牛奶中天然活性成分及其影响因素研究

doi:10.12377/1671-4393.25.09.20

摘要/Abstract

摘要： 牛奶是一种营养全面的天然食品,富含蛋白质、脂肪、碳水化合物、维生素和矿物质等多种基础营养成分,同时含有多种具有生理调节功能的天然活性成分。本文系统综述了牛奶中主要天然活性成分——共轭亚油酸（CLA）、α-亚麻酸（ALA）、二十碳五烯酸（EPA）、二十二碳六烯酸（DHA）、乳铁蛋白和免疫球蛋白的生物学功能及其健康效应,并重点分析了饲养方式、饲粮组成、季节变化、胎次及泌乳阶段等因素对其含量的影响,以期为科学饮奶与高附加值乳制品开发提供理论依据。

关键词: 牛奶, 共轭亚油酸（CLA）, α-亚麻酸（ALA）, 二十二碳六烯酸（DHA）, 二十碳五烯酸（EPA）, 乳铁蛋白, 免疫球蛋白

Abstract: Milk is a nutritionally complete natural food,rich in a variety of essential nutrients such as proteins,fats,carbohydrates,vitamins,and minerals,while also containing multiple natural active ingredients with physiological regulatory functions. This paper systematically reviewed the biological functions and health effects of key natural active components in milk—including conjugated linoleic acid （CLA）,α-linolenic acid （ALA）,eicosapentaenoic acid （EPA）,docosahexaenoic acid （DHA）,lactoferrin,and immunoglobulins—and emphasizes the impact of factors such as feeding methods,diet composition,seasonal variations,parity,and lactation stage on their content. The aim is to provide a theoretical basis for scientific milk consumption and the development of high-value-added dairy products.

Key words: milk, conjugated linoleic acid（CLA）, α-linolenic acid（ALA）, docosahexaenoic acid（DHA）, eicosapentaenoic acid（EPA）, lactoferrin, immunoglobulin

孙华, 孙菁笛, 何金兴, 曲静然. 牛奶中天然活性成分及其影响因素研究[J]. 中国乳业, 2025, 0(9): 135-144.

SUN Hua, SUN Jingdi, HE Jinxing, QU Jingran. Research on Natural Active Components in Milk and their Influencing Factors[J]. China Dairy, 2025, 0(9): 135-144.

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