Zhao Xiaoxuan, Guo Yinping, Zhang Yumeng, Pang Xiaoyang, Wang Yunna, Lv Jiaping, Zhang Shuwen
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.
Front Nutr. 2023 Mar 17;10:1072261. doi: 10.3389/fnut.2023.1072261. eCollection 2023.
Camel milk has unique compositional, functional and therapeutic properties compared to cow's milk and also contains many protective proteins with anti-cancer, anti-diabetic and anti-bacterial properties. In this experiment, fresh camel milk was heat-treated at different temperatures and times, and the changes in Millard reaction products were analyzed. Meanwhile, headspace-gas chromatography-ion migration spectrometry (HS-GC-IMS), electronic nose and electronic tongue were used to analyze the changes of volatile components in camel milk after different heat treatments. The results showed that the Maillard reaction was more severe with the increase of heat treatment, and the contents of furosine and 5-hydroxymethylfurfural increased significantly when the heat treatment temperature was higher than 120°C. HS-GC-IMS results showed that the contents of aldehydes and ketones increased obviously with the increase of heat treatment degree. The study clarifies the effects of different heat treatment degrees on Maillard reaction degree and flavor of camel milk, which has practical production guidance significance for the research and industrialization of liquid camel milk products.
与牛奶相比，骆驼奶具有独特的成分、功能和治疗特性，还含有许多具有抗癌、抗糖尿病和抗菌特性的保护性蛋白质。在本实验中，对新鲜骆驼奶进行不同温度和时间的热处理，并分析美拉德反应产物的变化。同时，采用顶空气相色谱-离子迁移谱（HS-GC-IMS）、电子鼻和电子舌分析不同热处理后骆驼奶中挥发性成分的变化。结果表明，随着热处理程度的增加，美拉德反应更为剧烈，当热处理温度高于120°C时，糠氨酸和5-羟甲基糠醛的含量显著增加。HS-GC-IMS结果表明，随着热处理程度的增加，醛类和酮类物质的含量明显增加。该研究阐明了不同热处理程度对骆驼奶美拉德反应程度和风味的影响，对液态骆驼奶产品的研究和产业化具有实际生产指导意义。
