添加鱼油粉对中老年乳粉稳定性的影响

Effect of Fish Oil on the Stability of Milk Powder for Middle-Aged and Elderly People

向中老年乳粉中添加不同比例鱼油粉EPA300(添加量0%、0.5%、1.0%和1.5%),并将其37℃加速贮藏90 d;以脂肪酸组成,VE、VC含量和保留率,硫代巴比妥酸反应物(thiobarbituric acid reactive substance,TBARs)值及色泽为评价指标;评价鱼油粉添加对于中老年乳粉稳定性的影响。结果表明:鱼油粉的添加对乳粉脂肪酸稳定性有一定影响,但这种影响与鱼油粉添加量并不呈现一致性的增高或降低趋势,但添加高含量鱼油粉时会使乳粉内脂肪酸的稳定性有所下降,C_(12:0)、C_(14:0)、C_(16:0)和cis-9 C_(18:1)含量随着贮藏期的延长而下降,trans-9 C_(18:1)含量随着贮藏期的延长而升高;鱼油粉的添加会使乳粉贮藏过程中VE(高剂量添加)和VC(低剂量添加)的保留率下降,TBARs值升高,亮度值(L*)降低,红度值(a*)和黄度值(b*)升高,但总体上鱼油粉强化对乳粉VE保留率、TBARs值、L*、a*和b*影响较小。鱼油粉EPA300可应用于中老年乳粉,且能满足中老年乳粉的货架稳定性要求。

Milk powders for middle-aged and elderly with different proportions(0%,0.5%,1.0%and 1.5%)of fish oil microcapsules were stored under accelerated conditions at 37℃for up to 90 days.Their stability was evaluated by measuring changes in fatty acid composition,contents and retention rates of vitamin E and vitamin C,thiobarbituric acid reactive substance(TBARs)value and color during the storage period.The results showed that the addition of fish oil microcapsules had a certain effect on the stability of fatty acids in milk powder,but this effect did not show a consistent increasing or decreasing trend with the amount of added fish oil powder.The stability of fatty acids in milk powder was decreased by adding a high proportion of fish oil microcapsules;the contents of C12:0,C14:0,C16:0 and cis-9 C18:1 decreased with storage period,while the content of trans-9 C18:1 increased.Meanwhile,fish oil microcapsules decreased the retention rate of vitamin E(when added in a high proportion)and vitamin C(when added in a low proportion),increased TBARs value,a*and b*,and decreased L*of milk powder during storage.However,in general,the effect on all the above parameters except the retention rate of vitamin C was marginal.In conclusion,fish oil microcapsules can be used in milk powder for middle-aged and elderly people,meeting the requirements for the shelf stability of milk powder for middle-aged and elderly people.