Оцінка молока і молочних продуктів за вмістом 17b-естрадіолу

Abstract

Goal. To determine the amount of 17β-estradiol in drinking milk and dairy products depending on their mass fraction of fat. Methods. Quantitative determination of 17β-estradiol in samples of milk and dairy products was performed by enzyme-linked immunosorbent assay using the RIDASCREEN® 17β-őstradiol test system (RBiopharm, Darmstadt, Germany). Results. The regularity of growth of 17β-estradiol content in drinking milk with the increase in mass fraction of fat in it is established. Thus, in samples of drinking milk with a fat content of 3.2 and 3.8% they revealed the amount of 17β-estradiol 395.9±34.1 and 547.8±49.8 pg/ml, which is almost 10 times more than compared milk fat content of 1%, and 1.8 and 2.5 times more, respectively, than in milk with 2.5% fat. In the study of the content of 17β-estradiol in fermented milk products (yogurt, kefir) it was found that the quantitative content of 17β-estradiol also depended on the mass fraction of fat in them. In particular, in yogurt and kefir with a fat content of 1%, the amount of 17β-estradiol ranged from 25.5±3 to 36.1±3.6 pg/ml, which is, on average, 4.7 times less than in products with a mass fraction of fat 2 and 2.5%. Probable changes in the content of 17β-estradiol in sour cream and butter samples depending on the quantitative content of mass fraction of fat in them were established. The content of 17β-estradiol in sour cream and butter was several times (5–10) higher than in drinking milk and fermented milk products, regardless of their fat content. Conclusions. The quantitative content of 17β-estradiol in dairy products primarily depends on its content in milk — raw materials used in production, and the mass fraction of fat in the finished dairy product. It was found that the fatter the dairy product, the greater the amount of estrogenic hormone — 17β-estradiol.