不同部位牛油脂肪酸组成和挥发性风味成分分析

以1 000 kg牛脂肪为每个样品量提炼牛油，对得到的肾周脂、腹脂和分割脂3种不同部位的牛油采用气相色谱进行脂肪酸组成分析，并使用气相色谱–嗅闻–质谱联用进行了挥发性风味成分检测。结果表明：3种牛油的饱和脂肪酸以棕榈酸、硬脂酸为主，不饱和脂肪酸以油酸为主。3种牛油的棕榈酸含量无显著差异（P>0.05），腰油与肚油的硬脂酸、油酸含量无显著差异（P>0.05），而分割油与腰油、肚油的硬脂酸、油酸含量都具有极显著性差异（P<0.01）。3种牛油中挥发性风味成分主要有醛、酸、醇、酮、酯和杂环6大类，其中醛类与酸类含量之和可占总量70%以上。不同部位牛油之间挥发性风味成分含量具有显著差异（P<0.05）。腰油中挥发性风味物质总量最高，肚油中醛类含量占比达到59.90%；分割油中挥发性风味成分种类最多，其中酯类、杂环类挥发性风味成分占比分别达到8.49%与7.61%。脂肪酸测定和挥发性风味成分分析揭示了不同部位牛油之间的特征与差异，可为食用牛油产品的合理开发利用和风味品质控制提供参考数据。

Analysis of fatty acid composition and volatile flavor composition of different parts of beef tallow

To smelt beef tallow by using 1 000 kg as the mass of each sample of beef fat, and the fatty acid composition of the obtained butter including perirenal fat, abdominal fat and segmented fat was analyzed by gas chromatography (GC), and the volatile flavor components were detected by gas chromatography-olfactory mass spectrometry (GC-O-MS). The results showed that the saturated fatty acids (SFA) of the three kinds of beef tallow were mainly palmitic acid and stearic acid, and the unsaturated fatty acids (UFA) were mainly oleic acid. In addition, there was no significant difference (P>0.05) in palmitic acid content among three kinds of beef tallow. Although there were no significant differences in the stearic acid and oleic acid contents between perirenal tallow and belly tallow (P>0.05), there were significant differences in the stearic acid and oleic acid contents between partitioned tallow and waist oil and belly tallow (P<0.01). The volatile flavor components of the three kinds of butter were aldehydes, acids, alcohols, ketones, esters and heterocyclic compounds, in which the sum of aldehydes and acids accounted for more than 70% of the total. Moreover, there were significant differences in volatile flavor components among different parts of butter (P<0.05). Among the three kinds of beef tallow, the total amount of volatile flavor substances in perirenal tallow was the highest. The aldehydes in belly tallow accounted for 59.90%; At the same time, partitioned tallow had the most volatile flavor components, and esters and heterocyclic volatile flavor components accounted for 8.49% and 7.61%, respectively. Fatty acid determination and volatile flavor component analysis revealed the characteristics and differences of different parts of beef fat. It can provide reference for rational development and flavor quality control of beef tallow.