婴儿配方粉中维生素A、D、E测定的关键影响因素研究  

Research on the Affecting Factors of Determination of Vitamin A,D,E in Infant Formula Milk Powders

作　　者：王玉堂[1,2] 池涛 胡本涛[1] 谭居中[1] 刘宁[1,2] 

机构地区：[1]东北农业大学乳品科学教育部重点实验室,哈尔滨150030 [2]国家乳业工程技术研究中心,哈尔滨150030

出　　处：《中国食品学报》2013年第12期232-236,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：哈尔滨市青年科技创新人才研究专项基金项目(2009RFQGN086)

摘　　要：以国家标准5413.9-2010婴幼儿食品和乳品中维生素A、D、E的测定为蓝本,研究试剂及操作过程对测定结果的影响,目的是寻找维生素A、D、E测定中的关键影响因素,提高维生素A、D、E测定的准确率,帮助乳品企业提高自检能力。研究发现,旋转蒸发时,氮气保护与否对测定结果影响显著,无氮气保护导致测定结果标准偏差增大。皂化过程对测定结果影响显著。当皂化温度在55℃以上时,随着时间的延长,测定值增加。当皂化时间超过45 min时,测定结果准确性提高不显著。流动相中异丙醇含量对维生素D净化的保留时间影响显著,随着异丙醇量的加大,保留时间缩短。试剂中的过氧化物导致维生素A、D、E的测定结果偏低。Objective：In the article,we researched on the affecting factors of determination of vitamin A,D,E in infant formula milk powders according to Chinese national food safety standard-the determination of vitamin A,D,E in foods for infants and young children,milk and milk products（GB5413.9-2010）.Research objective is to locate the key affecting factors and improve the rate of acurracy in determination of vitamin A,D,E.It was useful to help dairy man-ufacturers improving self-examination capacity.The research showed that it was key factors to protect from oxidation by nitrogen in rotary evaporation.Without nitrogen protecting,the determination value rodam varied.The saponification pro-cess had significant effect on determination results.The result increased with time when the saponification temperature is above 55 ℃,however,if the sapofication time over 45 min,the results increased lightly.The concentrion of Isopropanol in mobile phase had significantly influence on retention time of the purification of vitamin D.The retention time is short-ened with the increase in isopropanol concentration in mobile phase.

关 键 词：维生素A 维生素D 维生素E 测定 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]