包装残氧量对幼儿配方乳粉品质的影响

Effect of the Residual Oxygen inside the Package on the Quality of Young Child Formula

选用不同残氧量包装(0.2%、2%、3%、5%,V/V)的3段幼儿配方乳粉样品进行稳定性实验研究,评估不同残氧量的包装对配方乳粉的营养价值以及风味的影响。结果表明,幼儿配方乳粉在温度37℃、相对湿度75%的加速条件下贮藏24周,其营养和感官特性易受包装内残氧量的影响,随着包装内残氧量的增加,VA、VE、VC和叶黄素含量整体降低,而除丙醛外的挥发性油脂氧化产物含量增加,包装内残氧量3%的乳粉中丙醛含量最高。因此,包装内残氧量对于幼儿配方乳粉品质的影响至关重要,较低的残氧量有利于乳粉贮藏的稳定性。

The stability of powdered formulae for young children of different age groups packaged in atmospheres with different residual oxygen levels(0.2%,2%,3%and 5%,V/V)was investigated,and the effect of residual oxygen levels inside the package on the nutritional value and flavor of young child formulae was evaluated.The results showed that during accelerated storage for 24 weeks at 37℃and relative humidity of 75%,the nutritional and sensory characteristics of young child formulae were susceptible to the residual oxygen inside the package.With the increase of residual oxygen inside the package,the content of VA,VE,VC and lutein decreased generally,while the content of all volatile lipid oxidation products except propanal increased,and the content of propanal in young child formula with a residual oxygen percentage of 3%inside the package was the highest.Therefore,the residual oxygen inside the package is crucial to the quality of young child formula,and low levels of residual oxygen are conducive to the stability of young child formula during storage.