with the improvement of people's living quality,people's demand for food has been from the past to consider thenumber to the attention to its quality, it is well known that theox, goat milk nutrition is rich, rich in a variety of nutrients,high-quality food resources is indispensable to human health. fatis human body important component, reasonable intake of fat fromthe food, not only harm health, but also can strengthen physicalhealth. milk is not only high quality animal fat.
【 objective 】 analysis of cow, goat milk and yogurt,cheese, fatty acid composition and the characteristics of change,and evaluate features.
【 method 】 the cow, goat milk and yogurt, cheesesamples were determined after processing, the use of capillarygc7990 gas chromatographic analysis of the fatty acid compositionand content.
【 results 】 (1) the cow, goat milk and yogurt, cheese,fatty acids are including saturated fatty acids (sfa), singleunsaturated fatty acids (mufa) and polyunsaturated fatty acids(pufa) 3 categories, including nutmeg acid (c14:0), palmitic acid(c16:0), stearic acid (c18:0) and oleic acid and linoleic acid(c18:1) (c18:2) the sum of the content of more than 60%; (2) incattle, sheep colostrum unsaturated fatty acid content as high as36.91% and 36.91% respectively, bovine colostrum, feta and sheepcolostrum sfa, mufa, pufa were 5.58, 2.86,1,9.20,9.34:3.77:1:3.93:1; (3) the characteristics of goat milkfatty acids were bitter (c8:0) and decanoic acid (c10:0), itscontent is significantly higher than milk, very significantdifferences between the two (p0.01).
【 conclusion 】 goat milk and its products quality isbetter than that of milk fatty acids and their products; cow, goatmilk processing after long chain saturated fatty acid content arelow, short chain saturated fatty acid content increased.
随着人们生活质量的提高,人们对食品的需求已由过去的考虑数量转向对其质量的关注,众所周知,牛、羊乳营养丰富,富含多种营养素,是人类健康不可或缺的优质食物资源。脂肪是人体重要的组分,从食物中合理摄入脂肪,不但不会危害健康,而且还会强身健体。乳脂肪不仅是高质量的动物。
  【目的】分析牛、羊乳及其酸乳、奶酪脂肪酸组成及变化特点,并进行特性评价。
 【方法】将牛、羊乳及其酸乳、奶酪样品进行甲酯化处理后,利用毛细管gc7990气相色谱进行脂肪酸组分及其含量分析比较。
 【结果】①牛、羊乳及其酸乳、奶酪的脂肪酸均包括饱和脂肪酸(sfa)、单不饱和脂肪酸(mufa)和多不饱和脂肪酸(pufa)3大类,其中豆蔻酸(c14∶0)、棕榈酸(c16∶0)、硬脂酸(c18∶0)、油酸(c18∶1)和亚油酸(c18∶2)的含量之和均超过60%;②牛、羊初乳中的不饱和脂肪酸含量分别高达36.91%和33.06%,牛初乳、羊奶酪和羊初乳的sfa∶mufa∶pufa分别为5.58∶2.86∶1,9.20∶3.77∶1,9.34∶3.93∶1;③羊乳的特征脂肪酸是辛酸(c8∶0)和癸酸(c10∶0),其含量明显高于牛乳,二者之间存在极显著差异(p0.01)。
【结论】羊乳及其制品的脂肪酸质量优于牛乳及其制品;牛、羊乳加工后长链饱和脂肪酸含量降低,短链饱和脂肪酸含量增加。

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滕州市翔鹰分析技术有限公司
王晓莹
15564685258
滕州市平行路