维生素的降解动力学在不同的食配方在不同温度下储存期间在不同的食配方中
Hong Yang1,2, Ling Hou2, HongMei Sun2
1Department of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, 116034, PR China.
Heliyon
|April 25, 2024
概括
肠道料中的维生素降解随着储存时间和温度的增加而增加. 牛奶中脂肪含量较高与维生素降解速度较慢相关,为配方开发提供了洞察力.
科学领域:
- 食品科学与营养 食品科学与营养
- 营养生物化学 营养生物化学
- 食品化学 食品化学 食品化学
背景情况:
- 食物矩阵显著影响维生素降解率.
- 肠道养配方 (EFF) 需要对维生素A,维生素B和维生素C进行稳定性评估.
研究的目的:
- 为了比较不同能量密度的两个EFF中的维生素A,B1和C的降解动力学.
- 评估储存时间和温度对EFF维生素稳定性的影响.
主要方法:
- 维生素A,B1和C含量在两个EFF中在基线和储存9个月后得到量化.
- 储存条件包括4°C,25°C和30°C的温度.
- 使用第一阶反应模型分析了降解动力学.
主要成果:
- 维生素含量随着储存时间和温度的增加而下降.
- 维生素降解遵循一阶动力学,并且取决于温度.
- 与EFF-A相比,EFF-B显示了较高的维生素降解激活能量,表明与脂肪含量有反向关系.
结论:
- 储存条件极大地影响了EFF中的维生素稳定性.
- 脂肪含量在调节维生素降解率方面发挥着作用.
- 这些发现为优化EFF配方和储存提供了基础,以保持维生素完整性.
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