Studies on the Free Fatty Acids of Domestic Butter

국산 버터 중의 유리지방산에 관한 연구

  • Song, Geun-Seoup (Department of Food Science and Technology, Chonbuk National University) ;
  • Kwon, Yong-Ju (Department of Food Science and Technology, Chonbuk National University) ;
  • Yang, Hee-Cheon (Department of Food Science and Technology, College of Chonju Woosuk) ;
  • Lee, Tae-Kyoo (Department of Food Science and Technology, College of Chonju Woosuk)
  • 송근섭 (전북대학교 식품공학과) ;
  • 권용주 (전북대학교 식품공학과) ;
  • 양희천 (전주우석대학교 식품공학과) ;
  • 이태규 (전주우석대학교 식품공학과)
  • Published : 1990.10.01

Abstract

Free fatty acids of two brands of domestic butter were isolated directly by a modified silicic acid column chromatography, and were analyzed by gas liquid chromatography. $C_{18}$ FFA congeners $(C_{18_0},\;C_{18:1},\;C_{18:2}\;and\;C_{18:3})$ were the predominant components (52.83% in brand A and 47.50% in brand B), followed by $C_{16}$FFA (29.39% in brand A and 30.52% in brand B) and $C_{14}$FFA (11.85% in brand A and 13.76% in brand B). The other FFA were present as minor components (0.29-3.87%). Concentrations of four FFA $(C_4,\;C_6,\;C_{10}\;and\;C_{12})$FFA which would be expected to contribute strongly to hydrolytic rancidity off-flavors were below individual threshold level, except $C_4FFA$ (56 ppm) in butter B.

Keywords

free fatty acids;butter