摘要
目的测定不同种类牛奶中脂肪酸的含量。探讨牛奶脂肪酸的营养价值。方法以3种市售国产牛奶为研究对象，采用毛细管气相色谱-质谱法进行牛奶脂肪酸的分离测定。结果3种国产牛奶含有13～16种脂肪酸，酸牛奶总脂肪酸的含量最低。不同类型脂肪酸的比例不均衡。其中饱和脂肪酸的含量最高，约占70％；多不饱和脂肪酸的含量最低，仅为3％～7％。除低脂牛奶外。全脂牛奶和酸牛奶的ω-6／ω-3脂肪酸比率基本接近推荐值。结论与全脂牛奶和低脂牛奶相比。酸牛奶更适宜高血脂患者或心脑血管病高危人群的饮用。3种国产牛奶中的饱和脂肪酸（SFA）：单不饱和脂肪酸（MUFA）：多不饱和脂肪酸（PUFA）均不符合世界卫生组织推荐的1：1：1。有必要优化牛奶脂肪酸的组分以满足人体的营养需求。
Objective To evaluate the nutrition value of. three kinds of native milk by analyzing the contents of fatty acids. Methods Through Capillary Gas Chromatography （GC）-Mass Spectrogram（MS）, the fatty acid compositions in native rnllk which got from local market were separated and assessed. Results About 13-16 kinds of fatty acid compositions eonld be determined by GC-MS from three experimental milk. And the content of total fatty acids in sour milk was lowest. The ratio of fatty acid composition of three kinds of milk was disproportion. The content of saturated fatty acids was highest, which was about 70 %, polyunsaturated fatty acids was lowest, which was only 3 - 7 %. Except of low fat milk, the n-6/n-3 fatty acid ratio of the whole fat milk and sour milk was approach to the desirable ratio. Conclusion Compared whth whole fat milk and low fat milk in dietary, sour milk is suited to hyperlipemia or cardiovascular patients. The proportion of the contents of fatty acid composition： saturated fatty acid（SFA）, monounsaturated fatty acid（MUFA）, polyunsaturated fatty ＇aeid（PUFA） is not correspond to the proportion （1 ： 1 ： 1） which is recommended by the Health Organization. So it is necessary to optimize the proportion of fatty acid to meet the nutrition demands of human.
出处
《中国公共卫生》
CAS
CSCD
北大核心
2006年第12期1491-1492,共2页
Chinese Journal of Public Health
基金
广东省科技计划项目基金资助项目(2005B10401011)
湛江市科技计划项目(ZZ0401)
