结构油脂微胶囊提高婴儿液态奶的抗氧化性

Strengthening Oxidative Stability of the Infant Liquid Milk by Structured Lipid Microcapsules

1,3-二油酸-2-棕榈酸结构油脂能提高婴儿对液态奶中脂肪和钙的吸收,对婴儿骨骼的生长有极大的促进作用,然而结构油脂本身极易被氧化,影响婴儿液态奶的稳定性。本文将结构油脂微胶囊化后添加到婴儿液态奶中,研究结构油脂微胶囊的溶解性、流动性、热稳定性以及添加结构油脂微胶囊后婴儿液态奶的感官特性、贮藏稳定性和抗氧化性。结果显示,经85℃高温处理后,结构油脂微胶囊样品的包埋率在87%以上。通过Schaal烘箱加速氧化试验,添加结构油脂的婴儿液态奶在62℃条件下贮藏2 d后其过氧化值与初始值相比增加了5.66 meq/kg,而添加结构油脂微胶囊的婴儿液态奶仅增加了0.81 meq/kg。贮藏第10天时,添加结构油脂的婴儿液态奶的过氧化值增至25.47 meq/kg,而添加结构油脂微胶囊的婴儿液态奶过氧化值仅为7.83 meq/kg,相差20 meq/kg。添加结构油脂微胶囊的婴儿液态奶抗氧化性得到显著提高。

1,3-oleic acid-2-palmitic acid structured lipid can improve the absorption of the fat and calcium in in- fant liquid milk compared to traditional lipid, and act a great role in promoting the growth of infant bones. But the 1,3- oleic acid-2-palmitic acid structured lipid containing more unsaturated fatty acids cause its easy auto-oxidation in air, and generate aldehydes, ketones, acids, and substances such as, and caused fat rancidity with a ＇HaLa flavor＇. Mi- croencapsulation technology is a protection technology, using substance which may be formed the capsule wall or may be film-forming, make some reactive, volatile, or the sensitivity of the core material coated, cured, dehydrated, forming a good fluidity and small solid. Use microencapsulation technology embedded 1,3-oleic acid-2-palmitic acid structured lipid, not only in the structure and composition of fatty acids similar to breast milk and improve the oxidative stability of lipid, and the product has good emulsifying properties. In this study, we use spray drying method to microencapsulation structured lipid, and into the infant liquid milk, and study the solubility, mobility and the thermal stability of structured lipid microcapsules, and study the sensory characteristics, dispersion, storage stability and oxidative stability of the infant liquid milk added structured lipid microcapsules. Through the scoring method, we study the sensory characteristics, dis- persion, storage stability of the infant liquid milk, and statistical analysis using the t-test method. Through the centrifu- gation method, we study the oxidative stability of the infant liquid milk. And through the acceleration experiments by Schaal oven, we study the oxidative stability of infant liquid milk, then determine the peroxide value of the infant liquid milk with the method of GB. The results show that, after 85 ℃ high temperature treatment, the structured lipid micro- capsules sample embedding rate is still more than 87%; and at 62 ℃ storage conditions, the peroxide value of infant liquid milk added structured lipid stored increased 5.66 meq/kg compared to the initial value after 2 days, and the per- oxide value of infant liquid milk added the structured lipid microcapsules increased by only 0.81 meq/kg. To 10 days of storage, the peroxide value of infant liquid milk added structured lipid was increased to 25.47 meq/kg, and the peroxide value of infant liquid milk added the structured lipid microcapsules was only 7.83 meq/kg, a difference of nearly 20 meq/ kg. The oxidative stability of infant liquid milk added structured lipid microcapsules has been increased significantly. In addition, the corresponding sensory evaluation measurement also obtained that, there is a significant difference between the infant liquid milk added structured lipid and the infant liquid milk added the structured lipid microcapsules. Further- more, through determine the centrifugal sedimentation rate of the infant liquid milk added the structured lipid microcap- sules and the infant liquid milk added structured lipid, we found that the centrifugal sedimentation rate of the infant liq- uid milk added the structured lipid is 33.27% higher than the centrifugal sedimentation rate of the infant liquid milk added the structured hpid microcapsnles. Centrifugal sedimentation rate is to predict the precipitation of the product after a long time, so the infant liquid milk added the structured lipid microcapsules storage stability is better the infant liquid milk added the structured lipid. Through the above experiment we can be drawn that the oxidative stability of the infant liquid milk added the structured lipid microcapsules has been significantly improved. Provide a theoretical basis for in- dustrial production.