新疆传统发酵乳酪制作中乳清的营养成分及抗氧化作用

THE NUTRITIONAL INGREDIENTS OF XINJIANG TRANDITIONAL CHEESE WHEY AND ITS ANTIOXIDATIVE EFFECT

目的对新疆阿勒泰草原传统发酵牛乳酪乳清(XTCW)主要营养成分含量进行测定并研究其抗氧化作用。方法采用2300型全自动凯氏定氮系统,L-8500A型氨基酸分析仪,1525泵系列高效液相色谱仪,Sigma115型气相色谱仪,Avanta-PM型原子吸收分光光度计,AFF-820型原子荧光光度计等仪器,测定乳酪乳清中蛋白质、灰分、水分、氨基酸、维生素、脂肪酸、矿物质和微量元素的含量。利用角叉菜胶(Car)诱导的大鼠气囊滑膜炎慢性炎症模型,测定总氧化能力及丙二醛(MDA)含量变化。结果新疆传统发酵牛乳酪乳清中总蛋白含量为1.72%,灰分为1.16%,水分为88.9%,18种氨基酸中,9种人体必需的氨基酸(含婴幼儿必需的组氨酸)含量为0.31%,占总氨基酸的比例40.327%;各氨基酸中以丝氨酸的含量最高,为0.47%,其次为谷氨酸为0.14%;饱和脂酸(棕榈酸、硬脂酸)含量为38.7%,不饱和脂肪酸含量为61.3%,其中,单不饱和脂肪酸高达46.0%,多不饱和脂肪酸为15.3%;乳糖含量为:5.58%;矿物质中钾、钙、镁含量高,分别为246.3、200.2和18.7mg%;维生素中VB2、VC的含量(mg%)为0.23和0.30。乳清大剂量组可以提高角叉菜胶致大鼠气囊滑膜炎的血清中总抗氧化能力,并且可以降低MDA含量。结论新疆传统发酵牛乳酪乳清营养成分丰富,具有抗氧化作用,从营养成分和医疗保健作用角度分析,极具研究开发价值。

Objective To determine the main nutritional components of Xinjiang tranditional cheese whey （XTCW） and study its antioxidative effect. Method Protein, ash, moisture, amino acids, vitamins, fatty acids and minerals were determinted by instrumental analysis and its anti-oxidative ability was measured by colorimentry. Results The total protein content of Xinjiang traditional fermented cheese whey was 1.72%, ash 1.16% and moisture 88.9 % . Among the 18 amino acids, nine essential amino acids （including histidine） contents shared 0.31%, about 40.327% in total amino acid and serine was the highest （0.47%）. The content of saturated fatty acids （palmitic acid, stearic acid） were 38.7%, and unsaturated fatty acids 61.3%, among which monounsaturated fatty acids as high as 46.0%, and polyunsaturated fatty acids 15.3% . The content of lactose was 5.58%. Potassium, calcium and magnesium were 246.3, 200.2 and 18.7 mg% respectively. Vitamin B1 and vitamin C contents were 0.23 and 0.30 mg% respectively. Conclusion Xinjiang traditional fermented cheese whey has abundant nutritional components, and its antioxidative effect is valuable in health promotion.