Non-targeted Metabolomics Analysis of Lipid Changes in Donkey Milk during Heating Treatment
[Objective]Heating sterilization is an important means to maintain the long-term storage and transportation quality of dairy products.Lipid change is one of the main reasons for dairy deterioration during heating.In order to evaluate and improve the quality of processed donkey milk,develop and improve the components of formula donkey milk,so as to provide theoretical basis for developing functional food.[Methods]The non-targeted metabolomics UPLC-QTOF-MS method was used to determine the effects of heat treatment on composition and metabolites of donkey milk based on multivariate data analysis.[Results]In the process of heating,the sterilization effect became significant with the increase of temperature,and the bacteria colonies were basically inactivated when temperature reached more than 80℃.By comparing the lipid levels of donkey milk in the high and low temperature groups under heating conditions,32 specific substances including 11 triglycerides,7 fatty acids,6 sphingolipids,3 glycerophosphorus esters and 3 steroids,were screened out.It was found that the glycerides were up-regulated during heating,and the fatty acids and sphingolipids gradually decreased.High temperature reduced the nutritional value of donkey milk as well as quality of dairy products,changed the processing characteristics,and decreased the storage stability.[Conclusion]Therefore,excessive heating treatment should be avoided as much as possible to retain the special nutrients and flavor quality of donkey milk,and the heating temperature was recommended below 90℃.
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