Changes in Composition of Total Lipids of Human Milk during Lactation

수유기간의 경과에 따른 인유 지방질 조성의 변화

  • Yoon, Tai-Heon (Clinical Nutrition Research Center, College of Hanlim) ;
  • Lim, Kyung-Ja (Clinical Nutrition Research Center, College of Hanlim) ;
  • Jang, You-Kyung (Dept. of Food and Nutrition, Hanyang University)
  • 윤태헌 (한림대학 임상영양연구소) ;
  • 임경자 (한림대학 임상영양연구소) ;
  • 장유경 (한양대학교 식품영양학과)
  • Published : 1982.09.01

Abstract

Lipid composition of human milk samples (ten colostrum and 10 mature) was analyzed by quantitative thin-layer chromatography with flame ionization detector. Six kinds of lipid components existed in human milk. Among them, triglyceride which was most abundant lipid component showed significantly lower levels in colostrum than in mature milk. Other lipid components have no significant differences between colostrum and mature milk.

초유 및 성숙유의 지방질 조성을 TLC-FID 방법으로 분석, 정량하였던 바 분리된 지방질 성분 중 triglyceride 수준이 초유에서보다 성숙유에서 유의하게 높았으며, 기타의 지방질 성분들은 초유 및 성숙유간에 유의한 차이가 나타나지 않았다.

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