| 摘要: |
| 【目的】分析牛、羊乳及其酸乳、奶酪脂肪酸组成及变化特点，并进行特性评价。【方法】将牛、羊乳及其酸乳、奶酪样品进行甲酯化处理后，利用毛细管气相色谱进行脂肪酸组分及其含量分析比较。【结果】①牛、羊乳及其酸乳、奶酪的脂肪酸均包括饱和脂肪酸（SFA）、单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）3大类，其中豆蔻酸（C14：0）、棕榈酸（C16：0）、硬脂酸（C18：0）、油酸（C18：1）和亚油酸（C18：2）的含量之和均超过60％；②牛、羊初乳中的不饱和脂肪酸含量分别高达36．91％和33．06％，牛初乳、羊奶酪和羊初乳的SFA：MUFA：PUFA分别为5．58：2．86：1，9．20：3．77：1，9．34：3．93：1；③羊乳的特征脂肪酸是辛酸（C8：0）和癸酸（C10：0），其含量明显高于牛乳，二者之间存在极显著差异（P〈0.01）。【结论】羊乳及其制品的脂肪酸质量优于牛乳及其制品；牛、羊乳加工后长链饱和脂肪酸含量降低，短链饱和脂肪酸含量增加。 |
| 关键词: 牛乳 羊乳 酸乳 奶酪 脂肪酸 毛细管气相色谱 |
| DOI： |
| 分类号: |
| 基金项目:国家“十一五”科技支撑计划项目 （2006BAB04A11） |
|
| Analysis and comparison of fatty acids composition in cow's & goat's milk and their products |
|
|
| Abstract: |
| 【Objective】 The study analyzed the fatty acids composition in cow′s & goat′s milk and their products,and to evaluate the properties of the fatty acids.【Method】 After methyl esterification in cow's milk & goat's milk and its products with methanol,the composition and content of the fatty acids in each sample were analyzed by capillary gas chromatography.【Result】 The results showed that:1.The fatty acids composition of the determined samples all included three sorts,which were saturated fatty acids (SFA),mono-unsaturated fatty acids (MUFA),and poly-unsaturated fatty acids (PUFA).The dominating fatty acids in both cow's and goat's milk and its products were as follows:Myristic(C14∶0).Palmitic(C16∶0),Stearic(C18∶0),oleic(C18∶1),Linoleic(C18∶2).The total contents of dominating fatty acids in each determined sample were more than 60% respectively.2.The contents of unsaturated fatty acids in cow's and goat's colostrums were 36.91% and 33.06%.The optimize ratio of SFA/MUFA/PUFA were cow's colostrums (5.58∶2.86∶1)、goat's cheese (9.20∶3.77∶1) and goat's colostrums(9.34∶3.93∶1).3.Caprylic and Capric were the characteristic fatty acids in goat's milk and its products;the contents of them in goat's milk and its products were clearly higher than those in cows'.It had significant differences (P＜0.01).【Conclusion】 The quality of fatty acids composition in goat′s milk and its products was superior to the composition in cow's milk and its products.The content of long-chain of fatty acids decreased,and the content of medium and short-chain fatty acid increased. |
| Key words: cow′s milk goat′a milk milk yoghurt milk cheese fatty acid capillary gas chromatography |
