不饱和脂肪酸DHA在酸奶中的稳定性研究

Study on the stability of unsaturated fatty acid DHA in yogurt

研究了抗氧化剂、包装形式对酸奶中不饱和脂肪酸DHA的影响。结果表明,抗氧化剂维生素E添加量为0.015%时,不饱和脂肪酸DHA在酸奶中稳定性较好,酸奶中腥味不明显,冷藏条件DHA质量分数损失率1.55%;维生素C≤0.009%时,对酸奶中DHA没有保护作用。PE包材因其透氧率,产品在保质期出现腥味,应选择玻璃瓶或透氧率较低的包装,避免在保质期过程DHA氧化。

To study the effect of antioxidants, packaging in the form to unsaturated fatty acid DHA in yogurt.The results showed that unsaturated fatty acid DHA has good stability in the yogurt,yogurt smell was not obvious, the loss of DHA was 1.55% when the vitamin E content was 0.015%; DHA was not protected when the Vitamin C was 0.009% or less.Glass bottles or low oxygen transmission rate packaging was better than PE to avoid DHA oxidation on shelf life process.