西藏两种来源酥油的脂肪酸和卫生品质分析

摘要

The content of fatty acid and health quality of butter from two sources (famers and factory) in Tibet were evaluated by fatty acid composition,chemical and microbiological analysis.Chemical analysis involved moisture,fat,free fattyjicid and peroxide value.In microbiological analysis.the total bacteria count and the counts of moulds,coliforms and staphylococcus aureus were detected respectiveh/.The detection results showed that the major saturated fatty acid in butter was palmitic acid,the content of which was 13.21%-25.17%;the major unsaturated fatty acid was oleic acid.the content of which was 11.26-46.01%;the quality analysis of butter from two sources was similar to the others and both of them have health safety problems in some degree and difference exists in the different regions from the same source;the moisture content、 acid value peroxide value and the total bacteria count were higher than normal,edible safety were lower,the production conditions of Tibet butter need to be further improved.%以西藏地区两种来源(农户及工厂)的酥油为研究对象,分别测定了其脂肪酸组成、理化指标和微生物指标,分析了西藏酥油的脂肪酸含量及卫生质量品质.结果表明:酥油中的主要饱和脂肪酸为棕榈酸,质量分数范围为13.21％～25.17％;不饱和脂肪酸为油酸,质量分数范围为11.26％～46.01％;两种来源的酥油卫生品质相似,且都存在一定程度的卫生安全问题,同种来源间存在地区差异性;12份样品其水分质量分数、酸价、过氧化值和茵落总数偏高,食用安全性较低,西藏地区酥油的生产条件有待于进一步提高.