巴氏杀菌奶不同处理温度和贮存期内脂肪酸变化规律研究  

Fatty Acid Variation of Pasteurized Milk under Different Processing Temperatures and Storage Periods

作　　者：李云龙[1] 冀德君[1] 甘宗辉[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：《食品科学》2013年第13期29-33,共5页Food Science

基　　金：国家"863"计划项目(2008AA10Z144)

摘　　要：旨在分析不同的巴氏杀菌温度及贮存时间对牛奶中脂肪酸组成的影响。分别用65℃、30min和85℃、15s两种方法处理原料奶,并将处理后的巴氏杀菌奶密封放入4℃冰箱贮存,用气相色谱方法分别检测原料奶和巴氏杀菌奶贮存期间的脂肪酸组成。结果表明,不同温度处理间各脂肪酸含量变化不显著(P>0.05)。不同处理温度的牛奶在贮存期间大部分脂肪酸含量变化不显著(P>0.05),在65℃、30min处理后牛奶中脂肪酸C4:0的含量在贮存的第8天显著高于新鲜处理后的含量(P<0.05)。共轭亚油酸(CLA)在加工处理后和贮存期间含量有所下降,但变化不显著(P>0.05)。研究表明了巴氏杀菌方法不影响牛奶中的有益脂肪酸含量,可以作为生产富含CLA牛奶的有效方法。This study aimed to analyze the impact of different pasteurization temperatures and storage periods on fatty acid composition of pasteurized milk.Raw milk was pasteurized at 65 ℃ for 30 min or at 85 ℃ for 15 s,sealed and then stored at 4 ℃.The fatty acid composition of raw milk and pasteurized milk during storage was analyzed by gas chromatography.The results indicated no significant difference in fatty acid composition was present among pasteurized milks treated at different temperature（P 0.05）.In addition,the fatty acid composition of pasteurized milk was quite stable during storage.However,the content of fatty acid C4：0 in pasteurized milk treated at 65 ℃ for 30 min and stored for 8 d was significantly higher than in raw milk.This might be due to the bacterial proliferation.The content of CLA declined following temperature processing and storage whereas no significant difference was found（P 0.05）.This study indicated that pasteurization had no effect on the contents of characteristic fatty acids in the milk.Therefore pasteurization could be used as an effective way to produce milk rich in CLA.

关 键 词：巴氏杀菌 牛奶 气相色谱 脂肪酸 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]