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首页> 外文期刊>International Journal of Dairy Technology >The effect of enriching milk-based beverages with plant sterols or stanols on the fatty acid composition of the products.
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The effect of enriching milk-based beverages with plant sterols or stanols on the fatty acid composition of the products.

机译：用植物固醇或甾烷醇丰富牛奶基饮料对产品脂肪酸组成的影响。

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摘要

Five plant sterol (PS)-enriched dairy products from the Spanish market were characterised for fatty acids (FA), volatile compounds and lipid stability. The ingredients used for PS enrichment by the food industry may come from different sources, thus influencing the composition and stability of the lipid fraction. In this study, the FA profile proved highly variable among samples, not agreeing with the nutritional labelling of the products. The volatile profile was characterised. A total of 55 volatile compounds were identified in the samples by GC-MS. Concentrations of hexanal (from 1.1 to 7.5 ng/g), nonanal (from 0.9 to 1.2 ng/g) and decane (from n.d. to 11.9 ng/g) indicated a low lipid oxidation extent. Peroxide value, ranking between 0.7 and 3.2 meq of active oxygen per kilogram of fat, except sample with fish oil, where peroxide value was 7.7 meq of active oxygen per kilogram of fat, and thiobarbituric acid reactive species, from 2 to 21 mug malondialdehyde (MDA)/g of fat, were in the lower limits of the ranges found in the literature.
机译：西班牙市场上的五种富含植物甾醇（PS）的乳制品具有脂肪酸（FA），挥发性化合物和脂质稳定性的特征。食品工业用于PS富集的成分可能来自不同来源，从而影响脂质级分的组成和稳定性。在这项研究中，FA曲线在样品中表现出很大的差异，与产品​​的营养标签不一致。表征挥发性分布。通过GC-MS在样品中总共鉴定出55种挥发性化合物。己醛（1.1至7.5 ng / g），壬醛（0.9至1.2 ng / g）和癸烷（n.d.至11.9 ng / g）的浓度表明脂质氧化程度较低。过氧化物值，介于每千克脂肪0.7至3.2毫克当量的活性氧，鱼油样品除外，其中过氧化物值为每千克脂肪7.7毫克当量的活性氧和硫代巴比妥酸反应性物质，范围为2至21杯丙二醛（脂肪的MDA）/ g处于文献中发现范围的下限。

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