Evaluation of the Lipid Quality of Lyophilized Pasteurized Human Milk for Six Months by GC-FID and ESI-MS

Human milk (HM) lipids provide about 50% energy and facilitate the transport and absorption of fat-soluble vitamins for infants, but their composition should be studied when the milk is processed. This study evaluated the lipid quality of lyophilized and vacuum-packed colostrum (C), transitional (T), and mature (M) HM for a period of 1, 30, 60, 90, 120, 150, and 180 days of storage at –18 ºC. From the acidity (ºDornic), lipid content, and fatty acid (FA) composition results, no significant differences in the analyzed period were observed. The relative percentage of major triacylglycerols (TAG) of the HM was not altered, showing that the lyophilization process in HM is a good alternative that could be applied in human milk banks (HMB), increasing HM preservation and facilitating its transport and storage.

人乳脂（HM）为婴儿提供约50%的能量，并促进脂溶性维生素的转运和吸收，但其组成在加工过程中应进行研究。本研究评估了在-18 ºC储存条件下，冻干和真空包装的初乳（C）、过渡期（T）和成熟期（M）人乳在1、30、60、90、120、150和180天内的脂质质量。从酸度（ºDornic）、脂质含量和脂肪酸（FA）组成的结果来看，在分析期间未观察到显著差异。人乳中主要三酰甘油（TAG）的相对百分比未发生改变，表明人乳中的冻干过程是一种良好的替代方案，可应用于人乳库（HMB），提高人乳的保存并便于其运输和储存。