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【目的】加热灭菌对于保持乳品长期储存和运输中的品质具有重要意义。乳品加热是脂质变化的主要原因之一。本文旨在评价加工后的驴乳品质，为研发和改良驴乳配方，开发功能性驴乳制品提供理论依据。【方法】本研究采用非靶向代谢组学UPLC-QTOF-MS方法，基于多变量数据分析，确定了热处理对驴乳成分和代谢物的影响。【结果】在加热的过程中，随着温度升高，灭菌效果显著，到达80℃以上时，菌落几乎全部灭活。对比高温和低温组加热条件下驴乳的脂质变化，从中筛选出32个特征差异物质，包括11种甘油酯类，7种脂肪酸类，6种鞘脂类，3种甘油磷酯类以及3种类固醇。研究发现甘油脂类物质含量在加热过程中呈上升趋势，脂肪酸类和鞘脂类物质含量呈逐步下降趋势。高温使驴乳营养价值降低、乳品品质下降、加工特性改变以及储存稳定性降低。【结论】应该尽可能避免过高温度的热加工处理，建议加工处理温度低于90℃，以保留驴乳特殊营养物质，提高驴乳营养价值和风味品质。
Abstract：【Objective】Heating sterilization is an important means to maintain the long-term storage and transportation quality of dairy products. Lipid change is one of the main reasons for dairy deterioration during heating. In order to evaluate and improve the quality of processed donkey milk, develop and improve the components of formula donkey milk, so as to provide theoretical basis for developing functional food.【Methods】The non-targeted metabolomics UPLC-QTOF-MS method was used to determine the effects of heat treatment on composition and metabolites of donkey milk based on multivariate data analysis.【Results】In the process of heating, the sterilization effect became significant with the increase of temperature, and the bacteria colonies were basically inactivated when temperature reached more than 80 ℃. By comparing the lipid levels of donkey milk in the high and low temperature groups under heating conditions, 32 specific substances including 11 triglycerides, 7 fatty acids, 6 sphingolipids, 3glycerophosphorus esters and 3 steroids, were screened out. It was found that the glycerides were up-regulated during heating, and the fatty acids and sphingolipids gradually decreased. High temperature reduced the nutritional value of donkey milk as well as quality of dairy products, changed the processing characteristics, and decreased the storage stability.【Conclusion】Therefore,excessive heating treatment should be avoided as much as possible to retain the special nutrients and flavor quality of donkey milk,and the heating temperature was recommended below 90 ℃.
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基本信息:
DOI：10.16863/j.cnki.1003-6377.2024.06.002
中图分类号:TS252.4
引用信息:
[1]杜婷婷,刘莉,尹庆贺等.基于非靶向代谢组学分析加工温度对驴乳脂质的影响[J].草食家畜,2024,No.229(06):7-14.DOI:10.16863/j.cnki.1003-6377.2024.06.002.
基金信息:
新疆维吾尔自治区公益性科研院所基本科研业务项目（KY2023061）; 新疆维吾尔自治区自然科学基金项目（2022D01B15）; 新疆维吾尔自治区奶产业技术体系项目（XJARS-11）; 中央引导地方科技发展专项（ZYYD2022C14）