不同类型鱼油对维生素 A 醋酸酯稳定性的影响

Effect of different types of fish oil on the stability of vitamin A acetate

中文关键词:  甘油三酯型  乙酯型  鱼油  维生素A 醋酸酯

英文关键词:triglycerides  ethyl ester  fish oil  vitamin A acetate

中文摘要:

      目的 通过添加不同类型鱼油, 分析保健品中维生素A 醋酸酯的降解情况。方法 将配制好的鱼油样品在温度(37±2) ℃, 相对湿度(75±5)%的条件下放置6 个月, 分别在0、1、2、3、6 个月取样, 检测维生素A 醋酸酯的含量。将检测结果与0 个月比较, 考察维生素A 醋酸酯含量的变化。结果 通过6 个月的考察分析, 乙酯型鱼油维生素A 醋酸酯含量变化较大, 甘油三酯型鱼油维生素A 醋酸酯变化小, 且乙酯型鱼油配方样品中维生素A 醋酸酯的降解产物较杂。结论 鱼油保健品在加速实验条件下放置6 个月, 不同结构的鱼油对维生素A 醋酸酯含量的影响不同, 甘油三酯型鱼油更稳定。

英文摘要:

      Objective To analyze the degradation of vitamin A acetate in health products by adding different types of fish oil. Methods The fish oil samples were placed under the conditions of temperature of (37±2) ℃ and relative humidity of (75±5)% for 6 months, sampling at 0, 1, 2, 3,6 months, the content of vitamin A acetate was tested. The results were compared with 0 month to examine the changes in vitamin A acetate content. Results Through 6 months of investigation and analysis, the content of vitamin A acetate of ethyl ester type of fish oil sample was significantly changed, the change of vitamin A acetate of triglyceride type of fish oil sample was small, and the degradation products of vitamin A acetate in ethyl ester type of fish oil sample were more complex. Conclusion Fish oil supplements were placed for 6 months under accelerated experimental conditions, different structures of fish oil had different effects on the content of vitamin A acetate, and the triglyceride type of fish oil was more stable.