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首页> 美国卫生研究院文献>International Journal of Environmental Research and Public Health >Fatty Acids Profile Trans Isomers and Lipid Quality Indices in Smoked and Unsmoked Cheeses and Cheese-Like Products
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Fatty Acids Profile Trans Isomers and Lipid Quality Indices in Smoked and Unsmoked Cheeses and Cheese-Like Products

机译：熏制和非熏制奶酪及类似奶酪产品中的脂肪酸谱反式异构体和脂质质量指数

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The purpose of this study was to evaluate the fatty acid composition, including C18:1 and C18:2 isomers and the content of conjugated linoleic acid 9 11 C18:2 (CLA), in commercial smoked and unsmoked cheeses and cheese-like products available on the Polish market as well as to compare lipid quality indices in these products. The composition of fatty acids was determined with the gas chromatography method. The conducted study demonstrated that smoked and unsmoked cheeses as well as smoked and unsmoked cheese-like products were characterized by various contents of fatty acids and various lipid quality indices. The smoked and the unsmoked cheeses had significantly higher ( < 0.05) contents of saturated fatty acids (SFA), short-chain fatty acids (SCFA), and branched-chain fatty acids (BCFA) than the smoked and the unsmoked cheese-like products. The monounsaturated fatty acids (MUFA) and the polyunsaturated fatty acids (PUFA) contents were the highest in unsmoked cheese-like products (39.29 ± 1.49% and 9.13 ± 0.33%, respectively). In smoked and unsmoked cheeses, MUFA were above 24% and PUFA were above 2.4%. The total content of C18:1 isomers was significantly higher ( < 0.05) in the cheeses, but in the group of these isomers, 10 + 11 isomers were dominant. High levels of 6– 9 isomers (up to 2.92% of total fatty acid) were found in some of the samples of unsmoked cheese-like products, while their content in cheeses was lower. The lipid quality indices in cheeses and cheese-like products were varied. The smoked and the unsmoked cheeses were characterized by significantly higher ( < 0.05) values of the index of thrombogenicity (TI) and atherogenicity (AI) indices and significantly lower ( < 0.05) values of the hypocholesterolemic/hypercholesterolemic (HH) ratio.
机译：这项研究的目的是评估市售熏制和非熏制奶酪和类似奶酪的产品中的脂肪酸组成，包括C18：1和C18：2异构体以及共轭亚油酸9 11 C18：2（CLA）的含量在波兰市场上，以及比较这些产品中的脂质质量指数。用气相色谱法测定脂肪酸的组成。进行的研究表明，熏制和非熏制的奶酪以及熏制和非熏制的干酪样产品的特征在于脂肪酸的各种含量和各种脂质质量指标。烟熏和未经熏制的奶酪的饱和脂肪酸（SFA），短链脂肪酸（SCFA）和支链脂肪酸（BCFA）的含量明显高于烟熏和未经熏制的奶酪类产品（<0.05） 。单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）含量在未熏制的干酪样产品中最高（分别为39.29±1.49％和9.13±0.33％）。在熏制和不熏制的奶酪中，MUFA高于24％，PUFA高于2.4％。奶酪中C18：1异构体的总含量显着更高（<0.05），但在这些异构体的组中，占10 + 11的异构体占主导地位。在一些未熏制干酪样产品的样品中发现了高含量的6-9个异构体（占总脂肪酸的2.92％），而其在干酪中的含量较低。奶酪和类似奶酪的产品中的脂质质量指数有所不同。熏制和未熏制的奶酪的特征是血栓形成性（TI）和动脉粥样硬化性（AI）指数显着较高（<0.05）值，而降胆固醇/高胆固醇（HH）比值则显着较低（<0.05）。

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