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影响乳脂自发性氧化反应的主要因素

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  • 1. 中国农业科学院北京畜牧兽医研究所,动物营养学国家重点实验室,北京 100193;
    2. 甘肃农业大学动物科学技术学院,兰州 730070
赵小伟(1985—),男,安徽蚌埠人,硕士研究生,研究方向为反刍动物营养。E_mail: xiaowei1986mm@163.com

收稿日期: 2011-06-14

  网络出版日期: 2011-12-14

基金资助

中国农业科学院北京畜牧兽医研究所基本科研业务费专项资金项目(2010jc-3-2);现代农业产业技术体系建设专项资金资助(nycytx-04-01)

Major Factors Associated with Spontaneous Oxidation Reaction of Milk Fat

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  • 1. State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193,China;
    2. College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China

Received date: 2011-06-14

  Online published: 2011-12-14

摘要

乳脂的自发性氧化反应可以导致牛乳风味异常,其主要源于乳脂中不饱和脂肪酸的自发性氧化反应。本文就乳脂发生自发性氧化反应的机制及其原因进行简要的概述,以期引起人们对乳脂自发性氧化反应研究的重视。

本文引用格式

赵小伟, 王加启, 卜登攀, 崔海, 徐晓燕, 孙妍, 周凌云, 李发弟 . 影响乳脂自发性氧化反应的主要因素[J]. 动物营养学报, 2011 , 23(12) : 2071 -2076 . DOI: 10.3969/j.issn.1006-267x.2011.12.005

Abstract

Spontaneous oxidation reaction of milk fat results in off-flavour of cow's milk, originating from spontaneous oxidation reaction of unsaturated fatty acids in milk fat. Mechanism and influencing factors of spontaneous oxidation reaction are summarized in this paper. More attention should be paid to study on the investigation of spontaneous oxidation reaction of milk fat.

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