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中国农学通报

中国农学通报 ›› 2023, Vol. 39 ›› Issue (2): 98-106.doi: 10.11924/j.issn.1000-6850.casb2022-0051

• 食品·营养·检测·安全 • 上一篇    下一篇

西藏昌都市类乌齐牦牛肉中主要脂肪酸的差异分析

蒲继锋1,2(), 吴雪莲1,2, 潘虎1,2   

  1. 1 西藏自治区农牧科学院农业质量标准与检测研究所，拉萨 850032
    2 西藏自治区农畜产品工程技术研究中心，拉萨 850032
  • 收稿日期:2022-01-26 修回日期:2022-11-01 出版日期:2023-01-15 发布日期:2023-01-17
  • 作者简介:

    蒲继锋，男，1995年出生，甘肃白银人，研究实习员，学士，研究方向为农产品质量安全。通信地址：850032 西藏拉萨市金珠西路130号 农科院质标所，E-mail：。

  • 基金资助:
    西藏财政本级农口部门预算项目“农产品质量安全监测”(XZNKYZBS-2022-C-001)

Difference Analysis of Main Fatty Acids in Riwoqê Yak Meat from Qamdo of Tibet

PU Jifeng1,2(), WU Xuelian1,2, PAN Hu1,2   

  1. 1 Institute of Agricultural Product Quality Standard and Testing Research, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850032
    2 Tibet Engineering Research Center of Agricultural and Livestock Products, Lhasa 850032
  • Received:2022-01-26 Revised:2022-11-01 Online:2023-01-15 Published:2023-01-17

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摘要：

探讨西藏昌都市类乌齐县不同乡镇和不同部位牦牛肉中脂肪酸的差异，明确类乌齐牦牛肉脂肪酸的特征。采用气相色谱串联质谱法测定类乌齐牦牛肉中脂肪酸的含量，用SPSS方法分析不同乡镇和不同部位牦牛肉脂肪酸的差异。结果表明：类乌齐牦牛肉主要含有11种饱和脂肪酸(SFA)、7种单不饱和脂肪酸(MUFA)和9种多不饱和脂肪酸(PUFA)，平均含量分别为42.53%、53.27%和4.21%。类乌齐牦牛肉中脂肪酸的主要组成为油酸(C18:1n9c，44.47%)、硬脂酸(C18:0，21.08%)和棕榈酸(C16:0，14.78%)。饱和脂肪酸和单不饱和脂肪酸总量在各乡镇之间差异不显著，多不饱和脂肪酸总量在各乡镇之间存在显著差异。多不饱和脂肪酸主要为亚油酸(2.74%)、花生四烯酸(0.66%)、亚麻酸(0.39%)、二十碳五烯酸(0.11%)和二十二碳六烯酸(0.07%)等。类乌齐牦牛肉中n-6/n-3均值为4.85，其臀部肉和腱子肉的n-6/n-3均值分别为3.20和3.35。类乌齐牦牛肉中油酸和硬脂酸含量较高，不同乡镇的牦牛肉中多不饱和脂肪酸差异显著，其臀部肉和腱子肉具有较高的营养价值。

关键词: 类乌齐牦牛, 脂肪酸, 差异, 气相色谱串联质谱

Abstract:

To investigate the difference of main fatty acids in Riwoqê Yak meat from different towns of Qamdo in Tibet and different parts of Riwoqê Yak, and identify the characteristics of fatty acids in Riwoqê Yak meat, the gas chromatography-tandem mass spectrometry method was adopted to determine the content of fatty acids in Riwoqê Yak meat, and the SPSS method was used to analyze the differences of fatty acids in Riwoqê Yak meat from different towns and different parts of Riwoqê Yak. The meat of Riwoqê Yak mainly contained 11 kinds of saturated fatty acids (SFA), 7 kinds of monounsaturated fatty acids (MUFA) and 9 kinds of polyunsaturated fatty acids (PUFA), and the average content of the three types of fatty acids was 42.53%, 53.27% and 4.21%, respectively. The main fatty acids in Riwoqê Yak meat were oleic acid (C18:1n9c, 44.47%), stearic acid (C18:0, 21.08%) and palmitic acid (C16:0, 14.78%). There was no significant difference in the total amount of saturated fatty acids and monounsaturated fatty acids in Riwoqê Yak meat from different towns, while the total amount of polyunsaturated fatty acids had significant differences. The main polyunsaturated fatty acids were linoleic acid (2.74%), arachidonic acid (0.66%), linolenic acid (0.39%), eicosapentaenoic acid (0.11%) and docosahexaenoic acid (0.07%). The mean value of n-6/n-3 in Riwoqê Yak meat was 4.85, while the mean value of n-6/n-3 in rump and tendon of Riwoqê Yak was 3.20 and 3.35, respectively. Taken together, the main fatty acids in Riwoqê Yak meat are oleic acid and stearic acid, the polyunsaturated fatty acids in Riwoqê Yak meat from different towns are significantly different, and the rump and tendon have high nutritional value.

Key words: Riwoqê Yak, fatty acid, difference, gas chromatography-tandem mass spectrometry