摘要
为研究一款结构紧密,具有良好风味的高抗氧化性和免疫作用的酸奶产品,利用固相微萃取-气相色谱-质谱联用技术对普通酸奶和姜黄牛初乳酸奶的挥发性风味物质进行分析,对姜黄牛初乳酸奶的微观结构和体内抗氧化和免疫作用进行研究,对姜黄牛初乳酸奶的结构及功能性进行初探。结果表明:姜黄牛初乳酸奶中共检测出52种挥发性风味物质,其中酸类和酮类相对含量较高,且较普通酸奶相对含量分别增加了6.52%、5.89%,经过扫描电镜检测,姜黄牛初乳酸奶显示出更高程度的相互连通性和更密集的网络,与空白对照组相比,姜黄牛初乳酸奶的GSH-Px、CAT、SOD含量和IFN-α、IL-2、TNF-α、IgG水平增长均为极显著,能够更好地提高小鼠的抗氧化和免疫功能。由此可见,姜黄牛初乳酸奶具有更强的功能性,丰富了功能性酸奶的市场。
In order to investigate a compact yogurt product with good flavor and high antioxidant and immune function,solid phase microextraction-gas chromatography-mass spectrometry was used to analyze the volatile flavor compounds of common yogurt and turmeric bovine colostrum yogurt,and to compare the microstructure and antioxidant and immune effects of the two kinds of yogurt,the structure and function of turmeric bovine colostrum were studied.The results showed that a total of 52 volatile flavor compounds were detected in turmeric bovine colostrum,among which the relative contents of acids and ketones were higher,and the relative contents increased by 6.52%and 5.89%,compared with common yogurt,respectively.Scanning electron microscopy(SEM)showed higher degree of mutual connectivity and denser network.Compared with blank control group,the contents of GSH-Px,CAT,SOD,IFN-α,IL-2,TNF-αand IgG of turmeric bovine colostrum yogurt increased significantly,which could better improve the antioxidant and immune function of mice.It could be seen that turmeric bovine colostrum yogurt has stronger functionality and enriches the market for functional yogurt.
作者
白吉敏
刘妍妍
王宪青
Bai Jimin;Liu Yanyan;Wang Xianqing(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319)
出处
《黑龙江八一农垦大学学报》
2024年第2期62-68,112,共8页
journal of heilongjiang bayi agricultural university
基金
黑龙江省“百千万”工程科技重大项目(功能性液态奶的研制及产业化:2019ZX07B02)。
关键词
酸奶
牛初乳
微观结构
风味物质
功能性
yogurt
bovine colostrum
microstructure
flavor substance
function
