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| Effects of Different Extraction Methods on the Quality of Sheep Tail Lipids |
| HE Xin, LIU Dan, LI Tao, LI Jinyu, DU Tingting, CHENG Yangyang, CHEN Weilin, WANG Zirong* |
| College of Food Science and Pharmacy, Xinjiang Agricultural University, ürümqi 830052, China |
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Abstract The purpose of this study was to research the effects of different extraction methods on the yield and physicochemical properties of sheep tail lipids and to analyze the fatty acid composition of Altay sheep tail lipids. In this paper, water bath heating extraction, atmospheric heating extraction, ultrasonic-assisted extraction and vacuum extraction were used to extract lipids from Altay sheep tail fat. The yield and physicochemical properties of these lipid samples were compared, and the fatty acid composition of the lipids prepared under optimal conditions was determined. The results showed that for each extraction method, the yield of lipids increased with extraction temperature. The yield of lipids increased with extraction time up to 5 h and then decreased for ultrasonic-assisted extraction. There was a significant difference in saponification value difference between ultrasonic assisted extraction and vacuum extraction but not between the other extraction methods (P < 0.05). There was a significant difference in the iodine value of the tail lipids extracted by the four methods (P < 0.05). Acid values of the lipids extracted by water bath heating extraction and ultrasonic-assisted extraction were slightly higher than those obtained by the other extraction methods. A significant difference in melting point existed between the lipids extracted by water bath heating and ultrasonic-assisted extraction and those extracted by vacuum extraction and atmospheric heating extraction (P < 0.05). Overall, the lipids extracted by vacuum extraction had the best quality. A total of 18 fatty acids were mainly detected in the lipids obtained by vacuum extraction at 70 ℃ for 5 h, such as oleic acid, palmitic acid, stearic acid, myristic acid and oleic acid. Its n-6/n-3 ratio was 2.43, and it was healthy when consumed.
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2019, Vol. 33 
