摘要
研究氨基酸螯合物在婴幼儿配方奶粉中的应用性能。将不同微量元素添加到婴幼儿配方奶粉中研究其对体系过氧化值及VA、VC、VE稳定性的影响,发现无机组维生素降解非常迅速,螯合组最慢,混合组稍次于螯合组;温度升高会加速维生素的降解;婴幼儿配方奶粉储藏一定时间后POV均略有升高,升高幅度为无机组>混合组>螯合组,表明氨基酸螯合物在婴幼儿配方奶粉中的应用性能优于无机盐和有机盐。
Amino acid chelates were used as mineral additives for fortification of infant milk formulation. The retention of VA, Vc, VE as well as POV change during storage were evaluated when adding inorganic salts, organic salts and chelates, respectively. The results indicated that the retention of VA ,Vc ,VE was highest in chelate group, followed by mixed organic group, and inorganic group was the lowest. Higher temperature could accelerate the degradation of vitamins mentioned above. The POV of three group of infant milk formulations all increased after storage, but it was lowest in the chelate group, which suggested that amino acid chelate was better than inor- ganic and other organic salts when adding into infant milk formulation.
出处
《食品与机械》
CSCD
北大核心
2009年第4期5-8,148,共5页
Food and Machinery
基金
江苏省科技支撑计划资助项目(编号:BE2008326)
