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中国精品科技期刊2020
王溢, 汪新洁, 杨波, 蒲小春, 方芳, 夏绍北, 陈林. 特殊医学用途全营养配方食品的稳定性研究[J]. 食品工业科技, 2021, 42(3): 277-283. DOI: 10.13386/j.issn1002-0306.2020040101
引用本文: 王溢, 汪新洁, 杨波, 蒲小春, 方芳, 夏绍北, 陈林. 特殊医学用途全营养配方食品的稳定性研究[J]. 食品工业科技, 2021, 42(3): 277-283. DOI: 10.13386/j.issn1002-0306.2020040101
WANG Yi, WANG Xinjie, YANG Bo, PU Xiaochun, FANG Fang, XIA Shaobei, CHEN Lin. Study on the Stability of Whole Nutritional Formula Foods for Special Medical Purposes[J]. Science and Technology of Food Industry, 2021, 42(3): 277-283. DOI: 10.13386/j.issn1002-0306.2020040101
Citation: WANG Yi, WANG Xinjie, YANG Bo, PU Xiaochun, FANG Fang, XIA Shaobei, CHEN Lin. Study on the Stability of Whole Nutritional Formula Foods for Special Medical Purposes[J]. Science and Technology of Food Industry, 2021, 42(3): 277-283. DOI: 10.13386/j.issn1002-0306.2020040101

特殊医学用途全营养配方食品的稳定性研究

Study on the Stability of Whole Nutritional Formula Foods for Special Medical Purposes

  • 摘要: 本试验考察了特殊医学用途全营养配方食品(适合10岁以上人群)在加速试验、影响因素(高温、高湿)试验以及长期试验(常温储藏)条件下营养素的稳定性。结果表明,在整个加速试验过程中,产品感官未发生明显变化,所有营养素均存在一定程度的衰减,90和180 d后衰减程度最高的营养素分别是维生素A (11.53%)和维生素C (30.73%)。高温试验结果表明,在60℃条件下产品感官发生了明显变化,粉体及冲调液颜色均变深,而40℃条件下感官无明显变化,两种温度条件下受温度影响较大的营养素均为维生素A、维生素C和铜。高湿试验结果表明,湿度对开封后的样品影响比较明显,而听罐(马口铁)对湿度具有较好的阻隔性。长期试验结果表明,相比于宏观营养素和矿物质,维生素类营养素的衰减程度更高,540 d后衰减程度最高的营养素为维生素C (10.68%),720 d后维生素A (32.95%)、维生素B1(24.32%)、泛酸(22.19%)、维生素C (21.69%)的衰减率均超过20%。本研究为特殊医学用途配方食品的研发及应用提供一定的参考。

     

    Abstract: In this paper,the stability of nutrients in whole nutritional formula foods for special medical purposes(suitable for people over 10 years old)under accelerated test,influencing factors(high-temperature,high-humidity)test,and long-term test conditions were studied. The results showed that there was no significant change in product sensory and all nutrients had a certain attenuation during the accelerated test,the nutrients with the highest attenuation after 90 days and 180 days were vitamin A(11.53%)and vitamin C(30.73%),respectively. High-temperature test results showed that the sensory of the product changed obviously at 60 ℃,the color of the powder and the mixing solution became darker,while the product sensory had no obvious changes at 40 ℃.Under the two temperature conditions,vitamin A,vitamin C and copper were the nutrients greatly affected by temperature. High-humidity test showed that the humidity had a significant effect on the open samples,while tinplate had good barrier to humidity. Long-term test results showed that compared with macronutrients and minerals,the attenuation degree of vitamin nutrients was higher. The nutrient with the highest attenuation after 540 days was vitamin C(10.68%),the attenuation rates of vitamin A(32.95%),vitamin B1(24.32%),pantothenic acid(22.19%)and vitamin C(21.69%)after 720 days were all exceeded 20%. This study provided a reference for the development and application of formula foods for special medical purposes.

     

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