Ran Chongjun, Hu Zicong, Zhang Qing, Fu Bofei, Zeng Yuxue, Zeng Lingying, Zhou Jiao, Chen Ting, Li Nanyan, Lan Shushu, Fang Cuilan
Jiulongpo Center for Disease Control and Prevention, Chongqing 400039, China.
Institute of Food Science, Wenzhou Academy of Agricultural Sciences, Wenzhou 325006, China.
Wei Sheng Yan Jiu. 2024 Nov;53(6):909-913. doi: 10.19813/j.cnki.weishengyanjiu.2024.06.010.
The fatty acid composition and content of different commercial dairy products were analyzed.
A total of 33 representative dairy products were purchased in the supermarket of Chongqing, which were divided into three types: pure milk, milk powder and yogurt. The composition and content of fatty acids were analyzed by gas chromatography.
A total of 26 fatty acids were detected in this study, including 15 SFAs, 6 MUFAs, 3 n-6 PUFAs and 2 n-3 PUFAs. The composition and content of fatty acids in each sample were quite different. The total SFA content of milk powder((58.94±1.40)g/100 g) was significantly lower than that of pure milk((69.40±5.93)g/100 g) and yogurt((72.89±0.93)g/100 g)(F=12.485, P<0.05), and there was no significant difference in MUFA content except for myristoleic acid(P>0.05). The content of linoleic acid in milk powder((15.78±0.54)g/100 g) was 7.74 times and 8.92 times that of pure milk((2.04±0.86)g/100 g) and yogurt((1.77±0.22)g/100 g). The α-linolenic acid content((2.83±2.22)g/100 g) was 4.56 times and 5.87 times that of pure milk((0.62±0.25)g/100 g) and yogurt((0.49±0.08)g/100 g). The content of n-6 PUFA in milk powder((21.03±4.78)g/100 g) was significantly higher than that in pure milk((2.33±0.92)g/100 g) and yogurt((2.03±0.22)g/100 g)(F=44.904, P<0.05). The content of n-3 PUFA in milk powder((3.26±0.88)g/100 g) was significantly higher than that in pure milk((0.56±0.16)g/100 g) and yogurt((0.49±0.08)g/100 g)(F=27.842, P<0.05). The SFA: MUFA: PUFA value in milk powder(1∶0.44∶0.41) was closer to the recommended value in the Reference Intake of Dietary Nutrients for Chinese Residents(1∶1∶1) than that in pure milk(1∶0.37∶0.04) and yogurt(1∶0.34∶0.03).
There are differences in the composition and content of fatty acids among various dairy products on the market, especially in saturated fatty acids and polyunsaturated fatty acids, and the proportion of SFA, MUFA, and PUFA in various dairy products is also significantly different.
分析不同市售乳制品的脂肪酸组成及含量。
在重庆超市购买33种代表性乳制品，分为纯牛奶、奶粉和酸奶三类。采用气相色谱法分析脂肪酸的组成及含量。
本研究共检测出26种脂肪酸，包括15种饱和脂肪酸、6种单不饱和脂肪酸、3种n-6多不饱和脂肪酸和2种n-3多不饱和脂肪酸。各样本中脂肪酸的组成和含量差异较大。奶粉的总饱和脂肪酸含量（(58.94±1.40)g/100g）显著低于纯牛奶（(69.40±5.93)g/100g）和酸奶（(72.89±0.93)g/100g）（F=12.485，P<0.05），除肉豆蔻油酸外，单不饱和脂肪酸含量无显著差异（P>0.05）。奶粉中亚油酸含量（(15.78±0.54)g/100g）分别是纯牛奶（(2.04±0.86)g/100g）和酸奶（(1.77±0.22)g/100g）的7.74倍和8.92倍。α-亚麻酸含量（(2.83±2.22)g/100g）分别是纯牛奶（(0.62±0.25)g/100g）和酸奶（(0.49±0.08)g/100g）的4.56倍和5.87倍。奶粉中n-6多不饱和脂肪酸含量（(21.03±4.78)g/100g）显著高于纯牛奶（(2.33±0.92)g/100g）和酸奶（(2.03±0.22)g/100g）（F=44.904，P<0.）。奶粉中n-3多不饱和脂肪酸含量（(3.26±0.88)g/100g）显著高于纯牛奶（(0.56±0.16)g/100g）和酸奶（(0.）。奶粉中饱和脂肪酸∶单不饱和脂肪酸∶多不饱和脂肪酸的值（1∶0.44∶0.41）比纯牛奶（1∶0.37∶0.）和酸奶（1∶0.34∶0.）更接近《中国居民膳食营养素参考摄入量》中的推荐值（1∶1∶1）。
市售各类乳制品的脂肪酸组成和含量存在差异，尤其是饱和脂肪酸和多不饱和脂肪酸，且各类乳制品中饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸的比例也有显著不同。
