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甘油三酯（TAG）为母乳中含量最高的脂质，1,3二油酰基-2-棕榈酰基甘油三酯(1,3-dioleoyl-2-palmitoylglycerol，OPO)和1-油酰基-2-棕榈酰基-3-亚油酰基甘油三酯(1-oleoyl-2-palmitoyl-3-linoleoylglycerol，OPL)为母乳中含量最丰富的两种TAG，与欧美国家母乳中OPO含量高于OPL含量不同,中国母乳中OPL含量高于OPO，但目前婴幼儿配方奶粉多是通过添加OPO来模拟母乳脂质，这与中国母乳TAG组成不完全相同。为进一步研究OPL对婴幼儿生长发育的影响，主要从脂肪酸和TAG结构上分析了OPL的功能，比较了国内外以及中国多地母乳中OPL的含量，介绍有关OPL异构体的检测方法，主要为银离子色谱和带有手性色谱柱的液相色谱结合大气压化学电离质谱进行分离鉴定。通过总结OPL功能、含量和现有的检测技术，旨在为开发符合中国母乳特征的人乳替代脂提供科学支持。Triglycerides (TAG) are the most abundant lipids in breast milk, 1,3-dioleoyl-2-palmitoylglycerol (OPO) and 1-oleoyl-2-palmitoyl-3-linoleoylglycerol (OPL) are the two most abundant TAG in breast milk. Unlike European and American breast milk, which contains more OPO than OPL, Chinese breast milk contains more OPL than OPO, but at present,most infant formula in China is made by adding OPO to simulate breast milk lipids, which is not exactly the same as the TAG composition of Chinese breast milk. To further study the effect of OPL on infant growth and development, the functions of OPL were mainly analyzed from the structure of fatty acid and triglyceride. The contents of OPL in breast milk were compared at home and abroad as well as in many places in China, and the detection methods of OPL isomers were introduced, including silver ion chromatography and liquid chromatography with chiral column combined with atmospheric pressure chemical ionization mass spectrometry for separation and identification. By summarizing the function, content and existing detection techniques of OPL, it aims to provide scientific support for the development of breast milk replacement lipids matching the characteristics of Chinese breast milk.

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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)