随着居民生活水平的提高,消费者对乳制品的品质提出了更高的要求。为分析液态乳制品中脂肪酸的组成和含量,该文采集13种风味发酵乳和风味酸乳,15种其他液态乳制品,共计28个样品,液态乳制品经过甲酯化处理后,利用气相色谱法进行脂肪酸组成成分和含量的测定。不同来源、不同加工方式液态乳制品中脂肪酸的组成和含量存在一定差异,鲜牛奶和纯牛奶中饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸、ω-3脂肪酸、ω-6脂肪酸、反式脂肪酸和总脂肪酸的含量普遍高于风味发酵乳和风味酸乳,脱脂乳和复原乳发酵乳中脂肪酸含量较低,液态羊乳中脂肪酸的组成和含量与液态牛乳相近。该文评价了28种液态乳制品中脂肪酸的组成和含量的差异性,分析了不同液态乳制品中脂肪酸的组成和含量,为消费者购买高品质液态乳制品提供数据依据。
With the improvement of residents' living standards, consumers have put forward higher requirements for the quality of dairy products.To analyze the composition and content of fatty acids in liquid dairy products, 13 types of flavored fermented milk and flavored yogurt were collected, as well as 15 other liquid dairy products, totaling 28 samples.After the liquid dairy products are methylated, the fatty acid composition and content are determined using gas chromatography.There are certain differences in the composition and content of fatty acids in liquid dairy products from different sources and processing methods. The content of saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids ω-3 fatty acids ω-6 fatty acids, trans fatty acids, and total fatty acids is generally higher than that of flavored fermented milk and flavored yogurt.The content of fatty acids in defatted fresh milk and reconstituted fermented milk is lower, and the composition and content of fatty acids in liquid sheep's milk are similar to that of liquid cow's milk.This article evaluates the differences in the composition and content of fatty acids in 28 types of liquid dairy products, in order to analyze the impact of different processing methods on the content of functional proteins in dairy products and provide data basis for consumers to purchase high-quality liquid dairy products.
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