羊奶奶酪生物活性物质的研究进展  

Research progress of bioactive substances in goat milk cheese

作　　者：边燕飞 闫清泉[1] 李玲玉 司阔林 赵悦 宗学醒[1] BIAN Yanfei;YAN Qingquan;LI Lingyu;SI Kuolin;ZHAO Yue;ZONG Xuexing(Inner Mongolia Mengniu Dairy Industry(Group)Co.,Ltd.,Hohhot 011500)

机构地区：[1]内蒙古蒙牛乳业(集团)股份有限公司,呼和浩特011500

出　　处：《中国食品添加剂》2024年第2期43-47,共5页China Food Additives

摘　　要：首先对羊乳中的生物活性物质进行介绍,随后对羊奶奶酪及其主要生物活性物质,如矿物质、维生素、脂肪酸、左旋肉碱,以及奶酪在发酵和成熟过程产生的生物活性肽、γ-氨基丁酸和生物胺进行综述。最后在羊奶奶酪的生物活性物质对人体健康影响的具体机制方面进行展望。This paper introduced the bioactive substances in goat milk,reviewed goat milk cheese and its main bioactive substances,such as minerals,vitamins,fatty acids,L-carnitine,as well as bioactive peptides,γ-aminobutyric acid and biogenic amines produced during cheese fermentation and maturation.Finally,the specific mechanism of the effects of bioactive substances in goat milk cheese on human health was prospected.

关 键 词：羊奶奶酪 生物活性物质 羊乳 

分 类 号：TS202.1[轻工技术与工程—食品科学] TS252.56[轻工技术与工程—食品科学与工程]