食品与发酵工业 >

2025 , Vol. 51 >Issue 6: 159 - 167

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039128

研究报告

羊乳及乳粉加速氧化过程中脂肪酸组成及差异分析

  • 薛海燕 ,
  • 魏怡 ,
  • 孟毅 ,
  • 刘晓凤 ,
  • 谈雅琳 ,
  • 吴雅文
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  • 1(陕西科技大学 食品与生物工程学院,陕西 西安,710021)
    2(陕西金牛乳业有限公司,陕西 渭南,714000)
第一作者：博士,教授(通信作者,E-mail:xuehaiyan@sust.edu.cn)

收稿日期: 2024-03-07

  修回日期: 2024-05-19

  网络出版日期: 2025-04-14

基金资助

陕西秦创原“科学家+工程师”队伍(2022KXJ-011);陕西省科技计划项目(2021JQ-543,2024NC-GJHX-17);榆林市科技计划项目(2024-CXY-153);陕西科技大学博士启动基金项目(2023BJ-20);中国博士后科学基金项目(2020M673XB)

收起

Fatty acid composition and differential analysis during accelerated oxidation of goat milk and milk powder

  • XUE Haiyan ,
  • WEI Yi ,
  • MENG Yi ,
  • LIU Xiaofeng ,
  • TAN Yalin ,
  • WU Yawen
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  • 1(College of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an 710021, China)
    2(Shaanxi Jinniu Dairy Co, Weinan 714000, China)

Received date: 2024-03-07

  Revised date: 2024-05-19

  Online published: 2025-04-14

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摘要

利用非靶向气相色谱探究热加工及贮存条件对羊乳和乳粉中总脂肪酸和游离脂肪酸的组成及含量的影响,并以牛乳及其乳粉为对照。结果表明,羊乳脂肪含量要高于牛乳,全脂羊乳粉、牛乳粉中总脂肪酸含量与鲜乳差异不显著,但游离脂肪酸含量显著高于鲜乳;100 ℃以下热加工对牛羊乳总脂肪酸含量影响不显著。牛乳粉、羊乳粉随着贮存时间的延长总脂肪酸含量逐渐降低,游离脂肪酸含量逐渐增加。经过筛选发现,棕榈酸、肉豆蔻酸、亚油酸和癸酸是羊乳中显著生物标志物,可用于区别牛羊乳;随贮存时间的延长,羊乳粉中月桂酸、癸酸、亚油酸、辛酸、油酸、硬脂酸、棕榈酸、肉豆蔻酸和己酸含量显著降低,其中羊乳粉贮存期间癸酸等含量的增加是导致乳粉劣变的主要原因,也是构成羊乳膻味的主要物质。综上所述,羊乳脂肪质量要高于牛乳。研究结果以期掌握乳粉贮存期间脂肪稳定性规律,为指导羊乳粉生产和保障乳粉安全提供理论依据。

关键词： 液态乳; 乳粉; 脂肪酸; 风味

本文引用格式

薛海燕 , 魏怡 , 孟毅 , 刘晓凤 , 谈雅琳 , 吴雅文 . 羊乳及乳粉加速氧化过程中脂肪酸组成及差异分析[J]. 食品与发酵工业, 2025 , 51(6) : 159 -167 . DOI: 10.13995/j.cnki.11-1802/ts.039128

Abstract

Non-targeted gas chromatography was used to investigate the effects of thermal processing and storage conditions on the composition and content of total and free fatty acids in goat milk and milk powder, with bovine milk and its milk powder as controls.Results showed that the fat content of goat milk was higher than that of bovine milk, the total fatty acid content of whole bovine and goat milk powder did not differ significantly from that of fresh milk, and the free fatty acid content was significantly higher than that of fresh milk.Thermal processing below 100 ℃ did not significantly affect the total fatty acid content of bovine and goat milk.The total fatty acid content of bovine and goat milk powder decreased and free fatty acid content increased with storage time.C16:0, C14:0, C18:2n6c, and C10:0 were the main fatty acids distinguishing bovine and goat milk and their products, in which the changes of fatty acids in bovine and goat milk powder with the extension of storage time were mainly reflected in the decrease of the content of nine fatty acids, including C12:0, C10:0, and C18:2n6c.Among them, the change of short chain free fatty acids content such as caprylic acid during the storage of goat milk powder was the main reason for the deterioration and was also the main substance that constituted the stink of goat milk.In summary, goat milk had a higher fat quality than bovine milk.The results of the study were aimed at grasping the fat stability law during the storage of milk powder and providing a theoretical basis for guiding the production of milk powder and guaranteeing its safety of milk powder.

Key words： liquid milk; milk powder; fatty acids; flavour

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