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使用非向的代谢学方法对不同伊朗传统酸奶的代谢物分析

Reza Vaseghi Bakhshayesh¹, Bahman Panahi², Mohammad Amin Hejazi¹

¹Department of Food Biotechnology, Branch for Northwest & West Region, Agricultural Biotechnology Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Tabriz, Iran.

|August 15, 2024

概括

这项研究分析了来自各种动物奶的传统伊朗酸奶,揭示了不同的代谢物概况和脂肪酸成分. 这些发现提供了对乳制品开发和本土初始培养的见解.

科学领域:

食品科学食品科学食品科学
代谢学代谢学代谢学
乳制品科学乳制品科学

背景情况:

传统的酸奶是具有文化意义的乳制品.
牛奶来源对酸奶的物理化学和代谢特性产生重大影响.
了解酸奶代谢学对于质量控制和产品创新至关重要.

研究的目的:

为了研究来自牛,山羊,水牛和羊奶的传统伊朗酸奶的新陈代谢特征.
为了确定主要的代谢物,区分基于动物乳源的酸奶.
探索代谢物概况与牛奶脂肪酸成分之间的相关性.

主要方法:

气色谱-质谱学 (GC-MS) 与非目标代谢学相结合.
来自四种不同的动物乳源的酸奶中代谢物概况的分析.
脂肪酸 (FA) 组成分析.

主要成果:

在不同的牛奶来源中观察到物理化学特性和FA概况的显著变化.
超过80%的检测到的脂肪酸是和的,其中米里斯酸,棕酸和油性酸占主导地位.
确定了36种代谢物,包括,化物,酒精和酸,其中2-heptanone和甲基酸等化合物显示出显著的变化.

结论:

动物乳源对传统伊朗酸奶的代谢和FA成分产生了深远的影响.
酸奶的代谢物概况和牛奶的FA含量之间存在很强的相关性.
这些发现为开发新乳制品和优化本土初始培养提供了有价值的数据.

关键词:

脂肪酸是一种脂肪酸.物理化学物理化学化学开始的第一名.没有针对性的代谢组分.挥发性挥发性的挥发性

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