中文摘要：

目的：测定超高压处理的两种市售乳制品中脂肪酸的含量及组成。方法：2种市售乳制品经过超高压处理后，经脂肪提取、氢氧化钾-甲醇甲酯化后，进行气相色谱分析，采用程序升温，以保留时间定性，面积归一化法定量。结论：不同样品经过不同压力保压不同时间所测黄油、乳酪中脂肪酸含量及组成有所变化。

英文摘要：

Objective： To determine the content and composition of fatty acids in two kinds of dairy products which are treated by ultra high-pressure. Methods： Two kinds of dairy products after high pressure treatment, through extracting fat and saponifing by KOH-methanol, doing GC analysis, using following temperature-programmed method, and qualitative retention time and peak area percentage method were used to quantify. Conclusion： Different samples at different pressures and in different holding pressure time, the fatty acids content in the butter, cheese have changed.