Related Experiment Video
Updated: May 3, 2026
Analysis of Fatty Acid Content and Composition in Microalgae
Published on: October 1, 2013
[Fatty acid composition and content in 33 commercial dairy products in Chongqing]
Chongjun Ran1, Zicong Hu2, Qing Zhang1
1Jiulongpo Center for Disease Control and Prevention, Chongqing 400039, China.
Objective:
The fatty acid composition and content of different commercial dairy products were analyzed.
Methods:
A total of 33 representative dairy products were purchased in the supermarket of Chongqing, which were divided into three types: pure milk, milk powder and yogurt. The composition and content of fatty acids were analyzed by gas chromatography.
Results:
A total of 26 fatty acids were detected in this study, including 15 SFAs, 6 MUFAs, 3 n-6 PUFAs and 2 n-3 PUFAs. The composition and content of fatty acids in each sample were quite different. The total SFA content of milk powder((58.94±1.40)g/100 g) was significantly lower than that of pure milk((69.40±5.93)g/100 g) and yogurt((72.89±0.93)g/100 g)(F=12.485, P<0.05), and there was no significant difference in MUFA content except for myristoleic acid(P>0.05). The content of linoleic acid in milk powder((15.78±0.54)g/100 g) was 7.74 times and 8.92 times that of pure milk((2.04±0.86)g/100 g) and yogurt((1.77±0.22)g/100 g). The α-linolenic acid content((2.83±2.22)g/100 g) was 4.56 times and 5.87 times that of pure milk((0.62±0.25)g/100 g) and yogurt((0.49±0.08)g/100 g). The content of n-6 PUFA in milk powder((21.03±4.78)g/100 g) was significantly higher than that in pure milk((2.33±0.92)g/100 g) and yogurt((2.03±0.22)g/100 g)(F=44.904, P<0.05). The content of n-3 PUFA in milk powder((3.26±0.88)g/100 g) was significantly higher than that in pure milk((0.56±0.16)g/100 g) and yogurt((0.49±0.08)g/100 g)(F=27.842, P<0.05). The SFA: MUFA: PUFA value in milk powder(1∶0.44∶0.41) was closer to the recommended value in the Reference Intake of Dietary Nutrients for Chinese Residents(1∶1∶1) than that in pure milk(1∶0.37∶0.04) and yogurt(1∶0.34∶0.03).
Conclusion:
There are differences in the composition and content of fatty acids among various dairy products on the market, especially in saturated fatty acids and polyunsaturated fatty acids, and the proportion of SFA, MUFA, and PUFA in various dairy products is also significantly different.
More Related Videos
07:38Milk Collection in the Rat Using Capillary Tubes and Estimation of Milk Fat Content by Creamatocrit
Published on: December 16, 2015
11:59Isolation of Lipoprotein Particles from Chicken Egg Yolk for the Study of Bacterial Pathogen Fatty Acid Incorporation into Membrane Phospholipids
Published on: May 15, 2019
Related Concept Videos
01:28Overview of Fatty Acid Metabolism
Fatty acids are catabolized in a process called beta-oxidation, which takes place in the matrix of the mitochondria and converts their fatty acid chains into two-carbon units of acetyl groups. The acetyl...
01:06Fats as Energy Storage Molecules
01:19Physical Properties of Carboxylic Acid Derivatives
Among the carboxylic acid derivatives, the boiling points of acid chlorides and esters are very similar and are the lowest in the series. Acid anhydrides have slightly higher boiling...
01:31Physical Properties of Carboxylic Acids
01:31Lipid-derived Compounds in the Human Body
Fat-soluble Vitamins
Fat-soluble vitamins, including vitamins A, D, E, and K, are required in minimal quantities, but their deficiencies can lead to severely abnormal physiological conditions. For example, vitamin A deficiency can cause night blindness, dry skin,...
01:20Lipid-Lowering Drugs: Statins and Miscellaneous Agents