重庆市售33种乳品中脂肪酸组成及含量分析  

Fatty acid composition and content in 33 commercial dairy products in Chongqing

作　　者：冉崇钧 胡子聪 张清 付博飞 曾玉雪 曾令英 周娇 陈婷 李南燕 兰姝姝 房翠兰[1] Ran Chongjun;Hu Zicong;Zhang Qing;Fu Bofei;Zeng Yuxue;Zeng Lingying;Zhou Jiao;Chen Ting;Li Nanyan;Lan Shushu;Fang Cuilan(Jiulongpo Center for Disease Control and Prevention,Chongqing 400039,China;Institute of Food Science,Wenzhou Academy of Agricultural Sciences,Wenzhou 325006,China)

机构地区：[1]重庆市九龙坡区疾病预防控制中心,重庆400039 [2]温州市农业科学研究院食品科学研究所,温州325006

出　　处：《卫生研究》2024年第6期909-913,共5页Journal of Hygiene Research

基　　金：重庆市公共卫生重点专科(学科)建设重庆市九龙坡区公共卫生重点实验室建设;重庆市九龙坡区科学技术局(No.2023-02-034-Z,No.2023-03-004-Z);中国食物成分监测项目(No.2020-609)。

摘　　要：目的分析重庆市售不同乳品中的脂肪酸成分及含量。方法随机购买重庆地区市场上具有代表性的33种乳品,分为3种类型(纯奶类、奶粉类和酸奶类),利用气相色谱法分析其中脂肪酸构成及含量。结果33种乳品检出26种脂肪酸,其中饱和脂肪酸(saturated fatty acid,SFA)15种,单不饱和脂肪酸(monounsaturated fatty acid,MUFA)6种,n-6多不饱和脂肪酸(polyunsaturated fatty acid,PUFA)3种,n-3 PUFA 2种,脂肪酸的组成及含量差异较大。在3种类型乳品中,奶粉中SFA含量[(58.94±1.40)g/100g]明显低于纯奶[(69.40±5.93)g/100 g]和酸奶[(72.89±0.93)g/100 g](F=12.485,P<0.05),除肉豆蔻油酸之外,其他MUFA含量差异无统计学意义。奶粉中亚油酸含量[(15.78±0.54)g/100g]是纯奶[(2.04±0.86)g/100g]和酸奶[(1.77±0.22)g/100g]的7.74倍和8.92倍,α-亚麻酸含量[(2.83±2.22)g/100g]是纯奶[(0.62±0.25)g/100 g]和酸奶[(0.49±0.08)g/100g]的4.56倍和5.87倍。奶粉中n-6 PUFA含量[(21.03±4.78)g/100g]明显高于纯奶[(2.33±0.92)g/100 g]和酸奶[(2.03±0.22)g/100 g](F=44.904,P<0.05),而奶粉中的n-3 PUFA含量[(3.26±0.88)g/100g]也显著高于纯奶[(0.56±0.16)g/100g]和酸奶[(0.49±0.08)g/100g](F=27.842,P<0.05)。奶粉中SFA:MUFA:PUFA值(1:0.44:0.41)较纯奶(1:0.37:0.04)和酸奶(1:0.34:0.03)更接近于《中国居民膳食营养素参考摄入量》中规定的推荐值(1:1:1)。结论市售的各种乳品在脂肪酸组成及含量上存在差异,尤其体现在饱和脂肪酸、多不饱和脂肪酸上,且各种乳品中SFA、MUFA、PUFA占比也明显不同。OBJECTIVE The fatty acid composition and content of different commercial dairy products were analyzed.METHODS A total of 33 representative dairy products were purchased in the supermarket of Chongqing,which were divided into three types:pure milk,milk powder and yogurt.The composition and content of fatty acids were analyzed by gas chromatography.RESULTS A total of 26 fatty acids were detected in this study,including 15 SFAs,6 MUFAs,3 n-6 PUFAs and 2 n-3 PUFAs.The composition and content of fatty acids in each sample were quite different.The total SFA content of milk powder((58.94±1.40)g/100g)was significantly lower than that of pure milk((69.40±5.93)g/100 g)and yogurt((72.89±0.93)g/100g)(F=12.485,P<0.05),and there was no significant difference in MUFA content except for myristoleic acid(P>0.05).The content of linoleic acid in milk powder((15.78±0.54)g/100 g)was 7.74 times and 8.92 times that of pure milk((2.04±0.86)g/100 g)and yogurt((1.77±0.22)g/100 g).Theα-linolenic acid content((2.83±2.22)g/100 g)was 4.56 times and 5.87 times that of pure milk((0.62±0.25)g/100 g)and yogurt((0.49±0.08)g/100 g).The content of n-6 PUFA in milk powder((21.03±4.78)g/100 g)was significantly higher than that in pure milk((2.33±0.92)g/100g)and yogurt((2.03±0.22)g/100 g)(F=44.904,P<0.05).The content of n-3 PUFA in milk powder((3.26±0.88)g/100g)was significantly higher than that in pure milk((0.56±0.16)g/100g)and yogurt((0.49±0.08)g/100g)(F=27.842,P<0.05).The SFA:MUFA:PUFA value in milk powder(1:0.44:0.41)was closer to the recommended value in the Reference Intake of Dietary Nutrients for Chinese Residents(1:l:1)than thatinpuremilk(1:0.37:0.04)andyogurt(1:0.34:0.03).CONCLUSION There are differences in the composition and content of fatty acids among various dairy products on the market,especially in saturated fatty acids and poly unsaturated fatty acids,and the proportion of SFA,MUFA,and PUFA in various dairy products is also significantly different.

关 键 词：乳品 营养成分 脂肪酸 

分 类 号：R151.3[医药卫生—营养与食品卫生学] TS201.4[医药卫生—公共卫生与预防医学]