婴儿配方奶粉中叶黄素稳定性研究
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摘要
为探究含叶黄素的婴儿配方奶粉中的叶黄素在加工及储藏过程中的稳定性,以叶黄素保留率为评价指标,分析叶黄素在加工及储藏期间含量的变化。结果表明:加工期间,均质、杀菌与浓缩干燥过程中叶黄素的保留率分别为98.81%,93.57%,92.51%。杀菌与浓缩干燥后叶黄素的保留率与处理前对比均存在显著性差异(P>0.05)。储藏期间,马口铁奶粉罐、铝箔PE软包装、纸罐包装奶粉中叶黄素的含量均随温度升高而下降,28℃避光储藏6个月后3种包装奶粉中叶黄素的含量均显著降低,保留率分别为83.88%,87.53%,88.82%;25℃密封与敞口条件下储藏1个月后叶黄素保留率相差15.43%;25℃光照储藏1个月后叶黄素保留率为72.20%,与避光条件相比显著降低(P<0.05)。
To investigate the stability of lutein in lutein-containing infant formula during processing and storage, the lutein retention rate was used as an indicator to analyze changes in lutein content during processing and storage. The results showed that the retention rates of lutein during homogenization, sterilization, drying were 98.81%, 93.57% and 92.51%, respectively. There was a significant difference between the retention rate of lutein in infant formula after sterilization and drying(P>0.05).During the storage period, the content of lutein in tinplate milk powder cans, aluminum foil PE soft packaging and paper can packaging milk powder decreased with the increase of temperature, and the content of lutein in the three packaged milk powders decreased significantly after being stored at 28 ℃ for 6 months. The retention rates were 83.88%, 87.53%, and 88.82%, respectively.The lutein retention rate differed by 15.43% after storage for 1 month at1 25 ℃ in sealed and open conditions. After 1 month of storage at 25 ℃, the lutein retention rate was 72.20%, which was significantly lower than that in the dark(P<0.05).
To investigate the stability of lutein in lutein-containing infant formula during processing and storage, the lutein retention rate was used as an indicator to analyze changes in lutein content during processing and storage. The results showed that the retention rates of lutein during homogenization, sterilization, drying were 98.81%, 93.57% and 92.51%, respectively. There was a significant difference between the retention rate of lutein in infant formula after sterilization and drying(P>0.05).During the storage period, the content of lutein in tinplate milk powder cans, aluminum foil PE soft packaging and paper can packaging milk powder decreased with the increase of temperature, and the content of lutein in the three packaged milk powders decreased significantly after being stored at 28 ℃ for 6 months. The retention rates were 83.88%, 87.53%, and 88.82%, respectively.The lutein retention rate differed by 15.43% after storage for 1 month at1 25 ℃ in sealed and open conditions. After 1 month of storage at 25 ℃, the lutein retention rate was 72.20%, which was significantly lower than that in the dark(P<0.05).
引文
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[3]MAREW J.Lutein and Zeaxanthin Isomers in Eye Health and Disease[J].Annual Review of Nutrition,2016,36(1):571-602.
[4]HENDRICKS G M,GUO M.Chemistry and Biological Properties of Human Milk[J].Current Nutrition&Food Science,2008,4(4):305-320.
[5]BETTLERJ,ZIMMERJ P,NEURINGER M,et al.Serum lutein concentrations in healthy term infants fed human milk or infant formula with lutein[J].European Journal of Nutrition,2010,49(1):45-51.
[6]DEMIRCI J R,SEREIKA S M,BOGEN D.Prevalence and predictors of early breastfeeding among late preterm mother-infant dyads[J].Breastfeeding Medicine the Official Journal of the Academy of Breastfeeding Medicine,2013,8(3):277-85.
[7]BERNT K,WALKER W.Human milk as a carrier of biochemical messages.[J].Acta P?diatrica,1999,88(s430):27-41.
[8]杨杰,高洁,方从容,等.叶黄素标准溶液稳定性考察[J].中国食品添加剂,2013(06):184-189.
[9]CANFIELD L M,CLANDININ M T,DAVIES D P,et al.Multinational study of major breast milk carotenoids of healthy mothers.[J].European Journal of Nutrition,2003,42(3):133-141.
[10]刘奕博.婴幼儿配方奶粉中维生素C稳定性研究[D].中南林业科技大学,2013.
[11]CHEN P,ATKINSON R,WOLF W R.Single-Laboratory Validation of a High-Performance Liquid Chromatographic-Diode Array Detector-Fluorescence Detector/Mass Spectrometric Method for Simultaneous Determination of Water-Soluble Vitamins in Multivitamin Dietary Tablets[J].Journal of Aoac International,2009,92(2):680-687.
[12]樊垚.婴幼儿配方奶粉中维生素D的稳定性研究[D].中南林业科技大学,2013.
[13]BRENDOND G,HARVEYE I.Liquid chromatographic method for the determination of lutein in milk and pediatric formulas[J].International Dairy Journal,2008,18(9):894-898.
[14]刘玲君,陈亮,申雪然,等.婴幼儿配方乳粉中叶黄素含量测定的研究[J].食品科技,2016,41(05):280-283.
[15]樊继鹏,徐振东,余文静,等.乳粉中叶黄素的测定方法及稳定性的影响[J].包装与食品机械,2014,32(04):20-23.
[16]赵春燕.奶粉包装保质机理及保质期预测[D].江南大学,2011.
[17]THOMSEN M K,LAURIDSEN L,SKIBSTED L H,et al.Two types of radicals in whole milk powder.Effect of lactose crystallization,lipid oxidation,and browning reactions.[J].Journal of Agricultural&Food Chemistry,2005,53(5):1805-11.
[18]TSUJI H,MURAMATSU H.Blends of aliphatic polyesters:V nonenzymatic and enzymatic hydrolysis of blends from hydrophobic poly(l-lactide)and hydrophilic poly(vinyl alcohol)[J].Polymer Degradation and Stability,2001,71(3):403-413.40
[19]SCALONI A,PERILLO V,FRANCO P,et al.Characterization of heat-induced lactosylation products in caseins by immunoenzymatic and mass spectrometric methodologies[J].BBA-Proteins and Proteomics,2002,1598(1):30-39.