辽宁地区不同来源新鲜牛乳主要营养成分分析  

Analysis of Major Nutritional Components in Fresh Milk from Different Areas of Liaoning

作　　者：纪淑娟[1] 周倩[1] 冯婧媛[2] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]大连理工大学管理与经济学部,辽宁大连116031

出　　处：《食品科学》2011年第18期316-318,共3页Food Science

基　　金：辽宁省教育厅重点项目(2009A633)

摘　　要：以位于辽宁省东南西北4个不同方位——沈阳、本溪、鞍山、锦州不同来源的新鲜牛乳为研究对象,分析其乳中脂肪含量、非脂乳固体含量、蛋白质含量、酪蛋白含量以及牛乳中不同形态的钙含量,并与相应的鲜牛乳国家标准进行比较。同时,研究鲜牛乳的主要成分在地域之间的差异和成分之间的相关性。结果表明:本实验所抽检的来自辽宁不同地区新鲜牛乳样品中脂肪含量、非脂乳固体含量、蛋白质含量均符合国家标准,但不同地区之间,3项指标的含量存在显著性差异。而牛乳中酪蛋白含量占蛋白质总量的百分率和游离钙占总钙的百分率却相当稳定,其变化范围分别为77.0%～78.5%和64.73%～66.38%。脂肪含量与非脂乳固体含量呈极显著负相关,蛋白质含量与络合钙含量呈极显著正相关关系。The contents of fat,non-fat milk solid,protein,casein and calcium in fresh milk from different areas of Liaoning province such as Shenyang,Benxi,Anshan and Jinzhou were determined and compared with the corresponding national standards.Meanwhile,the correlation between major nutritional components from different areas was analyzed.The results indicated that the contents of fat,non-fat milk solid,protein in all milk samples were in line with the corresponding national standards.However,a significant difference in the contents of fat,non-fat milk solid and protein in fresh milk from different areas was observed.In contrast,no obvious difference in casein-total ratio and free calcium-calcium ratio was observed among all samples.The casein in total protein was in the range of 77.0%-78.5% and the ratio between free calcium and total calcium was in the range of 62.73%-66.38%.Moreover,the contents of fat and non-fat solid revealed a significantly negative correlation,whereas the content of protein was positively correlated with calcium complex.

关 键 词：来源 鲜牛乳 营养成分 分析 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]