牦牛酥油贮藏期间脂肪酸和健康评估指数变化

该研究通过测定青藏高原牦牛酥油脂肪酸情况,计算动脉粥样硬化指数(atherogenic index, AI)、血栓形成指数(thrombopoiesis index, TI)、促健康指数(health promotion index, HPI)和低胆固醇血症/高胆固醇血症比率(hypocholesterolemia/hypercholesterolemia ratio, HH)4个健康指数,探索和揭示贮藏期间牦牛酥油脂肪酸的组成特征、功能活性脂肪酸及健康指数变化。采用青海省海北藏族自治州和甘肃甘南藏族自治州的牦牛酥油,在4℃下贮藏0、1、2、3、4、5个月,利用GC-MS进行脂肪酸分析。结果显示,在整个贮藏期内牦牛酥油中棕榈酸、油酸、硬脂酸为优势脂肪酸,海北和甘南酥油多不饱和脂肪酸(polyunsaturated fatty acids, PUFA)相对含量分别为5.99%～4.62%和7.77%～6.60%;单不饱和脂肪酸(monounsaturated fatty acids, MUFA)含量分别为28.61%～26.42%和29.51%～26.95%;甘南酥油奇数碳链脂肪酸(od...

Changes of fatty acids and health assessment index of yak ghee during storage

To explore the fatty acid composition,functional active fatty acids and health index changes of yak ghee during storage by measuring the fatty acid status of yak ghee in Qinghai Tibet Plateau,four health indexes of atherosclerosis index(AI),thrombosis index(TI),health promoting index(HPI)and hypocholesterolemia/hypercholesterolemia ratio(HH)were used for the evaluation.Yak ghee from Haibei Tibetan Autonomous Prefecture of Qinghai province and Gannan Tibetan Autonomous Prefecture of Gansu province was stored at 4℃for 0,1,2,3,4 and 5 months,and the fatty acids were analyzed by GC-MS.The results showed that palmitic acid,oleic acid and stearic acid were the dominant fatty acids in yak shortening during the storage period.The relative contents of polyunsaturated fatty acids(PUFA)in Haibei and Gannan shortening were 5.99%-4.62%and 7.77%-6.60%,and the monounsaturated fatty acids(MUFA)contents were 28.61%-26.42%and 29.51%-26.95%respectively.Compared with fresh shortening,Odd Carbon Fatty Acids(OCFA)in Gannan shortening decreased significantly(P<0.05)by 0.5%.Trans-10-C18:1,docosapentenoic acid(DPA)and conjugated linoleic acid(CLA)were detected in Haibei and Gannan ghee,and they were still at high levels at the end of the storage which were(7.13±0.01)%,(0.12%±0.01)%,(4.04±0.01)%and(8.98±0.08)%,(0.10±0.00)%and(6.66±0.13)%respectively.With the extension of storage period,n-3 and n-6 fatty acids decreased significantly(P<0.05)accompanied with AI and TI significantly(P<0.05)increased,and HPI and HH significantly(P<0.05)decreased.However,fresh milk fat was still at a higher level compared with buffalo and Holstein.Meanwhile,the kinds and contents of fatty acids in yak ghee showed dynamic changes.By the end of the storage period,the relative contents of multiple functional fatty acids were still higher than those in Buffalo and Holstein milk fat.According to the evaluation of health index,the index of yak ghee was higher than that in Buffalo and other ruminant milk fat after 5 months of storage.