Trace phospholipid and fatty acid differences between dairy and plant-based milk products by 1 H and 31 P NMR spectroscopy combined with multivariate statistical analysis

文献类型： 外文期刊

第一作者： Wang, Tongtong

作者： Wang, Tongtong;Tan, Sijia;Li, Liang;Jiang, Bin;Wang, Dan;Liu, Qingyi;Chen, Gang

作者机构：

关键词： Dairy cream; Butter; Plant-based cream; Margarine; Multivariate statistical analysis

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 470 卷

页码：

收录情况： SCI

摘要： With development of modern food industry, plant-based milk products are widely used to replace dairy products to cook different kinds of food. Due to different origins, it is necessary to assess the nutrition difference between dairy and plant-based milk products. Phospholipids and unsaturated fatty acids, as the important nutrients in cream and butter, were closely related to body development and health. This study developed a rapid determination of phospholipids and double bonds in creams and butters based on 31 P NMR and 1 H NMR for nutritional difference assessment. Unsupervised principal component analysis and supervised orthogonal least squares discriminant analysis showed marked differences between dairy and plant-based milk products. Eight compounds were screened by variable importance in projection, fold change and P-value. Furthermore, two biomarkers (phosphatidylserine and phosphatidylethanolamine) were identified to distinguish dairy and plant- based milk products. The study demonstrated that 31 P NMR has great potential for rapidly distinguishing milk origins.

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