以精炼牛油为原料，使用酶解、通气氧化、美拉德反应等加工方式，探究可控氧化和美拉德反应对牛油品质，包括酸价、过氧化值及挥发性成分的影响。结果表明：原牛油酸价为1.22mg/g，过氧化值为0 g/100 g，经氧化和美拉德反应加工后，其酸价和过氧化值升高。感官评价结果表明适度的氧化与美拉德反应相结合可以降低异味和酸味，增强牛油肉香、烤香、焦香风味。与低温氧化（130、140、150 ℃）相比，在较高温度（160、180、230 ℃）下氧化的牛油含有更多种类的挥发性成分。氧化牛油经美拉德反应后，其部分醛类含量降低或未检测到，如2-己烯醛、反式-2-庚烯醛、(E,E)-2,4-庚二烯醛、(E,E)-2,4-壬二烯醛等。主成分分析结果表明氧化牛油和氧化加热反应牛油可以分别分为四组。偏最小二乘回归分析结果表明牛油在150~180℃氧化后再进行美拉德反应可以更好的产生烤坚果味、焦糖味和肉香味。结论：160~180 ℃氧化结合美拉德反应可以提高牛油的风味品质。研究可为可控氧化和美拉德反应在高价值牛油香精的生产制造中提供理论依据。

Refined beef tallow was used as a raw material and processed using enzymatic digestion, aeration oxidation, and the Maillard reaction to investigate the effects of controlled oxidation and the Maillard reaction on the quality of beef tallow, including acid value, peroxide value, and volatile components. The results showed that the acid value of the original beef tallow was 1.22 mg/g and the peroxide value was 0 g/100 g. The acid value and peroxide value of the original beef tallow were increased after processing by oxidation and the Maillard reaction. The results of the sensory evaluation showed that moderate oxidation in combination with the Maillard reaction reduced off-flavors and acidity and enhanced the meaty, roasted, and caramelized flavors of the beef tallow. Beef tallow oxidized at higher temperatures (160, 180, 230 °C) contain a greater variety of volatile components than those oxidized at lower temperatures (130, 140, 150 °C). After Maillard reaction, the content of some aldehydes was reduced or even not detected, such as 2-hexenal, trans-2-heptenal, (E, E)-2,4-heptadienal, (E, E)-2,4-nonadienal. The results of principal component analysis showed that the 6 samples of oxidized beef tallow, and the 6 samples of oxidation-Maillard reaction co-treated beef tallow, cab be classified into four distinct groups. The results of partial least squares regression analyses indicated that beef tallow treated by oxidation at 150~180°C and Maillard reaction has better roasted nutty, caramelized and meaty flavors. In conclusion, the combination of oxidation at 160~180 ℃ and Maillard reaction can improve the flavor quality of beef tallow. The study may provide a theoretical basis for controlled oxidation and Maillard reaction in the manufacture of high-value beef tallow flavors.