Vávrová M, Dobes M, Mikulík A, Pazout V
Vet Med (Praha). 1976 Sep;21(9):573-6.
Acid value and fatty acid content were determined in fresh, heat-treated and stored butter. In heat-treated butter, besides the altered acid value also the percentual fatty acid content was changed so that the highest decrease was found with linoleic, linolenic and higher unsaturated fatty acids, whereas the percentual content of palmitic acid increased. The increased acid value and decreased levels of higher unsaturated fatty acids were demonstrated to depend on the height of the temperature used. The results indicate that the probable cause may be the appearance of polymers of unsaturated fatty acids, with higher retention times than the monomolecular fatty acids. In stored butter a decreased unsaturated fatty acid content was found as well, especially in the group stored at +4 degrees C in a refrigerator. A microbiological examination of fresh and stored butter mostly complied with the requirements of Czechoslovak standards (CSN). The results indicated significant losses of the nutritionally important essential fatty acids causing decreased biological butter values at heating, as well as the possibility of employing the method of saturated and unsaturated fatty acid determination for testing the losses at butter melting, even due to other reasons, as e. g. infections.
对新鲜的、经过热处理的和储存的黄油进行了酸值和脂肪酸含量的测定。在经过热处理的黄油中，除了酸值发生变化外，脂肪酸含量的百分比也发生了变化，其中亚油酸、亚麻酸和高度不饱和脂肪酸的减少最为明显，而棕榈酸的百分比含量增加。结果表明，酸值升高和高度不饱和脂肪酸水平降低取决于所用温度的高低。结果表明，可能的原因是不饱和脂肪酸聚合物的出现，其保留时间比单分子脂肪酸更长。在储存的黄油中也发现不饱和脂肪酸含量降低，尤其是在冰箱中4摄氏度储存的那一组。对新鲜和储存黄油的微生物检测大多符合捷克斯洛伐克标准（CSN）的要求。结果表明，具有重要营养意义的必需脂肪酸大量损失，导致黄油在加热时生物学价值降低，同时也表明，即使由于其他原因，如感染，也可以采用饱和脂肪酸和不饱和脂肪酸测定方法来检测黄油融化时的损失。
