出处
《中国乳品工业》
CAS
CSCD
北大核心
2016年第3期9-11,19,共4页
China Dairy Industry
关键词
牦牛酥油
理化性质
差示量热扫描
脂肪酸
yak butter
physical and chemical properties
differential scanning calorimetry
fatty acid