Comparison on the Compositions and Contents of Fatty Acids in Different Milks Based on Principal Component Analysis

Abstract:

In the study, taking commercially available pasteurized milk and milk powder from cows, sheep and camels as the research object, the classification and mass fraction of fatty acids (FA) in different types of milk were analyzed by gas chromatography-area normalization method, so as to carry out the differentiation study of different milks with fatty acids as characteristic factors. The result showed that myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0) and oleic acid (C18:1n9c) were the main fatty acid components in goat, bovine and camel milks. The sum of the mass fractions of the above four fatty acids was greater than 70%. The mass fractions of palmitenic acid (C16:1) and stearic acid (C18:0) in camel milk were significantly higher than those in cow milk and goat milk. The mass fractions of palmitic acid (C16:0) and butyric acid (C4:0) in the bovine milk were significantly higher than those of goat and camel milks. The mass fractions of caprylic acid (C8:0) and capric acid (C10:0) in goat milk were significantly higher than those in the bovine milk. A total of 36 fatty acids, 35 fatty acids and 33 fatty acids were detected in camel milk, goat milk and bovine milk, respectively. The principal component analysis revealed that there existed significant differences in the compositions and contents of fatty acids in different milks, and the composition and contents of fatty acids can be used for distinguishing goat milk, camel milk and bovine milk.