不同母乳处理方法对母乳营养成分的影响

Effects of different processing methods on nutrients in breast milk

目的比较新鲜母乳经冷冻保存、巴氏消毒和微波加热等不同处理后营养成分的差异。方法选择2021年1至4月本院住院新生儿母亲40例,收集其新鲜母乳,每人收集40 ml后分装成4份,除作对照外,分别经-20℃冷冻保存3 d、巴氏消毒、微波700 W加热30 s,再对新鲜母乳及处理后母乳进行营养成分分析,并比较不同处理方法后母乳营养成分差异。结果40例母亲年龄范围为29~38岁,产后15~43 d,其中初产妇17例。新生儿胎龄范围为27~36周,出生体质量范围为1.0~2.8 kg,男孩占70.0%(28/40)。新鲜母乳每100 g含脂肪3.43(3.35,3.70)g、蛋白质1.20(1.12,1.22)g、乳糖7.69(7.31,7.80)g、能量67.31(66.13,69.57)kcal、矿物质0.19(0.17,0.19)g、水分87.98(87.48,88.10)g,密度为1.036(1.030,1.036)g/cm^(2),经-20℃冷冻保存3 d以及巴氏消毒后,以上营养成分差异均无统计学意义(均P>0.05)。经微波加热后,母乳水分减少[86.60(84.94,87.66)g/100 g],密度增高[1.040(1.034,1.042)g/cm2],脂肪[3.56(3.55,3.90)g/100 g]、蛋白质[1.40(1.35,1.62)g/100 g]、乳糖[8.46(7.45,9.16)g/100 g]、能量[73.30(67.10,76.50)kcal/100 g]、矿物质[0.21(0.18,0.22)g/100 g]等成分也相对升高,差异均有统计学意义(均P<0.05)。结论冷冻保存和巴氏消毒可作为新生儿病房中母乳处理的常规措施。微波加热过程因水分流失较大,对于新生儿喂养是否安全仍有待探讨。

Objective To compare the nutritional components in breast milk after different processing methods such as cryopreservation,pasteurization,and microwave heating.Methods Forty mothers of the hospitalized newborn infants at our hospital were selected from January to April,2021;and 40 ml fresh breast milk was collected from each mother,and was divided into 4 aliquots.One aliquot was the control,and the other three were stored by being frozen at-20℃for 3 days,pasteurized,and heated by microwave for 30 s at 700 W,respectively.After different processing methods,the nutritional components in the breast milk were tested and compared.Results The 40 mothers were 29-38 years old.They delivered 15-43 days ago.Seventeen of them were primiparas.The gestational age of their newborns was 27-36 weeks,and the birth weight was 1.0-2.8 kg.The new born boys accounted for 70.0%(28/40).There were 3.43(3.35,3.70)g fat,1.20(1.12,1.22)g protein,7.69(7.31,7.80)g lactose,67.31(66.13,69.57)kcal energy,0.19(0.17,0.19)g minerals,and 87.98(87.48,88.10)g water in 100 g fresh milk,and the milk's density was 1.036(1.030,1.036)g/cm^(2);after being frozen at-20℃for 3 days or pasteurization,the nutrients above didn't statistically changed(all P>0.05).After being heated by microwave,the milk had decrease in water[86.60(84.94,87.66)g/100 g],and had increase in density[1.040(1.034,1.042)g/cm2],fat[3.56(3.55,3.90)g/100 g],protein[1.40(1.35,1.62)g/100 g],lactose[8.46(7.45,9.16)g/100 g],energy[73.30(67.10,76.50)kcal/100 g],and minerals[0.21(0.18,0.22)g/100 g],with statistical differences(all P<0.05).Conclusions Cryopreservation and pasteurization can be used as routine measures for breast milk processing in neonatal wards.Due to the significant water loss from the milk during microwave heating,more studies are needed to verify its safety in newborn feeding.