加工温度及存放时间对富共轭亚油酸牛乳脂脂肪酸的影响

Effects of processing temperature and storage time on fatty acid in rich-conjugated linoleic acid milk

摘要: 随着富共轭亚油酸(CLA)原料乳生产技术的日趋成熟，为研究CLA牛乳加工温度及其贮藏期内CLA含量变化对CLA牛乳终端产品的影响，对不同处理温度及存放时间的牛乳进行脂肪酸分析，试验结果表明，不同温度处理对牛乳中c9t11CLA影响差异不显著(p>0.05)；75℃和135℃处理后的不同存放期内乳中c9t11CLA变化差异也不显著(p>0.05)；但在120℃处理后的保存期内,c9t11CLA含量有升高趋势(p=0.045)。试验未发现一定加工温度及保存时间引起富CLA牛乳中c9t11CLA含量大幅度降低现象，因此，富CLA牛乳适合终端产品开发。

Abstract: The technology for producing CLA enriched raw milk is increasingly improved. It is especially important to investigate the effects of process temperature and storage time on CLA content in terminal product. Results indicate that process temperature has little effect on c9t11 CLA content(p>0.05). Meanwhile, storage duration has little effect on c9t11 CLA content after 75℃ or 135℃ treatment. But c9t11 CLA content tends to ascend during storage after 120℃ treatment(p=0.045). There is no sharp decline during storage after process. In conclusion, CLA enriched milk is suitable for terminal product development.