CAJ | 학술논문

[目的]本研究旨在分析不同的接种量的酸奶发酵成熟后以及贮存期间酸奶中脂肪酸组成的变化。[方法]分别用体积分数2％、3％和4％的发酵剂接种牛奶，并将发酵成熟后的酸奶密封放入4℃冰箱贮存，用气相色谱方法分别检测原料奶和酸奶发酵成熟后和贮存期间的脂肪酸组成。[结果]表明，酸奶在发酵成熟后，短链脂肪酸C4：0、C6：0和C8：0，中链脂肪酸C12：0、C14：0、C14：1、C16：0和C16：1，以及长链脂肪酸C18：3、C20：3、C20：4和C22：6的含量在3种不同接种量的酸奶和原料奶之间存在显著（P〈0．05）或极显著（P〈0．01）差异，并且增加了共轭亚油酸（CLA）的含量，其中以3％接种量的酸奶变化最为明显。3种不同接种量的酸奶在贮存期间脂肪酸变化不显著。[结论]研究表明酸奶可以降低使人易患心血管疾病的C14：0和C16：0等的含量，还可以增加对人体有益的多不饱和脂肪酸C22：6（DHA）的含量，其中以3％接种量的酸奶最为有效。
[목적]본연구지재분석불동적접충량적산내발효성숙후이급저존기간산내중지방산조성적변화。[방법]분별용체적분수2％、3％화4％적발효제접충우내，병장발효성숙후적산내밀봉방입4℃빙상저존，용기상색보방법분별검측원료내화산내발효성숙후화저존기간적지방산조성。[결과]표명，산내재발효성숙후，단련지방산C4：0、C6：0화C8：0，중련지방산C12：0、C14：0、C14：1、C16：0화C16：1，이급장련지방산C18：3、C20：3、C20：4화C22：6적함량재3충불동접충량적산내화원료내지간존재현저（P〈0．05）혹겁현저（P〈0．01）차이，병차증가료공액아유산（CLA）적함량，기중이3％접충량적산내변화최위명현。3충불동접충량적산내재저존기간지방산변화불현저。[결론]연구표명산내가이강저사인역환심혈관질병적C14：0화C16：0등적함량，환가이증가대인체유익적다불포화지방산C22：6（DHA）적함량，기중이3％접충량적산내최위유효。
[Objective]This study aimed to analyze the change of fatty acid composition in yogurt pro- cessed with different inoeulum of lactobacillus after maturity and during storage. [Method]The milk was inoculated with2 %,3 % and 4% starter culture, respectively. The matured yogurt was sealed in 4 ℃ refrigerator during storage. The fatty acid composition of the yogurt and raw milk was tested with gas chromatography method. [Result]The result showed that: after the yogurt fermented completely, the content of short chain fatty acid C4 : 0,C6 : 0 and C8 : 0, medium chain fatty acid C12 : 0, C14 : 0, C14 : 1, C16 : 0 and C16 : 1, as well as the long chain fatty acid C18 : 3, C20 : 3, C20 : 4 and C22 : 6 had significant difference (P〈0.05) or highly significant difference (P〈0.01)between the raw milk and the yogurt with 3 different inoculation volume, and the content of conjugated linoleic acid (CLA) was also increased. The yogurt with 3 % inoculation volume had the most obviously change. The yogurt with 3 different inoculation volume had no significant change during storage. [Conclusion]The research suggested that yogurt could reduce the content of C14 : 0 and C16 : 0, which suffering people from cardiovascular diseases, and increase the content of the polyunsaturated fatty acid C22 : 6 (DHA), which was beneficial for people. The yogurt with 3 % inoculation volume was the most effective.