有机与非有机牛奶中挥发性代谢成分的差异分析

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中图分类号：TS252.1 文献标识码：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

牛奶是一种具有高营养价值的天然食品，在膳食指南中推荐摄入量为 300～500g/d 。（剩余10390字）