灌注法生产α - 亚麻酸牛奶的氧化稳定性研究

doi:10.7506/spkx1002-6630-201012008

食品科学 ›› 2010, Vol. 31 ›› Issue (12): 33-38.doi: 10.7506/spkx1002-6630-201012008

灌注法生产α - 亚麻酸牛奶的氧化稳定性研究

刘庆生^1,2，王加启^{1 ,*} ，卜登攀¹，哈斯额尔敦¹，杨光¹，孙鹏¹，刘开朗¹，赵国琦²

1.中国农业科学院北京畜牧兽医研究所动物营养学国家重点实验室
2. 扬州大学动物科学与技术学院

收稿日期:2009-10-23 修回日期:2010-02-04 出版日期:2010-06-15 发布日期:2010-12-29
通讯作者: 王加启 E-mail:wang-jia-qi@263.net
基金资助:
农业部公益性行业(农业)科研专项(Nyhyzx07-036)

Oxidation Stability of Alpha-Linolenic Acid-rich Milk from Dairy Cows Subjected to Duodenal Infusion of Perilla Oil

LIU Qing-sheng1,2，WANG Jia-qi1,*，BU Deng-pan1，Khas-Erdene1，YANG-Guang1，
SUN-Peng1，LIU Kai-lang1，ZHAO Guo-qi2

1. State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing
100193, China；2. College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China

Received:2009-10-23 Revised:2010-02-04 Online:2010-06-15 Published:2010-12-29
Contact: WANG Jia-qi1,*， E-mail:wang-jia-qi@263.net

摘要/Abstract

摘要：

在泌乳奶牛十二指肠中增量灌注富含游离亚麻酸的紫苏油，采集获得的实验奶样，将其分别放置在4℃和20℃条件下避光保存0、72h 和120h，观察贮存条件对于实验奶样氧化稳定性的影响。结果发现：实验奶样在0h 保存时，其氧化稳定性随着灌注剂量的增加具有降低趋势；在4℃保存72h，其氧化稳定性伴随灌注剂量的增加呈显著降低，而在保存120h 后，其氧化稳定性又趋于平稳状态；在20℃中保存72h，随着灌注剂量的增加，其氧化稳定性出现降低趋势，而在保存120h 后，其氧化稳定性显著降低。结果表明：通过十二指肠灌注紫苏油生产的富含亚麻酸牛奶，其氧化稳定性受到乳中脂肪酸组成的影响。

关键词: 牛奶, 温度, 时间, 亚麻酸, 氧化稳定性

Abstract:

Milk samples from dairy cows subjected to duodenal infusion of perilla oil rich in free alpha-linolenic acid were stored in darkness at either 4 or 20 ℃ for different periods of time (0, 72 or 120 h) in order to investigate the effect of storage conditions on the oxidation stability of the milk. It was observed that as the amount of perilla oil infused increased, the oxidation stability of freshly harvested milk samples showed a downward tendency; for milk samples stored for 72 h at 4 ℃, the oxidation stability remarkably decreased; and there was no obvious difference in the oxidation stability of milk samples stored for up to 120 h at the same temperature. Under the storage conditions of 20 ℃ and 72 h, the oxidation stability of milk samples tended to be lower with increasing amount of perilla oil infused. When the length of storage was prolonged up to 120 h at the same temperature, a significant decrease in the oxidation stability of milk samples was observed. Our findings suggested that different amounts of perilla oil infused caused different fatty acid composition in milk, resulting in significant differences in its oxidation stability under the same storage conditions.

Key words: milk, temperature, time, linolenic acid, oxidation stability

中图分类号:

TS252.1

刘庆生1,2，王加启1,*,卜登攀1，哈斯额尔敦1，杨光1，孙鹏1，刘开朗1，赵国琦2. 灌注法生产α - 亚麻酸牛奶的氧化稳定性研究[J]. 食品科学, 2010, 31(12): 33-38.

LIU Qing-sheng1,2，WANG Jia-qi1,*，BU Deng-pan1，Khas-Erdene1，YANG-Guang1，SUN-Peng1，LIU Kai-lang1，ZHAO Guo-qi2. Oxidation Stability of Alpha-Linolenic Acid-rich Milk from Dairy Cows Subjected to Duodenal Infusion of Perilla Oil[J]. FOOD SCIENCE, 2010, 31(12): 33-38.

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灌注法生产α - 亚麻酸牛奶的氧化稳定性研究

Oxidation Stability of Alpha-Linolenic Acid-rich Milk from Dairy Cows Subjected to Duodenal Infusion of Perilla Oil

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