摘要
研究了婴幼1儿配方奶粉中二十二碳六烯酸(DHA)、二十碳四烯酸(AA)在高温加速实验条件下,在不同储存时间内其质量分数变化及感官质量变化的情况。通过气相色谱法测定DHA和AA质量分数,冲调前后对试验样品进行感官评定。其结果表明,在高温储藏条件下,原料DHA和原料AA质量分数均随着时间的延长而缓慢降低,AA质量分数变化更为明显;不同的婴幼儿配方奶粉中DHA和AA质量分数衰减率不同,感官质量也随着时间延长不断下降。
This paper studied the storage stability of Docosahexaenoic Acid（DHA） and Arachidonic Acid（AA） in infant formula and the changes of the sensory quality during different storage time. Mainly analysis the content of DHA and AA by Gas Chromatographic Method,and sensory evaluate of samples. The results showed that the contents of DHA and AA were decreased with time, and the contents of AA were decreased obviously. The contents of DHA and AA in infant formula were decreased with the storage time, and the degradation rates of AA and DHA were different. The sensory quality of the infant formula samples added with AA and DHA decreased with time.
出处
《中国乳品工业》
CAS
CSCD
北大核心
2016年第5期9-11,共3页
China Dairy Industry
