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Position: Home > Articles > Review on Detection Techniques for Fat in Milk FOOD SCIENCE 2011,32 (1) 270-273

牛奶中脂肪检测技术研究进展

作  者:
阳丽芝;陈志伟
单  位:
山东理工大学生命科学学院
关键词:
乳;脂肪;发酵;检测方法
摘  要:
脂肪是乳制品等食品的重要营养组成成分,脂肪酸作为脂肪中的有效成分,其种类、含量和比例与人体营养需求密切相关;牛奶经发酵后脂肪酸的组成和含量将发生改变。本文介绍乳脂与其他脂肪的区别以及发酵对乳脂肪的影响,重点论述气相色谱法、高效液相色谱法、气相色谱-质谱联用法、红外光谱分析法在牛奶脂肪检测方面的研究进展。
译  名:
Review on Detection Techniques for Fat in Milk
作  者:
YANG Li-zhi,CHEN Zhi-wei(College of Life Science,Shandong University of Technology,Zibo 255049,China)
关键词:
milk;fat;fermentation;detection method
摘  要:
Fat is an important nutrient component of dairy products,and the category,content,and fat composition is closely related to nutrient requirement in human.however,the kinds and contents of fatty acids in milk are changed after fermentation.The article introduces differences in fat composition between dairy products and others,as well as the impacts of fermentation on dairy fats.The research progress of fat detection techniques,including high efficiency liquid chromatography,gas chromatography-mass spectrometry(GC-MS),and infrared spectroscopy(IRS) is reviewed.

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