共轭亚油酸的生理功能及提高其在乳制品中含量的途径  

CLA physiological functions and its content increasing in dairy products

作　　者：成亮[1] 刘成国[1] 刘婷婷[1] 黄祥元[1] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《食品与机械》2010年第2期170-173,共4页Food and Machinery

摘　　要：概述共轭亚油酸(CLA)的生理功能,及提高其在乳制品中CLA的途径,如选育高产CLA的动物品种、研发新饲料、控制和改进加工条件等。The physiological functions of conjugated linoleic acid（CLA） were summarized in this paper. And the approach of increasing the content in dairy, such as the selection and breeding of high-yielding animal species for CLA, the research and development of new feedstuff,controlling and improving the processing conditions and so on, were discussed as well.

关 键 词：共轭亚油酸 乳制品 生物活性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]