不同品种脂臀羊尾脂品质的比较分析
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摘要
为了比较不同品种脂臀羊尾脂的品质差异,本文以阿勒泰羊、巴音布鲁克羊、哈萨克羊尾脂为原料,采用真空热压抽提羊尾油,对3个品种的羊尾油进行理化指标测定,并利用气相色谱/质谱联用技术分析各品种脂臀羊尾脂的脂肪酸组成。结果表明:不同品种脂臀羊尾脂的理化性质存在差异,其中阿勒泰羊尾脂的皂化值、酸价、熔点最高,分别为196.87 mg/g、0.80 mg/g、39.2℃;巴音布鲁克羊尾脂的碘值和水分含量最高,分别为50.29 g/100 g、9.36%;不同品种脂臀羊尾脂的脂肪酸具有差异,其中3个品种羊尾脂的饱和脂肪酸、不饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸以及n-6/n-3的比值均存在显著性差异,十五烷酸(C15:0)、十七烷酸(C17:0)、硬脂酸(C18:0)、棕榈酸(C16:0)和棕榈油酸(cis-9 C16:1)之比、油酸(cis-9 C18:1)和硬脂酸(C18:0)之比与品种具有较强相关性。结论:无论是从饱和脂肪酸与人体的健康关系出发,还是考虑多不饱和脂肪酸对人体的有益之处、以及n-6/n-3的理想比值,三个品种的羊尾脂都符合人类的食用健康性。
In order to valuate the qualities of different varieties of fat-hip sheep fat, the sheep tail fat from Altay sheep, Bayinbulak and Kazakh sheep were selected as raw materials. The vacuum-heat extraction was used to prepare the sheep tail fat. Physicochemical indicators were determined. The fatty acid composition of various varieties of fat-hip sheep tail fat was analyzed by gas chromatography/mass spectrometry. The results showed that the physicochemical properties of different varieties of fat-hip sheep tail fat were different. The saponification value, acid value and melting point of Altay sheep tail fat were the highest, which were 196.87 mg/g, 0.80 mg/g, 39.2 ℃,respectively. For Bayinbulak sheep, the iodine value and water content of tail fat were 50.29 g/100 g and 9.36%, respectively. The fatty acids of different varieties of fat-hip sheep tail fat were different. There were significant differences in the ratios of the saturated fatty acid,monounsaturated fatty acids, polyunsaturated fatty acids and n-6/n-3. Pentadecanoic acid(C15:0), heptadecanoic acid(C17:0), stearic acid(C18:0), the ratio of palmitic acid(C16:0) to palmitic acid(cis-9 C16:1), the ratio of oleic acid(cis-9 C18:1) and stearic acid(C18:0) is strongly correlated with the variety. In conclusion, from the review of the relationship between saturated fatty acids and human health, the beneficial effects of polyunsaturated fatty acids on the human body and the ideal ratio of n-6/n-3, the three varieties of sheep fat are benifit to health.
In order to valuate the qualities of different varieties of fat-hip sheep fat, the sheep tail fat from Altay sheep, Bayinbulak and Kazakh sheep were selected as raw materials. The vacuum-heat extraction was used to prepare the sheep tail fat. Physicochemical indicators were determined. The fatty acid composition of various varieties of fat-hip sheep tail fat was analyzed by gas chromatography/mass spectrometry. The results showed that the physicochemical properties of different varieties of fat-hip sheep tail fat were different. The saponification value, acid value and melting point of Altay sheep tail fat were the highest, which were 196.87 mg/g, 0.80 mg/g, 39.2 ℃,respectively. For Bayinbulak sheep, the iodine value and water content of tail fat were 50.29 g/100 g and 9.36%, respectively. The fatty acids of different varieties of fat-hip sheep tail fat were different. There were significant differences in the ratios of the saturated fatty acid,monounsaturated fatty acids, polyunsaturated fatty acids and n-6/n-3. Pentadecanoic acid(C15:0), heptadecanoic acid(C17:0), stearic acid(C18:0), the ratio of palmitic acid(C16:0) to palmitic acid(cis-9 C16:1), the ratio of oleic acid(cis-9 C18:1) and stearic acid(C18:0) is strongly correlated with the variety. In conclusion, from the review of the relationship between saturated fatty acids and human health, the beneficial effects of polyunsaturated fatty acids on the human body and the ideal ratio of n-6/n-3, the three varieties of sheep fat are benifit to health.
引文
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[16]GB/T 5534-2008,动植物油脂皂化值的测定[S]GB/T 5534-2008,Determination of saponification value of animal and vegetable oils[S]
[17]GB/T 5532-2008,动植物油脂碘值的测定[S]GB/T 5532-2008,Determination of iodine value of animal and vegetable oils[S]
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[19]李涛,卢岩,陈卫林,等.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):81-87LI Tao,LU Yan,CHEN Wei-lin,et al.Analysis of the properties of different products from different parts of Kazakh sheep by fat solvent method[J].Modern Food Science and Technology,2018,34(4):81-87
[20]佘珠花.气相色谱法中油脂脂肪酸衍生化方法及其选择[J].粮食加工,2004,29(6):64-66SHE Zhu-hua.Method for derivatization of fatty acids in oil and gas by gas chromatography and its selection[J].Grain Processing,2004,29(6):64-66
[21]刘成江,吴洪斌,王俊钢,等.新疆肥尾羊脂肪特性研究[J].食品科学,2012,33(6):159-161LIU CHENG-jiang,WU Hong-bin,WANG Jun-gang,et al.Study on fat characteristics of Xinjiang tail-tail sheep[J].Food Science,2012,33(06):159-161
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[23]Boylan W J,Berger Y M,Allen C E.Fatty acid composition of Finnsheep crossbred lamb carcasses[J].Journal of Animalence,1976,42(6):1421-1426
[24]刘幸君.不同羊品种血液细胞计数、生化指标和脂肪酸含量的比较研究[D].泰安:山东农业大学,2012LIU Xing-jun.Comparative study on blood cell count,biochemical index and fatty acid content of different sheep breeds[D].Taian:Shandong Agricultural University,2012
[25]吴建平.不同肉羊品种体脂脂肪酸遗传变异性及其特性的研究[D].兰州:甘肃农业大学,2000WU Jian-ping.Genetic variability and characteristics of body fat fatty acids in different mutton sheep breeds[D].Lanzhou:Gansu Agricultural University,2000
[26]李春,刘丽波,张兰威.共轭亚油酸生理功能及其应用[J].粮食与油脂,2004,7:15-17LI Chun,LIU Li-bo,ZHANG Lan-wei.Physiological function of conjugated linoleic acid and its application[J].Cereals&Oils,2004,7:15-17
[27]Onakpoya I J,Posadzki P P,Watson L K,et al.The efficacy of long-term conjugated linoleic acid(CLA)supplementation on body composition in overweight and obese individuals:a systematic review and meta-analysis of randomized clinical trials[J].European Journal of Nutrition,2012,51(2):127-134
[28]黄凤洪,黄庆德,刘昌盛.脂肪酸的营养与平衡[J].食品科学,2004,S1:264-267HUANG Feng-hong,HUANG Qing-de,LIU Chang-sheng.Nutrition and balance of fatty acids[J].Food Science,2004,S1:264-267
[29]Pégorier,Jean-Paul.Regulation of Gene Transcription by Fatty Acids[M].Nutrigenomics and Proteomics in Health and Disease:Food Factors and Gene Interactions,2007
[30]Kris-Etherton P M,Yu S.Individual fatty acid effects on plasma lipids and lipoproteins:human studies[J].American Journal of Clinical Nutrition,1997,65(5 Suppl):1628S
[31]金霞,佘纲哲.食用油脂与人体健康[J].生物学通报,2000,2:13-15JIN Xia,SHE Gang-zhe.Edible oils and human health[J].Bulletin of Biology,2000,2:13-15
[32]Sa?udo,C,Enser M E,Campo M M,et al.Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain[J].Meat Science,2000,54(4):339-346
[33]王倩.内蒙古牛羊肉脂肪酸测定及其特征研究[D].呼和浩特:内蒙古农业大学,2014WANG Qian.Determination and characteristics of beef and mutton fatty acids in Inner Mongolia[D].Hohhot:Inner Mongolia Agricultural University,2014
[34]Hu F B,Cho E,Rexrode K M,et al.Fish and long-chain omega-3 fatty acid intake and risk of coronary heart disease and total mortality in diabetic women[J].Circulation,2003,107(14):1852-7
[35]Bandarra N M,Rema P,Batista I,et al.Effects of dietary n-3/n-6 ratio on lipid metabolism of gilthead seabream(Sparus aurata)[J].European Journal of Lipid Science&Technology,2011,113(11):1332-1341
[36]张洪涛,单雷,毕玉平.n-6和n-3多不饱和脂肪酸在人和动物体内的功能关系[J].山东农业科学,2006,2:115-120ZHANG Hong-tao,SHAN Lei,BI Yu-ping.Functional relationship between n-6 and n-3 polyunsaturated fatty acids in humans and animals[J].Shandong Agricultural Sciences,2006,2:115-120
[37]魏永生,郑敏燕,耿薇,等.常用动、植物食用油中脂肪酸组成的分析[J].食品科学,2012,33(16):188-193WEI Yong-sheng,ZHENG Min-yan,GENG Wei,et al.Analysis of fatty acid composition in common animal and vegetable edible oils[J].Food Science,2012,33(16):188-193
[38]王华志,王道波,李秋霖,等.油脂中脂肪酸成分与人体健康[J].粮油加工,2010,6:16-19WANG Hua-zhi,WANG Dao-bo,LI Qiu-lin,et al.Fatty acid composition in oils and fats and human health[J].Cereals and Oils Processing,2010,6:16-19
[2]王金泉,王肖燕,叶青,等.阿勒泰大尾羊与小尾寒羊不同组织FTO基因的检测[J].动物医学进展,2013,12:84-88WANG Jin-quan,WANG Xiao-yan,YE Qing,et al.Detection of FTO gene in different tissues of Altay Big Tail Sheep and Small Tail Han Sheep[J].Progress in Animal Medicine,2013,12:84-88
[3]李涛,陈卫林,卢岩,等.哈萨克羊不同部位脂肪特性的研究[J].中国油脂,2018,43(7):32-35,40LI Tao,CHEN Wei-lin,LU Yan,et al.Study on fat characteristics of different parts of Kazakh sheep[J].China Oil,2018,43(7):32-35,40
[4]詹萍.羊肉特征香气成分的鉴定及其肉味香精的制备[D].无锡:江南大学,2013ZHAN Ping.Identification of aroma components of mutton and preparation of meat flavor[D].Wuxi:Jiangnan University,2013
[5]刘成江,吴宏,郭安民,等.我国羊脂综合利用的研究现状[J].肉类工业,2010,8:51-52LIU Cheng-jiang,WU Hong,GUO An-min,et al.Research status of comprehensive utilization of sheep fat in China[J].Meat Industry,2010,8:51-52
[6]双金,敖力格日玛,敖长金.苏尼特羊体脂脂肪酸组成的研究[J].畜牧兽医学报,2015,46(8):1363-1374SHUANG Jin,AO Ligerima,AO Chang-jin.Study on the fatty acid composition of Sonitt sheep[J].Journal of Animal Husbandry and Veterinary Medicine,2015,46(8):1363-1374
[7]毛怀志,岳文斌,冯旭芳.绵、山羊品种资源及利用大全[M].北京:中国农业出版社,2006MAO Huai-zhi,YUE Wen-bin,FENG Xu-fang.Mian and goat breed resources and utilization da quan[M].Beijing:China Agriculture Press,2006
[8]张英杰.羊生产学[M].北京:中国农业大学出版社,2015ZHANG Ying-jie.Sheep Production Science[M].Beijing:China Agricultural University Press,2015
[9]刘成江,王俊钢,李宇辉,等.阿勒泰脂臀羊脂肪酸组成及挥发性风味物质构成初探[J].肉类工业,2012,4:16-17,20LIU Cheng-jiang,WANG Jun-gang,LI Yu-hui,et al.Preliminary study on fatty acid composition and volatile flavor composition of Altay fat goat[J].Meat Industry,2012,4:16-17,20
[10]赵有璋.中国养羊学[M].北京:中国农业出版社,2013ZHAO You-zhang.Sheep breeding in China[M].Beijing:China Agriculture Press,2013
[11]王大星,徐冬.阿勒泰羊品种遗传资源调查报告[J].草食家畜,2009,(02):38-40WANG Da-xing,XU Dong.Investigation report on genetic resources of altay sheep varieties[J].Grass-feeding Livestock,2009,2:38-40
[12]耿岩.巴音布鲁克羊的起源和系统地位的研究[D].扬州:扬州大学,2008GENG Yan.Study on the origin and system status of Bayinbulak sheep[D].Yangzhou:Yangzhou University,2008
[13]阿德力,阿依古丽,陈卫国.哈萨克羊品种资源及利用建议[J].新疆畜牧业,2009,1:48-49A De-li,A Yi-guli,CHEN Wei-guo.Suggestions for kazakh sheep breeding resources and utilization[J].Xinjiang Animal Husbandry,2009,1:48-49
[14]侯成立,周渝迪,高远,等.羊尾油精炼工艺优化研究[J].食品科技,2017,42(5):111-115HOU Cheng-li,ZHOU Yu-di,GAO Yuan,et al.Optimization of sheep tail oil refining process[J].Food Science and Technology,2017,42(5):111-115
[15]GB/T 12766-2008,动物油脂熔点测定[S]GB/T 12766-2008,Determination of Melting Point of Animal Oils[S]
[16]GB/T 5534-2008,动植物油脂皂化值的测定[S]GB/T 5534-2008,Determination of saponification value of animal and vegetable oils[S]
[17]GB/T 5532-2008,动植物油脂碘值的测定[S]GB/T 5532-2008,Determination of iodine value of animal and vegetable oils[S]
[18]GB 5009.229-2016,食品安全国家标准食品中酸价的测定[S]GB 5009.229-2016,National Food Safety Standard Determination of acid value in food[S]
[19]李涛,卢岩,陈卫林,等.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):81-87LI Tao,LU Yan,CHEN Wei-lin,et al.Analysis of the properties of different products from different parts of Kazakh sheep by fat solvent method[J].Modern Food Science and Technology,2018,34(4):81-87
[20]佘珠花.气相色谱法中油脂脂肪酸衍生化方法及其选择[J].粮食加工,2004,29(6):64-66SHE Zhu-hua.Method for derivatization of fatty acids in oil and gas by gas chromatography and its selection[J].Grain Processing,2004,29(6):64-66
[21]刘成江,吴洪斌,王俊钢,等.新疆肥尾羊脂肪特性研究[J].食品科学,2012,33(6):159-161LIU CHENG-jiang,WU Hong-bin,WANG Jun-gang,et al.Study on fat characteristics of Xinjiang tail-tail sheep[J].Food Science,2012,33(06):159-161
[22]陈双莉,张清清,江元汝.食用油的碘值、酸值、皂化值的测定及健康评价[J].辽宁化工,2011,40(5):529-531,537CHEN Shuang-li,ZHANG Qing-qing,JIANG Yuan-ru.Determination of iodine value,acid value and saponification value of edible oil and its health evaluation[J].Liaoning Chemical Industry,2011,40(5):529-531,537
[23]Boylan W J,Berger Y M,Allen C E.Fatty acid composition of Finnsheep crossbred lamb carcasses[J].Journal of Animalence,1976,42(6):1421-1426
[24]刘幸君.不同羊品种血液细胞计数、生化指标和脂肪酸含量的比较研究[D].泰安:山东农业大学,2012LIU Xing-jun.Comparative study on blood cell count,biochemical index and fatty acid content of different sheep breeds[D].Taian:Shandong Agricultural University,2012
[25]吴建平.不同肉羊品种体脂脂肪酸遗传变异性及其特性的研究[D].兰州:甘肃农业大学,2000WU Jian-ping.Genetic variability and characteristics of body fat fatty acids in different mutton sheep breeds[D].Lanzhou:Gansu Agricultural University,2000
[26]李春,刘丽波,张兰威.共轭亚油酸生理功能及其应用[J].粮食与油脂,2004,7:15-17LI Chun,LIU Li-bo,ZHANG Lan-wei.Physiological function of conjugated linoleic acid and its application[J].Cereals&Oils,2004,7:15-17
[27]Onakpoya I J,Posadzki P P,Watson L K,et al.The efficacy of long-term conjugated linoleic acid(CLA)supplementation on body composition in overweight and obese individuals:a systematic review and meta-analysis of randomized clinical trials[J].European Journal of Nutrition,2012,51(2):127-134
[28]黄凤洪,黄庆德,刘昌盛.脂肪酸的营养与平衡[J].食品科学,2004,S1:264-267HUANG Feng-hong,HUANG Qing-de,LIU Chang-sheng.Nutrition and balance of fatty acids[J].Food Science,2004,S1:264-267
[29]Pégorier,Jean-Paul.Regulation of Gene Transcription by Fatty Acids[M].Nutrigenomics and Proteomics in Health and Disease:Food Factors and Gene Interactions,2007
[30]Kris-Etherton P M,Yu S.Individual fatty acid effects on plasma lipids and lipoproteins:human studies[J].American Journal of Clinical Nutrition,1997,65(5 Suppl):1628S
[31]金霞,佘纲哲.食用油脂与人体健康[J].生物学通报,2000,2:13-15JIN Xia,SHE Gang-zhe.Edible oils and human health[J].Bulletin of Biology,2000,2:13-15
[32]Sa?udo,C,Enser M E,Campo M M,et al.Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain[J].Meat Science,2000,54(4):339-346
[33]王倩.内蒙古牛羊肉脂肪酸测定及其特征研究[D].呼和浩特:内蒙古农业大学,2014WANG Qian.Determination and characteristics of beef and mutton fatty acids in Inner Mongolia[D].Hohhot:Inner Mongolia Agricultural University,2014
[34]Hu F B,Cho E,Rexrode K M,et al.Fish and long-chain omega-3 fatty acid intake and risk of coronary heart disease and total mortality in diabetic women[J].Circulation,2003,107(14):1852-7
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