文档介绍：326 2009, Vol. 30, No. 23 食品科学※生物工程
提高酸乳中 c9,t11- 共轭亚油酸含量的研究
李素波 1 ,靳小攀 1 ,郑玉梅 2 ,高红伟 1 ,檀英霞 1 ,郁成雨 1 ,陈炳卿 3 ,王璇琳 1,*
(,北京 100850;
,中国计划生育学杂志社,北京 100081;
,黑龙江哈尔滨 150086)
摘要:本研究利用乳酸菌发酵法,添加合适的底物,在形成酸乳的同时提高乳中 c9,t11- 共轭亚油酸,c9,t11-CLA
的含量,筛选菌株的最佳配比条件,研究影响 CLA 含量的因素,发现奶中影响酶促反应和菌株生长的营养成分均
可以影响乳酸菌发酵中 CLA 的产生。应用气相色谱检测出乳酸菌培养液中 CLA 的其它异构体。
关键词:c9,t11- 共轭亚油酸;乳酸菌发酵法
Production of c9, t11-Conjugated Linoleic Acid in Yogurt
LI Su-bo1,JIN Xiao-pan1,ZHENG Yu-mei2,GAO Hong-wei1,CHAN Ying-xia1,YU Cheng-yu1,
CHEN Bing-qing3,WANG Xuan-lin1,*
(1. Beijing Institute of Transfusion Medicine, Academy of Military Medical Sciences, Beijing 100850, China;
2. National Research Institute for Family Planning, Chinese Journal of Family Planning, Beijing 100081, China;
3. College of Public Health, Harbin Medical University, Harbin 150086, China)
Abstract:The research wsa aimed to increase the yield of conjugated-linoleic acid (CLA) in yogurt. The fermentation
conditions for production of CLA were optimized and the factors including substrates and the mixing proportion of the
Lactobacillus straims were investigated. The results showed that the position significantly affected the enzume-
catalyzed reaction and the lactobacillus growth as well as the CLA yield. Additionally, other CLA isomers besides c9, t11-
CLA were ident