食品科学 ›› 2020, Vol. 41 ›› Issue (4): 149-156.doi: 10.7506/spkx1002-6630-20190403-046

• 成分分析 • 上一篇    下一篇

乳制品脂质组成的比较

翁晨,邓泽元,李静   

  1. (南昌大学 食品科学与技术国家重点实验室,江西 南昌 330047)
  • 出版日期:2020-02-25 发布日期:2020-03-02
  • 基金资助:
    国家自然科学基金地区科学基金项目(316600447);江西省青年杰出人才项目(20171BCB23024); 中国营养学会益海嘉里基金项目(CNS-W2018A40);南昌大学研究生创新专项基金项目(YCO7AO31)

Comparison of Lipid Compositions of Several Dairy Products

WENG Chen, DENG Zeyuan, LI Jing   

  1. (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China)
  • Online:2020-02-25 Published:2020-03-02

摘要: 以市售7 种乳制品为研究对象,采用二氯甲烷-甲醇法提取油脂,氨丙基硅胶固相萃取小柱分离得甘油三酯和磷脂,利用胰脂肪酶水解甘油三酯得Sn-2甘油一酯。然后通过气相色谱分析甘油三酯和磷脂的脂肪酸含量及其位置分布,液相色谱测定胆固醇含量,以此对比分析不同年龄阶段、不同加工方式以及不同乳源的乳制品脂质的特点。结果表明,全家营养奶粉与中老年奶粉在脂肪酸组成与含量上较为相似。棕榈酸在婴幼儿奶粉II段中主要分布在甘油三酯的Sn-1,3位,在全家营养奶粉和中老年奶粉中主要分布在甘油三酯的Sn-2位。纯牛奶经发酵后会导致共轭亚油酸和反式脂肪酸含量升高,短链脂肪酸含量降低。胆固醇含量与纯牛奶、酸奶和奶酪脂肪含量呈正相关。不同乳源的乳粉中,羊奶的多不饱和脂肪酸和共轭亚油酸含量高于牛奶。

关键词: 乳制品, 脂质, 不同人群, 加工方式, 乳源

Abstract: In this study, we extracted lipids from seven commercially available dairy products by dichloromethane-methanol method, separated triglycerides and phospholipids from the extract by solid phase extraction (SPE) on an aminopropyl-silica gel column, and hydrolyzed triglycerides by pancreatic lipase to obtain Sn-2 monoglyceride. Then, we analyzed the fatty acid content and position distribution of triglycerides and phospholipids by gas chromatography (GC), and determined the cholesterol content by liquid chromatography (LC). Furthermore, we comparatively analyzed the lipid profile characteristics of the dairy products. Results showed that family nutrition milk powder and milk powder for middle aged and elderly people were similar to each other in fatty acid composition and content. Palmitic acid was mainly combined at the Sn-1,3 position of triglyceride in 6- to 12-month-old infant formula, but mainly combined at the Sn-2 position in family nutrition milk powder and milk powder for middle aged and elderly people. Fermentation of milk led to an increase in the content of conjugated linoleic acid and trans fatty acids and a decrease in the content of short-chain fatty acids. Cholesterol content was positively correlated with fat content in pure milk, yogurt and cheese. The contents of polyunsaturated fatty acids and conjugated linoleic acid in goat milk were higher than those in cow milk.

Key words: dairy products, lipids, populations, processing methods, dairy sources

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