不同牧场及饲养方式下阿拉善双峰驼乳脂肪酸特征及产地溯源研究

为研究距离较近的不同牧场及不同饲养方式下双峰驼乳脂肪酸特征,并建立产地溯源模型,本试验从内蒙古自治区阿拉善左旗采集5个牧场共139份双峰驼乳样品,用气相色谱法测定驼乳中脂肪酸含量,并利用脂肪酸指纹特征建立不同牧场及不同饲养方式下驼乳的溯源模型。结果表明,不同牧场及不同饲养方式下的驼乳中含量较高的脂肪酸为棕榈酸、油酸、硬脂酸及肉豆蔻酸。相比谷饲,草饲方式下驼乳的饱和脂肪酸(SFA):单不饱和脂肪酸(MUFA):多不饱和脂肪酸(PUFA)比例(S:M:P为12:6:1)更接近联合国粮农组织(FAO)和世界卫生组织(WHO)建议的居民膳食S:M:P比例(1:1:1),更符合居民营养需求。建立的不同牧场及饲养方式下驼乳的溯源模型交叉验证准确率分别为82.7%及95.0%。此外,硬脂酸、棕榈油酸、木焦油酸、豆蔻油酸、二十碳五烯酸、二十二碳二烯酸、十七烷酸、亚油酸、花生酸、γ-亚麻酸、花生二烯酸、十五烷酸、反亚油酸、二十碳烯酸及二十一烷酸是鉴别牧场来源的关键重要性因子,二十碳五烯酸、二十碳烯酸、十五烷酸、木焦油酸、硬脂酸、棕榈油酸、十三烷酸、十五碳烯酸、十七碳烯酸、花生酸、二十一烷酸、豆蔻油酸及肉豆蔻酸是鉴别不同饲养方式的关键重要性因子。综上,脂肪酸指纹分析法可有效鉴别短距离的双峰驼乳来源,为双峰驼乳近距离的产地溯源及真实性鉴别提供了技术支持。

Fatty Acid Characteristics and Origin Traceability of Alxa Bactrian Camel Milk in Different Pastures and Feeding Methods

In order to study the fatty acid characteristics of Bactrian camel (camel) milk from different pastures and different feeding methods within close distance, and to establish the origin traceability model, a total of 139 Bactrian camel milk samples were collected from five pastures in Alxa Left Banner, Inner Mongolia. The fatty acid content in Bactrian camel milk was determined by gas chromatography. The traceability model of Bactrian camel milk in different pastures and different feeding methods was established by using fatty acid fingerprint characteristics. It was found that the fatty acids with higher content in camel milk under different pastures and feeding methods were palmitic acid, oleic acid, stearic acid and myristic acid. Compared with grain feeding, the ratio of SFA:MUFA:PUFA (S:M:P = 12:6:1) of camel milk under grass feeding was closer to the ratio of S:M:P (1:1:1) recommended by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). Camel milk under grass feeding was more in line with the nutritional needs of residents. The cross validation accuracy rates of the established camel milk traceability models for different pastures and feeding methods were 82.7% and 95.0%, respectively. In addition, the key factors of pasture source identification are stearic acid, palmitoleic acid, wood taroleic acid, myristic acid, C_20:5n3, C_22:2, C_17:0, linoleic acid, arachidic acid, γ-linolenic acid, C_20:2, C_15:0, C_18:2n6t, C_20:1 and C_21:0. The key factors for the identification of different feeding methods are C_20:5n3 (EPA), C_20:1, C_15:0, wood taroleic acid, stearic acid, palmitoleic acid, C_13:0, C_15:1, C_17:1, arachidic acid, C_21:0, cardamom Oleic acid and myristic acid. In conclusion, the fatty acid fingerprint analysis method can effectively identify the source of Bactrian camel milk in short distances. The results of this study provide data support for the close-range origin traceability and authenticity identification of Bactrian camel milk.