6种市售西藏酥油理化指标及物理特性分析
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摘要
西藏酥油是从牦牛牛奶中提取的油脂产品,在西藏地区作为藏民主要的食物来源,同时还是宗教活动中制作酥油花和酥油灯必不可少的原料,其制作工艺复杂繁琐且不易储存。以西藏地区的6种市售西藏酥油产品为研究对象,测定了其主要成分及理化指标,使用气相色谱仪、脉冲核磁共振仪、流变仪、差示扫描量热仪和X-射线衍射仪分别测定了酥油的脂肪酸组成、固体脂肪含量、流变学性质、热力学性质以及晶型。结果表明,西藏酥油产品主要含有棕榈酸(28%~34%)、油酸(21%~37%)和硬脂酸(9%~19%),高含量的饱和脂肪酸是西藏酥油呈现固体状态的原因,且它们都含有少量的反式脂肪酸。6种酥油的固体脂肪含量和热力学性质表明其熔化温度的范围较大,因此具有很好的可塑性,可用于制作酥油花。酥油的流变学性质表明其弹性模量(G′)均大于黏性模量(G″),呈现类固体性质,均属于剪切变稀流体。XRD结果表明,6种酥油产品均以β'晶型为主,呈现出柔软的质地,因此,西藏酥油具有起酥、搅打、可塑性等功能,可以作为食品和酥油花的原料。
Tibet butter which is extracted from yak milk grease products,is not only the major food source in the Tibet region,but also is an essential raw material for making butter sculpture and butter lamps in religious activities. The production process of Tibet butter is complicated and the butter products are not easy to store.Therefore,the main components,physical and chemical indexes of six kinds of commercial Tibet butters products were determined in the present study. The fatty acid compositions,solid fat contents,rheological properties,thermodynamic properties and crystal type were analyzed using GC,NMR,rheological,DSC and XRD methods,respectively. The results showed that the mainly fatty acid compositions of Tibet butters were palmitic acid(28%-34%),oleic acid(21%-37%) and stearic acid(9%-19%). The higher content of saturated fatty acids was the reason that Tibet butter existed in solid status. Moreover,the six kinds of Tibet butters all contained a small amount of trans-oleic acid. The results of solid fat contents and thermodynamic properties showed that the melting temperature ranges of six Tibet butter products were large,indicating their strong plasticity. The analysis of rheological properties indicated that the elastic modulus(G′) of six kinds of Tibet butter products was greater than the viscous modulus(G″),implying they all belonged to the shear thinning fluid and showed solid-like properties. The results of XRD showed that all the 6 kinds of products had soft texture and mainly containedβ'-crystal. In conclusion,the Tibet butter has the function of crisp,beating and plasticity,which can be used as the raw material of food and butter sculpture.
Tibet butter which is extracted from yak milk grease products,is not only the major food source in the Tibet region,but also is an essential raw material for making butter sculpture and butter lamps in religious activities. The production process of Tibet butter is complicated and the butter products are not easy to store.Therefore,the main components,physical and chemical indexes of six kinds of commercial Tibet butters products were determined in the present study. The fatty acid compositions,solid fat contents,rheological properties,thermodynamic properties and crystal type were analyzed using GC,NMR,rheological,DSC and XRD methods,respectively. The results showed that the mainly fatty acid compositions of Tibet butters were palmitic acid(28%-34%),oleic acid(21%-37%) and stearic acid(9%-19%). The higher content of saturated fatty acids was the reason that Tibet butter existed in solid status. Moreover,the six kinds of Tibet butters all contained a small amount of trans-oleic acid. The results of solid fat contents and thermodynamic properties showed that the melting temperature ranges of six Tibet butter products were large,indicating their strong plasticity. The analysis of rheological properties indicated that the elastic modulus(G′) of six kinds of Tibet butter products was greater than the viscous modulus(G″),implying they all belonged to the shear thinning fluid and showed solid-like properties. The results of XRD showed that all the 6 kinds of products had soft texture and mainly containedβ'-crystal. In conclusion,the Tibet butter has the function of crisp,beating and plasticity,which can be used as the raw material of food and butter sculpture.
引文
[1]喻峰,熊华,吕培蕾,等.西藏牦牛酥油脂肪酸成分分析及功能特性评价[J].中国油脂,2006,31(11):35-38.
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[3]石燕,刘凡,郑为完,等.微波消解-原子吸收PHYSICOCHEMICAL INDEXES AND PHYSICAL CHARACTERISTICS OF SIXKINDS OF MARKET TIBET BUTTERSLI Jieyu1,MA Chuanguo1,2,WANG Yingdan1,JI Min3,LI Sheng1(1.School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China;2.Grain and Oil Food Engineering Technology Research Center,State Administration of Grain,Zhengzhou450001,China;3.Palm Oil Research and Technical Service Institute of MPOB(Shanghai),Shanghai 201108,China)法测定西藏酥油中7种元素[J].南昌大学学报(工科版),2012,34(1):19-21.
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[7]陈林林.气相色谱-质谱法测定人造奶油中的脂肪酸[J].食品研究与开发,2010,31(1):106-107.
[8]HE S H,MA Y,WANG J Q,et al.Milk fat chemi-cal composition of yak breeds in China[J].Journal of Food Composition and Analysis,2011,24(2):223-230.
[9]洪蕾,霍贵成,田辉.西藏两种来源酥油的脂肪酸和卫生品质分析[J].中国乳品工业,2012,40(11):29-32.
[10]COLLOMB M,SCHMID A,SIEBER R,et al.Conjugated linoleic acids in milk fat:Variation and physiological effects[J].International Dairy Journal,2006,16(11):1347-1361.
[11]ROGERS M A,WRIGHT A J,MARANGONI AG.Corrigendum to“Nanostructuring fiber morphology and solvent inclusions in 12-hydroxystearic acid/canola oil organogels”[J].Current Opinion in Colloid&Interface Science,2009,14(3):223.
[12]毕艳兰.油脂化学[M].北京:化学工业出版社,2005.
[13]KALNIN D,LESIEUR P,ARTZNER F,et al.Systematic investigation of lard polymorphism using combined DSC and time-resolved synchrotron X-ray diffraction[J].European Journal of Lipid Science and Technology,2005,107(9):594-606.
[14]BRAIPSON-DANTHINE S,GIBON V.Comparative analysis of triacylglycerol composition,melting properties and polymorphic behavior of palm oil and fractions[J].European Journal of Lipid Science and Technology,2007,109(4):359-372.
[15]HAMILTON R.Physical properties of fats,oils and emulsifiers[M].Champaign:American Oil Chemists'Society Press,2000.
[16]TANAKA L,TANAKA K,YAMATO S,et al.Microbeam X-ray diffraction study of granular crystals formed in water-in-oil emulsion[J].Food Biophysics,2009,4(4):331-339.
[17]D'SOUZA V,DEMAN J M,DEMAN L.Short spacings and polymorphic forms of natural and commercial solid fats:A review[J].Journal of the American Oil Chemists’Society,1990,67(11):835-843.
[2]石燕.微胶囊化西藏酥油的制备、微结构及其性质研究[D].南昌:南昌大学,2008.
[3]石燕,刘凡,郑为完,等.微波消解-原子吸收PHYSICOCHEMICAL INDEXES AND PHYSICAL CHARACTERISTICS OF SIXKINDS OF MARKET TIBET BUTTERSLI Jieyu1,MA Chuanguo1,2,WANG Yingdan1,JI Min3,LI Sheng1(1.School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China;2.Grain and Oil Food Engineering Technology Research Center,State Administration of Grain,Zhengzhou450001,China;3.Palm Oil Research and Technical Service Institute of MPOB(Shanghai),Shanghai 201108,China)法测定西藏酥油中7种元素[J].南昌大学学报(工科版),2012,34(1):19-21.
[4]石燕,郑为完,熊华,等.西藏酥油香气成分的初步分析[J].食品与发酵工业,2006,32(2):90-92.
[5]石燕,郑为完,熊华,等.用GC/MS联用技术测定西藏酥油中的风味物质[J].南昌大学学报(理科版),2008,32(2):155-156.
[6]熊华,郑为完.西藏酥油茶粉生产技术研究[J].中国油脂,2003,28(4):33-34.
[7]陈林林.气相色谱-质谱法测定人造奶油中的脂肪酸[J].食品研究与开发,2010,31(1):106-107.
[8]HE S H,MA Y,WANG J Q,et al.Milk fat chemi-cal composition of yak breeds in China[J].Journal of Food Composition and Analysis,2011,24(2):223-230.
[9]洪蕾,霍贵成,田辉.西藏两种来源酥油的脂肪酸和卫生品质分析[J].中国乳品工业,2012,40(11):29-32.
[10]COLLOMB M,SCHMID A,SIEBER R,et al.Conjugated linoleic acids in milk fat:Variation and physiological effects[J].International Dairy Journal,2006,16(11):1347-1361.
[11]ROGERS M A,WRIGHT A J,MARANGONI AG.Corrigendum to“Nanostructuring fiber morphology and solvent inclusions in 12-hydroxystearic acid/canola oil organogels”[J].Current Opinion in Colloid&Interface Science,2009,14(3):223.
[12]毕艳兰.油脂化学[M].北京:化学工业出版社,2005.
[13]KALNIN D,LESIEUR P,ARTZNER F,et al.Systematic investigation of lard polymorphism using combined DSC and time-resolved synchrotron X-ray diffraction[J].European Journal of Lipid Science and Technology,2005,107(9):594-606.
[14]BRAIPSON-DANTHINE S,GIBON V.Comparative analysis of triacylglycerol composition,melting properties and polymorphic behavior of palm oil and fractions[J].European Journal of Lipid Science and Technology,2007,109(4):359-372.
[15]HAMILTON R.Physical properties of fats,oils and emulsifiers[M].Champaign:American Oil Chemists'Society Press,2000.
[16]TANAKA L,TANAKA K,YAMATO S,et al.Microbeam X-ray diffraction study of granular crystals formed in water-in-oil emulsion[J].Food Biophysics,2009,4(4):331-339.
[17]D'SOUZA V,DEMAN J M,DEMAN L.Short spacings and polymorphic forms of natural and commercial solid fats:A review[J].Journal of the American Oil Chemists’Society,1990,67(11):835-843.