| 胡新颖，崔京伟，康太国，蔡年彬，刘惠怡，卢永茂，安丽娜，韦伟，高雅慧，王兴国.牛乳与母乳的脂肪酸组成及关键
香气化合物的对比分析[J].中国油脂,2026,51(4):.[HU Xinying, CUI Jingwei, KANG Taiguo, CAI Nianbin, LIU Huiyi,
LU Yongmao, AN Lina, WEI Wei, GAO Yahui, WANG Xingguo.Comparative analysis of fatty acid composition and key aroma compounds between cow milk and breast milk[J].China Oils and Fats,2026,51(4):.] |
| 牛乳与母乳的脂肪酸组成及关键
香气化合物的对比分析 |
| Comparative analysis of fatty acid composition and key aroma compounds between cow milk and breast milk |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250121 |
| 中文关键词: 母乳 牛乳 脂肪酸；挥发性化合物；关键香气化合物；正交偏最小二乘判别分析；乳脂 |
| 英文关键词:breast milk cow milk fatty acid volatile compound key aroma compounds OPLS-DA milk fat |
| 基金项目: |
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| Author Name | Affiliation | | HU Xinying, CUI Jingwei, KANG Taiguo, CAI Nianbin, LIU Huiyi,
LU Yongmao, AN Lina, WEI Wei, GAO Yahui, WANG Xingguo | School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China |
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| 中文摘要: |
| 旨在为婴幼儿配方奶粉的精准开发提供科学依据，通过气相色谱（GC）分析了牛乳和母乳的脂肪酸组成,通过顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）技术分析二者的挥发性化合物，通过相对气味活度值确定关键香气化合物，并利用正交偏最小二乘判别分析（OPLS-DA）揭示了牛乳和母乳的差异香气化合物。结果表明：牛乳的脂肪酸组成以饱和脂肪酸为主（7062%），而母乳中的单不饱和脂肪酸含量最高（38.16%），多不饱和脂肪酸含量显著高于牛乳（p<0.05），这可能是母乳和牛乳风味差异的原因之一；牛乳和母乳中共鉴定出6类63种挥发性化合物，其中母乳中酸类（如辛酸）含量最高，而牛乳中酮类（如2-庚酮）含量最高；2-庚酮和 1-辛烯-3-酮分别是牛乳和母乳中对风味贡献最大的挥发性物质；OPLS-DA表明，牛乳和母乳的关键香气化合物存在差异，2-庚酮、1-辛烯-3-酮、(E,E)-2,4-壬二烯醛和(E)-2-壬烯醛为二者的差异香气化合物。综上，牛乳和母乳脂肪酸组成及关键香气化合物存在差异，可据此进行母乳替代品风味优化和乳源选择。 |
| 英文摘要: |
| Aiming to provide a scientific basis for the precise development of infant formula, the fatty acid composition of cow milk and breast milk were analyzed using gas chromatography (GC), and their volatile compounds were analyzed via headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Key aroma compounds were identified based on relative odor activity values (ROAV), and orthogonal partial least squares-discriminant analysis (OPLS-DA) was employed to reveal characteristic flavor differences between cow milk and breast milk. The results showed that the fatty acid composition of cow milk was predominantly saturated fatty acids (70.62%), while breast milk had the highest content of monounsaturated fatty acids (3816%), and its polyunsaturated fatty acid content was significantly higher than that of cow milk (p<0.05). This difference in fatty acid composition may be one of the reasons for the flavor differences between breast milk and cow milk. A total of 63 volatile compounds from 6 classes were identified in cow milk and breast milk. Among them, breast milk had the highest content of acids (such as octanoic acid), whereas cow milk had the highest content of ketones (such as 2-heptanone). 2-Heptanone and 1-octen-3-one were the most contributing volatile substances to the flavor of cow milk and breast milk, respectively. OPLS-DA results indicated differences in the key aroma compounds between cow milk and breast milk, with 2-heptanone, 1-octen-3-one, (E,E)-2,4-nonadienal, and (E)-2-nonenal identified as the differential aroma compounds. In summary, differences exist in the fatty acid composition and key aroma compounds between cow milk and breast milk, which can be utilized for flavor optimization of breast milk substitutes and milk source selection in infant formula development. |
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