参考文献:[1] Durgam V R,Femandes G.The growth inhibitory effect of conjugated linoleic acid on MCF-7 cells is related to estrogen response system[J].Cancer Letters,1997,116(2):121-130.[2] Khanal R C.Potential health benefits of conjugated linoleic acid(CLA):A review[J]. Asian-Aust.J.Anim.Sci.2004,17(9):1315-1328.[3] Belury M A. Inhibition of carcinogenesis by conjugated linoleic acid:Potential mechanisms of action[J].J.Nutr,2002,132(10):2995-2998.[4] Masso-Welch P A,Zangani D,Ip C,Vaughan M M,Shoemaker S F,McGee S O,Ip M M.Isomers of conjugated linoleic acid differ in their effects on angiogenesis and survival of mouse mammary adipose vasculature[J]. J. Nutr,2004,134:299-307.[5] Gaullier J M,Halse J,Hoye K,Kristiansen K,Fagertun H,Vik H,Gudmundsen O.Conjugated linoleic acid supplementation for 1 year reduces body fat mass in healthy overweight humans[J].American Journal of Clinical Nutrition,2004,79(6):1118-1125.[6] McGnie M A,McGnie M K.Conjugated linoleic acid(CLA):A ruminant fatty acid with beneficial effects on human health[J].Journal of Animal Science,2000,77:1-8.[7] Pereda J,Jaramillo D P,Quevedo J M,Ferragut V,Guamis B,Trujillo A J.Characterization of volatile compounds in ultra-high-pressure homogenized milk[J].International Dairy Journal, 2008,18(8):826-834.[8] Herzallah S M,Humeid M A,AI-Ismail K M.Effect of Heating and Processing Methods of Milk and Dairy Products on Conjugated Linoleic Acid and Trans Fatty Acid Isomer Content[J]. J.Dairy Sci.2005,88:1301-1310.[9] GB/T21676-2008《Milk and dairy products-Determination of fatty acid content-Gas-liquid chromatography》[10]Palmquist D L,Belulieu A D.Feed and animal factors influencing milk fat composition[J]. J.DairySci,1993.76:1753-1771.[11]Precht D,Molkentin J,Vahlendieck M.Influence of the heating temperature on the fat composition of milk fat with emphasis on cis-/trans-isomerization[J].Nahrung,1999,43:25-33.[12]张亚刚,吾满江?艾力,文 彬.共轭亚油酸生理活性的能量机理和能量药物[J].新疆师范大学学报(自然科学版),2003,22(1):37-41.[13]Costa E N,Lacerda E C Q,Santos S M S,Santos C M S.Action of Successive Heat Treatments in Bovine Milk Fatty Acids[J].J.Braz.Chem.Soc.2011,22(11):2115-2120. [14]Lynch J M,Lock A L,Dwyer D A,Noorbakhsh R,Barbano D M,Bauman D E.Flavor and Stability of Pasteurized Milk with Elevated Levels of Conjugated Linoleic Acid and Vaccenic Acid [J].J.Dairy Sci,2005,88(2):489-498.[15]刘仕军,卜登攀,王加启.加工温度及存放时间对富共轭亚油酸牛乳脂脂肪酸的影响[J].农业工程学报,2007,23(8):266-169.[16]Peterson D G,Kelsey J A,Bauman D E.Analysis of variation in cis-9,trans-11 conjugated linoleic acid (CLA) in milk fat of dairy cows[J].J,Dairy Sci.2002,(85) 2164-2172.[17]Bernard J K,Calhoun M C,Martin S A.Effect of Coating Whole Cottonseed on Performance of Lactating Dairy Cows[J],J Dairy Sci,1999,82:1296-1304.[18]Campbell W,Drake M A,Larick D K.The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milk[J].J.Dairy Sci,2003,86:43-51.[19]Rodriguez-Alcala L M,Fontecha J.Fatty Acid and Conjugated Linoleic Acid (CLA) Isomer Composition of Commercial CLA-Fortified Dairy Products: Evaluation After Processing and Storage[J].J.Dairy Sci.2007, 90:2083-2090.[20]Shantha N C,Ram L N,Leary J O,Hicks C L,Decker E A.Conjugated linoleic acid concentrations in dairy productsas affected by processing and storage[J].J.Food Sci,1995, 60:695-697. |