综述 REVIEW

花青素在乳脂氧化中的作用及其机制

  • 田兴舟 ,
  • 卢琦
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  • 1. 贵州大学动物科学学院, 贵阳 550025;
    2. 贵州大学动物营养与饲料研究所, 贵阳 550025
田兴舟(1989-),男,贵州长顺人,讲师,博士,主要从事反刍动物营养与饲料科学研究。E-mail:tianxingzhou@yeah.net

收稿日期: 2020-02-11

  网络出版日期: 2020-08-13

基金资助

动物营养学国家重点实验室项目(2004DA125184F1914);贵州大学引进人才科研项目[贵大人基合字(2016)76号,贵大人基合字(2019)26号]

Role of Anthocyanin in Oxidation of Milk Fat and Its Mechanism

  • TIAN Xingzhou ,
  • LU Qi
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  • 1. College of Animal Science, Guizhou University, Guiyang 550025, China;
    2. Institute of Animal Nutrition and Feed Science, Guizhou University, Guiyang 550025, China

Received date: 2020-02-11

  Online published: 2020-08-13

摘要

奶是最古老的天然饮料之一,含有丰富的蛋白质、脂肪、维生素和矿物质等营养成分。奶中不饱和脂肪酸对改善人体健康起着不可替代的作用,但易发生氧化反应产生自由基,导致奶的风味异常。本文主要对奶中乳脂氧化机制及花青素延缓乳脂氧化可能的作用机制进行综述,旨在为花青素的开发利用及其改善奶风味提供参考依据。

本文引用格式

田兴舟 , 卢琦 . 花青素在乳脂氧化中的作用及其机制[J]. 动物营养学报, 2020 , 32(8) : 3476 -3482 . DOI: 10.3969/j.issn.1006-267x.2020.08.004

Abstract

Milk is one of the oldest natural beverages, which contains abundance nutritional components of protein, fat, vitamin and minerals etc. The unsaturated fatty acids in milk play an irreplaceable role in improving human health, whereas it is prone to get oxidation reaction and produce free radicals, resulting in abnormal flavor of milk. This paper reviewed the mechanism of milk lipid oxidation, and the postulated mechanism of anthocyanins delaying the oxidation of milk fat, to provide for the development and utilization as well as the improvement of milk flavor of anthocyanins.

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