[目的]本研究旨在评估直接加热式与间接加热式杀菌工艺对牛乳中游离单糖含量及组成的动态影响,以弥补现有研究在两种加热方式比较方面的不足。[方法]采用液相色谱-质谱联用（LC-MS）技术定量检测阿拉伯糖、半乳糖、甘露糖、核糖、木糖、葡萄糖和岩藻糖的含量,并通过单因素方差分析（ANOVA）、Tukey事后检验、主成分分析（PCA）及层次聚类进行统计学和多变量解析。[结果]热处理显著改变了单糖分布,半乳糖、甘露糖、核糖及岩藻糖含量随温度升高呈剂量依赖性降低（均p< 0.01）;葡萄糖在75 ℃时显著增加75.0%[（37 182.40±1 063.18） ng/mL],在122 ℃和130 ℃时分别下降8.2%和7.3%。层次聚类分析显示,130 ℃组与75 ℃组相似性较高,而与122 ℃组分离显著,表明短时高温可抑制美拉德反应初期产物积累并减少热敏感单糖的过度降解。[结论]本研究首次揭示了直接与间接杀菌工艺对生牛乳游离单糖含量的影响,为探讨热加工过程中乳糖降解及单糖转化机制提供了新的实验数据,并为乳制品加工工艺优化提供了科学依据。
齐英杰
,
肖然
,
杜爽
,
张红艳
,
张养东
,
郑楠
,
赵艳坤
,
王加启
,
牛天娇
. 不同热处理对牛乳游离单糖含量的影响[J]. 中国乳业, 2025
, 0(11)
: 7
-14
.
DOI: 10.12377/1671-4393.25.11.02
[Objective] This study aimed to evaluate the dynamic effects of direct and indirect sterilization processes on the content and composition of free monosaccharides in bovine milk,addressing the current research gap in comparing these two heating methods.[Method] The contents of arabinose,galactose,mannose,ribose,xylose,glucose,and fucose were quantitatively analyzed using liquid chromatography-mass spectrometry （LC-MS）. Statistical evaluation was performed via one-way ANOVA,Tukey's post-hoc test,principal component analysis （PCA）,and hierarchical clustering for multivariate analysis.[Result] Heat treatment significantly altered the monosaccharide profile：the contents of galactose,mannose,ribose,and fucose decreased in a dose-dependent manner with increasing temperature （all p<0.01）. Glucose content increased significantly by 75.0% [（37 182.40±1 063.18）ng/mL] at 75 ℃ but decreased by approximately 8.2% and 7.3% at 122 ℃ and 130 ℃,respectively. Hierarchical clustering analysis further confirmed the dominant role of temperature in regulating monosaccharides,showing higher similarity between the 130 ℃ and 75 ℃ groups,while the 122 ℃ group was distinctly separated. This indicates that short-time high-temperature treatment can inhibit the accumulation of early Maillard reaction products and reduce excessive degradation of heat-sensitive monosaccharides.[Conclusion] This study was the first to reveal the effects of direct and indirect sterilization processes on the free monosaccharide content in raw bovine milk. It provided new experimental data for understanding the mechanisms of lactose degradation and monosaccharide transformation during thermal processing and offers a scientific basis for optimizing dairy processing technologies.
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