拜城赛里木酸奶营养组分及功能因子的分析

发布时间：2018-05-11 14:06

本文选题：赛里木酸奶 + γ-氨基丁酸　；参考：《塔里木大学》2017年硕士论文

【摘要】：赛里木酸奶(Sayram Ketteki)是一种由新疆阿克苏市拜城县当地农家妇女制作的传统发酵食品。它是以牛奶为原料,利用乳酸菌作为天然发酵剂,在一定的温度条件下,发酵8小时左右得到天然发酵乳制品。该酸奶具有颜色乳白、气味清香、有弹性、酸甜可口,且质地粘稠,能拉出近一米长的丝,因此也被称为“拉丝酸奶”。又因当地人喜欢使用瓷碗盛装发酵、保存,因此也被称为“盖碗酸奶”。拜城地处我国新疆南疆阿克苏地区,这里地理环境恶劣,医疗水平落后,但这里却是“长寿乡”,当地人几乎每天都有食用赛里木酸奶的习惯,本试验以赛里木酸奶为研究对象,通过对酸奶中基础营养成分、脂肪酸、氨基酸、矿物质的测定与分析,以挖掘出赛里木酸奶中可能存在具有保健功能的物质(功能因子)。试验的主要结论如下:(1)通过对各酸奶的酸度及常规营养物质的测定及分析结果显示:赛里木酸奶的酸度约是市售酸奶的2倍,赛里木酸奶中的脂肪、蛋白、非脂固形物、总固形物与市售酸奶无差异,因此推测常规营养成分中可能不含有功能因子。(2)在氨基酸的测定结果中发现,赛里木酸奶中含有18种常见氨基酸,且各含量显著高于市售酸奶(p0.05),并在赛里木酸奶中检测出特有物质γ-氨基丁酸(GABA)。由此推测,GABA可能是赛里木酸奶中功能因子之一。(3)通过使用气相色谱-质谱联用仪(GC-MS)对赛里木酸奶及市售酸奶中脂肪酸进行测定,并对其结果进行分析得到:脂肪酸中赛里木酸奶的油酸甲酯、亚油酸甲酯的相对含量显著高于市售(p0.05),由此推测,油酸、亚油酸可能是赛里木酸奶中功能因子。(4)依据国标GB5413.21-2010和GB5009.93-2010的方法,对酸奶中矿物质的种类及含量进行测定,结果显示:赛里木酸奶中Ca、Mg、K、Se含量显著高于市售酸奶(p0.05),尤其是Ca、K、Se含量尤为显著,由此推测赛里木酸奶中功能因子可能是:Ca、K、Se。
[Abstract]:Selimu yoghurt Sayram Ketteki is a traditional fermented food made by local peasant women in Baicheng County, Aksu City, Xinjiang. Using milk as raw material and lactic acid bacteria as natural starter, natural fermented dairy products can be obtained at certain temperature for about 8 hours. The yoghurt has white color, fragrance, elasticity, sweet and sour, and thick texture, can pull out nearly a meter long silk, so it is also called "loaf yogurt." Because local people like to use porcelain bowls to ferment and preserve, it is also called "cover bowl yoghurt". Baicheng is located in the Aksu area of southern Xinjiang, China. The geographical environment is poor and the medical level is backward, but this place is a "longevity town". The locals have the habit of eating Selimu yoghurt almost every day. This experiment took Selimu yoghurt as the research object, through the determination and analysis of the basic nutrients, fatty acids, amino acids and minerals in the yoghurt, in order to excavate the possible health care substances (functional factors) in Selimu yoghurt. The main conclusions of the experiment are as follows: the acidity and conventional nutrients of each yoghurt are determined and analyzed. The results show that the acidity of Selimu yoghurt is about twice as high as that of marketable yoghurt, and the fat, protein and non-fat solids in Selimu yoghurt. There was no difference between the total solids and the marketable yogurt, so it was speculated that the normal nutritional components might not contain functional factor. (2) in the determination of amino acids, it was found that there were 18 kinds of common amino acids in Selimu yoghurt. The content of GABA was significantly higher than that of marketable yoghurt, and the specific substance of GABA was detected in Selimu yoghurt. It is inferred that GABA may be one of the functional factors in Selimu yoghurt. The fatty acids in Selimu yoghurt and marketable yoghurt were determined by gas chromatography-mass spectrometry (GC-MS). The results showed that the relative content of oleic acid methyl ester and linoleic acid methyl ester in Selimu yoghurt was significantly higher than that in market (p 0.05). Linoleic acid may be the functional factor in Selimu yoghurt. According to the methods of GB5413.21-2010 and GB5009.93-2010, the types and contents of minerals in yoghurt were determined. The results showed that the content of Ca-Mg-Mg-K-Se in Selimu yoghurt was significantly higher than that in marketable yoghurt (p 0.05), especially in Sailimu yoghurt. It was suggested that the functional factor in Selimu yoghurt might be: 1.
【学位授予单位】：塔里木大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS252.54

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