热处理强度对乳中短链脂肪酸谱图的影响研究

doi:10.12377/1671-4393.25.11.03

中国乳业 ›› 2025, Vol. 0 ›› Issue (11): 15-23.doi: 10.12377/1671-4393.25.11.03

热处理强度对乳中短链脂肪酸谱图的影响研究

陆松翠¹, 肖然^2,3, 杜爽^2,3, 赵艳坤⁴, 张养东¹, 郑楠¹, 王加启¹, 张红艳⁴, 欧国兵⁵, 牛天娇^2,3,*

1 中国农业科学院北京畜牧兽医研究所,国家市场监督管理总局重点实验室（乳品质量数智监控技术）,北京 100193;
2 蒙牛鲜乳制品（天津）有限公司,天津 301700;
3 内蒙古蒙牛乳业（集团）股份有限公司,内蒙古呼和浩特 011500;
4 新疆维吾尔自治区农业科学院农业质量标准与检测技术研究所, 新疆乌鲁木齐 830091;
5 新疆西域春乳业有限责任公司,新疆昌吉 831201

发布日期:2025-12-22
通讯作者: ^*牛天娇（1978-）,女,黑龙江齐齐哈尔人,博士,正高级工程师,研究方向为乳制品加工。
作者简介:陆松翠（1999-）,女,贵州安顺人,硕士,研究方向为奶牛营养与牛奶质量安全;肖然（1988-）,女,黑龙江哈尔滨人,博士,工程师,研究方向为乳制品加工;杜爽（1993-）,女,湖北宜昌人,硕士,中级工程师,研究方向为乳制品加工;赵艳坤（1990-）,女,河南周口人,博士,研究员,研究方向为乳品质量与安全;张养东（1982-）,男,山东济宁人,博士,研究员,研究方向为奶牛营养与牛奶品质;郑楠（1980-）,女,内蒙古包头人,博士,研究员,研究方向为奶产品质量安全风险评估与营养功能评价;王加启（1967-）,男,安徽宿州人,博士,研究员,研究方向为奶牛营养与牛奶质量安全;张红艳（1978-）,女,山东东明人,博士,正高级实验师,研究方向为乳品质量与安全;欧国兵（1976-）,男,重庆人,本科,高级畜牧师,研究方向为乳制品加工与开发。
基金资助:
国家重点研发计划（2022YFD1301004）; 中国农业科学院科技创新工程（ASTIP-IAS12）; 国家奶牛产业技术体系（CARS-36）; 新疆维吾尔自治区重点研发计划项目（2024B04005）

Effects of Heat Treatment Intensity on the Short-chain Fatty Acid Profile in Milk

LU Songcui¹, XIAO Ran^2,3, DU Shuang^2,3, ZHAO Yankun⁴, ZHANG Yangdong¹, ZHENG Nan¹, WANG Jiaqi¹, ZHANG Hongyan⁴, OU Guobing⁵, NIU Tianjiao^2,3,*

1 Institute of Animal Sciences,Chinese Academy of Agricultural Sciences; Key Laboratory of Dairy Quality and Digital Monitoring Technology,State Administration for Market Regulation,Beijing 100193;
2 Mengniu Fresh Dairy Products （Tianjin） Co.,Ltd.,Tianjin 301700;
3 Inner Mongolia Mengniu Dairy （Group） Co.,Ltd.,Hohhot Inner Mongolia 011500;
4 Institute of Quality Standards & Testing Technology for Agro-Products,Xinjiang Academy of Agricultural Sciences,Urumqi Xinjiang 830091;
5 Xinjiang Xiyuchun Dairy Co.,Ltd.,Changji Xinjiang 831201

Published:2025-12-22

摘要/Abstract

摘要： [目的]为探究热处理强度对乳中短链脂肪酸（SCFAs）含量和组成的影响。[方法]本研究以同一批次生乳,经过间接式热处理（75 ℃/15 s、122 ℃/4 s、137 ℃/4 s）和直接式热处理（130 ℃/0.5 s）加工的乳为研究对象,采用气相色谱-质谱（GC-MS）检测乳中SCFAs和游离短链脂肪酸（FSCFAs）含量,并对其含量进行差异分析。[结果]不论是直接式热处理和间接式热处理均会导致生乳中总短链脂肪酸（TSCFAs）和总游离短链脂肪酸（TFSCFAs）不可避免的损失;在FSCFAs水平上,热处理改变了各FSCFAs的比例,尤其是C2:0、C3:0和C5:0,可能作为区分生乳与热处理乳的潜在标志物。[结论]本研究揭示了乳中SCFAs和FSCFAs在不同热处理条件下的变化规律,丰富热处理强度对乳中SCFAs的研究数据,为乳品品质评价、质量安全控制等提供了参考依据。

关键词: 热处理, 短链脂肪酸（SCFAs）, 牛奶, 游离短链脂肪酸（FSCFAs）

Abstract: [Objective] This study aimed to investigate the effects of heat treatment intensity on the content and composition of short-chain fatty acids （SCFAs） in milk.[Method] Using raw milk from the same batch subjected to indirect heat treatments （75 °C/15 s,122 °C/4 s,137 °C/4 s） and direct heat treatment （130 °C/0.5 s）,the contents of SCFAs and free short-chain fatty acids Free short-chain fatty acids （FSCFAs） were determined by gas chromatography-mass spectrometry （GC-MS）,and differential analysis was performed.[Result] Both direct and indirect heat treatments led to unavoidable losses in total short-chain fatty acids （TSCFAs） and total free short-chain fatty acids （TFSCFAs） in raw milk. At the FSCFAs level,heat treatment alters the proportions of each FSCFAs,especially C2:0,C3:0 and C5:0,which may serve as potential markers for differentiating raw milk from heat-treated milk.[Conclusion] This study reveals the variation patterns of SCFAs and FSCFAs in milk under different heat treatment conditions,enriches the research data on the impact of heat treatment intensity on short-chain fatty acids in milk,and provides a reference for dairy quality evaluation and safety control.

Key words: heat treatment, short-chain fatty acids（SCFAs）, milk, free short-chain fatty acids（FSCFAs）

陆松翠, 肖然, 杜爽, 赵艳坤, 张养东, 郑楠, 王加启, 张红艳, 欧国兵, 牛天娇. 热处理强度对乳中短链脂肪酸谱图的影响研究[J]. 中国乳业, 2025, 0(11): 15-23.

LU Songcui, XIAO Ran, DU Shuang, ZHAO Yankun, ZHANG Yangdong, ZHENG Nan, WANG Jiaqi, ZHANG Hongyan, OU Guobing, NIU Tianjiao. Effects of Heat Treatment Intensity on the Short-chain Fatty Acid Profile in Milk[J]. China Dairy, 2025, 0(11): 15-23.

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热处理强度对乳中短链脂肪酸谱图的影响研究

Effects of Heat Treatment Intensity on the Short-chain Fatty Acid Profile in Milk

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