摘要
采用氨基酸分析、脂肪酸甲酯法和气相色谱质谱联用分析了冷藏前后牦牛酸奶中的营养成分和挥发性物质。结果表明,冷藏对牦牛酸奶中的蛋白质、脂肪、乳糖和水分等常规营养成分影响不显著(P>0.05)。冷藏使牦牛酸奶中总氨基酸和鲜味氨基酸含量增加(P<0.05),增幅分别为12.96%和8.51%;冷藏前后牦牛酸奶中的氨基酸营养评分分别为65.36和79.18。冷藏对牦牛酸奶中饱和脂肪酸无显著影响(P>0.05),但使不饱和脂肪酸的相对含量降低。冷藏促进了牦牛酸奶中挥发性物质种类增加,尤其是酯类物质含量增加。综合表明,适度冷藏有利于牦牛酸奶营养成分和挥发性物质的形成。
The purpose of this study was to investigate the nutritional composition and volatile substances changes of yak yogurt under refrigeration storage.The nutritional composition and volatile substance were measured by amino acid analysis,fatty acid methyl ester method and gas chromatography-mass spectrometry.The results showed that yak yogurt had no significant difference on the contents of protein,fat,lactose and water content(P>0.05)under refrigeration storage.The total amino acid and flavour amino acid of yak yogurt significant increased after 7 drefrigeration storage(P<0.05),and the increased rate were 12.96%and 8.51%,respectively;the amino acids score of yak yogurt were 65.36 and 79.18,respectively.The content and kind of saturated fatty acid of yak yogurt had no significant difference after 7 drefrigeration storage(P>0.05),but the relative content of unsaturated fatty acid of yak yogurt decreased after 7 d refrigeration storage.The kind of volatile substances of yak yoghurt were significantly increased after 7 drefrigeration storage,especially in esters.In summary,it was beneficial to the formation of nutritional composition and volatile substances of yak yogurt under suitable refrigeration storage.
作者
李升升
刘书杰
LI Sheng-sheng;LIU Shu-jie(Academy of Animal and Veterinary Sciences,Qinghai University,Xining,Qinghai 810016,China)
出处
《食品与机械》
北大核心
2020年第11期112-117,共6页
Food and Machinery
基金
青海省科技合作专项资助(编号:2018-HZ-816)
青海省牛产业科技创新平台项目资助(编号:QHNP-2020-05-09)
青海省重点研发与转化计划(编号:2019-NK-109)
国家自然科学基金(编号:31701625)
关键词
牦牛酸奶
冷藏
氨基酸
脂肪酸
挥发性物质
yak milk yogurt
refrigerated storage
amino acid
fatty acid
volatile substances
