植物甾醇在不同基质饮料中的储藏稳定性研究

Storage stability of phytosterol in beverages of different matrix

将乳化后的植物甾醇按相同添加量加入到牛奶、果汁和果汁乳饮料中,在4,20,35℃条件下恒温保存三个月,每隔一个月测定三种饮料中植物甾醇氧化物(POPs)和植物甾醇的质量分数.实验结果表明:储藏期结束后,35℃条件下保存的牛奶中POPs质量分数最多,达(997.09±26.48)μg/g,甾醇损失率达(25.50±1.03)%,4℃保存的果汁乳饮料中的POPs质量分数最少,为(237.65±16.48)μg/g,甾醇损失率为(2.95±0.37)%.以牛奶为基质的饮料中的POPs质量分数最多,其次是果汁,果汁乳饮料最少.将三种含植物甾醇的饮料在室温下置于光照和避光条件下保存,储藏期结束后,光照组中的POPs质量分数均明显大于避光组.

Equivalent amount of emulsified phytosterols were added into the milk, fruit juice and juice-milk beverage. All the beverages were stored at 4, 20, 35 ℃ for three months and the content of phytosterol oxidation products （POPs） and phytosterol were determined at regular time every other month. The results showed that the contents of POPs in milk were the highest, followed by fruit juice and juice-milk beverage. The highest contents of POPs in the milk stored at 35℃ were （357.09±26.48） μg/g, the losses of total phytosterol were （25.50±1.03）% after three months, and the lowest contents of POPs in the juice-milk beverage stored at 35℃ were （237.65 ±16. 48）μg/g and the losses of total phytosterol were （2. 95±0. 37）%. The three beverages of different matrix containing phytosterols were stored at room temperature under light and dark conditions, respectively and the contents of POPs in the light group were significantly higher than that in the dark group.