不同铁盐与维生素C在婴幼儿辅食营养包中的稳定性研究  

Study on the Stability of Different Iron Salts and Vitamin C in Nutritional Supplement Package for Infants

作　　者：李培杰 陈礼宝 刘风莉 赵锦慧 程亚楠 LI Peijie;CHEN Libao;LIU Fengli;ZHAO Jinhui;CHENG Yanan(Zhengzhou Ruipu Biotechnology Co.,Ltd.,Zhengzhou 450001,China)

机构地区：[1]郑州瑞普生物工程有限公司,河南郑州450001

出　　处：《现代食品》2024年第13期199-203,共5页Modern Food

摘　　要：本文以婴幼儿辅食营养包为研究对象,探究硫酸亚铁、焦磷酸铁、富马酸亚铁分别与维生素C或维生素C钠合用时,在高温、高湿、强光照环境下感官特性变化以及维生素C和铁元素含量的损耗情况,并通过对比不同粒径的铁盐与维生素C组合产品的感官状态,选择出最为稳定的剂型组合。结果表明,1 500目富马酸亚铁和维生素C组合样品在放置6个月后感官特性无明显变化,且维生素C和铁含量损失较少,为婴幼儿辅食营养包中的最佳剂型组合。This article takes infant and toddler complementary food nutritional packs as the research object,explores the changes in sensory characteristics and the loss of vitamin C and iron content when ferrous sulfate,iron pyrophosphate,and ferrous fumarate are used in combination with vitamin C or sodium vitamin C,respectively,in high temperature,high humidity,and strong light environments.By comparing the sensory status of iron salt and vitamin C combination products with different particle sizes,the most stable dosage form combination is selected.The results show that the sensory characteristics of the 1500 mesh combination of ferrous fumarate and vitamin C has not significant changes after 6 months of storage,and the loss of vitamin C and iron content is low,which is the best dosage combination in infant supplementary food package.

关 键 词：富马酸亚铁 维生素C 稳定性 感官品质 

分 类 号：TS216[轻工技术与工程—粮食、油脂及植物蛋白工程]