牦牛乳及乳制品、犏牛和黑白花奶牛乳的
脂肪酸组成分析

牦牛乳及乳制品、犏牛和黑白花奶牛乳的脂肪酸组成分析

摘要: 用气相色谱质谱联用仪(GCMS)对牦牛乳、黑白花奶牛乳、犏牛乳及牦牛乳制品（奶油、酥油、曲拉、酸奶）中的脂肪酸组成进行了测定。结果表明，牦牛乳中功能性脂肪酸，如共轭亚油酸（CLA）、亚油酸（LA）、α亚麻酸（ALA）、γ亚麻酸（GLA）占总脂肪酸的比重均显著高于犏牛乳和黑白花奶牛乳（P＜0.05）；犏牛乳中ω6/ω3 PUFA的比值（1.55）略高于牦牛乳（1.54），差异不显著（P＞0.05），但都在最佳膳食平衡比值范围内，黑白花奶牛乳中ω6/ω3多不饱和脂肪酸（PUFA）的比值（11.33）超过了推荐最佳比值。加工处理能够改变乳制品脂肪酸的构成，如牦牛乳奶油中检测出原奶中所不含的一种亚油酸（18:2Δ8c,11c）。酥油主要以不饱和脂肪酸（UFA）为主，而曲拉主要以饱和脂肪酸（SFA）为主，牦牛酸奶中没有检测到GLA。

关键词:

牦牛；犏牛；黑白花奶牛；乳制品；功能性脂肪酸

English

Fatty acid components among yak milk and its dairy products, cattleyak milk and cow milk

Publish Date: 2013-02-14

Abstract: The composition of fatty acids in yak milk, cow milk, cattleyak milk and dairy products (yak butter, ghee, qula and yogurt ) were detected by GCMS. The results showed that the proportion of functional fatty acids, including conjugated linoleic acid (CLA), linoleic acid（LA）, alphalinolenic acid (ALA) and gammalinolenic acid (GLA), in yak milk were significantly higher than those in cattleyak milk and cow milk (P0.05) between each other. The ratios of ω6/ω3 polyunsaturated fatty acids (PUFA) in cattleyak milk and yak milk were within the range of the best recommended prandial balance ratio. However, the ratio of ω6/ω3 polyunsaturated fatty acids (PUFA) in cow milk was above the best recommended range. Processing products of yak milk changed the nutrients composition. Linoleic acid (18:2Δ8c,11c), which did not exist in yak milk, was found in yak butter. The fatty acids in ghee were mainly unsaturated. But they were mainly saturated (SFA) in qula. Gammalinolenic acid (GLA) was not detected in yak yogurt.

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