Comparison of Lipids in Four Kinds of Milk Powder of Cow and Goat

LAI Min; WU Tong; XIE Kui; LI Jing; LIU Xiaoru; DENG Zeyuan

doi:10.13386/j.issn1002-0306.2021020193

Volume 42 Issue 22

Nov. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(22): 62-71. > DOI: 10.13386/j.issn1002-0306.2021020193

LAI Min, WU Tong, XIE Kui, et al. Comparison of Lipids in Four Kinds of Milk Powder of Cow and Goat[J]. Science and Technology of Food Industry, 2021, 42(22): 62−71. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021020193.

Citation:

PDF (2281 KB)

Comparison of Lipids in Four Kinds of Milk Powder of Cow and Goat

1.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
2.
Ausnutria Hyproca Nutrition Co., Ltd., Changsha 410001, China

More Information

Received Date: February 23, 2021
Available Online: September 13, 2021

Graphical Abstract

Abstract

Abstract

Objective: To compare and analyze the lipid characteristics of common and organic milk powder. Methods: Taking common milk powder, common goat milk powder, organic milk powder and organic goat milk powder as research objects, lipids in milk powder were extracted by chloroform methanol method, triglyceride and phospholipid were separated by aminopropyl silica gel solid phase extraction column, Sn-2 monoglyceride was obtained by hydrolyzing 1,3-fatty acid of triglyceride molecule with porcine pancreatic lipase, and Sn-2 fatty acid was obtained by hydrolyzing phospholipid with phospholipase A₂. The composition and content of triglycerides and phospholipids were analyzed by gas chromatography, the configuration of triglycerides was analyzed by ultra-high performance liquid chromatography coupled with mass spectrometry, and the composition and content of phospholipids and cholesterol were determined by high performance liquid chromatography. Results: The contents of lipid, triglyceride and phospholipid in goat milk powder were higher than those in cow milk powder, and the content of common milk powder was higher than that of organic milk powder. Palmitic acid was the main saturated fatty acid and oleic acid was the main monounsaturated fatty acid in milk powder, and the content of common goat milk powder was significantly higher than the other three kinds of milk powder(P<0.05). The content of n-6 series polyunsaturated fatty acids in ordinary goat milk powder was the highest, and the content of n-3 series polyunsaturated fatty acids in organic goat milk powder was the highest. The four kinds of milk powder Sn-2 fatty acids were mainly saturated fatty acids, and lauric acid, myristic acid and palmitic acid were more likely to be distributed in the Sn-2 position of triglycerides, and palmitic acid was also more likely to be distributed in the Sn-2 position of phospholipids. The medium chain triglycerides(MCT) of four kinds of milk powder were mainly composed of Ca-Ca-Ca(Ca:C_10:0) and Ca-Ca-La(La:C_12:0), and the MCT of goat milk powder was higher than that of cow milk powder. The contents of medium and long chain triglycerides(MLCT) in goat milk powder were higher than those in cow milk powder(P: C_16:0), Ca-Ca-O(O:C_18:0) and la-m-p (M:C_14:0) (P<0.05). The highest content of LCT was O-P-O(O:C_18:0). Conclusions: The lipid of goat milk powder was more easily absorbed than that of cow milk powder. Compared with ordinary milk powder, organic milk powder had more security, higher n-3 PUFA content and higher nutritional value.
- common milk powder,
- organic milk powder,
- goat milk,
- cow milk,
- triglyceride configuration,
- phospholipid,
- Sn-2 fatty acid

FullText(HTML)

References (30)

References

[1]	FONTECHA J, RODRIGUEZ-ALCALA L M, CALVO M V, et al. Bioactive milk lipids[J]. Current Nutrition & Food Science,2011,7(3):155−159.
[2]	曾令平, 张继东. 结构脂质及其在乳制品中的应用[J]. 中国乳品工业,2010,38(10):39−42. [ZENG L P, ZHANG J D. Introduction and application of structured lipids in dairy products[J]. China Dairy Industry,2010,38(10):39−42. doi: 10.3969/j.issn.1001-2230.2010.10.011
[3]	CONTARINI G, POVOLO M. Phospholipids in milk fat: Composition, biological and technological significance, and analytical strategies[J]. International Journal of Molecular Sciences,2013,14(2):2808−2831. doi: 10.3390/ijms14022808
[4]	吕晓玲王淼. 食品生物化学[M]. 北京: 中国轻工业出版社, 2009. LV X L, WANG M. Food Biochemistry[M]. Beijing: China Light Industry Press, 2009.
[5]	王萍, 张银波, 江木兰. 多不饱和脂肪酸的研究进展[J]. 中国油脂,2008,33(12):42−46. [WANG P, ZHANG Y B, JIANG M L. Research progress of polyunsaturated fatty acids[J]. China Oils and Fats,2008,33(12):42−46. doi: 10.3321/j.issn:1003-7969.2008.12.011
[6]	BENJAMIN S, SPENER F. Conjugated linoleic acids as functional food: An insight into their health benefits[J]. Nutrition & Metabolism,2009,6(1):36−36.
[7]	董世华. 羊奶的营养价值[J]. 食品与健康,2001(4):19. [DONG S H. Nutritional value of goat milk[J]. Food and Health,2001(4):19.
[8]	李静, 邓泽元, 范亚苇, 等. 几种乳制品中脂肪酸的特点[J]. 食品工业科技,2007,28(11):221−223. [LI J, DENG Z Y, FAN Y W, et al. Characteristics of fatty acids in several dairy products[J]. Food Industry Science and Technology,2007,28(11):221−223. doi: 10.3969/j.issn.1002-0306.2007.11.074
[9]	翁晨, 邓泽元, 李静. 乳制品脂质组成的比较[J]. 食品科学,2020,41(4):149−156. [WENG C, DENG Z Y, LI J. Comparison of lipid compositions of several dairy products[J]. Food Science,2020,41(4):149−156. doi: 10.7506/spkx1002-6630-20190403-046
[10]	WENG C, DENG Z Y, ZHANG N, et al. Lipid profiles of Chinese soft-shell turtle eggs(Pelodiscus sinensis)[J]. Journal of Food Composition and Analysis,2020,94:103627. doi: 10.1016/j.jfca.2020.103627
[11]	KALUZNY M A, DUNCAN L A, MERRITT M V, et al. Rapid separation of lipid classes in high yield and purity using bonded phase columns[J]. Journal of Lipid Research,1985,26(1):135−140. doi: 10.1016/S0022-2275(20)34412-6
[12]	LEI, LI J, LI G Y, et al. Stereospecific analysis of triacylglycerol and phospholipid fractions of five wild freshwater fish from poyang lake[J]. Journal of Agricultural and Food Chemistry,2012,60(7):1857−1857. doi: 10.1021/jf204584t
[13]	ICHIHARA K, SHIBAHARA A, YAMAMOTO K, et al. An improved method for rapid analysis of the fatty acids of glycerolipids[J]. Lipids,1996,31(5):535−539. doi: 10.1007/BF02522648
[14]	胡盛本, 卓成飞, 邹古月, 等. 氢化大豆油和反刍动物油脂中甘油三酯和磷脂反式脂肪酸的位置分布[J]. 食品科学,2017,38(14):276−283. [HU S B, ZHUO C F, ZOU G Y, et al. Positional distribution of trans fatty acids in triglycerides and phospholipids of partially hydrogenated soybean oil and ruminant animal fat[J]. Food Science,2017,38(14):276−283. doi: 10.7506/spkx1002-6630-201714043
[15]	CRISTINA C H, DENG Z, ZHOU J, et al. Methods for analysis of conjugated linoleic acids and trans-18: 1 isomers in dairy fats by using a combination of gas chromatography, silver-ion thin-layer chromatography/gas chromatography, and silver-ion liquid chromatography[J]. Journal of AOAC International,2004,87(2):545−562. doi: 10.1093/jaoac/87.2.545
[16]	吴琳, 刘四磊, 魏芳, 等. Florisil固相萃取法联用气相色谱测定油脂中Sn-2位脂肪酸[J]. 中国油料作物学报,2015,37(2):227−233. [WU L, LIU S L, WEI F, et al. Determination of Sn-2 position fatty acid in oils by SPE method with Florisil extraction cartridge coupled with gas chromatography[J]. Chinese Journal of Oil Crop Sciences,2015,37(2):227−233. doi: 10.7505/j.issn.1007-9084.2015.02.016
[17]	齐冬梅, 邹孝强, 黄健花, 等. DHA单细胞油脂的脂肪酸分布及甘油三酯组成分析[J]. 中国油脂,2018,43(9):161−167. [QI D M, ZOU X Q, HUANG J H, et al. Fatty acid distribution and triglyceride composition of DHA single cell oil[J]. China Oils and Fats,2018,43(9):161−167.
[18]	MARKO, TARVAINEN, HEIKKI, et al. Regiospecific analysis of triacylglycerols by ultrahigh-performance-liquid chromatography-electrospray ionization-tandem mass spectrometry[J]. Analytical Chemistry,2019,91(21):13695−13702. doi: 10.1021/acs.analchem.9b02968
[19]	SI W, LIANG Y, MA K Y, et al. Antioxidant activity of capsaicinoid in canola oil[J]. Journal of Agricultural and Food Chemistry,2012,60(24):6230−6234. doi: 10.1021/jf301744q
[20]	MURIEL M E, ANTEQUERA M T, PETRON M J, et al. Stereospecific analysis of fresh and dry-cured muscle phospholipids from Iberian pigs[J]. Food Chemistry,2005,90(3):437−443. doi: 10.1016/j.foodchem.2004.05.007
[21]	ROACH J, MOSSOBA M M, YURAWECZ M P, et al. Chromatographic separation and identification of conjugated linoleic acid isomers[J]. Analytica Chimica Acta,2002,465(1):207−226.
[22]	MARCEL B, BRIGITTE F, CLAUDLA C, et al. Quantification of phospholipids in infant formula and growing up milk by high-performance liquid chromatography with evaporative light scattering detector[J]. Journal of AOAC International,2010,93(3):948−955. doi: 10.1093/jaoac/93.3.948
[23]	FIDLER N, KOLETZKO B. The fatty acid composition of human colostrum[J]. European Journal of Nutrition,2000,39(1):31−37. doi: 10.1007/s003940050073
[24]	卓成飞, 胡盛本, 邓泽元, 等. 液态乳中胆固醇、7-脱氢胆固醇及25-羟基胆固醇的同步测定方法[J]. 中国食品学报,2019,19(4):232−240. [ZHUO C F, HU S B, DENG Z Y, et al. Synchronous determination method of cholesterol, 7-dehydrocholesterol and 25-hydroxycholesterol in liquid milk[J]. Journal of Chinese Institute of Food Science and Technology,2019,19(4):232−240.
[25]	BAUER L C, SANTANA D, MACEDO M, et al. Method validation for simultaneous determination of cholesterol and cholesterol oxides in milk by RP-HPLC-DAD[J]. Journal of the Brazilian Chemical Society,2014,25(1):161−168.
[26]	SHEILA M, INNIS. Dietary (n-3) fatty acids and brain development[J]. The Journal of Nutrition,2007,137(4):855−859. doi: 10.1093/jn/137.4.855
[27]	杨普煜, 张虹, 刘浚辰, 等. Sn- 2棕榈酸酯对婴幼儿健康的促进作用[J]. 食品科学技术学报,2018,36(4):41−45. [YANG P Y, ZHANG H, LIU J C, et al. Review of Sn-2 palmitate implications for infant health[J]. Journal of Food Science and Technology,2018,36(4):41−45. doi: 10.3969/j.issn.2095-6002.2018.04.006
[28]	ST-ONGE M P, ROSS R, PARSONS W D, et al. Medium-chain triglycerides increase energy expenditure and decrease adiposity in overweight men[J]. Obesity,2012,11(3):395−402.
[29]	张星弛, 韩培涛, 李晓莉, 等. 中链甘油三酯的研究进展[J]. 食品研究与开发,2017,38(23):220−224. [ZHANG X C, HAN P T, LI X L, et al. Research progress of medium chain triglycerides[J]. Food Research and Development,2017,38(23):220−224. doi: 10.3969/j.issn.1005-6521.2017.23.042
[30]	徐文迪. 富含中长碳链甘油三酯的人乳替代脂的酶法制备[D]. 无锡: 江南大学, 2019. XU W D. Enzymatic preparation of human milk substitute fat rich in medium and long chain triglycerides[D]. Wuxi: Jiangnan University, 2019.

Supplements (0)

Cited By

Cited by

Periodical cited type(13)

1.	宗子歆，姚子昂，张玉龙，陈鑫，曹际娟，胡冰. Ⅰ型胶原蛋白的结构、提取及应用研究进展. 食品研究与开发. 2025(04): 169-176 .
2.	龚受基，覃媚，戴梓茹，蒋红明，郭德军. 响应面法优化相思藤黄酮提取工艺及其体外抗氧化活性分析. 食品工业科技. 2024(06): 178-185 . 本站查看
3.	罗联钰，徐清清，朱金燕，魏维鑫，吴清朋，刘家光. 超声前处理对牡蛎蛋白水解度的影响. 食品工业. 2024(04): 17-22 .
4.	武婷，康明丽，程雅如，申彤，李依孜. 微波辅助酶法提取香菇柄蛋白工艺研究. 粮食与油脂. 2024(09): 129-134 .
5.	张倩，张文博，陈滢竹，姜旭，汤璐，王刚，李艳丽. 榛蘑蛋白提取工艺的优化研究. 中国调味品. 2023(05): 118-124 .
6.	窦容容，赵春青，颜子恒，桑亚新，孙纪录，亢春雨. 超声波对鲟鱼皮酸溶性胶原蛋白提取及理化特性的影响. 中国食品学报. 2023(10): 125-135 .
7.	李璐，李鹏，孙慧娟，马凯华，马俪珍，李玲. 响应面优化超声波辅助革胡子鲶鱼鱼头汤熬煮工艺. 肉类研究. 2022(02): 27-32 .
8.	黄可承，宫萱，唐嘉诚，陈彦婕，包建强. 水产品副产物胶原蛋白制备方法及应用. 精细化工. 2022(09): 1757-1766 .
9.	赵琼瑜，胡鉴，李彩燕，徐树杰，宋伟. 超声波辅助鳖甲脱钙工艺优化及其对胶原蛋白生化特征的影响. 食品工业科技. 2022(22): 39-51 . 本站查看
10.	李家柔，倪剑波，何静怡，许惠雅，井璐楠，施文正. 超声辅助酶法提取罗非鱼皮胶原蛋白及其溶解特性. 渔业现代化. 2022(06): 127-134 .
11.	陈文娟. 响应面法优化超声协同胃蛋白酶提取鲣鱼皮胶原蛋白的工艺研究. 延边大学农学学报. 2022(04): 60-66 .
12.	魏沈芳，张顺棠，刘昆仑，段晓杰，高立栋. 超声辅助酶法制备鸡皮胶原蛋白的工艺优化. 河南工业大学学报(自然科学版). 2022(06): 59-66 .
13.	袁子杰，秦洋，杨凤英，邓志萍. 超声辅助技术开发新型黑茶酒. 食品科技. 2021(11): 90-97 .