| 于俊飞，王锦涛，王艺诺，张可洋，努尔比卡·别克波森，徐泽权，马欣，周建中.不同分提方法对阿勒泰羊臀脂分提产物理化特性
及脂肪酸组成的影响[J].中国油脂,2026,52(3):.[YU Junfei, WANG Jintao, WANG Yinuo, ZHANG Keyang, NUERBIKA Biekebosen,
XU Zequan, MA Xin, ZHOU Jianzhong.Effects of different fractionation methods on physicochemical properties and fatty acid composition of fractionation products from Altay sheep rump fat[J].China Oils and Fats,2026,52(3):.] |
| 不同分提方法对阿勒泰羊臀脂分提产物理化特性
及脂肪酸组成的影响 |
| Effects of different fractionation methods on physicochemical properties and fatty acid composition of fractionation products from Altay sheep rump fat |
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投稿时间：2025-02-26 修订日期：2025-11-04 录用日期：2025-03-28
出版日期：2026-03-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250097 |
| 中文关键词: 阿勒泰羊臀脂 酸值 过氧化值 丙二醛含量 脂肪酸组成 |
| 英文关键词:Altay sheep rump fat acid value peroxide value malondialdehyde content fatty acid composition |
| 基金项目:新疆维吾尔自治区自然科学基金（2022D01B102） |
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| Author Name | Affiliation | | YU Junfei, WANG Jintao, WANG Yinuo, ZHANG Keyang, NUERBIKA Biekebosen,
XU Zequan, MA Xin, ZHOU Jianzhong | College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China |
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| 中文摘要: |
| 为提升阿勒泰羊臀脂的品质以及为其在传统饮食和现代食品工业中的合理开发与利用提供理论依据，以阿勒泰羊臀脂为原料，采用6种分提方法（干法、溶剂法、水剂法、表面活性剂法、水酶法及超声辅助酶法）对其进行分提，并测定分提产物的得率、理化指标及脂肪酸组成，研究不同分提方法对分提产物品质的影响。结果表明：溶剂法分提液油得率仅低于超声辅助酶法和水酶法的，其酸值（KOH）、过氧化值及丙二醛含量均最低，分别为0.27 mg/g、0.003 g/100 g、100 nmol/mL；不同提取方法所得液油和硬脂的皂化值（KOH）差别不大，在218.59~232.82 mg/g；相较于原脂与其他分提方法，干法二次分提与溶剂法分提液油中的饱和脂肪酸含量显著降低，不饱和脂肪酸含量显著升高；干法一次分提硬脂得率最高，溶剂法分提硬脂的熔点最高、碘值最低，除干法二次和水剂法二次分提外，其他方法分提硬脂中饱和脂肪酸含量相较于原脂有所提高，不饱和脂肪酸含量有所降低。综上，溶剂法分提所得阿勒泰羊臀脂液油的得率较高且理化特性最佳，干法二次分提和溶剂法分提液油的不饱和脂肪酸含量高于其他分提方法。 |
| 英文摘要: |
| In order to improve the quality of Altay sheep rump fat and provide a theoretical basis for its rational development and utilization in traditional diets and modern food industries, Altay sheep rump fat was used as the raw material, and six fractionation methods (dry method, solvent method, aqueous method, surfactant method, hydroenzymatic method and ultrasound-assisted enzymatic method) were adopted to fractionate it. The yield, physicochemical indicators and fatty acid composition of the fractionation products were determined to study the effects of different fractionation methods on the quality of fractionation products. The results showed that the yield of fractionated olein obtained by solvent method was only lower than that by ultrasound-assisted enzymatic method and hydroenzymatic method, and its acid value, peroxide value and malondialdehyde content were all the lowest, which were 0.27 mgKOH/g, 0.003 g/100 g and 1.00 nmol/mL, respectively. The saponification values of olein and stearin obtained from different fractionation methods showed little variation, ranging at 21859-23282 mgKOH/g. Compared with the original fat and other fractionation methods, the contents of saturated fatty acids in the oleins obtained by dry secondary and solvent fractionation were significantly reduced, and the contents of unsaturated fatty acids significantly increased. The yield of stearin obtained by dry first fractionation was the highest, while the melting point of stearin obtained by solvent fractionation was the highest, and the iodine value was the lowest. Except for dry secondary fractionation and aqueous secondary fractionation, the contents of saturated fatty acid in stearin obtained by other methods were higher than that in the original fat, while the contents of unsaturated fatty acids were lower. In conclusion, the yield of the olein of Altay sheep rump fat obtained by solvent fractionation is higher and its physicochemical properties are the best. The contents of unsaturated fatty acids in the oleins obtained by dry secondary fractionation and solvent fractionation are higher than that of other fractionation methods. |
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