Soha Sahel, Mortazavian Amir M, Piravi-Vanak Zahra, Mohammadifar Mohammad A, Sahafar Hamed, Nanvazadeh Sara
Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Recent Pat Food Nutr Agric. 2015;7(2):134-40. doi: 10.2174/2212798407666150806124812.
In this research a comparison has been made between the fatty acid and sterol compositions of Iranian pure butter and three samples of adulterated butter. These samples were formulated using edible vegetable fats/oils with similar milk fat structures including palm olein, palm kernel and coconut oil to determine the authenticity of milk fat. The amount of vegetable fats/oils used in the formulation of the adulterated butter was 10%. The adulterated samples were formulated so that their fatty acid profiles were comforted with acceptable levels of pure butter as specified by the Iranian national standard. Based on the type of the vegetable oil/fat, fatty acids such as C4:0, C12:0 and C18:2 were used as indicators for the adulterated formulations. According to the standard method of ISO, the analysis was performed using gas chromatography. The cholesterol contents were 99.71% in pure butter (B1), and 97.61%, 98.48% and 97.98% of the total sterols in the samples adulterated with palm olein, palm kernel and coconut oil (B2, B3 and B4), respectively. Contents of the main phytosterol profiles such as β-sitosterol, stigmasterol and campesterol were also determined. The β-sitosterol content, as an indicator of phytosterols, was 0% in pure butter, and 1.81%, 1.67% and 2.16%, of the total sterols in the adulterated samples (B2, B3 and B4), respectively. Our findings indicate that fatty acid profiles are not an efficient indicator for butter authentication. Despite the increase in phytosterols and the reduction in cholesterol and with regard to the conformity of the sterol profiles of the edible fats/oils used in the formulations with Codex standards, lower cholesterol and higher phytosterols contents should have been observed. It can therefore be concluded that sterol measurement is insufficient to verify the authenticity of the milk fat in butter. It can therefore be concluded that sterol measurement is insufficient in verifying the authenticity of milk fat.
本研究对伊朗纯黄油和三个掺假黄油样品的脂肪酸及甾醇组成进行了比较。这些样品是用具有类似乳脂肪结构的食用植物油/脂肪（包括棕榈油精、棕榈仁油和椰子油）配制而成，以确定乳脂肪的真实性。掺假黄油配方中使用的植物油/脂肪量为10%。掺假样品的配方设计使其脂肪酸谱符合伊朗国家标准规定的纯黄油可接受水平。根据植物油/脂肪的类型，将C4:0、C12:0和C18:2等脂肪酸用作掺假配方的指标。按照ISO标准方法，使用气相色谱法进行分析。纯黄油（B1）中的胆固醇含量为99.71%，用棕榈油精、棕榈仁油和椰子油掺假的样品（B2、B3和B4）中胆固醇含量分别占总甾醇的97.61%、98.48%和97.98%。还测定了主要植物甾醇谱（如β-谷甾醇、豆甾醇和菜油甾醇）的含量。作为植物甾醇指标的β-谷甾醇含量在纯黄油中为0%，在掺假样品（B2、B3和B4）中分别占总甾醇的1.81%、1.67%和2.16%。我们的研究结果表明，脂肪酸谱不是鉴别黄油真伪的有效指标。尽管植物甾醇增加而胆固醇减少，且配方中使用的食用脂肪/油的甾醇谱符合食品法典标准，但应观察到胆固醇含量更低、植物甾醇含量更高的情况。因此可以得出结论，甾醇测量不足以验证黄油中乳脂肪的真实性。因此可以得出结论，甾醇测量在验证乳脂肪真实性方面是不够的。
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