气相色谱法测定乳制品中共轭亚油酸的含量  

Analysis of Conjugated Linoleic Acids Content in Dairy Products by Gas Chromatography

作　　者：范亚苇[1] 邓泽元[1] 李静[1] 

机构地区：[1]南昌大学食品科学与工程系

出　　处：《食品科学》2005年第11期177-179,共3页Food Science

基　　金：国家自然科学基金(30460117);江西省教育厅重点项目(2004013)

摘　　要：共轭亚油酸(CLA)作为一种新型的功能性脂肪酸,其主要存在于瘤胃动物的乳和肉的脂肪中。CLA在乳制品中的含量受加工方式、贮藏等多种因素的影响。本文采用毛细管气相色谱法分析不同加工方法的各种乳制品中共轭亚油酸的含量,结果发现经发酵加工的乳制品中共轭亚油酸的含量明显高于未加工的原料乳,被测乳制品中以9c,11t结构的CLA含量为主,加工后的乳制品其反式CLA的含量都有所增加。Conjugated Linoleic Acid （CLA） was a new functional fatty acid, mainly existed in milk fat and meat fat of ruminant animals. CLA content in dairy products was affected by the processing conditions, storage and others. The fatty acid composition and content in the various dairy products were analyzed with capillary gas chromatography. The results indicated that the CLA content of the starter-cultured dairy products was relatively higher than that of the raw milk. The major isomer of the CLA in the samples was 9c,11t-CLA. Thus the trans-isomer CLA increased in the processed dairy products.

关 键 词：共轭亚油酸 乳制品 气相色谱法 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]