摘要
采用气相色谱、胰脂酶水解法分析测定了河南和内蒙古两省区的牛油脂肪酸组成和Sn-2位脂肪酸分布,组成中饱和脂肪酸含量达65%以上,其中豆蔻酸为5%,棕榈酸为30%,硬脂酸为25%;不饱和脂肪酸中油酸含量最高达20%以上;Sn-2位脂肪酸分析表明,其组成主要为棕榈酸、硬脂酸和油酸;用高效液相色谱法测定了两省牛油中维生素E含量均小于1.8mg/100 g;用Rancimat法测定100℃氧化稳定性值,河南省牛油为4.60 h,内蒙古牛油为7.65 h.两省牛油理化指标稍有不同,但差别较小.
The fatty acid composition and the Sn -2 position fatty acid distribution of beef tallow from Henan Province and Neimenggu Province were analyzed by using gas chromatography and steapsin hydrolysis. The re- sults show that the saturated fatty acid accounts for above 65 % in the composition and mainly contains myristie acid 5%, palmitic acid 30% and stearic acid 25% ; and oleic acid has the highest content of 20% in the un- saturated fatty acid. The steapsin hydrolysis results show th,t Sn -2 position fatty acid mainly contains palmit- ic acid, stearic acid and oleic acid. The contents of VE in tile beef tallow from the two provinces were deter- mined less than 1.8 mg/100 g by HPLC. The oxidative stability values of the beef tallow from the two prov- inces were determined by Rancimat method at 100 ℃ , and the results were as follows： the oxidative stability value of the beef tallow from Henan Province was 4.60 h, and the oxidative stability value of the beef tallow from Neimenggu Province was 7.65 h. The physioehemical indexes of the beef tallow from the two provinces had a little difference.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2010年第1期30-32,36,共4页
Journal of Henan University of Technology：Natural Science Edition
基金
油料及油脂国家标准制定计划项目(20071524-T-449)
关键词
牛油
脂肪酸组成
Sn-2位脂肪酸
维生素E
氧化稳定性
beef tallow
fatty acid composition
Sn - 2 position fatty acids
vitamin E
oxidative stability
