营养加餐包中维生素的稳定性

The Stability of Vitamins in Meal Kits

为了研究储存期内营养加餐包中维生素的稳定性,参照保健食品卫生学稳定性试验的要求,采用恒温恒湿箱(温度37℃,相对湿度75%RH)储存3个月,分别于第0,第1,第2和第3个月进行检测维生素含量。结果表明:随着储存时间延长,营养加餐包中维生素A、维生素B2、维生素B6、维生素B12、烟酸含量显著降低(p<0.05),衰减率分别达15.80%,21.83%,18.18%,48.07%和10.79%。维生素D、维生素E、维生素B1、叶酸、泛酸无显著变化(p>0.05)。对于干法混合制得营养加餐包,在储存期内,维生素A、维生素B2、维生素B6、维生素B12和烟酸相对不稳定,维生素D、维生素E、维生素B1、叶酸和泛酸相对稳定。

To study the stability of vitamins in meal kits,the content of vitamins was determined at 0 month,the first month,the second month,and the third month,and the samples were in 37 ℃,75% RH for 3 months according to the requirements of stability test of the health food.The results showed that the content of vitamin A,vitamin B2,vitamin B6,vitamin B12,and nicotinic acid significant decreased with the storage time,and the loss rates were up to 15.80%,21.83%,18.18%,48.07% and 10.79%,respectively.There was no significant changes for vitamin D,vitamin E,vitamin B1,folic acid,and pantothenic acid.For the meal kits with dry process,vitamin A,vitamin B2,vitamin B6,vitamin B12,and nicotinic acid were unstable,and vitamin D,vitamin E,vitamin B1,folic acid,and pantothenic acid were stable.