不同乳源新鲜干酪中脂肪酸组成和含量的对比
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摘要
采用气相色谱-质谱联用(GC-MS)的测定方法,分别对由牦牛乳和荷斯坦牛乳制得的新鲜干酪中脂肪酸的组成和含量进行测定。结果表明:新鲜牦牛乳硬质干酪中检出的脂肪酸种类和总相对含量均少于新鲜荷斯坦牛乳硬质干酪,荷斯坦牛乳硬质干酪中总脂肪酸相对含量是牦牛乳硬质干酪中的1.00倍。两种干酪中,最主要的脂肪酸均为棕榈酸(C16∶0)、9-十八碳烯酸(C18∶1)和硬脂酸(C18∶0),这三种脂肪酸的总和占两种干酪的71%以上。牦牛乳干酪中饱和脂肪酸(SFA)种类比荷斯坦乳干酪多1种,但是相对含量低了1.68%;不饱和脂肪酸(UFA)种类比荷斯坦牛乳干酪少2种,但是相对含量是其1.05倍;单不饱和脂肪酸(MUFA)的种类和相对含量均低于荷斯坦牛乳干酪;多不饱和脂肪酸(PUFA)的种类比荷斯坦牛乳干酪少1种,但相对含量是其2.85倍;短链(SCFA)和长链脂肪酸(LCFA)相对含量分别是荷斯坦牛乳干酪的1.10和1.23倍。综上所述,放牧季节和牧草营养成分影响了乳脂肪酸的组成和含量,从而进一步影响了干酪中的脂肪酸组成和含量。
The composition and content of fatty acids in fresh cheese made from yak milk and Holstein milk were determined by gas chromatography-mass spectrometry(GC-MS). The results showed that the fatty acid type and total relative content of fresh yak milk hard cheese were lower than that of fresh Holstein milk hard cheese. The relative content of total fatty acids in Holstein milk hard cheese was 1.00 in yak milk hard cheese.Times. Among the two types of cheese, the most important fatty acids are palmitic acid(C16∶0), 9-octadecenoic acid(C18∶1) and stearic acid(C18∶0). The sum of these three fatty acids accounts for two kinds.More than 71% of cheese. The type of saturated fatty acid(SFA) in yak cheese is one more than that of Holstein cheese,but the relative content is 1.68%. The amount of unsaturated fatty acid(UFA) is 2 less than that of Holstein,but the relative content is 1.05 times. The type and relative content of monounsaturated fatty acids(MUFA) are lower than Holstein's cheese; polyunsaturated fatty acids(PUFA) are one species less than Holstein's cream,but the relative content is 2.85 times;The relative amounts of SCFA and long chain fatty acids(LCFA) were 1.10 and 1.23 times,respectively,of Holstein's cheese. In summary,the grazing season and pasture nutrients affect the composition and content of milk fatty acids,which further affects the fatty acid composition and content of cheese.
The composition and content of fatty acids in fresh cheese made from yak milk and Holstein milk were determined by gas chromatography-mass spectrometry(GC-MS). The results showed that the fatty acid type and total relative content of fresh yak milk hard cheese were lower than that of fresh Holstein milk hard cheese. The relative content of total fatty acids in Holstein milk hard cheese was 1.00 in yak milk hard cheese.Times. Among the two types of cheese, the most important fatty acids are palmitic acid(C16∶0), 9-octadecenoic acid(C18∶1) and stearic acid(C18∶0). The sum of these three fatty acids accounts for two kinds.More than 71% of cheese. The type of saturated fatty acid(SFA) in yak cheese is one more than that of Holstein cheese,but the relative content is 1.68%. The amount of unsaturated fatty acid(UFA) is 2 less than that of Holstein,but the relative content is 1.05 times. The type and relative content of monounsaturated fatty acids(MUFA) are lower than Holstein's cheese; polyunsaturated fatty acids(PUFA) are one species less than Holstein's cream,but the relative content is 2.85 times;The relative amounts of SCFA and long chain fatty acids(LCFA) were 1.10 and 1.23 times,respectively,of Holstein's cheese. In summary,the grazing season and pasture nutrients affect the composition and content of milk fatty acids,which further affects the fatty acid composition and content of cheese.
引文
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[34]MORSY TA,KHOLIF SM,KHOLIF AE,et al.Influence of Sunflower Whole Seeds or Oil on Ruminal Fermentation,Milk Production,Composition,and Fatty Acid Profile in Lactating Goats[J].Asian-Australasian Journal of Animal Sciences,2015,28(8):1116-1122.
[35]SCHAAFSMA G.Nutritional significance of lactose and lactose derivatives[J].Encyclopedia of Dairy Sciences,2003:1529-1533.
[36]COPPOLA R,SALIMEI E,SUCCI M,et al.Behaviour of lactobacillus rhamnosus strains in ass’milk[J].Annals of Microbiology,2002(52):55-60.
[37]CUI GX,YUAN F,DEGEN AA,et al.Composition of the milk of yaks raised at different altitudes on the Qinghai-Tibetan Plateau[J].International Dairy Journal,2016,59:29-35.
[38]NEVES CA,SANTOS GT,MATSUSHITA M,et al.Intake,whole tract digestibility,milk production,and milk composition of Holstein cows fed extruded soybeans treated with or without lignosulfonate[J].Animal Feed Science and Technology,2007,134(1-2):1-44.
[2]ZHANG XX,FENG SY,MA JG,et al.Seroprevalence and risk factors of fascioliasis in yaks,bos grunniens,from three counties of gansu province,china[J].Korean Journal of Parasitology,2017,55(1):89-93.
[3]王玲,梁琪,宋雪梅,等.凝乳酶对牦牛乳硬质干酪成熟期间蛋白降解的影响[J].食品工业科技,2015,36(14):199-204.
[4]苟钰姣,丁路明,王玉鹏.牦牛乳及乳制品、犏牛和黑白花奶牛乳的脂肪酸组成分析[J].草业科学,2013,30(2):274-280.
[5]SETH K,BAJWA U.Effect of acidulants on the recovery of milk constituents and quality of mozzarella processed cheese[J].Journal Food Sci Technol,2015,52(3):1561-1569.
[6]YASAR K,GUZELER N.Effects of coagulant type on the physicochemical and organoleptic properties of kashar cheese[J].International Journal of Dairy Technology,2011,64(3):372-379.
[7]宋雪梅,张炎,杨敏,等.牦牛乳硬质干酪苦味肽的分离与特征鉴定[J].食品科学,2016,37(15):160-164.
[8]刘兴龙,甘伯中,李帆,等.白牦牛乳硬质干酪加工工艺技术研究[J].食品科学,2009,30(14):94-98.
[9]郁校静,常玲玲,张亚琴,等.中国荷斯坦牛原料乳脂肪酸组成及变化规律的研究[J].中国牛业科学,2011,37(5):4-8.
[10]BACH AC,INGENBLEEK Y,FERY A.The usefulness of dietary medium-chain triglycerides in body weight control:fact or fancy[J].Journal of Lipid Research,1996,37(4):708-726.
[11]HAENLEIN GFW.Goat milk in human nutrition[J].Small Ruminant Research,2004,51(2):155-163.
[12]KASAI M,MAKI H,NOSAKA N,et al.Effect of medium-chain triglycerides on the postprandial triglyceride concentration in healthy men[J].Bioscience,Biotechnology and Biochemistry,2003,67(1):46-53.
[13]HAVRANEK JL,HADZIOSMANOVIC M,SAMARZ-IJA D,et al.Nutritional properties of mediterranean cheeses[J].Mljekarstvo,2000,50:141-150.
[14]RAYNAL-LJUTOVAC K,LAGRIFFOUL G,PACCARDP,et al.Composition of goat and sheep milk products:An update[J].Small Ruminant Research,2008,79(1):57-72.
[15]WOODS VB,FEARON AM.Dietary sources of unsaturated fatty acids for animals and their transfer into meat,milk and eggs:A review[J].Livestock Science,2009,126(1-3):1-20.
[16]VARGAS-BELLO-PEREZ E,VERA RR,AGUILARC,et al.Feeding olive cake to ewes improves fatty acid profile of milk and cheese[J].Animal Feed Science&Technology,2013,184(1-4):94-99.
[17]VARGASBELLOPEREZ E,FEHRMANNCARTES K,et al.Short communication:chemical composition,fatty acid composition,and sensory characteristics of Chanco cheese from dairy cows supplemented with soybean and hydrogenated vegetable oils[J].Journal of Dairy Science,2015,98(1):111-117.
[18]ESPOSITO G,MASUCCI F,et al.Fatty acid and sensory profiles of caciocavallo cheese as affected by management system[J].Journal of Dairy Science,2014,97(4):1918-1928.
[19]MEDEIROS E,QUEIROGA R,et al.Fatty acid profile of cheese from dairy goats fed a diet enriched with castor,sesame and faveleira vegetable oils[J].Molecules,2014,19(1):992-1003.
[20]TABOADA N,VAN NIEUWENHOVE C,et al.Influence of autochthonous cultures on fatty acid composition,esterase activity and sensory profile of Argentinean goat cheeses[J].Journal of Food Composition and Analysis,2015(40):86-94.
[21]CERUTTI WG,VIEGAS J,et al.Fatty acid profiles of milk and Minas frescal cheese from lactating grazed cows supplemented with peanut cake[J].Journal of Dairy Research,2016,83(1):42-49.
[22]VARGAS-BELLO-PEREZ E,GELDSETZER-MEND-OZA C,et al.Effect of olive oil in dairy cow diets on the fatty acid profile and sensory characteristics of cheese[J].International Dairy Journal,2018.
[23]SANTILLO A,CAROPRESE M,MARINO R,et al.Fatty acid profile of milk and Cacioricotta cheese from Italian Simmental cows as affected by dietary flaxseed supplementation[J].Journal of Dairy Science,2016,99(4):2545-2551.
[24]PRANDINI A,SIGOLO S,PIVA G.A comparative study of fatty acid composition and CLA concentration in commercial cheeses[J].Journal of Food Composition&Analysis,2011,24(1):55-61.
[25]DING L,WANG Y,KREUZER M,et al.Seasonal variations in the fatty acid profile of milk from yaks grazing on the Qinghai-Tibetan plateau[J].Journal of Dairy Research,2013,80(4):410-417.
[26]丁路明,龙瑞军,杨予海,等.牦牛夏秋季和冬季各草场牧食行为的研究[J].中国畜牧杂志,2007(05):52-55.
[27]WOO AH.KOIIODGE S,LINDSAY RC.Quantification of major free fatty acids in several cheese varieties[J].Journal of Dairy Science,1984(67):874.
[28]孔保华.乳品科学与技术[M].北京:科学出版社,2004:30-31.
[29]妥彦峰,甘伯中,杭锋,等.甘肃天祝牧区白牦牛乳脂肪中脂肪酸的分析[J].乳业科学与技术,2013,36(4):23-27.
[30]闻芝梅,陈君石.现代营养学[M].北京:人民卫生出版社,1999:49-53.
[31]MEI J,GUO QZ,WU Y,et al.Study of proteolysis,lipolysis and volatile compounds of a Camemberttype cheese manufactured using a freeze-dried Tibetan kefir co-culture during ripening[J].Food Science and Biotechnology,2015,24(2):393-402.
[32]BUCHIN S,DUBOZ G,SALMON JC.Lactobacillus delbrueckii subsp.lactis as a starter culture significantly affects the dynamics of volatile compound profiles of hard cooked cheeses[J].European Food Research and Technology,2017,243(11):1943-1955.
[33]YURCHENKO S,SATS A,TATAR V,et al.Fatty acid profile of milk from Saanen and Swedish Landrace goats[J].Food Chemistry,2018(254):326-332.
[34]MORSY TA,KHOLIF SM,KHOLIF AE,et al.Influence of Sunflower Whole Seeds or Oil on Ruminal Fermentation,Milk Production,Composition,and Fatty Acid Profile in Lactating Goats[J].Asian-Australasian Journal of Animal Sciences,2015,28(8):1116-1122.
[35]SCHAAFSMA G.Nutritional significance of lactose and lactose derivatives[J].Encyclopedia of Dairy Sciences,2003:1529-1533.
[36]COPPOLA R,SALIMEI E,SUCCI M,et al.Behaviour of lactobacillus rhamnosus strains in ass’milk[J].Annals of Microbiology,2002(52):55-60.
[37]CUI GX,YUAN F,DEGEN AA,et al.Composition of the milk of yaks raised at different altitudes on the Qinghai-Tibetan Plateau[J].International Dairy Journal,2016,59:29-35.
[38]NEVES CA,SANTOS GT,MATSUSHITA M,et al.Intake,whole tract digestibility,milk production,and milk composition of Holstein cows fed extruded soybeans treated with or without lignosulfonate[J].Animal Feed Science and Technology,2007,134(1-2):1-44.
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