苏氨酸铁纳米脂质体的稳定性及其对铁强化牛奶品质的影响  

Stability of Threonine iron nanoliposome and its influence on the quality of fortified milk

作　　者：胡晓波[1] 李虎[1] 虞俊翔 王光然[1] 周寰[2] 谢明勇[1] HU Xiao-bo;LI Hu;YU Jun-xiang;WANG Guang-ran;ZHOU Huan;XIE Ming-yong(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047;Nanchang University Library,Nanchang 330047)

机构地区：[1]南昌大学食品科学与技术国家重点实验室,南昌330047 [2]南昌大学图书馆,南昌330047

出　　处：《中国食品添加剂》2018年第12期156-162,共7页China Food Additives

基　　金：江西省科技支撑计划项目(2015IBBF60040);江西省普通本科高校中青年教师发展计划访问学者专项基金项目(2016109)

摘　　要：目的:探讨相关因素对苏氨酸铁纳米脂质体(ThrFe-Lip)稳定性的影响,同时考察其作为铁强化剂对牛奶的氧化稳定性和感官质量的影响。方法:考察低温贮藏时间和高温加热时间以及模拟胃肠液对ThrFe-Lip的稳定性影响;以ThrFe-Lip、苏氨酸铁(ThrFe)和硫酸亚铁(FeSO_4)为不同铁源,考察其对牛奶脂质氧化程度、色泽、浊度、黏度等指标的影响。结果:ThrFe-Lip在贮藏初期能保持良好的稳定性,随着时间延长,芯材会有一定程度的泄露;其在模拟胃肠液中也具有较好的稳定性。ThrFe-Lip作为铁强化剂,相比ThrFe和FeSO_4,其对牛奶的氧化催化程度更低,对牛奶的感官品质影响更小。Objective :The effects of related factors on the stability of Threoninate iron nanoliposome(ThrFe-Lip)were investigated,and the effects on the oxidation stability and sensory quality of the fortified milk were also studied. Method :The stabilities of ThrFe-Lip under low storage temperature and high treatment temperature as well as in simulated gastrointestinal fluid were studied. The degree of oxidation and sensory quality of the fortified milk were measured by thiobarbituric acid test,color difference analysis,viscosity analysis and turbidity detection. Results :The ThrFe-Lip could maintain good stability in the early storage time. With the extension of the storage time,the core material had a certain degree of leakage;it had a good stability in simulated gastrointestinal fluid. As an iron fortifier,ThrFe-Lip showed less influence on milk oxidation and sensory quality compared with iron threoninate and ferrous sulfate.

关 键 词：苏氨酸铁 纳米脂质体 强化奶 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS201.6[轻工技术与工程—食品科学与工程]