婴幼儿配方奶粉加工贮藏过程中叶黄素稳定性的变化

Changes of Lutein Stability of Infant Formula Milk Powder During Processing and Storage

通过高效液相色谱法检测分析了婴幼儿配方奶粉在加工和贮藏过程中叶黄素稳定性的变化。研究发现,生产过程中叶黄素的损耗主要发生在高温灭菌阶段和喷雾干燥阶段,通过比较生产过程中不同阶段叶黄素含量的检测结果得出,喷雾干燥阶段叶黄素损耗>高温灭菌阶段>均质阶段>浓缩阶段。货架期试验结果表明,温度越高,叶黄素损失率越高。马口铁罐中叶黄素的保留率>PE铝箔软包装>纸袋包装。

This study was to investigate the stability of lutein in infant formula milk powder during processing and storage by high performance liquid chromatography.The results showed that the loss of lutein in the production process mainly occurred in the high temperature sterilization stage and spray drying stage.Compared with the lutein content in different stages of the production process,the results showed that lutein loss during spray drying stage>high temperature sterilization stage>homogeneous stage>enrichment stage.The results of shelf life test showed that the higher the temperature lead to the higher the lutein loss rate.The higher retention rate of lutein in tinplate>PE aluminum foil soft packaging>paper bag packaging.