Composition of Triacylglycerols in Fats of Cow and Goat Milk Produced in Four Zones of Mexico
Composition of Triacylglycerols in Fats of Cow and Goat Milk Produced in Four Zones of Mexico作者机构：Departamento de Producció n Agrí cola y Animal Universidad Autó noma Metropolitana-Xochimilco Mé xico D.F. Mé xico Departamento de Salud Pública Universidad de Guadalajara Guadalajara Mé xico Maestrí a en Ciencias Agropecuarias Universidad Autó noma Metropolitana-Xochimilco Mé xico D.F. Mé xico Departamento de Biologí a de la Reproducció n Universidad Autó noma Metropolitana-Iztapalapa Mé xico D.F. Mé xico
出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)
年 卷 期：2015年第6卷第6期
页 面：555-561页
学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学]
主 题：Cow Milk Goat Milk Mexico Triacylglycerols
摘 要：The study of the triacylglycerols (TAG) by gas chromatography (GC) using capillary columns is an efficient technique for the determination of some characteristics of quality of fats and oils. The objective of the present study was to determine by GC the content of TAG present in fat of cow and goat milk produced in four zones of Mexico. According to criteria established in Mexican Standardization, 25 samples were obtained of 1 L of ultra-pasteurized cow milk (UHT) and 27 and 48 of raw cow and goat milk, respectively. The fat was extracted from all of the milk samples by detergent solution, and was stored at –20℃ until its analysis. The chromatographic conditions made it possible to identify and quantify TAG of 28 to 54 numbers of carbons, which were analyzed under descriptive and inferential statistical techniques. For the cow milk fat, the statistical analyses indicated significant difference (p 0.05) in the TAG C34, C50 and C52, and for the goat milk fat in the TAG of C36 to C52. No equality of means was found among the TAG of the cow and goat milk fat. This study offers an advance in the characterization of the TAG present in the cow and goat milk fat produced in Mexico.
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