贮藏条件对全营养乳剂型特医食品品质特性和稳定性影响

Effects of storage conditions on the quality characteristics and stability of full nutritional emulsion-type foods for special medical purpose

中文关键词:  特医食品  全营养乳液  贮藏条件  品质特性  稳定性

英文关键词:foods for special medical purpose  full nutritional emulsion  storage condition  quality characteristics  stability

中文摘要:

      目的 探讨贮藏条件对全营养乳剂型特医食品的品质特性和稳定性的影响。方法 按照GB 29922—2013《特殊医学用途配方食品通则》要求, 制备全营养乳剂型特医食品, 考察其在不同温度(4、25、45 °C)以及有无光照(25 °C)等条件下品质特性和稳定性指标变化。结果 温度对乳液品质特性和稳定性的影响显著, 45 °C贮藏30 d后, 乳液过氧化值增加9.4倍, 3种不饱和脂肪酸相对含量减少超过10%, 而饱和脂肪酸棕榈酸和硬脂酸相对含量分别增加12.65%和29.70%; 风味物质糠醛、已醛、戊醛和2-戊基呋喃的相对含量分别增加3.6、4.2、3.3和5.5倍; 维生素A、维生素E和维生素C损失率分别达46.67%、52.62%和64.77%; 高温促进乳液颗粒聚集, 提高乳液颗粒粒径, 降低乳液稳定性。此外, 避光条件延缓了脂肪酸氧化、风味物质变化和维生素损失。结论 低温和避光贮藏对全营养乳剂型特医产品的保质保藏具有有益影响, 研究结果对指导我国特医食品发展提供了理论支撑。

英文摘要:

      Objective To investigate the effects of storage conditions on the quality characteristics and stability of full nutritional type foods for special medical purpose (FSMP). Methods According to GB 29922—2013 General Rules of Formulated Foods for Special Medical Uses, the full nutritional emulsion-type FSMP were prepared. The changes of quality characteristics and stability indexes were investigated under different temperatures (4, 25, 45 °C) and with or without light (25 °C). Results Temperature had a significant effect on the quality characteristics and stability of the emulsion. After 30 d storage at 45 °C, the peroxide value of the emulsion increased 9.4 times, the relative content of 3 unsaturated fatty acids decreased by more than 10%, but the relative content of saturated fatty acid including palmitic acid and stearic acid increased 12.65% and 29.70%, respectively. The relative content of flavor compounds furfural, hexanal, pentanal and 2-pentylfuran were increased by 3.6, 4.2, 3.3 and 5.5 times, respectively, and the loss rates of vitamin A, vitamin E and vitamin C were 46.67%, 52.62% and 64.77%, respectively. High temperature promoted the aggregation of emulsion particles, increased the particle size of emulsion particles and reduced the stability of emulsion. In addition, dark conditions delayed fatty acid oxidation, flavor change, and vitamin loss. Conclusion Low temperature and dark environment have a positive impact on its quality and stability of emulsion, and the present results provide theoretical support for promoting the development of FSMP industry in China.