食品科学 ›› 2014, Vol. 35 ›› Issue (6): 164-167.doi: 10.7506/spkx1002-6630-201406035

• 分析检测 • 上一篇    下一篇

牦牛肝脏中脂肪含量与食用品质、脂肪酸组成的相关性

王永祥1,张玉斌1,韩 玲1,余群力1,*,保善科2   

  1. 1.甘肃农业大学食品科学与工程学院,甘肃 兰州 730070;2.青海省海北州畜牧兽医科学研究所,青海 海北 810200
  • 收稿日期:2013-05-06 修回日期:2014-02-27 出版日期:2014-03-25 发布日期:2014-04-04
  • 通讯作者: 余群力 E-mail:yuqunlihl@163.com
  • 基金资助:

    国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-38);公益性行业(农业)科研专项(201203009)

Correlations of Yak Liver Fat Content with Eating Quality and Fatty Acid Composition

WANG Yong-xiang1, ZHANG Yu-bin1, HAN Ling1, YU Qun-li1,*, BAO Shan-ke2   

  1. 1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China;
    2. Animal Husbandry and Veterinary Institute of Haibei State in Qinghai Province, Haibei 810200, China
  • Received:2013-05-06 Revised:2014-02-27 Online:2014-03-25 Published:2014-04-04
  • Contact: YU Qun-li E-mail:yuqunlihl@163.com

摘要:

研究牦牛肝脏中脂肪含量与食用品质及脂肪酸组成之间的关系。以海北牦牛为研究对象、当地同龄黄牛为对照,采用内标法对肝脏的脂肪酸组成进行测定并对脂肪含量与食用品质、脂肪酸组成进行相关性分析。结果显示:牦牛肝脏色度a*值极显著高于对照组(P<0.01),失水率极显著低于对照组(P<0.01);饱和脂肪酸含量极显著低于对照组(P<0.01);两者的功能性脂肪酸有极显著差异(P<0.01);牦牛肝脏P/S值为0.51,符合世界卫生组织推荐的大于0.4的标准,n-6/n-3值小于营养学上建议的标准。相关性分析表明:肝脏脂肪含量与失水率呈极显著正相关(P<0.01);肝脏脂肪含量与饱和脂肪酸、单不饱和脂肪酸、硬脂酸、二十碳五烯酸、二十二碳六烯酸含量呈显著正相关(P<0.05),与多不饱和脂肪酸含量呈极显著负相关(P<0.01)。因此,牦牛肝脏具有优良的食用品质和较高的营养价值。

关键词: 肝脏脂肪含量, 食用品质, 脂肪酸组成

Abstract:

In the present study, the correlations of liver fat content with eating quality and fatty acid composition of Haibei
yak were investigated. Fatty acid composition was determined by an internal standard method. Livers of yellow cattle were
used as control. The results showed that yak liver exhibited a significant increase in a* value and a significant decrease
in water loss rate compared with the control group (P < 0.01). The content of saturated fatty acids content in yak liver
was significantly lower than in the control group (P < 0.01), and there was a very significant difference in the content of
functional fatty acids between the two groups (P < 0.01). The polyunsaturated to saturated fatty acid ratio (P/S) of yak liver
was 0.51, which was in line with the value recommended by the World Health Organization, greater than 0.4. The n-6/n-3
ratio was less than the recommended value. Correlation analysis demonstrated that liver fat content and water loss rate were
positively correlated with each other (P < 0.01). Liver fat content showed a significantly positive correlation with saturated
fatty acid, mono unsaturated fatty acid, stearic acid, eicosapntemacnioc acid and docosahexaenoic acid contents (P < 0.05),
and a significantly negative correlation with the content of polyunsaturated fatty acid (P < 0.01). In conclusion, yak liver
has excellent eating quality and high nutritional value.

Key words: liver fat content, eating quality parameters, fatty acid composition

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