吕梁地区牛、羊乳及其制品的脂肪酸组成分析研究

Analysis of Fatty Acid Composition of Cattle and Sheep Milk and Its Products

为研究吕梁地区牛乳、羊乳自制酸乳和乳酪的脂肪酸组成分析,试验将材料通过乙酰氯-甲醇溶液甲酯化处理,甲苯提取后通过气相色谱仪检测脂肪酸的组成和相对百分含量并分析比较。结果表明,吕梁地区牛、羊乳加工前后,脂肪酸的组成基本一致,但含量有明显改变。牛乳及其制品比羊乳及其制品中的短链脂肪酸含量均低,且吕梁地区牛、羊乳在加工后短链脂肪酸含量均增加。吕梁地区牛、羊乳及其制品中饱和脂肪酸以肉豆蔻酸、棕榈酸和硬脂酸为主,含量均在30%左右;单不饱和脂肪酸中油酸含量最多,含量均高于20%;多不饱和脂肪酸中以花生四烯酸、亚麻酸和亚油酸3种必需脂肪酸为主,牛乳在加工后必需脂肪酸含量增多,羊乳在加工后含量减少。吕梁地区牛、羊乳加工后,长链饱和脂肪酸含量降低,短链饱和脂肪酸含量升高。综合表明,羊乳及其制品比牛乳及其制品的脂肪酸品质更佳,营养价值更高,更容易被人体消化吸收。

In order to analyze and study the composition and content of fatty acids before and after processing, the milk and goat were made into milk and cheese by methyl esterification of acetyl chloride-methanol solution. After extraction, toluene was extracted by gas chromatography determination of fatty acid composition and relative percentage, and analyzed and compared. The results showed that the composition of fatty acids was basically the same before and after processing of cattle and sheep, but the content obviously changed. The content of short chain fatty acids in goat milk and its products was low, and the content of short chain fatty acids in cattle and goat milk increased after processing. The content of fatty acids in myrtle and its products was myristic acid, palmitic acid and stearic acid. The content of oleic acid in monounsaturated fatty acids was the highest and the content was higher than 20%. Polyunsaturated fatty acids mainly were arachidonic acid, linolenic acid and linoleic acid three essential fatty acids, and essential fatty acid content of milk after processing increased, while that of goat milk after processing reduced. The content of saturated fatty acids in long chain decreased and the content of saturated fatty acids in short chain increased. Comprehensive showed that comparing with milk and its products, goat milk and its products had better fatty acids quality, higher nutritional value, and were more easily digested and absorbed by the body.