乳业科学与技术2023，Vol.46Issue(6)：7-12,6.DOI:10.7506/rykxyjs1671-5187-20231205-060
上海地区生牛乳营养品质评价关键影响因子
Key Factors for Nutritional Quality Evaluation of Raw Milk in Shanghai
摘要
Abstract
In order to explore the key factors for the nutritional quality evaluation of raw milk in Shanghai,a total of 167 batches of raw milk were collected from 11 large-scale dairy farms in Shanghai from July 2022 to March 2023,and their amino acid composition,fatty acid composition,vitamins,lactoferrin and trace elements were detected.The amino acid composition data were analyzed by means of principal component analysis(PCA)and the proportions of various fatty acids were compared.The results showed that 16 amino acids,26 fatty acids,active factors including lactoferrin,α-lactalbumin and β-lactoglobulin,and nine essential trace elements were detected in raw milk.On this basis,we selected 13 key factors for the nutritional quality evaluation of raw milk,which could provide an important reference for the further screening and utilization of raw milk sources in Shanghai.关键词
生牛乳/营养品质评价/评价指标/主成分分析Key words
raw milk/nutritional quality evaluation/evaluation indices/principal component analysis分类
轻工业引用本文复制引用
邓波,杨晓君,马颖清,陈柔含,张维谊..上海地区生牛乳营养品质评价关键影响因子[J].乳业科学与技术,2023,46(6):7-12,6.基金项目
奶业产业集群项目(都市奶业质量安全关键技术研究与集成应用) （都市奶业质量安全关键技术研究与集成应用）
