核磁共振代谢组学技术鉴别天然奶油与人造奶油  

Differentiating Butter (Cream) from Margarine (Non-Dairy Whip Topping) Based on Metabolomics by NMR Spectrometry

作　　者：李玮 贾婧怡 李龙 周瑞泽 周雅 LI Wei;JIA Jingyi;LI Long;ZHOU Ruize;ZHOU Ya(Beijing Municipal Center for Food Safety Monitoring and Risk Assessment, Beijing 100041, China)

机构地区：[1]北京市食品安全监控和风险评估中心,北京100041

出　　处：《食品科学》2017年第12期278-285,共8页Food Science

基　　金：北京市优秀人才培养资助项目(201400002717G316)

摘　　要：采用核磁共振(nuclear magnetic resonance,NMR)代谢组学技术对天然奶油和人造奶油的氘代氯仿(CDCl_3)提取物进行了鉴别研究。结果表明:与麦淇淋相比,黄油中甾醇、丁酸、1-戊烯、共轭亚油酸含量较高,而总不饱和脂肪酸、亚油酸的含量较低;与植脂奶油相比,稀奶油中甾醇、丁酸、亚麻酸、亚油酸、1-戊烯、共轭亚油酸、总不饱和脂肪酸含量较高,而总饱和脂肪酸含量较低,并且都具有显著性差异(P<0.05)。其中脂肪酸的代谢组学分析结果与气相色谱法所得结果一致。建立的基于NMR代谢组学技术对天然奶油与人造奶油快速、简便的鉴别方法,可以鉴定不同种类奶油的差异化学成分,为奶油制品的品质鉴别和质量控制研究提供分析方法。Butter and cream are natural food products containing partially saturated animal fat while margarine and nondairywhip topping contain refined and preternaturally saturated vegetable oils.Thus,butter and cream are more expensivethan margarine and non-dairy whip topping.In the food industry,margarine is widely used as butter while non-dairy whiptopping is used as cream.In order to find an analytical tool to differentiate butter(cream)from margarine(non-dairy whiptopping),we used1H nuclear magnetic resonance(1H-NMR)to analyze the compositions of extracts(CDCl3)of the fourspecies.We found that the levels of cholesterol,butyrate,1-penten and conjugated linoleic acid were higher,while totalunsaturated fatty acid and linoleic acid were lower in the butter than in the margarine.Cholesterol,butyrate,linoleic acid,linoleic acid,1-penten,conjugated linoleic acid,and total unsaturated fatty acid were higher while total saturated fatty acidwas lower in the cream than in the non-dairy whip topping.All these differences were significant(P<0.05).Partial leastsquares discriminant analysis(PLS-DA)was used to find the characteristic components in each group,and the results forfatty acids were consistent with those obtained with gas chromatography(GC).Conclusively,an identification method forbutter(cream)and margarine(non-dairy whip topping)based on1H-NMR metabolomics has been established for the firsttime,which can provide an analytical method for the quality identification and control of butter(cream).

关 键 词：核磁共振 代谢组学 黄油 麦淇淋 稀奶油 植脂奶油 

分 类 号：TS201.2[轻工技术与工程—食品科学]