驴初乳理化性质和主要成分的动态变化  

Dynamic Changes of Physico-chemical Properties and Chemical Composition of Donkey Colostrums during Different Lactation Periods

作　　者：吕岳文[1] 杨洁[1] 蒋新月[1] 

机构地区：[1]新疆大学生命科学与技术学院,新疆乌鲁木齐830046

出　　处：《食品科学》2010年第21期114-118,共5页Food Science

基　　金："十一五"国家科技支撑计划重大项目(2006BAD04A11-06);新疆维吾尔自治区科技重大专项项目(200731134)

摘　　要：对驴初乳物理性质和化学组成研究。结果表明,驴初乳的相对密度、折光度、电导率、酸度均高于常乳,而pH值低于常乳;驴初乳中蛋白质、灰分、脂肪含量均随泌乳期延长呈下降趋势;分娩后第一次(6h)所挤初乳中乳糖含量最低,之后随泌乳期延长乳糖含量呈上升趋势;随泌乳期的延长,初乳中各项指标逐渐接近常乳。应用亲和色谱法测定驴初乳免疫球蛋白含量,结果表明,随泌乳期的延长驴初乳中IgG含量呈下降趋势。In this work,we investigated the physico-chemical properties and chemical composition of donkey colostrums during different lactation periods.The results indicated that the relative density,refractive index,conductivity and acidity of donkey colostrums were all higher than those of common milk;whereas,pH was lower than that of common milk.The contents of protein,ash and fat in donkey colostrums exhibited a decrease trend with the extension of lactation period.The content of lactose was the lowest at 6 h post partum and then the lactose content exhibited a gradual increase with increasing lactation period.In addition,the content of IgG in donkey colostrums was determined by a high-performance affinity chromatography（HPAC） to reveal a decrease trend due to the prolonged lactation period.

关 键 词：驴初乳 理化性质 动态变化 免疫球蛋白 高效液相色谱法 

分 类 号：TS252.56[轻工技术与工程—农产品加工及贮藏工程]