Enzymatic and fluorometric determination of triacylglycerols in cow milk and other opaque matrices
Enzymatic and fluorometric determination of triacylglycerols in cow milk and other opaque matrices
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DOI：
10.1016/j.foodchem.2010.09.104
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发表时间：
2011-04-01
期刊：
影响因子：
8.8
通讯作者：
Friggens, Nic C.
中科院分区：
文献类型：
--
作者：
Larsen, Torben;Larsen, Mette Krogh;Friggens, Nic C.
牛奶中的脂肪含量是衡量牛奶质量的重要指标，无论是在经济上还是在生理上。现有的乳脂分析方法是基于物理测定，即重量测定或近红外光谱（IR）。三酰甘油（TAG）占牛奶中总脂肪的98%。本文介绍了一种测定牛奶中三酰甘油的新方法。本方法是一种化学方法，即甘油的酶荧光测定法评估，因此TAG的含量以摩尔/升为单位给出。该方法具有良好的准确度和精密度，与标准IR方法的相关性表明不同评估方法之间存在良好的相关性（n = 228; r = 0.905）。60个牛奶样品的脂肪酸谱表明，与特定脂肪酸共线性相关的参数可以解释方法之间相当大的差异。此外，本方法和已建立的IR方法之间的差异可能部分是由于以下事实：IR光谱法针对重量分析法单独校准，而不考虑脂肪酸谱，从而不考虑TAG的摩尔重量。(C)2010爱思唯尔有限公司版权所有。
The fat content of milk is an important indication of quality, both economically and physiologically. Existing analytical methods of milk fat are based on physical determination, i.e. gravimetric determination or near infrared spectroscopy (IR). Triacylglycerols (TAG) constitute up to 98% of total fat in milk. The present study describes a new method for determination of triacylglycerols in milk. The present method is a chemical, i.e. enzymatic-fluorometric assessment of glycerol, the content of TAG is consequently given in mol per litre. The method demonstrates a good accuracy and precision and the correlation with standard IR methods shows a fine association between the different assessment methods (n = 228; r = 0.905). Fatty acid profiles of sixty individual milk samples indicate that parameters co-linearly connected to specific fatty acids may explain a considerable amount of the variation between the methods. Furthermore, discrepancies between the present method and the established IR method may partly be due to the fact that IR spectroscopy is calibrated individually against gravimetric methods not taking fatty acid profiles and thereby molar weight of TAG into account. (C) 2010 Elsevier Ltd. All rights reserved.