乳及乳制品中磷脂的含量、功能、分离及检测技术研究进展

乳脂含量是乳中一项重要的营养和风味指标，其所含的磷脂因具有多项生理活性功能，近年来受到越来越广泛的关注。由于磷脂种类繁多，且乳及乳制品基质相对复杂，分析其含量是一项难度较大的工作。目前，乳及乳制品中的磷脂检测的中文文献相对较少，外文文献则主要集中在薄层色谱法、液相色谱-蒸发光散射器法、液相色谱-质谱法、磷谱核磁共振法等。本文对近20 年磷脂在乳及乳制品中的含量、功能、分离及检测方法的研究进展进行了系统综述，以期为行业相关研究者提供学术参考，并为磷脂在乳制品，尤其是婴幼儿配方乳粉的新品研发和产品标识方面提供理论依据。

Progress in Contents,Functional Evaluation,Isolation and Quantification of Phospholipids from Milk and Milk Products

Milk lipids are one of the key nutritional and flavor components in milk. Milk phospholipids (PLs) are of increasing interest due to their numerous physiological activities. The content of PLs in milk and milk products is difficult to analyze because milk and milk products are complex matrices that contain multiple PLs. In the Chinese literature, only a few studies have been reported to detect PLs in milk and milk products. The methods to detect PLs in milk and milk products reported in the English literature mainly include high-performance liquid chromatography with evaporative light scattering detector, thin layer chromatography, liquid chromatography-mass spectroscopy and 31P nuclear magnetic resonance. In this article, we present a comprehensive review of the progress that has been made in determining the content of PLs in milk and milk products and in developing methods for the functional evaluation, and isolation and quantification of dairy PLs in the past two decades. We expect that this review will provide a reference for researchers in this filed and also provide a theoretical basis for the application of PLs in novel dairy products especially infant formula and for product labelling.