婴幼儿配方奶粉中二十二碳六烯酸(DHA)的氧化稳定性研究

摘要

This paper studied the impact of ways to add DHA、microcapsules and antioxidants on ducosahexenoic acid (DHA) oxidation stability by measuring the DHA concentration change、peroxide value (POV) and other physical and chemical indicators in the production and storage process of Infant formula. The results show that in the accelerated oxidation experiments at 60 ℃, DHA oxidation stability of DHA microcapsules mixed by dry process sample was higer than that of DHA oil mixed by wet process,and DHA microcapsules mixed by wet process sample was the lowest. The DHA oxidation stability ofascorbyl palmitate (AP) and vitamin E (VE) ratio of 2:3 was better than that ratio of 1:3.%通过测定婴幼儿配方奶粉的生产和加速保存过程中DHA的质量分数变化以及过氧化值等理化指标,研究了DHA的添加方式、微胶囊、抗氧化剂对DHA氧化稳定性的影响.结果表明在60℃加速氧化实验中,DHA微胶囊干法添加的氧化稳定性高于DHA油湿法添加,DHA微胶囊湿法添加的氧化稳定性最低;抗坏血酸棕榈酸酯(AP)与维生素E(VE)的比例为2:3时DHA的氧化稳定性高于1:3的比例.