婴儿配方奶粉及超高温灭菌乳货架期内脂肪氧化现状研究  

Study on fat oxidation status of infant formula milk powder and UHT sterilized milk during shelf life

作　　者：王潘文 孙忱 熊丽娜 李归浦 刘少莉 何光华 WANG Panwen;SUN Chen;XIONG Lina;LI Guipu;LIU Shaoli;HE Guanghua(College of Biological and Chemical Engineering,Zhejiang University of Science and Technology,Hangzhou 310023,China;Beingmate(Hangzhou)Food Research Institute Co.Ltd.,Hangzhou 311106,China)

机构地区：[1]浙江科技大学生物与化学工程学院,杭州310023 [2]贝因美(杭州)食品研究院有限公司,杭州311106

出　　处：《中国乳品工业》2024年第10期17-22,74,共7页China Dairy Industry

基　　金：浙江省重点研发计划项目(2020C02045);杭州市农业与社会发展重点科研项目(202203A11)。

摘　　要：为了解市售乳制品在货架期内脂肪氧化现状,文章以酸价、过氧化值、羰基价和丙二醛含量为评价指标,检测市售国内外不同品牌婴儿配方奶粉和超高温灭菌(UHT)乳脂肪氧化程度,分析不同产地间样品脂肪氧化差异,并选择1款国产婴儿配方奶粉进行不同温度条件下加速氧化试验。结果表明,国产婴儿配方奶粉样品存放时间与过氧化值呈极显著正相关(P<0.01),与丙二醛含量呈极显著负相关(P<0.01),国产UHT灭菌奶样品存放时间与丙二醛呈极显著负相关(P<0.01),而国外生产婴儿配方奶粉样品和UHT灭菌奶样品存放时间与4个脂肪氧化指标均无显著相关性。加速氧化试验表明,酸价、羰基价和丙二醛含量随储藏温度升高均呈上升趋势,增长速率加快,且45℃储藏的奶粉过氧化值较35℃储藏的奶粉更快达到峰值,为保证婴儿配方奶粉品质需严格控制储藏温度。In order to understand the status quo of fat oxidation of commercially available dairy products during shelf life,this study used acid value,peroxide value,carbonyl value and malondialdehyde as evaluation indexes to detect the degree of fat oxidation of different brands of commercially available infant formula milk powder and UHT sterilized milk powder at home and abroad,and analyzed the differences of fat oxidation among samples from different producing areas.A domestic infant formula was selected for accelerated oxidation experiment under different temperature conditions.The results showed that the storage time of domestic infant formula was significantly positively correlated with the peroxide value(P<0.01),and negatively correlated with malondialdehyde(P<0.01),and the storage time of domestic UHT milk samples was significantly negatively correlated with malondialdehyde(P<0.01).There was no significant correlation between the storage time of foreign infant formula and UHT sterilized milk samples and the four indexes of fat oxidation.In the accelerated oxidation experiment,acid value,carbonyl value and malondialdehyde all showed an increasing trend with the increase of storage temperature,and the growth rate also accelerated.Moreover,the peroxide value of milk powder stored at 45℃would reach the peak faster than that stored at 35℃.Therefore,in order to ensure the quality of infant formula milk powder,the storage temperature of milk powder should be strictly controlled.

关 键 词：婴儿配方奶粉 UHT灭菌奶 脂肪氧化 评价指标 

分 类 号：TS252.51[轻工技术与工程—农产品加工及贮藏工程] TS2526[轻工技术与工程—食品科学与工程]