本文選題：賽里木酸奶 + γ-氨基丁酸��； 參考：《塔里木大學(xué)》2017年碩士論文

【摘要】：賽里木酸奶(Sayram Ketteki)是一種由新疆阿克蘇市拜城縣當(dāng)?shù)剞r(nóng)家婦女制作的傳統(tǒng)發(fā)酵食品。它是以牛奶為原料,利用乳酸菌作為天然發(fā)酵劑,在一定的溫度條件下,發(fā)酵8小時左右得到天然發(fā)酵乳制品。該酸奶具有顏色乳白、氣味清香、有彈性、酸甜可口,且質(zhì)地粘稠,能拉出近一米長的絲,因此也被稱為“拉絲酸奶”。又因當(dāng)?shù)厝讼矚g使用瓷碗盛裝發(fā)酵、保存,因此也被稱為“蓋碗酸奶”。拜城地處我國新疆南疆阿克蘇地區(qū),這里地理環(huán)境惡劣,醫(yī)療水平落后,但這里卻是“長壽鄉(xiāng)”,當(dāng)?shù)厝藥缀趺刻於加惺秤觅惱锬舅崮痰牧?xí)慣,本試驗以賽里木酸奶為研究對象,通過對酸奶中基礎(chǔ)營養(yǎng)成分、脂肪酸、氨基酸、礦物質(zhì)的測定與分析,以挖掘出賽里木酸奶中可能存在具有保健功能的物質(zhì)(功能因子)。試驗的主要結(jié)論如下:(1)通過對各酸奶的酸度及常規(guī)營養(yǎng)物質(zhì)的測定及分析結(jié)果顯示:賽里木酸奶的酸度約是市售酸奶的2倍,賽里木酸奶中的脂肪、蛋白、非脂固形物、總固形物與市售酸奶無差異,因此推測常規(guī)營養(yǎng)成分中可能不含有功能因子。(2)在氨基酸的測定結(jié)果中發(fā)現(xiàn),賽里木酸奶中含有18種常見氨基酸,且各含量顯著高于市售酸奶(p0.05),并在賽里木酸奶中檢測出特有物質(zhì)γ-氨基丁酸(GABA)。由此推測,GABA可能是賽里木酸奶中功能因子之一。(3)通過使用氣相色譜-質(zhì)譜聯(lián)用儀(GC-MS)對賽里木酸奶及市售酸奶中脂肪酸進(jìn)行測定,并對其結(jié)果進(jìn)行分析得到:脂肪酸中賽里木酸奶的油酸甲酯、亞油酸甲酯的相對含量顯著高于市售(p0.05),由此推測,油酸、亞油酸可能是賽里木酸奶中功能因子。(4)依據(jù)國標(biāo)GB5413.21-2010和GB5009.93-2010的方法,對酸奶中礦物質(zhì)的種類及含量進(jìn)行測定,結(jié)果顯示:賽里木酸奶中Ca、Mg、K、Se含量顯著高于市售酸奶(p0.05),尤其是Ca、K、Se含量尤為顯著,由此推測賽里木酸奶中功能因子可能是:Ca、K、Se。
[Abstract]:Selimu yoghurt Sayram Ketteki is a traditional fermented food made by local peasant women in Baicheng County, Aksu City, Xinjiang. Using milk as raw material and lactic acid bacteria as natural starter, natural fermented dairy products can be obtained at certain temperature for about 8 hours. The yoghurt has white color, fragrance, elasticity, sweet and sour, and thick texture, can pull out nearly a meter long silk, so it is also called "loaf yogurt." Because local people like to use porcelain bowls to ferment and preserve, it is also called "cover bowl yoghurt". Baicheng is located in the Aksu area of southern Xinjiang, China. The geographical environment is poor and the medical level is backward, but this place is a "longevity town". The locals have the habit of eating Selimu yoghurt almost every day. This experiment took Selimu yoghurt as the research object, through the determination and analysis of the basic nutrients, fatty acids, amino acids and minerals in the yoghurt, in order to excavate the possible health care substances (functional factors) in Selimu yoghurt. The main conclusions of the experiment are as follows: the acidity and conventional nutrients of each yoghurt are determined and analyzed. The results show that the acidity of Selimu yoghurt is about twice as high as that of marketable yoghurt, and the fat, protein and non-fat solids in Selimu yoghurt. There was no difference between the total solids and the marketable yogurt, so it was speculated that the normal nutritional components might not contain functional factor. (2) in the determination of amino acids, it was found that there were 18 kinds of common amino acids in Selimu yoghurt. The content of GABA was significantly higher than that of marketable yoghurt, and the specific substance of GABA was detected in Selimu yoghurt. It is inferred that GABA may be one of the functional factors in Selimu yoghurt. The fatty acids in Selimu yoghurt and marketable yoghurt were determined by gas chromatography-mass spectrometry (GC-MS). The results showed that the relative content of oleic acid methyl ester and linoleic acid methyl ester in Selimu yoghurt was significantly higher than that in market (p 0.05). Linoleic acid may be the functional factor in Selimu yoghurt. According to the methods of GB5413.21-2010 and GB5009.93-2010, the types and contents of minerals in yoghurt were determined. The results showed that the content of Ca-Mg-Mg-K-Se in Selimu yoghurt was significantly higher than that in marketable yoghurt (p 0.05), especially in Sailimu yoghurt. It was suggested that the functional factor in Selimu yoghurt might be: 1.
【學(xué)位授予單位】：塔里木大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：TS252.54

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