摘要
试验旨在研究果香味剂对奶牛乳腺上皮细胞培养液中乳成分含量及培养液风味的影响。试验选用自制的奶牛乳腺上皮细胞,试验设5个处理组,果香味剂的添加剂量分别为0、5、10、15和20μg/ml。结果表明:①当培养基中果香味剂添加量为15μg/ml时,乳腺上皮细胞培养液中总蛋白水平、甘油三酯及乳糖含量均达到最高,其中对脂肪含量影响显著(P<0.05),而对蛋白和乳糖含量影响不显著(P>0.05),之后呈下降趋势,说明果香味剂可能会诱导奶牛乳腺上皮细胞乳蛋白、乳脂和乳糖分泌水平的升高;②运用PT/GC-MS分析乳腺培养液中的风味成分,与对照组相比,各试验组中除具有原有乳腺培养液的风味外,还有乙酸异丁酯、乙酸异戊酯、丙酸异戊酯、丙酸戊酯、丁酸异丁酯、丁酸戊酯、丁酸乙酯、邻苯二甲酸二异丁酯等物质成分,而这些物质成分正好是果香味剂中进入到乳腺培养液中的风味物质,且当添加剂量为15μg/ml时,各物质成分含量为最高(P<0.05),之后呈下降趋势。果香味剂能显著影响奶牛乳腺上皮培养液中乳成分含量和风味。
The effects of mixed fruit flavor meal on milk composition content and flavor in dairy cow mammary epithelium cell culture liquid were studied. The dairy cow mammary epithelial cells were home-made in this trial. There were 7 groups including 1 control group and 6 treatment groups. The mixed fruit flavor meal dosage in mammary epithelium cell culture liquid was 0, 5, 10, 15 and 20/xg/ml, respectively. The result indicated： （1）The milk total protein, fat and lactose contents were the highest when the mixed fruit flavor meal dosage was 15 μg/ml, the total protein and lactose contents were not affected significantly（P〉0.05）, but fat content was affected significantly by adding the mixed fruit flavor meal （P〈0.05）. The milk composition content was gradually declining with the mixed fruit flavor meal dosage, which indicated the fruit flavor improving the secretion level of milk protein, fat and lactose. （2） The flavor compositions of mammary gland culture liquid were analyzed by the purge and trap-gas chromatograph and mass spectrum （PT/GC-MS）. Except for the inherent flavor of mammary gland culture liquid, the other flavor composition were also founded, such as Acetic acid, 2-methylpropyl ester; 1-Butanol,3-methyl-, acetate; Butanoie acid,2-methylpropyl este; Butanoic acid, ethyl ester; 1- Butanol,3-methyl-,propanoat; Propanoic acid, pentyl ester; Butanoic acid, 3-methylbutyl ester; Butanoie acid, pentyl ester, and so on. And these compounds were from the mixed fruit flavor meal, the content of flavor compounds was the highest when the mixed fruit flavor meal dosage was 15μg/ml, then was gradually declining. In flavor meal could composition and the culture liquid. conclusion： the mixed fruit affect significantly milk flavor of mammary gland culture liquid.
出处
《饲料工业》
北大核心
2010年第A02期82-87,共6页
Feed Industry
基金
内蒙古自治区科技厅重大专项项目(20071925)
农业部公益性行业专项项目(nyhyzx07-036-07)
现代农业产业技术体系(nycytx-02-05)
关键词
果香味剂
乳腺上皮细胞
乳成分
培养液风味
mixed fruit flavor meal
mammary epithelial cell
milk composition
flavor
