黄油在不同贮存条件下理化品质和脂肪酸变化的研究

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DOI：10.3969/j.issn.1000-9973.2026.01.005

中图分类号：TS252.5 文献标志码：A 文章编号：1000-9973（2026）01-0036-05

Study on Physicochemical Quality and Fatty Acid Changes of Butter Under Different Storage Conditions

ZHANG Zhen-xia （Inner Mongolia University of Finance and Economics，Hohhot Oloo51，China）

Abstract： In this study，the change rule of fattyacids in butter under different storage temperatures and storage time is systematically investigated by simulating diffrent storage conditions. Key factors such as storage temperature （4，18，25，30，35∘C） ）and storage time（24，72，120，240，360 h） are set to investigate sensory score，moisture content，fat content，and the proportions and content of various fatty acids in butter are precisely determined using gas chromatography （GC）and high-performance liquid chromatography（HPLC）. The results show that with the increase of storage temperature and storage time，the sensory score of butter significantly decreases，the moisture content increases，the fat content decreases，and the faty acid composition changes，especially the content of unsaturated fatty acids，which significantly decreases. The results indicate that high-temperature and long-term storage can accelerate the oxidation of fatty acids and microbial activity in butter，leading toa decline in the quality of butter. The content of saturated fatty acids such as palmitic acid and stearic acid，as well as monounsaturated fatty acid such as oleic acid， all show a decreasing trend with the increase of storage temperature and the extension of storage time. Polyunsaturated fatty acids such as linoleic acid and linolenic acid are not detected at higher storage temperatures， indicating that they are highly sensitive to changes in storage temperature. Additionally，trans-fatty acids appear after long-term storage，possbly related to fatty acid oxidation and microbial action.

Key words：butter;storage conditions；physicochemical quality；fatty acids

脂肪酸是构成脂肪的基本单位，它们在食品的风味、口感、营养价值以及贮存稳定性等方面扮演着至关重要的角色[1]。（剩余7377字）