酸奶在贮存过程中脂肪酸含量的变化  

Changes of Fatty Acid in Yogurt Production and Storage

作　　者：李云龙[1] 甘宗辉[1] 冀德君[1] 王小龙[1] 常玲玲[1] 刘姗[1] 刘贤慧[1] 杨章平[1] 

机构地区：[1]扬州大学动物科学与技术学院,江苏扬州225009

出　　处：《中国牛业科学》2012年第6期5-11,共7页China Cattle Science

基　　金：国家863项目(2008AA10Z144)

摘　　要：[目的]本研究旨在分析不同的接种量的酸奶发酵成熟后以及贮存期间酸奶中脂肪酸组成的变化。[方法]分别用体积分数2%、3%和4%的发酵剂接种牛奶,并将发酵成熟后的酸奶密封放入4℃冰箱贮存,用气相色谱方法分别检测原料奶和酸奶发酵成熟后和贮存期间的脂肪酸组成。[结果]表明,酸奶在发酵成熟后,短链脂肪酸C4∶0、C6∶0和C8∶0,中链脂肪酸C12∶0、C14∶0、C14∶1、C16∶0和C16∶1,以及长链脂肪酸C18∶3、C20∶3、C20∶4和C22∶6的含量在3种不同接种量的酸奶和原料奶之间存在显著(P<0.05)或极显著(P<0.01)差异,并且增加了共轭亚油酸(CLA)的含量,其中以3%接种量的酸奶变化最为明显。3种不同接种量的酸奶在贮存期间脂肪酸变化不显著。[结论]研究表明酸奶可以降低使人易患心血管疾病的C14∶0和C16∶0等的含量,还可以增加对人体有益的多不饱和脂肪酸C22∶6(DHA)的含量,其中以3%接种量的酸奶最为有效。[Objective]This study aimed to analyze the change of fatty acid composition in yogurt pro- cessed with different inoeulum of lactobacillus after maturity and during storage. [Method]The milk was inoculated with2 %,3 % and 4% starter culture, respectively. The matured yogurt was sealed in 4 ℃ refrigerator during storage. The fatty acid composition of the yogurt and raw milk was tested with gas chromatography method. [Result]The result showed that： after the yogurt fermented completely, the content of short chain fatty acid C4 ： 0,C6 ： 0 and C8 ： 0, medium chain fatty acid C12 ： 0, C14 ： 0, C14 ： 1, C16 ： 0 and C16 ： 1, as well as the long chain fatty acid C18 ： 3, C20 ： 3, C20 ： 4 and C22 ： 6 had significant difference （P〈0.05） or highly significant difference （P〈0.01）between the raw milk and the yogurt with 3 different inoculation volume, and the content of conjugated linoleic acid （CLA） was also increased. The yogurt with 3 % inoculation volume had the most obviously change. The yogurt with 3 different inoculation volume had no significant change during storage. [Conclusion]The research suggested that yogurt could reduce the content of C14 ： 0 and C16 ： 0, which suffering people from cardiovascular diseases, and increase the content of the polyunsaturated fatty acid C22 ： 6 （DHA）, which was beneficial for people. The yogurt with 3 % inoculation volume was the most effective.

关 键 词：酸奶 脂肪酸 气相色谱 乳酸菌 

分 类 号：S823[农业科学—畜牧学]