绵羊脂与山羊脂品质特性差异分析Comparative analysis of quality and characteristics in sheep fat and goat fat

绵羊脂与山羊脂品质特性差异分析Comparative analysis of quality and characteristics in sheep fat and goat fat

旨在为羊脂的精深加工提供参考，以绵羊脂和山羊脂为研究对象，分析了两种羊脂理化性质、营养品质与风味特性的差异。两种羊脂的理化性质按国标方法测定，脂肪酸组成及胆固醇的含量由气相色谱测定，甘油三酯组成由超高效液相色谱联用Q-Exactive HFX高分辨轨道阱质谱仪测定，挥发性风味物质采用顶空-固相微萃取结合全二维气相色谱-飞行时间质谱法测定。结果表明：绵羊脂与山羊脂均检测出22种脂肪酸，主要脂肪酸均为C16∶ 0、C18∶ 1n-9c和C18∶ 0，饱和脂肪酸含量分别为38.69、54.39 g/100 g；两种羊脂均检测出30种甘油三酯，绵羊脂中三饱和、单不饱和、单饱和与三不饱和脂肪酸甘油三酯含...

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Bibliographic Details
Main Author:	翟争妍1，朱新鹏2，涂翰卿2，贺子珊1，陶宁萍1,3 ZHAI Zhengyan1, ZHU Xinpeng2, TU Hanqing2, HE Zishan1, TAO Ningping1,3
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2023-02-01
Series:	Zhongguo youzhi
Subjects:	绵羊脂；山羊脂；理化性质；脂肪酸；甘油三酯；挥发性物质 sheep fat; goat fat; physical and chemical property; fatty acid; triglycerides; volatile compound
Online Access:	http://tg.chinaoils.cn/ch/reader/create_pdf.aspx?file_no=20230204&year_id=2023&quarter_id=2&falg=1

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