不同加工环节对婴幼儿配方乳制品羰氨反应3种指标含量的影响

Effects of Different Processing Links on the Content of 3 Indicators of Carbonyl Ammonia Reaction in Infant Formula Dairy Products

[目的]分析不同加工环节婴幼儿配方乳制品中可利用赖氨酸、5-羟甲基糠醛、糠氨酸含量变化。[方法]采集3条生产线不同加工环节样品,利用高效液相色谱对可利用赖氨酸、5-羟甲基糠醛、糠氨酸含量进行检测。[结果]原料乳巴氏杀菌环节、配料乳减压浓缩环节是发生羰氨反应的主要环节。3条生产线样品的5-羟甲基糠醛含量均在巴氏杀菌阶段上升0.027~0.092μg/mL,显著性增加(P<0.05),在减压浓缩阶段上升0.042~0.106μg/mL,显著性增加(P<0.05)。糠氨酸含量在巴氏杀菌阶段上升1.110~2.416μg/mL,显著性增加(P<0.05),在减压浓缩阶段上升11.731~24.442μg/mL,极显著性增加(P<0.01)。[结论]3条生产线样品的3个指标变化程度存在差异,但整体变化趋势一致。可通过监控3个指标变化趋势,为婴幼儿配方乳制品加工环节工艺优化提供参考。

[Objective]To analyze the changes in the content of lysine,5-hydroxymethylfurfural and furuline in infant formula dairy products in different processing links.[Method]Collect samples from different processing links of 3 production lines,and use high-performance liquid chromatography to detect the contents of lysine,5-hydroxymethyl furfural and furfuramine.[Result]The pasteurization of raw milk and the decompression and concentration of the ingredients are the main links of carboxane reaction.The content of 5-hydroxymethyl furfural in the samples of the three production lines increased by 0.027μg/mL to 0.092μg/mL in the pasteurization stage,with a significant increase(P<0.05)and an increase of 0.042μg/mL to 0.106μg/mL in the decompression concentration stage,with a significant increase(P<0.05).The content of furfurine increased by 1.110μg/mL to 2.416μg/mL in the pasteurization stage,increasing significantly(P<0.05)and 11.73μg/mL to 24.442μg/mL in the decompression concentration stage,with an extremely significant increase(P<0.01).[Conclusion]There is a difference in the degree of change of the three indicators of the samples of the three production lines,but the overall change trend is the same.The change trend of three indicators can be monitored to provide reference for the optimization of the process of infant formula dairy products.