"母乳的风味物质组成、分析方法 及其对婴儿影响的研究进展""Research progress on flavor compounds composition, analytical methods of breast milk and its effects on infants"

Abstract

母乳被誉为“白色血液”，是婴儿生长发育的最佳营养来源。除了营养物质组成，母乳的风味对婴幼儿的影响也十分重要。旨在为母乳风味的深入研究及其在婴儿食品中的应用提供理论依据，综述了母乳的风味物质组成、风味物质提取和检测方法，并分析了现有提取和检测方法的优势与局限，探究了母乳风味对婴儿饮食偏好、行为反应和疼痛干预的影响，并讨论了现有研究的局限性及未来的发展方向。母乳中挥发性风味物质主要包括醛类、酮类、酸类、酯类和其他化合物，现有分析方法各有利弊，未来可将电子鼻和电子舌技术应用于母乳风味研究领域。母乳风味会影响婴儿的饮食偏好，具有促进婴儿吮吸、缓解疼痛等重要作用。 Breast milk, known as the "white blood", is the best source of nutrition for infant growth and development. In addition to nutrient composition, the flavor of breast milk is also important for infants and young children. Aiming to provide a theoretical basis for the deep exploration of breast milk flavor and its application in infant food, the composition of flavor compounds in breast milk was summarized, as well as the extraction and detection methods of these flavor compounds, also the advantages and limitations of existing extraction and detection methods were analyzed,the research progress on the impact of breast milk flavor on infants′ dietary preferences, behavioral responses, and pain intervention was explored, and the limitations of current research and future directions for development were discussed. The primary volatile flavor compounds in breast milk encompass aldehydes, ketones, acids, esters, and other compounds. Current analytical methods have their own strengths and limitations, and electronic nose and electronic tongue technologies can be used in breast milk flavor research in the future. Furthermore, the flavor of breast milk not only influences infants′ dietary preferences, but also plays pivotal roles in promoting sucking behavior and alleviating pain.

Keywords

• 母乳；风味；检测方法；干预实验
• breast milk; flavor; detection method; intervention experiment