Comparative Study On The Fatty Acid Composition Of Traditional Cream Products In Xilingol League Of Inner Mongolia

Chemical content, fatty acid composition and CLA content of traditional c(?)am products (including the cultured butter, butter and cultured cream), which gathere.from Xilinhot City, Zhenglan Banner, Xianghuang Banner, Abaga Banner and Zheng(?)iangbai Banner, respectively, were determined.Three methods(including methyl esterification reaction using1%vitriol methanol esterification,0.4mol/L potassium hydroxide methanol esterification and2.5mol/L vitriol-ethanol esterification) for fatty acids methyl esterification were evaluated by gas chromatography with cultured cream and cultured butter as samples and then got fatty acid methyl ester through different processing time. The results showed that there were significant differences in methyl esterification efficiency among three methods.18and17kinds of fatty acids were measured after0.4mol/L potassium hydroxide methanol esterification at20min in cultured cream and cultured butter, respectively. The best methanol esterification for fatty acids of traditional cream products is0.4mol/L potassium hydroxide methanol esterification at20min.The relative contents and composition of fatty acids and CLA were analyzed by gas chromatograph.The quantities of fatty acids in cultured butter, butter and cultured cream from Xilinhot were23,30and22, respectively. And the content of CLA was155.53ng/uL,423.08ng/uL and132.94ng/uL, respectively. The quantities of fatty acids in cultured butter, butter and cultured cream from Zhenglan Banner was26,28and22, respectively.The content of CLA was243.40ng/uL,602.24ng/uL and125.46ng/uL, respectively.27kinds of fatty acids were measured in the sample of cultured cream in Xianghuang Banner, the content of CLA was342.02ng/uL. The quantities of fatty acids in cultured butter, butter and cultured cream from Xianghuang Banner were27,28and28, respectively. And the content of CLA was342.02ng/uL,720.83ng/uL and321.21ng/uL, respectively. The quantities of fatty acids in cultured butter, butter and cultured cream from Abaga Banner were23,30and27, respectively. And the content of CLA was124.69ng/uL,357.66ng/uL and321.2ng/uL, respectively. The quantities of fatty acids and the content of CLA in cultured butter from Zhengxiangbai Banner were22and181.01ng/uL, respectively.