Seasonal variations in the composition and thermal properties of New Zealand milk fat: I. Fatty-acid composition
Seasonal variations in the composition and thermal properties of New Zealand milk fat: I. Fatty-acid composition
复制标题
新西兰乳脂成分和热性质的季节变化：一、脂肪酸成分
DOI：
10.1017/s0022029900014527
复制
发表时间：
1973
影响因子：
2.1
通讯作者：
I. K. Gray
中科院分区：
文献类型：
--
作者：
I. K. Gray
摘要报告了在整个乳制品季节获得的17个新西兰乳脂样品的脂肪酸组成。丁酸（C4：0）的重量百分比与己酸（C6：0）和辛酸（C8：0）的重量百分比显著相关。C6：0和C8：0的含量显示出彼此之间以及与癸酸（C10：0）和月桂酸（C12：0）的重量百分比的高度显著相关性。棕榈酸（C16：0）和硬脂酸（C18：0）之间以及C4：0和C16：0之间存在极显著的负相关。油酸（C18：1）与C8：0、C10：0、C12：0、肉豆蔻酸（C14：0）和C16：0呈显著负相关。
Summary The fatty-acid composition of 17 samples of New Zealand milk fat obtained throughout one dairy season is reported. The weight percentage of butyric (C4:0) acid was significantly correlated with that of caproic (C6:0) acid and that of caprylic (C8:0) acid. Percentages of C6:0 and C8:0 showed a highly significant correlation with each other and with weight percentages of capric (C10:0) and lauric (C12:0) acids. There was a highly significant negative correlation between palmitic (C16:0) and stearic (C18:0) acids and between C4:0 and C16:0 acids. Oleic (C18:1) acid showed significant negative correlations with C8:0, C10:0, C12:0, myristic (C14:0) and C16:0 acids.