Nutrition value of fatty acids in three kinds of native milk

  Objective   To evaluate the nutrition value of three kinds of native milk by analyzing the contents of fatty acids.

  Methods   Through Capillary Gas Chromatography(GC)-Mass Spectrogram(MS), the fatty acid compositions in native mllk which got from local market were separated and assessed.

  Results   About 13~16 kinds of fatty acid compositions conld be determined by GC2MS from three experimental milk.And the content of total fatty acids in sour milk was lowest.The ratio of fatty acid composition of three kinds of milk was disproportion.The content of saturated fatty acids was highest, which was about 70%, polyunsaturated fatty acids was lowest, which was only 3~7%.Except of low fat milk, the n-6/n-3 fatty acid ratio of the whole fat milk and sour milk was approach to the desirable ratio.

  Conclusion   Compared whth whole fat milk and low fat milk in dietary, sour milk is suited to hyperlipemia or cardiovascular patients.The proportion of the contents of fatty acid composition: saturated fatty acid(SFA), monounsaturated fatty acid(MUFA), polyunsaturated fatty acid(PUFA)is not correspond to the proportion(1:1:1)which is recommended by the Health Organization.So it is necessary to optimize the proportion of fatty acid to meet the nutrition demands of human.