摘要
对国内主要的特色生鲜乳(牛乳、山羊乳、水牛乳、牦牛乳、骆驼乳和驴乳)进行了主要营养成分的比较和评价。共采集180份生鲜乳样品,测定了生鲜乳中蛋白、脂肪、乳糖、总固形物、氨基酸、脂肪酸等营养品质。与牛乳相比,水牛乳、骆驼乳和牦牛乳的蛋白质、氨基酸、脂肪、乳糖和总固形物质量分数都较高。与牛乳相比,骆驼乳中ω-3和ω-6脂肪酸含量较高,水牛乳中脂肪酸质量分数较高,不饱和脂肪酸质量分数较低,羊乳中短链脂肪酸(C4~C6)和中链脂肪酸(C8~C12)质量分数较高。根据联合国粮农组织和世界卫生组织的标准,6种生鲜乳中必需氨基酸与氨基酸总量和必需氨基酸与非必需氨基酸总量的比例符合理想食物蛋白质模式,乳蛋白均为优质乳蛋白,具有较高的营养价值。
This study compared the nutrition composition of cow,goat,buffalo,yak,cattle and donkey.A total of 180 milk samples were collected and milk protein,fat,lactose,total solids,amino acid profiles and fatty acid profiles were determined.Compared with the cow milk,protein,amino acid,fat,lactose and total solid content were higher in buffalo,camel and yak milk.Compared with cow milk,higher concentration ofω-3 andω-6 fatty acids was found in camel milk,higher SFA and lower UFA was found in buffalo milk,and higher contents of short chain fatty acid(C4-C6)and middle chain fatty acid(C8-C12)was found in goat milk.According to the standards of the Food and Agriculture Organization and the World Health Organization,the proportion of essential amino acids and total amino acids and essential amino acids and total essential amino acids and non-essential amino acids in the six raw milk is in line with the ideal food protein mode.The milk proteins are high-quality milk protein,which has high nutritional value.
作者
董燕婕
管学东
赵善仓
范丽霞
张丙春
任显凤
王磊
DONG Yanjie;GUAN Xuedong;ZHAO Shancang;FAN Lixia;ZHANG Bingchun;REN Xianfeng;WANG Lei(Institute of Quality Standard and Testing Technology for Agro-Products,Shandong Academy of Agricultural Sciences,Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety,Jinan 250100,China;Zhucheng Agricultural Technology Extension Service Center,Weifang 262200,China)
出处
《中国乳品工业》
CAS
北大核心
2022年第5期29-33,共5页
China Dairy Industry
基金
山东省重大科技创新工程项目(2019JZZY020903)。
关键词
生鲜乳
乳成分
氨基酸
脂肪酸
raw milk
nutritional composition
amino acid
fatty acid
作者简介
董燕婕(1987-),女,博士,助理研究员,从事农产品质量安全与风险评估研究;通讯作者:王磊。
