Kaushik S, Wander R, Leonard S, German B, Traber M G
Department of Nutrition and Food Management, University of North Carolina, Greensboro, USA.
Lipids. 2001 Jan;36(1):73-8. doi: 10.1007/s11745-001-0670-3.
The present study was undertaken to determine whether decreases in fat contents result in lower vitamin E contents. Milk samples of varying fat contents (half and half, whole milk, reduced-fat milk, low-fat milk, and nonfat milk) were obtained from a local dairy on six different occasions. alpha-Tocopherol was the major form of vitamin E (>85%); gamma-tocopherol and alpha-tocotrienol were present to a lesser extent. As the fat contents of milk products decreased from 11 to 0.3%, the vitamin E contents decreased. For example, raw milk as compared to nonfat milk had both higher (-tocopherol contents (45.5 +/- 4.6 vs. 4.5 +/- 0.5 microg/100 g; P < or = 0.0001) and higher total lipids (3.46 +/- 0.49 vs. 0.30 +/- 0.07 g/100 g; P < or = 0.0001). Vitamin E, cholesterol, and total lipids increased as cream was added back to nonfat milk during production. For every 1 mg cholesterol increase, there was an increase of approximately 4 microg of alpha-tocopherol; for every 1 g total lipids increase, the alpha-tocopherol content increased by 17 microg. These data demonstrate that removal of milk fat markedly decreases the vitamin E content of various milk products.
本研究旨在确定脂肪含量的降低是否会导致维生素E含量降低。在六个不同的时间点从当地一家乳制品厂获取了不同脂肪含量的牛奶样本（半脂奶、全脂奶、减脂奶、低脂奶和脱脂奶）。α-生育酚是维生素E的主要形式（>85%）；γ-生育酚和α-生育三烯酚的含量较少。随着乳制品脂肪含量从11%降至0.3%，维生素E含量降低。例如，与脱脂奶相比，原料奶的α-生育酚含量更高（45.5±4.6对4.5±0.5微克/100克；P≤0.0001），总脂质含量也更高（3.46±0.49对0.30±0.07克/100克；P≤0.0001）。在生产过程中，当向脱脂奶中添加奶油时，维生素E、胆固醇和总脂质含量增加。胆固醇每增加1毫克，α-生育酚大约增加4微克；总脂质每增加1克，α-生育酚含量增加17微克。这些数据表明，去除乳脂肪会显著降低各种乳制品的维生素E含量。
