摘要
为分析白牦牛肉的脂肪酸组成及功能特性,采用气相色谱-质谱联用仪(GC-MS)对甘肃天祝白牦牛肉进行定性定量测定,并与当地黄牛肉进行比较。结果表明:白牦牛肉与黄牛肉中的脂肪酸均以饱和脂肪酸为主,在单不饱和脂肪酸和多不饱和脂肪酸尤其是功能性脂肪酸方面,两者有显著的差异(p<0.05或p<0.01),牦牛肉脂肪酸种类更丰富、营养价值更高。
Fatty acid composition and function evaluation of Tianzhu white yak meat were analyzed by GC-MS and compared with local yellow cattle. The results showed that their fatty acid composition was main saturated fatty acids. There were significant difference and very significant difference on unsaturated and functional fatty acids between them（p 〈 0.05 or p 〈 0.01）. The yak meat fatty acids had more kinds and higher nutrition.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第4期106-108,共3页
Food Science
关键词
白牦牛
脂肪酸
功能性
white yak
fatty acids
function
