手工与机制牦牛酥油品质差异.docxVIP

PAGE 10  目录 TOC \o 1-3 \h \z \u 摘要： 1 Abstract: 1 1 文献综述 2 1.1 牦牛酥油的概况 2 1.1.1 牦牛酥油简介 2 1.1.2 牦牛酥油特征 2 1.2 牦牛酥油工艺 3 1.2.1 手工牦牛酥油的工艺 3 1.2.2 机制牦牛酥油的工艺 3 1.3 牦牛酥油研究现状 3 1.3.1 牦牛酥油营养性研究现状 3 1.3.2 牦牛酥油食品安全卫生现状 4 1.3.3 牦牛酥油产品 4 2 引言 5 3 材料与方法 5 3.1 实验材料 5 3.1.1 材料与试剂 5 3.1.2 仪器与设备 6 3.2 实验方法 7 3.2.1 酥油理化指标的分析 7 3.2.2 酥油质构特性分析 7 3.2.3 酥油脂肪酸组成分析 7 3.2.4 酥油Sn-2位脂肪酸组成分析 7 3.2.5 酥油挥发性成分分析 7 3.3 数据处理 8 4 结果与分析 8 4.1 手工与机制牦牛酥油基本理化指标差异 8 4.2 手工与机制牦牛酥油的质构差异 9 4.3 手工与机制牦牛酥油的脂肪酸组成及结构差异 10 4.3.1 酥油脂肪酸组成含量分析 10 4.3.2 酥油 Sn-2 位脂肪酸分析 11 4.4 手工与机制牦牛酥油的挥发性成分分析 12 5 结论 14 参考文献 15 致谢 17 手工与机制牦牛酥油品质差异 摘要：牦牛酥油是藏区牧民的传统食品，酥油的制作方式分为手工和机制两种，市场调研发现牧民更喜欢手工酥油。本文以藏区手工与机制牦牛酥油为研究对象，通过质构仪、高效液相色谱仪、气相色谱仪、气质联用等实验技术，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/100g、脂肪含量83.49 g/100g、拉丝长度0.24 mm与粘性5.84 mJ均显著高于机制酥油（p0.05），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/100g、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（p0.05）；牦牛酥油挥发性成分主要为酸类以及萜烯类物质。本研究结果能够为机制酥油的品质提升提供理论参考。 关键词：牦牛酥油；理化指标；脂肪酸；挥发性成分 Analysis of Difference of the Quality between Manual and Mechanical Yak Butter Abstract: Yak butter is a traditional food for Tibetan herdsmen. There are two ways to make yak butter, manual and mechanical. Market research found that herdsmen prefer manual yak butter. The basic physical and chemical indexes, texture, fatty acid, Sn-2 fatty acid and volatile components of yak butter were analyzed by texture analyzer, high performance liquid chromatography, gas chromatography, gas chromatography and other experimental techniques. The results showed that the moisture content was 13.32 g/100g, fat content was 83.49 g/100g, wiredrawing length was 0.24 mm and viscosity was 5.84 mJ of manual yak butter. They were significantly higher than those of mechanical yak butter (p0.05). The number of volatile components of some manual yak butter was greater than that of the mechanical yak butter, and the flavor substa