两种杂交水牛乳脂肪酸组成的对比
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摘要
对摩拉×本地、尼里-拉菲×本地两种杂交水牛乳的乳脂肪酸组成进行测定,以分析二者脂肪酸组成的差异。结果表明,摩拉×本地水牛乳脂中,短链和中链的脂肪酸、丁酸(C_(4∶0))、十四酸(C_(14∶0))和9-十六烯酸(C_(16∶1,c9))显著低于尼里-拉菲×本地水牛乳(p<0.05),而长链的脂肪酸、十八酸(C_(18∶0))、二十酸(C_(20∶0))和二十二酸(C_(22∶0))含量显著高于尼里-拉菲×本地水牛乳(p<0.05),其中总长链脂肪酸(LCFA)显著高于尼里-拉菲×本地水牛乳(p<0.05)。两个品种乳脂中饱和脂肪酸(SFA)、单不饱和脂肪酸(MUFA)和多不饱和脂肪(PUFA)含量无显著差异(p>0.05)。
In this study, milk fatty acid composition of two crossbred Murrah×Chinese buffalo and Nili-Ravi×Chinese buffalo was compared. The result showed that Murrah×Chinese buffalo milk contained significant lower C_(4∶0), C_(14∶0) and C_(16∶1), c9, but higher C_(18∶0), C_(20∶0) and C_(22∶0) than Nili-Ravi×Chinese buffalo milk( p<0.05), meanwhile, the totle LCFA of Murrah×Chinese buffalo milk was significant higher than Nili-Ravi×Chinese buffalo( p<0.05), however, the SFA, MUFA and PUFA of those two breed milk were no significant different( p>0.05).
In this study, milk fatty acid composition of two crossbred Murrah×Chinese buffalo and Nili-Ravi×Chinese buffalo was compared. The result showed that Murrah×Chinese buffalo milk contained significant lower C_(4∶0), C_(14∶0) and C_(16∶1), c9, but higher C_(18∶0), C_(20∶0) and C_(22∶0) than Nili-Ravi×Chinese buffalo milk( p<0.05), meanwhile, the totle LCFA of Murrah×Chinese buffalo milk was significant higher than Nili-Ravi×Chinese buffalo( p<0.05), however, the SFA, MUFA and PUFA of those two breed milk were no significant different( p>0.05).
引文
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[10]韦升菊,梁贤威,卢雪芬,等.水牛奶和乳牛奶常规乳成分及乳脂脂肪酸组成的初步比较研究[J].畜牧与兽医,2011,43(10):41-43.
[2]ROBERT G J,ANN M F.Symposium:Milk fat composition,function and potential for change[J].Journal of Dairy Science,1991,74(4):3228-3243.
[3]陈影.乳脂肪水解及其产物的微胶囊化[D].天津:天津科技大学,2004.
[4]双金,侯先志,金署光.不同地区荷斯坦奶牛乳中脂肪酸组成的比较研究[J].中国奶牛,2011(7):41-46.
[5]刘演景,朱婧.影响牛乳脂肪酸组成的因素分析[J].中国奶牛,2014(14):1-4.
[6]COSTA,LACERDA E N,SANTOS E C Q,et al.Action of successive heat treatments in bovine milk fatty acids[J].Journal of the Brazilian Chemical Society,2011,22(11):2115-2120.
[7]VERNIN GASTON.Chemistry of heterocyclic compounds in flavours and aromas[M].New York:Halsted Press,1982:109-114.
[8]侯园园.酶处理对天然乳脂组成和风味的影响研究[M].无锡:江南大学,2008:1-6.
[9]王蓓.酶法制备天然牛奶风味基料及牛奶香精的研究[M].无锡:江南大学,2009:18-31.
[10]韦升菊,梁贤威,卢雪芬,等.水牛奶和乳牛奶常规乳成分及乳脂脂肪酸组成的初步比较研究[J].畜牧与兽医,2011,43(10):41-43.