两种市售婴幼儿奶粉存放稳定性研究  

Storage stability of two sold infant powder

作　　者：邵莅宇 王丽萍[1] 许丛丛[1] 李云飞[1] 

机构地区：[1]上海交通大学农业与生物学院,上海200240

出　　处：《食品科技》2015年第10期309-313,共5页Food Science and Technology

基　　金："十二五"农村领域国家科技计划项目(2012GB2C000141)

摘　　要：婴幼儿奶粉的稳定性在开封后存放过程中易受外界环境的影响,实验选取国外品牌Y、国内品牌B婴幼儿奶粉分别于4、18、37℃开封存放90 d(相对湿度10%),研究了玻璃化转变温度(Tg)、水分活度、乳糖含量、非酶褐变产物羟甲基糠醛(Hydroxymethyl furfural,HMF)含量和Vc含量的变化情况。结果表明,玻璃化转变温度随存放时间延长而升高;乳糖含量、Vc含量随着存放时间延长而减少,高温(37℃)存放时减少最快;2种品牌的HMF含量都较少。通过相关分析可知,水分活度、乳糖含量和Vc含量同玻璃化转变温度都呈负相关,相关系数分别为-0.621、-0.851、-0.826。Physical and chemical properties stability of infant formula powder in the storage process after opened will easily be affected by the external environment. A foreign brand Y and a domestic brand B were opened to store for 90 d in 4, 18, 37 ℃（10% relative humidity）. The glass transition temperature （Tg）, water activity （aw）, lactose content, hydroxymethyl furfural, and vitamin C content were measured. The glass transition temperature increased with the time passing. Lactose content, vitamin C content reduced with the storage time extension, and reduced fastest on high temperature （37 ℃）. HMF content of two brands were small. The related analysis showed that water activity, lactose content and vitamin C content were on a negative correlation with the glass transition temperature, the correlation coefficient respectively were -0.621. -0.851. -0.826.

关 键 词：婴幼儿奶粉 开封储藏 稳定性 

分 类 号：TS252.51[轻工技术与工程—农产品加工及贮藏工程]