牦牛酥油是藏区牧民的传统食品,为探讨手工与机制酥油品质差异,以藏区牧民手工与机制牦牛酥油为研究对象,通过高效液相色谱仪、气相色谱仪、气质联用、质构仪等分析了牦牛酥油的基本理化指标、质构、脂肪酸、Sn-2位脂肪酸和挥发性成分。结果表明,手工酥油水分含量(13.32 g/100 g)、脂肪含量(83.49 g/100 g)、拉丝长度(0.24 mm)与黏性(5.84 mJ)均显著高于机制酥油(P<0.05),表明手工酥油口感优于机制酥油;但机制酥油的营养指标优于手工酥油,机制酥油蛋白质含量(2.23 g/100 g)、不饱和脂肪酸含量(37.52%)、Sn-2位棕榈酸含量(41.10%)均显著高于手工酥油(P<0.05);部分手工酥油挥发性成分数量高于机制酥油,呈味物质更加丰富。
Yak butter is a traditional food for Tibetan herdsmen. Market research found that herdsmen prefer manual yak butter. The purpose of this paper is to find the difference in quality between manual and machine-made yak butter. The basic physical and chemical indexes, texture, fatty acid, Sn-2 fatty acid and volatile components of yak butter were analyzed by high performance liquid chromatography, gas chromatography, gas chromatography, texture analyzer and other experimental techniques in this study. The results showed that the moisture content was 13.32 g/100 g, fat content was 83.49 g/100 g, the wiredrawing length was 0.24 mm and viscosity was 5.84 mJ of manual yak butter. They were significantly higher than those of machine-made yak butter (P<0.05). The number of volatile components of some manual yak butter was greater than that of the machine-made yak butter, and the flavor substances were more abundant. It indicated that the taste of manual yak butter was better than that of machine-made yak butter. However, the nutritional index of machine-made yak butter was better than that of manual yak. The protein content was 2.23 g/100 g, unsaturated fatty acid content was 37.52% and Sn-2 palmitic acid content was 41.10% of machine-made yak butter. They were significantly higher than those of manual yak butter (P<0.05). The results of this study can provide theoretical references for the quality improvement of mechanical yak butter.
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