摘要
叙述了母乳在冷藏或冷冻条件下保存不同时间后,其pH值、细菌学及母乳中的各种营养成分,包括蛋白质、乳糖、能量、脂肪酸、维生素、抗氧化活性、抑菌活性、酶、激素、免疫活性蛋白等的变化情况,同时对母乳在不同保存容器中的营养成分、维生素及抑菌活性的变化进行了对比分析。由于母乳含有多种营养成分和活性成分,因此研究时应根据需要分析的母乳成分来选择母乳保存的最佳方法。总之,短期保存以冷藏为宜,长期保存选用-80℃为佳。
The text explained the influence of difference storage temperature and duration on pH, bacteriology of human milk and its nutri-tional ingredients, including protein, lactose, energy, fatty acid,vitamins, antioxidant capacity, bactericidal activity , enzyme , hormone , and immunoreactive protein. Besides, the text compared the ass- ociation between storage container type on nutritional ingredients, vitamins and the bactericidal activity of human milk.Because human milk contained multiple nutritional ingredient and active component, therefore, the best way to breast preservation should be selected according to the composition of breast milk that need to analyse.In a word, short-term storage of human milk should adopt refrigeration,-80 qCwas more suitable for long-term storage of human milk.
出处
《中国乳品工业》
CAS
北大核心
2014年第3期39-42,共4页
China Dairy Industry
关键词
母乳
保存
变化
：human milk
conservation
change
