乳脂肪中的乳糖和半乳糖含量以及对半乳糖血症的适用性。
The lactose and galactose content of milk fats and suitability for galactosaemia.
作者信息
Portnoi P A, MacDonald A
机构信息
Medical Advisory Panel, Galactosaemia Support Group, UK.
Birmingham Children's Hospital, Steelhouse Lane, Birmingham, UK.
出版信息
Mol Genet Metab Rep. 2015 Oct 22;5:42-43. doi: 10.1016/j.ymgmr.2015.10.001. eCollection 2015 Dec.
INTRODUCTION
Butter oil, ghee and butter are theoretically low in lactose. All three products are high in milk fat; butter oil and ghee contain approximately 99.3% fat and butter around 80% fat. We report the lactose and galactose content of butter, ghee, and butter oil and assess their suitability in a low galactose diet.
METHODS
A total of 12 samples (butter oil n = 5, ghee n = 5, butter n = 2) were analysed by High-Performance Anion Exchange Chromatography with Pulsed Amperometric Detection (HPAEC-PAD) technology used to perform lactose and galactose analyses.
RESULTS
Butter oil and ghee were consistently low in lactose and galactose. Butter oil analysis: lactose, 0.47 to 3.08 mg/100 g; galactose, < 0.05 to 2.28 mg/100 g. Ghee analysis: lactose, < 0.05 to 2.9 mg/100 g; galactose, < 0.05 mg to < 1.0 mg/100 g. Butter analysis: lactose 685 to 688 mg/100 g; galactose, 1.3 mg to 1.6 mg/100 g.
CONCLUSIONS
Butter oil (commonly used in food industry) and ghee contain minimal lactose and galactose and so are permitted in a UK galactosaemia diet. Butter is considered too high in lactose and is unsuitable in a low galactose diet.
引言
从理论上来说，无水奶油、酥油和黄油中的乳糖含量较低。这三种产品的乳脂肪含量都很高；无水奶油和酥油的脂肪含量约为99.3%，黄油的脂肪含量约为80%。我们报告了黄油、酥油和无水奶油中的乳糖和半乳糖含量，并评估了它们在低半乳糖饮食中的适用性。
方法
总共12个样本（无水奶油n = 5，酥油n = 5，黄油n = 2）采用高效阴离子交换色谱-脉冲安培检测法（HPAEC-PAD）进行分析，该技术用于乳糖和半乳糖分析。
结果
无水奶油和酥油的乳糖和半乳糖含量一直较低。无水奶油分析结果：乳糖，0.47至3.08毫克/100克；半乳糖，<0.05至2.28毫克/100克。酥油分析结果：乳糖，<0.05至2.9毫克/100克；半乳糖，<0.05毫克至<1.0毫克/100克。黄油分析结果：乳糖685至688毫克/100克；半乳糖，1.3毫克至1.6毫克/100克。
结论
无水奶油（常用于食品工业）和酥油中的乳糖和半乳糖含量极低，因此在英国半乳糖血症饮食中是允许食用的。黄油被认为乳糖含量过高，不适合用于低半乳糖饮食。
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