摘要
采用气相色谱-质谱联用(GC-MS)的测定方法,分别对由牦牛乳和荷斯坦牛乳制得的新鲜干酪中脂肪酸的组成和含量进行测定。结果表明:新鲜牦牛乳硬质干酪中检出的脂肪酸种类和总相对含量均少于新鲜荷斯坦牛乳硬质干酪,荷斯坦牛乳硬质干酪中总脂肪酸相对含量是牦牛乳硬质干酪中的1.00倍。两种干酪中,最主要的脂肪酸均为棕榈酸(C16∶0)、9-十八碳烯酸(C18∶1)和硬脂酸(C18∶0),这三种脂肪酸的总和占两种干酪的71%以上。牦牛乳干酪中饱和脂肪酸(SFA)种类比荷斯坦乳干酪多1种,但是相对含量低了1.68%;不饱和脂肪酸(UFA)种类比荷斯坦牛乳干酪少2种,但是相对含量是其1.05倍;单不饱和脂肪酸(MUFA)的种类和相对含量均低于荷斯坦牛乳干酪;多不饱和脂肪酸(PUFA)的种类比荷斯坦牛乳干酪少1种,但相对含量是其2.85倍;短链(SCFA)和长链脂肪酸(LCFA)相对含量分别是荷斯坦牛乳干酪的1.10和1.23倍。综上所述,放牧季节和牧草营养成分影响了乳脂肪酸的组成和含量,从而进一步影响了干酪中的脂肪酸组成和含量。
The composition and content of fatty acids in fresh cheese made from yak milk and Holstein milk were determined by gas chromatography-mass spectrometry(GC-MS). The results showed that the fatty acid type and total relative content of fresh yak milk hard cheese were lower than that of fresh Holstein milk hard cheese. The relative content of total fatty acids in Holstein milk hard cheese was 1.00 in yak milk hard cheese.Times. Among the two types of cheese, the most important fatty acids are palmitic acid(C16∶0), 9-octadecenoic acid(C18∶1) and stearic acid(C18∶0). The sum of these three fatty acids accounts for two kinds.More than 71% of cheese. The type of saturated fatty acid(SFA) in yak cheese is one more than that of Holstein cheese,but the relative content is 1.68%. The amount of unsaturated fatty acid(UFA) is 2 less than that of Holstein,but the relative content is 1.05 times. The type and relative content of monounsaturated fatty acids(MUFA) are lower than Holstein’s cheese;polyunsaturated fatty acids(PUFA) are one species less than Holstein’s cream,but the relative content is 2.85 times;The relative amounts of SCFA and long chain fatty acids(LCFA) were 1.10 and 1.23 times,respectively,of Holstein’s cheese. In summary,the grazing season and pasture nutrients affect the composition and content of milk fatty acids,which further affects the fatty acid composition and content of cheese.
作者
马欢
梁琪
宋雪梅
张炎
MA Huan;LIANG Qi;SONG Xue-mei;ZHANG Yan(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou Gansu 730070,China;Gansu functional Dairy Engineering Laboratory,Lanzhou Gansu 730070,China)
出处
《食品与发酵科技》
CAS
2019年第2期102-108,共7页
Food and Fermentation Science & Technology
基金
国家自然科学基金(31660468)
