| 王俏君，杨礼学，王冲.不同品种牛生脂制备的牛油特性差异研究[J].中国油脂,2026,51(7):.[WANG Qiaojun, YANG Lixue, WANG Chong.Differences in characteristics of beef tallow prepared from raw fat of different cattle breeds[J].China Oils and Fats,2026,51(7):.] |
| 不同品种牛生脂制备的牛油特性差异研究 |
| Differences in characteristics of beef tallow prepared from raw fat of different cattle breeds |
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投稿时间：2025-11-29 修订日期：2026-03-23 录用日期：2026-01-29
出版日期：2026-07-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250509 |
| 中文关键词: 品种 牛油 品质 挥发性风味 胆固醇 |
| 英文关键词:breed beef tallow quality volatile flavor cholesterol |
| 基金项目: |
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| 摘要点击次数: 469 |
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| 中文摘要: |
| 旨在为食用牛油产品的质量评估、加工性能以及应用开发提供参考，采集了13个品种的牛生脂，经常压干法熬炼制备成牛油，分析出油率,牛油水分及挥发物含量、熔点、酸值、过氧化值、脂肪酸组成、塑化剂以及胆固醇含量等指标的差异，并结合感官评价和气相色谱-嗅闻-质谱（GC-O-MS）技术，分析其风味特征。结果表明：13个品种的牛生脂出油率为50.21%～85.33%；不同品种牛油的水分及挥发物含量为0.02%~0.03%，熔点为27.67~50.57 ℃，酸值（KOH）为0.32～1.37 mg/g，过氧化值为0.000~0.050 g/100 g；不同品种牛油的脂肪酸主要由棕榈酸（22.67%～2920%）、硬脂酸（9.82%～36.57%）和油酸（24.87%～48.63%）组成；不同品种牛油的DBP含量在0.05～0.71 mg/kg（其中2种牛油超标），DEHP含量在0.05～0.83 mg/kg，DINP未检出，胆固醇含量在69.47~104.00 mg/100 g；13种牛油的风味特征差异显著，脂香味、牛膻味、牛油味和油渣香味构成了牛油主要的香气轮廓；13种牛油中共鉴定出39种挥发性风味物质，醛类物质是牛油主体香气物质来源，占挥发性风味物质总含量的72.06%~88.23%；酸类、酯类、酮类和杂环类化合物占比约7%，但对牛油的特征风味有重要影响。综上，不同品种牛油的理化性质、脂肪酸组成以及风味特征各异，可根据不同应用需求开发功能性专用牛油产品。 |
| 英文摘要: |
| To provide a reference for the quality evaluation, processing performance, and application development of edible beef tallow, raw fats from 13 different cattle breeds were collected and processed into beef tallow via atmospheric dry rendering. Differences in oil yield, and the moisture and volatile content, melting point, acid value, peroxide value, fatty acid composition, plasticizer content and cholesterol content in the resulting beef tallows were analyzed. Furthermore, flavor characteristics were investigated using sensory evaluation combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS). The results indicated that the oil yields of raw fats from the 13 cattle breeds ranged from 50.21% to 85.33%. For the resulting beef tallows, moisture and volatile contents ranged from 0.02% to 0.03%, melting points from 27.67 ℃ to 50.57 ℃, acid values from 0.32 mgKOH/g to 1.37 mgKOH/g, and peroxide values from 0.000 g/100 g to 0050 g/100 g. The fatty acid of the different beef tallows were primarily composed of palmitic acid (22.67%-2920%), stearic acid (9.82%-36.57%), and oleic acid (24.87%-48.63%). The contents of DBP and DEHP ranged from 0.05 mg/kg to 071 mg/kg (in which two samples exceeded the limit) and 0.05 mg/kg to 0.83 mg/kg, respectively, no DINP was detected, and the cholesterol content varied between 69.47 mg/100 g and 104.00 mg/100 g. Significant differences in flavor characteristics were observed among the 13 beef tallow samples. The primary aroma profile was characterized by fatty note, beefy gamey note, tallow note and greaves note. A total of 39 volatile flavor compounds were identified across the samples. Aldehydes constituted the main source of the characteristic aroma, accounting for 72.06%-88.23% of the total volatile flavor compounds. Although acids, esters, ketones, and heterocyclic compounds accounted for only approximately 7%, they played a crucial role in defining the distinctive flavor of beef tallow. In conclusion, beef tallows derived from different cattle breeds exhibit distinct physicochemical properties, fatty acid compositions, and flavor characteristics, and functional, specialized beef tallow products can be developed to meet specific application requirements. |
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