有機與非有機牛奶中揮發(fā)性代謝成分的差異分析

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中圖分類號：TS252.1 文獻標(biāo)識碼：A DOI：10.7535/hbkd.2025yx03008

KANG Min， SUO Ran， SUN Jianfeng

Abstract：Toaddress thelack understing diferentialvolatilecompounds inorganic non-organicmilk，volatile compounds inorganicnon-organic milks from Holstein，Jersey Yak were comparatively analyzed by gas chromatography-ion mobilityspectrometry（GC-IMS）coupled with chemometrics analysis.The results show thatatotal 41 compounds were detected.Themetaboliccompositions between organicnon-organic milk exhibita high degree similarity，whereasthemetaboliccharacteristicsYakmilkdiferedsignificantlyfromHolsteinmilkJerseymilk.Some compounds werescreenedas diferential compoundsfordistinguishorganicmilk fromnon-organicmilk，including betaocimene2-butanone，2，5-dimethylfuran，propanol，2-ethyl-6-methylpyrazine，5-methyl-3-heptanone.Thestudy characterizedthediferentialfeaturesorganicnon-organicmilk，providingdatatosupporttheauthenticityidentification organic milk.

Keywords：dairy processing technology； flavor compound;GC-IMS；metabolic diffrence;；food authenticity

牛奶是一種具有高營養(yǎng)價值的天然食品，在膳食指南中推薦攝入量為 300～500g/d 。（剩余10390字）