Abstract：
Milk phospholipids have multiple health benefits, but the deficiency of detailed phospholipid profiles in dairy products brings obstacles to intake calculation and function evaluation of dairy phospholipids. In present study, 306 phospholipid molecular species were identified and quantified among 207 milk, yogurt and cream products using a HILIC-ESI-Q-TOF MS and a HILIC-ESI-QQQ MS. The phospholipid profiles of five mammals\' milk show that camel milk contains the most abundant phosphatidylethanolamine, phosphatidylserine and sphingomyelin; cow, yak and goat milk have similar phospholipidomes, while buffalo milk contains abundant phosphatidylinositol. Fewer plasmalogens but more lyso-glycerolphospholipids were found in ultra-high-temperature (UHT) sterilized milk than in pasteurized milk, and higher proportions of lyso-glycerolphospholipid/total phospholipid were observed in both cream and skimmed/semi-skimmed milk than whole milk, indicating that UHT and skimming processes improve glycerolphospholipid degradation and phospholipid nutrition loss. Meanwhile, more diacyl-glycerolphospholipids and less of their degradation products make yogurt a better phospholipid resource than whole milk.
摘要：
牛奶磷脂有多种健康益处，但是乳制品中详细磷脂谱的缺乏给乳制品磷脂的摄入量计算和功能评估带来了障碍。在目前的研究中,在207个牛奶中鉴定并定量了306个磷脂分子种类，酸奶和奶油产品使用HILIC-ESI-Q-TOFMS和HILIC-ESI-QQQMS。五种哺乳动物乳的磷脂谱表明骆驼乳含有最丰富的磷脂酰乙醇胺，磷脂酰丝氨酸和鞘磷脂；牛，牦牛和山羊奶有相似的磷脂体，而水牛奶中含有丰富的磷脂酰肌醇。在超高温（UHT）灭菌牛奶中发现了比巴氏杀菌牛奶更少的疟原虫，但更多的溶血甘油磷脂，在奶油和脱脂/半脱脂牛奶中观察到的溶血甘油磷脂/总磷脂比例高于全脂牛奶，表明UHT和撇脂过程改善了甘油磷脂的降解和磷脂营养损失。同时,更多的二酰基甘油磷脂和更少的降解产物使酸奶成为比全脂牛奶更好的磷脂资源。
