摘要
奶粉作为一种广泛使用的食品成分,它可作为营养来源,在世界各地用作液态奶(还原奶)的原料,也可作为乳饮料、能量餐条,以及婴幼儿配方食品中的重要成分。然而,奶粉作为食品配料,其本身及由其制备的终产品在存放时容易发生氧化。研究测试了不同抗氧化剂处理组对延缓全脂奶粉中脂肪氧化的效果。研究人员首先使用了一种经济方便的液态奶模型系统,对大量有效成分以及剂量的组合进行筛选,并在一周内评估出有效处理组。结果显示,与未处理组和混合生育酚组相比,本研究中使用的许多处理组在延迟奶粉氧化方面非常有效在随后的研究中发现并确认,留兰香提取物是延缓液态奶(还原奶)氧化的主要活性成分。留兰香提取物的各剂量组比丁基羟基茴香醚(BHA)更好,且使用剂量低于感官阈值。
Milk powder is a widely used ingredient,it can be used asnutrition resource（reconstituted）,and raw material in liquid milk,energy bars,and infant formula. However,it is easyoxidized during storageas an ingredient or in the final products. This study tested different antioxidants combination on delaying the oxidation in milk powder. In order to evaluate a large number of potential candidates and dosages,an economical and convenient liquid milk model system was developed. It can screen large numbers of ingredientsat different content levels and final result can be finished within a week. The results showed that treatments were very effective in delaying milk powder oxidation comparing to untreated controls and tocopherols positive control. In addition,through a second screening in liquid milk,spearmint extract was confirmed to be the major active ingredient for delaying milk oxidation and its performance was better than synthetic antioxidant BHA,and dosageswere lower than sensory threshold.
出处
《中国食品添加剂》
CAS
北大核心
2016年第4期139-149,共11页
China Food Additives
