几种乳制品中脂肪酸的特点  

作　　者：李静[1] 邓泽元[1] 范亚苇[1] 黄玉华[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室,江西南昌330047

出　　处：《食品工业科技》2007年第11期221-223,共3页Science and Technology of Food Industry

基　　金：教育部长江学者和创新团队发展计划资助(IRT0540)

摘　　要：分析比较了各种乳制品中脂肪酸的含量,发现奶粉(南北)和炼乳中饱和脂肪酸含量较高;纯羊奶中的多不饱和脂肪酸和亚油酸是所研究乳制品中含量最高的;发酵酸奶和奶酪中CLA含量较高;而炼乳、干奶片、黄油和奶酪中反式脂肪酸含量则较高。经比较了牛奶和奶粉中脂肪酸含量发现,奶粉中可能添加了40%的棕榈酸。纯羊奶和酸羊奶中短链脂肪酸含量高达15.784%和12.802%,这也是羊膻味的重要来源。The fatty acids of several diary products were studied. The results showed that milk powder and concentrated milk were rich in saturated fatty acids, polyunsaturated fatty acids and oleic acid of pure sheep milk was higher than others. Diary products abundant in CLA were fermented yoghourt and cheese. Trans fatty acids of concentrated milk, dry milk piece, butter and cheese were higher than others. Comparing the fatty acids of milk powder and milk,40% palm oil was added to milk powder. Short chain fatty acids in sheep milk reached 15.784% and 12.802%,which was the major source of smell of mutton.

关 键 词：乳制品 饱和脂肪酸 多不饱和脂肪酸 CLA 反式脂肪酸 短链脂肪酸 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]