温度及光照对婴幼儿配方乳粉中VA、VD稳定性的影响  

Effect of Temperature and Light on Stability of V and V in Infant Formula Milk Powder

作　　者：郑燕燕[1] 岑干君 甘旺 邓梦雅[1] 张协光[1] ZHENG Yanyan;CEN Ganjun;GAN Wang;DENG Mengya;ZHANG Xieguang(Shenzhen Academy of Metrology&Quality Inspection,National Nutrition Food Testing Center(Guangdong),Shenzhen 518131,China)

机构地区：[1]深圳市计量质量检测研究院,国家营养食品质量监督检验中心(广东),广东深圳518131

出　　处：《食品科技》2021年第3期27-30,共4页Food Science and Technology

摘　　要：为研究不同温度条件下婴幼儿配方乳粉中VA和VD的稳定性,分别考察其在25、40、60 ℃及80 ℃储藏条件下乳粉中的含量变化;通过采用透光和避光2种方式储存的乳粉进行光照试验,研究了光照对乳粉中VA和VD稳定性的影响。结果表明,25 ℃储藏条件下,乳粉中VA和VD含量均无明显变化;40、60 ℃和80 ℃条件下,VA含量有不同程度的降解,而VD无明显变化。光照条件下,乳粉中VA和VD均发生明显降解,其中VA含量在光照1 h后损失达50%,VD含量在光照12 h后损失了将近50%。In order to investigate the stability of VA and VD in infant formula milk powder at different temperatures,the changes of the content of VA and VD in the milk powder stored at 25 ℃,40 ℃,60 ℃ and 80 ℃ were studied respectively.The effects of light on the stability of VA and VD in infant formula milk powder were studied under the condition of exposure and keep out of sun-light.The results showed that the content of VA and VD in milk powder did not change significantly at 25 ℃.The contents of VA were degraded to diffferent degrees at 40 ℃,60 ℃ and 80 ℃,while VD did not change significantly.Under the light condition,VA and VD in milk powder were degraded obviously.The content of VA lost 50% after 1 hour of exposure,and the content of VD lost nearly 50% after 12 hours of exposure.

关 键 词：婴幼儿配方乳粉 VA VD 温度 光照 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]