通过紫外线处理在牛奶中形成维生素D - - 对重新发现的过程的新见解
Jaayke L Fiege1, Alexandra Ohrt2, Stefan Hebig1
1Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, D-76131 Karlsruhe, Germany.
Journal of dairy science
|August 31, 2024
概括
紫外线处理可以通过转化天然前体来增加牛奶中的维生素D3. 最佳的结果取决于温度,层流和特定的紫外线波长,如280 nm.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 摄影化学的使用.
背景情况:
- 维生素D3对人类健康至关重要,通常是通过阳光照射获得的.
- 在更高的度处,有限的阳光照射需要替代维生素D3来源.
- 牛奶自然含有用于维生素D3合成的前体7-脱胆固醇.
研究的目的:
- 为了研究紫外线诱导的7-脱胆固醇在牛奶中的转化为维生素D3.
- 评估各种物理参数对这种转换过程的影响.
- 使用先进的分析技术量化牛奶中维生素D3的产量.
主要方法:
- 用控制的参数对牛奶进行紫外线照射:温度 (10-50°C),流体流 (流与0.6毫米层薄膜相比).
- 利用特定的紫外线波长 (254,280,313纳米),并通过化学行为计量测量紫外线剂量.
- 使用液体染色学量化生成的维生素D3含量-MS/MS.
主要成果:
- 温度在254nm时对维生素D3的形成产生了积极的影响.
- 层状薄膜流量 (0.6毫米) 比流更有效.
- 280nm波长对转换最有效,其次是254nm; 313nm波长显示最小的影响.
结论:
- 牛奶的维生素D3度可以通过UV处理有效地增加.
- 优化温度,流量和波长等参数可以显著提高维生素D3生产的效率.
- 这项研究通过现代技术验证了一百年前的观察,为维生素D强化提供了一种可行的方法.
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