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当前位置: 首页 > 文章 > 不同地域来源乳粉及乳制品中乳铁蛋白含量分析 中国食物与营养 2019 (8) 20-25
Position: Home > Articles > 不同地域来源乳粉及乳制品中乳铁蛋白含量分析 Food and Nutrition in China 2019 (8) 20-25

不同地域来源乳粉及乳制品中乳铁蛋白含量分析

作  者：
孙姗姗;罗娇依;李刚;梁瑞强;曹进;陈启;刘英华
单  位：
中国食品药品检定研究院
关键词：
乳铁蛋白;乳粉;乳粉原料;液态乳;含量分布
摘  要：
目的:考察不同地域来源的乳产品中乳铁蛋白的含量,为指导生产企业和消费者合理选择乳制品提供科学依据,也为国家市场监管部门制定乳制品中乳铁蛋白最低限量国家标准提供数据基础.方法:采用质谱绝对定量方法对103批次国内外乳原料及乳制品中乳铁蛋白含量进行分析,通过合成特异性标准多肽,进行内标法定量.结果:国内外乳原料、乳粉和液态乳中乳铁蛋白含量平均值分别为63. 0、54. 6、6. 4mg/100g.中国国产乳原料、乳粉和液态乳中乳铁蛋白含量平均值分别为67. 8、58. 6、8. 1mg/100g,均高于本次分析国内外样本量的平均值.另外,本研究还发现了不同地域来源的同类型乳产品中乳铁蛋白含量相差悬殊,同品牌的相似产品也存在较大差异.结论:不同地域来源乳粉及乳制品中乳铁蛋白含量差异较大,生产企业及消费者应合理选择乳制品摄入,未来,市场监管部门应尽快制定乳粉产品中乳铁蛋白最低限量的国家新标准.
作  者：
SUN Shan-shan;LUO Jiao-yi;LI Gang;LIANG Rui-qiang;CAO Jin;CHEN Qi;LIU Ying-hua;National Institute of Food and Drug Control;Hangzhou Pro-solution Analysis Technology Co.Ltd;Nutritional Department,the First Medical Centre,The General Hospital of the People's Liberation Army (PLAGH);
关键词：
lactoferrin;;milk powder;;raw milk;;liquid milk;;content distribution
摘  要：
To provide scientific basis for guiding manufactures and consumers to choose milk products reasonably,this study investigated the lactoferrin content in milk products from different regions. Meanwhile it offered basic data to market supervision departments for setting national standard of lowest limit of lactoferrin in milk products as soon as possible. Method The mass spectrometry-absolute quantification method had been applied to 103 batches raw milk and milk product. A synthesized signature peptide as internal control to analyze and quantify samples. Result Fist,the lactoferrin overall average value of raw milk,milk powder and liquid milk had been confirmed covering domestic and overseas market were 63. 0 mg/100 g,54. 6 mg/100 g,6. 4 mg/100 g (average value),respectively. Second,the value of analyzed milk samples (raw milk,milk powder and liquid milk) produced by Chinese domestic market were much higher than overall average value,which were 67. 8 mg/100 g,58. 6 mg/100 g,8. 1 mg/100 g,respectively. Third,there was an important finding that an clearly discrepancy of lactoferrin content in same type of milk products between different regions. Moreover,it was diverse results of lactoferrin content even in similar products from same manufacture. Conclusion Further understand the variation of lactoferrin content in milk products from different regions,which are benefit both for manufactures to provide good product and consumers to uptake dairy nutrients reasonably. In the future,this study can promote new national standard to be worked out that the lowest limit of lactoferrin content in milk products by market supervision departments.

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