婴幼儿配方奶粉加工过程中美拉德反应指示物和过敏原的变化

Dynamic Changes of Maillard Reaction Indicators and Allergens during the Processing of Infant Formulas

为探究婴幼儿配方奶粉生产加工过程中有害物质的变化情况,采用高效液相色谱-紫外检测器(HPLCUVD)和酶联免疫(ELISA)技术探究美拉德反应产物(5-羟甲基糠醛、糠氨酸)以及过敏原(α-乳白蛋白、β-乳球蛋白和β-酪蛋白)在一段和二段奶粉中的产生和变化机理。两种美拉德反应产物在奶粉中的含量范围分别为0.00~0.02 mg/g蛋白和0.00~0.075 mg/g,3种过敏原的含量范围分别为0.2~1.4 g/g,0.05~0.6 g/g和0.0~0.8 g/g。糠氨酸含量在浓缩阶段达到最高,然后迅速下降,5-羟甲基糠醛含量在流化床二次干燥阶段达到最高。一段奶粉的5-羟甲基糠醛和糠氨酸含量显著低于二段奶粉。过敏原在一段和二段奶粉中的变化并不完全一致,在前者中呈现前期高后期低的趋势,而在后者中浓缩阶段显著升高,随后迅速下降至较低水平。一段和二段奶粉的这些差异可能与营养成分的差异和喷雾干燥的温度有关。以上研究结果将对婴幼儿配方奶粉的加工工艺改善和优化,以及新产品的开发提供理论依据。

The dynamical changes of two Maillard reaction products： 5-hydroxymethylfurfural （HMF） and furosine, and three allergens： α-lactalbumin （aLA）, /3-1actoglobulin （bLG） and casein （CSN） during processing of infant formulas （0-6 months and 6-12 months） were detected using HPLC-UVD and ELISA to study the detrimental components in in- fant formulas. The range of contents of furosine and HMF were 0.00-0.075 mg/g protein and 0.00-0.02 mg/g, seperately; the range of contents of aLA, bLG and CSN were 0.2-1.4 g/g, 0.05-0.6 g/g and 0.0-0.8 g/g. Furosine reached its peak in concentration stage and then droped dramatically; HMF peaked in fluid-bed secondary drying. The contents of both furosine and HMF in infant formula （0-6 months） were significantly （P〈--..O.05） lower than them in infant formula （6-12 months）. The trend of three allergens contents were different in two types of infant formulas. In formulas of 0-6 months, they were decreasing during processing, while increased in concentration and then decreased rapidly to low level in for- mulas（6-12 months）. Those differences may be related to the variation of nutritional components and temperature of spray drying. Above results could provide theoretical basis for optimization of infant formulas processing, also support the de- velopment of new infant formulas products.