全营养乳剂货架期营养素变化规律的研究

Study on changes of nutrients in liquid formula food for special medical purposes during shelf life

文章研究了二次灭菌工艺生产的全营养配方乳剂产品在常温保存条件下的营养素损失情况,结果表明保质期达到12个月时,亚油酸损失率为12.45%±1.14%,维生素A损失率为28.39%±0.37%,维生素C、维生素B1、生物素和维生素B6的损失率分别为46.18%±0.59%、31.05%±0.90%、20.88%±0.14%和19.55%±5.35%,碘的损失率为41.67%±0.42%,其他营养素及可选择性成分胆碱、肌醇、牛磺酸和左旋肉碱在产品中相对稳定。通过对特殊医学用途全营养配方乳剂产品的营养素损失率研究,可为该类产品营养素的配方设计、产品质量控制提供重要的理论依据。

This paper studied the nutrient loss of the full nutrition formula emulsion product produced by the secondary sterilization process at room temperature.The results showed that when the shelf life reached 12 months,the loss rate of linoleic acid was 12.45%±1.14%,vitamin A was 28.39%±0.37%,the loss rates of vitamin C,vitamin B1,biotin and vitamin B6 were 46.18%±0.59%,31.05%±0.90%,20.88%±0.14%and 19.55%±5.35%,and the loss rate of iodine was 41.67%±0.42%,Other nutrients and optional ingredients choline,inositol,taurine and L-carnitine are relatively stable in the product.Through the study on the nutrient loss rate of the special medical use full nutrition formula emulsion products,it provides an important theoretical basis for the nutrient formula design and product quality control of this type of productsn.