婴幼儿配方乳粉加速试验和常温试验衰减率分析

Attenuation Rate Anslysis of Infant Formula Powder in Accelerated Test and Normal Temperature Test

婴幼儿配方奶粉因含有丰富的营养素而使其保质期成为备受关注的问题,为了快速判断食品的保质期,在产品研发初期对食品货架期的研究一般以温度为加速因子。本文研究了婴幼儿配方乳粉加速试验和常温试验过程中营养素的衰减率。结果显示,对于同一种营养素,加速6个月和长期24个月衰减率均相差不大,均较接近相应营养素的检测精密度。在婴幼儿配方奶粉研发过程中,可通过加速试验预先判断产品的保质期,但保质期的最终确认,必须通过长期试验确定。

Infant formula is rich in nutrients and its shelf life has become a concern.In order to quickly judge the shelf life of foods,the study of shelf life of foods in the early stage of product development generally uses temperature as an acceleration factor.In this paper,the decay rate of nutrients in the accelerated test of infant formula and the temperature test during normal temperature test was studied.The results showed that for the same nutrient,the acceleration rate of 6 months and 24 months was close.In the development of infant formula,the shelf life of the product can be pre-determined by accelerated testing,but the final confirmation of the shelf life must be determined by long-term testing.