人乳中神经酸和芥酸的定量分析：与不同脂肪来源和营养阶段婴儿配方奶的比较

IF 1.6 4区农林科学 Q3 CHEMISTRY, APPLIED

Journal of oleo science Pub Date : 2024-03-02 DOI:10.5650/jos.ess23146

Beibei Duan, Jung-Ah Shin, Ki-Teak Lee

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引用次数: 0

摘要

本研究旨在定量分析韩国母亲母乳以及不同脂肪来源和营养阶段的婴儿配方奶粉（IFs）中的神经酸（C24:1 n-9）和芥酸（C22:1 n-9）。韩国母亲母乳中的神经酸和芥酸含量分别为每 100 克 2.13 毫克和 2.81 毫克，占脂肪酸总量的 0.06% 和 0.08%。以植物油配方脂肪为基础的婴儿配方奶粉中的芥酸含量高于以牛奶配方脂肪为基础的婴儿配方奶粉中的芥酸含量。以牛奶配方和植物油配方为基础的 IF 中的芥酸成分随着营养阶段的增加而增加，而以植物油配方为基础的 IF 中的神经酸仅有所增加。

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Quantitative Analysis of Nervonic and Erucic Acids in Human Milk: Comparison with Infant Formula with Different Fat Sources and Nutritional Stages

This study aims to quantitatively analyze nervonic (C24:1 n-9) and erucic (C22:1 n-9) acids in human milk (HM) collected from Korean mothers, along with the infant formulas (IFs) with different fat sources and nutritional stages. The content of nervonic and erucic acids in HM from Korean mothers were 2.13 and 2.81 mg/100 g, accounting for 0.06 and 0.08% of the total fatty acids (FAs), respectively. These acids in IFs based on fat from plant-oil formula were higher than those in IFs based on cow milk formula. The composition of erucic acid in IFs based on cow milk formula and plant-oil formula increased with the nutritional stages, while nervonic acid only increased in IFs based on the plant-oil formula.

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来源期刊

Journal of oleo science CHEMISTRY, APPLIED-FOOD SCIENCE & TECHNOLOGY

CiteScore

3.20

自引率

6.70%

发文量

173

审稿时长

3 months

期刊介绍： The J. Oleo Sci. publishes original researches of high quality on chemistry, biochemistry and science of fats and oils such as related food products, detergents, natural products, petroleum products, lipids and related proteins and sugars. The Journal also encourages papers on chemistry and/or biochemistry as a major component combined with biological/ sensory/nutritional/toxicological evaluation related to agriculture and/or food.