Abstract: Fat is one of the most important nutrients in milk; however, unsaturated fatty acids in milk, especially polyunsaturated fatty acids, are prone to oxidation. As transparent packaging has been increasingly applied by milk producers, the light-induced oxidation of milk fat has become one of the most important causes of the quality deterioration and rancidity of milk, which is detrimental to the flavor of milk. Furthermore, the oxidation products pose a huge threat to human health. This article reviews the mechanism, the main influence factors and the evaluation methods of milk fat photooxidation, which will provide a theoretical basis for evaluating and inhibiting photooxidation in milk, ensuring the quality of milk, and guiding the production, packaging and marketing of milk.

Key words: milk, milk fat, photooxidation, photosensitizer, evaluation

摘要： 脂肪是牛乳中重要的营养成分之一，其中的不饱和脂肪酸，尤其是多不饱和脂肪酸容易被氧化。随着市场上越来越多透明包装的出现，光诱导乳脂肪的氧化成为导致牛乳品质劣化及酸败的重要原因之一，这不仅影响牛乳风味，而且氧化产物对人类健康造成巨大威胁。本文综述乳脂肪光氧化的机理、主要影响因素及评价方法。为抑制乳制品光氧化、保证乳制品质量、指导乳制品生产、包装、销售及光氧化评价提供理论依据。

关键词: 牛乳, 乳脂肪, 光氧化, 光敏剂, 评价