牛奶,酸奶和奶油中的脂组的表征,以及与各种乳制品加工方法相关的脂差异
Yue-Han Liu1, Ting-Ting Liu1, Jing-Qi Niu1
1National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China.
Food chemistry
|May 28, 2024
概括
这项研究详细介绍了乳制品中的脂概况,揭示了驼牛奶.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 营养科学 营养科学
背景情况:
- 牛奶中的脂具有健康益处,但乳制品中缺乏详细的概况.
- 准确的摄入量计算和功能评估受到不完整数据的阻碍.
研究的目的:
- 在各种乳制品中识别和量化脂分子物种.
- 为了比较不同牛奶类型和加工方法的脂蛋白概况.
主要方法:
- 使用了HILIC-ESI-Q-TOF MS和HILIC-ESI-QQQ MS进行分析.
- 在207个牛奶,酸奶和奶油样本中分析了306种脂物种.
主要成果:
- 驼牛奶中含有丰富的酸乙醇胺,酸氨酸和甲基氨酸.
- 牛奶,雅克奶和山羊奶具有相似的特征;水牛奶含酸氨酸的含量很高.
- 超高温杀菌和脱脂降低了脂的完整性,而酸奶比全脂牛奶保留了更多有益的脂.
结论:
- 详细的脂分析对于了解乳制品的营养价值至关重要.
- 处理方法显著影响脂含量和质量.
- 与全脂牛奶相比,酸奶成为完整脂的优越来源.
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