婴幼儿配方奶粉中脂肪酸组成及冲调温度对其影响的研究

Effects research of fatty acid composition and brewing temperature on the infant formula milk powder

目的:通过比较研究婴幼儿配方奶粉的组成,模拟真实的奶粉冲调环境,考察不同冲调温度对婴幼儿配方奶粉脂肪酸的影响,为婴幼儿配方奶粉的科学冲调提供科学依据。方法:选择30℃、40℃、50℃、60℃、70℃、80℃、90℃的冲调奶粉溶液和原对照奶粉,检测其脂肪酸组成并进行对比分析。结果:婴幼儿配方奶粉与母乳在脂肪酸组成上极为相似,在试验水温下冲调配方奶粉溶液脂肪酸无明显变化。但是随着冲调水温的升高,饱和脂肪酸含量有微小的上升趋势,而不饱和脂肪酸均有微小减少。结论:婴幼儿配方奶粉含有丰富的不饱和脂肪酸,温度对其有一定的影响,建议在日常冲调配方奶粉时即冲即食,切忌长时间高温熬煮造成不饱和脂肪酸变异对婴幼儿的影响。

Objective:To provide scientific basis for brewing the infant formula milk powder scientifically,by the comparison ofthe composition of infant formula milk powder,simulation of real brewing surrounding,and investigation of the effect of differentbrewing temperature on the fatty acid of infant formula milk powder.Method:We tested the fatty acid compositions of milk powdersolutions brewed at 30℃,40℃,50℃,60℃,70℃,80℃ and 90℃ and that of origical control milk powder solution,and comparedthe results for analysis.Results:The infant formula milk powder was very similar to breast milk on fatty acid composition.Therewere no significant changes of fatty acid by brewing infant formula milk powder at the experimental temperature.However,as thetemperature rose,the content of saturated fatty acid increased slightly,and the content of unsaturated fatty acid decreased slightly.Conclusion:The infant formula milk powder contains ample unsaturated fatty acids which can be affected by temperature to acertain extent.It suggests that the routine infant formula milk powder solution should be freshly brewed and avoiding the effect onbabies of unsaturated fatty acids variation caused by boiling for long time at high temperature.