现代食品科技2018，Vol.34Issue(4)：81-87,7.DOI:10.13982/j.mfst.1673-9078.2018.04.014
哈萨克羊不同部位脂肪溶剂法分提产物的性质分析
Fractionated Extrative Property Analysis of Different Parts of Fat from Hazake Sheep by Solvent Extraction
摘要
Abstract
This paper aimed to investigate the fat changes in different parts of Hazake sheep from Xingjiang by solvent extraction, and analyze the fatty acid composition by GC/MS. The results showed that the sequence of fat extraction was 37 oC (solid fat), 17 oC (solid fat), 2 oC (solid fat) and 2 oC (liquid fat). The melting point decreased (p＜0. 05) and the iodine value increased (p＜0. 05). Similar changes of fatty acid content in tail fat, perirenal fat and omentum fat were found. Compared to raw fat, the content of saturated fatty acid (SFA) in the extracted fraction decreased first and then increased. The change trend of unsaturated fatty acid (UFA) was opposite to that of SFA. The fatty acids that changed more obviously in SFA were palmitic acid (C16:0) and stearic acid (C18:0), while in UFA, the fatty acid was oleic acid (C18:1 n-9 c). In conclusion, whether the content of unsaturated fatty acids or the value of n-6/n-3, the edible value of liquid fat of Kazak sheep tail (using the solvent extraction, 2 oC) was better than others. It could be used as a potential substitute for commercial salad oil due to its characteristics of low melting point (16. 67 ℃17. 07 oC) and high unsaturated fatty acids (58. 13％59. 65％).关键词
不同部位脂肪/溶剂法分提/脂肪酸组成/性质分析Key words
different parts of fat/solvent extraction/fatty acid composition/property analysis引用本文复制引用
李涛,卢岩,陈卫林,李瑾瑜,马欣,刘丹,卡尔赛江,王子荣..哈萨克羊不同部位脂肪溶剂法分提产物的性质分析[J].现代食品科技,2018,34(4):81-87,7.基金项目
新疆农业大学校前期资助课题(XJAU201610) （XJAU201610）
