摘要
目的:研究了不同季节的UHT乳中反式C18:1脂肪酸含量的变化。方法:分别于春季、夏季、秋季和冬季随机采集市场出售的四种UHT袋装乳,分析样品中各种反式C18:1脂肪酸含量。结果:不同季节间乳中的各种反式C18:1含量存在一些差异,其中夏季的总反式C18:1和反-11油酸含量显著高于其他季节(P<0.05),而其他季节间差异不显著(P>0.05)。总反式C18:1脂肪酸含量夏季最高,为4.49g/100g脂肪酸,春季次之,冬季最低,为3.55g/100g脂肪酸。其他反式C18:1脂肪酸含量季节间差异不显著(P>0.05)。反-11油酸占总反式C18:1比例最高,大约为45.83%～55.74%。结论:不同季节的UHT乳中反式脂肪酸含量存在变化,反-11油酸是总反式C18:1的主要脂肪酸。
Objective：to determine seasonal variation in trans-C18：1 fatty acids in UHT milk. Method..the tested UHT milk that was used to analyze the content of trans-C18：1 fatty acids was samplinged from the four super dairy companies at different seasons including the spring, summer, autumn and winter at random. Results： there was difference in trans-C18：1 fatty acids content in UHT milk at different seasons. Average total trans-C18：1 fatty acid and the vaccenic acid （t11 ） content of UHT milk of the summer were significantly higher compared with the other seasons （P 〈0.05）.But there was no difference in their content of spring, autumn and winter （P 〈0.05）. The total trans-C18：1 fatty acid content of summer was the highest （4.49g/100g fatty acids）, higher of spring and lowest of winter （3.55g/100g fatty acids）. There were no differences in the other trans-C18：1 fatty acids content of different seasons （P 〈0.05）. The vaccenic acid, the main trans-C18：1 fatty acids in milk fat, was by far the predominating trans-C18：1 with a range from 45.83%-55.74% of trans-C18：1 isomer. Conclusion. the content of trans-C18：1 fatty acids in milk varied significantly with season. The vaccenic acid was the main trans-C18：1 fatty acids in milk fat.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第10期65-67,共3页
Science and Technology of Food Industry
基金
东北农业大学科学研究基金
2002年教育部跨世纪人才基金资助
