甘氨酸螯合铁纳米脂质体对铁强化牛奶氧化稳定性和感官质量的影响

Effect of Ferrous Glycinate Nanoliposomes on Chemical Oxidation and Sensory Quality of Fortified Milk

研究了以甘氨酸螯合铁纳米脂质体作为铁强化剂对牛奶氧化稳定性和感官质量的影响。通过反相蒸发法以蛋黄卵磷脂为主要壁材制备出了具有良好球形结构和均匀粒径分布的甘氨酸螯合铁纳米脂质体,将其加入牛奶中进行铁强化。分别用硫代巴比妥酸法、色差分析、粘度测定和浊度测定对牛奶铁强化前后及其贮藏期间的氧化稳定性和感官质量进行评价。结果表明:与以硫酸亚铁和甘氨酸螯合铁作为铁强化剂相比,以甘氨酸螯合铁纳米脂质体为铁强化剂的强化奶的脂质氧化程度更低,组织状态更稳定。

This manuscript investigated the chemical oxidation and sensory quality of fortified milk with ferrous glycinate nanoliposomes.Ferrous glycinate nanoliposome was prepared with wall material mainly composed of egg lecithin by reverse phase evaporation method.Nanoliposomes were spherical particles with a homogenous distribution.Ferrous glycinate nanoliposome,as well as ferrous sulfate and ferrous glyciante were used to fortify milk.Chemical oxidation and sensory quality of unfortified and fortified milks was measured using thiobarbituric acid test,color difference analysis,viscosity analysis and turbidity determination.Results demonstrated that the lipid oxidation extent of ferrous glycinate nanoliposome fortified milk was slighter and the fortified milk was the most stable one.