DHA微胶囊稳定性的对比研究  

The Study of Stability Contrast of DHA Microcapsule

作　　者：吴泽柱 盛艳 WU Zezhu;SHENG Yan(AB(Harbin)Food Ingredients Co.,Ltd.,Harbin,Heilongjiang 150300,China;World Standards for Certification Center Inc.,Harbin,Heilongjiang 150060,China)

机构地区：[1]英联(哈尔滨)食品添加剂有限公司,黑龙江哈尔滨150300 [2]北京世标认证中心有限公司哈尔滨分公司,黑龙江哈尔滨150060

出　　处：《农产品加工》2019年第19期19-21,共3页Farm Products Processing

摘　　要：采用Schaat烘箱法对4种二十二碳六烯酸(DHA)粉末油脂进行稳定性研究。在整个试验过程中,每2d分别对4种样品的色泽、气味、溶解性进行感官评定,并测定3种DHA的过氧化值,对比它们的稳定性。结果表明,样品3的色泽、气味变化较慢,溶解性较好,稳定性较好;样品4的色泽、气味变化较快,溶解性较差,稳定性较差。可以选用样品3添加婴幼儿配方奶粉中,对其含量和稳定性测验,确定乳粉中添加营养强化剂种类。Four kinds of DHA powder fats stability were researched by Schaat oven method.In the lab process,four samples were organoleptic investigation to colour,order and organoleptic investigation.Contrast to their organoleptic,through assay DHA peroxide value.The results showed that the colour and order of sample 3 change slowly,dissolubility was better,the colour and order of sample 4 change fast,dissolubility was worse.The stability of sample 3 was the best,the sample 4 was worse.The sample 4 could be choosed to add into the infant formula powder,then exam their stability and content,making sure one may be added into milk powder as nutrient supplement.

关 键 词：二十二碳六烯酸 稳定性 色泽 气味 溶解性 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程]