乳及乳制品中磷脂的含量、功能、分离及检测技术研究进展

摘要/Abstract

摘要： 乳脂是乳中一项重要的营养和风味指标，其所含的磷脂因拥有多项生理活性功能，近年来受到越来越广泛的关注。由于磷脂种类繁多，且乳及乳制品基质相对复杂，分析其含量是一项难度较大的工作。目前，乳及乳制品中的磷脂检测在国内文献里介绍得相对较少，外文文献则主要集中在薄层色谱法、液相色谱-蒸发光散射器法、液相质谱法、磷谱核磁共振法等。本文对近二十年磷脂在乳及乳制品中的含量、功能、分离及检测方法的研究进展进行了系统综述，以期为行业相关研究者提供学术参考，并为磷脂在乳制品，尤其是婴幼儿配方乳粉的新品研发和产品标识方面提供理论依据。

关键词: 磷脂, 检测方法, 乳制品, 乳脂成分, 乳

Abstract: Milk lipids are one of the key nutritional and flavoring components in milk. Phospholipids (PLs) are part of the milk lipids, owing to their numerous bioactive functionalities, PLs have received great attention in recent years. However, due to the complexity of PLs and dairy matrixes, the quantification approach of PLs in dairy products is with great difficulties. Currently, research in this area have not been extensively conducted in China, while worldwidely, four major methods including high-performance liquid chromatography with evaporative light scattering detector, thin layer chromatography, liquid chromatography mass spectrum and 31P nuclear magnetic resonance have been reported. In this review, we present a comprehensive review of the most up to date progress in content, functionality, isolation and quantification techniques of dairy PLs during the past two decades. The aim is to provide a technological reference for people who work in this filed, meanwhile, a theoretical basis for the labeling and product innovation of novel dairy products such as infant formulas.

Key words: phospholipids, quantification methodology, dairy products, milk fat composition, milk

中图分类号:

TS252.7

胡雪唐烁段国霞刘丽君李翠枝吕志勇. 乳及乳制品中磷脂的含量、功能、分离及检测技术研究进展[J]. 食品科学, 0, (): 0-0.

Xue HU Shuo Tang. Recent Progress in Content，Functionality，Isolation and Quantification of Phospholipids in Milk and Milk Products[J]. FOOD SCIENCE, 0, (): 0-0.

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