【摘要】：本文對(duì)兩種嬰兒配方奶粉及主要原料中的維生素A分布情況進(jìn)行了分析,并且研究了嬰兒配方奶粉中維生素A酯類穩(wěn)定性及其在加工和儲(chǔ)藏過(guò)程中的穩(wěn)定性,建立了儲(chǔ)藏過(guò)程中嬰兒配方奶粉中維生素A降解動(dòng)力學(xué)模型。并且借助數(shù)學(xué)模型討論了如何合理強(qiáng)化維生素A的問(wèn)題。所有樣品中維生素A的測(cè)定均采用國(guó)標(biāo)中的高效液相色譜法。前處理采用皂化處理,在30℃下使用甲醇等度洗脫。該法精密度、回收率和靈敏度較高,適用于嬰兒配方奶粉中的維生素A的測(cè)定。而維生素A酯類單體的穩(wěn)定性的研究則采用分光光度法,因維生素A醋酸酯和棕櫚酸酯在波長(zhǎng)326和324nm下,吸光度與濃度線性關(guān)系好。 首先,研究了同一類型生產(chǎn)線上的兩種不同配方的嬰兒配方奶粉及其主要原料中維生素A的宏觀分布情況。結(jié)果表明,兩種配方產(chǎn)品中維生素A的含量存在顯著性差異。配方1中維生素A含量為1593.2±32.9IU/100g,配方2為2231.8±58.9IU/100g,配方2產(chǎn)品中維生素A含量明顯高于配方1,配方差異是造成含量差異的原因。不同產(chǎn)地的全脂奶粉、生乳、乳清粉中維生素A的含量間均存在顯著性差異,維生素A含量范圍分別為303.55~610.0IU/100g、570.6~910.0IU/100g、17.4-21.6IU/100g。不同原料對(duì)產(chǎn)品中維生素A含量的影響不同,其中全脂奶粉或生乳對(duì)產(chǎn)品中維生素A含量有顯著性影響,是產(chǎn)品強(qiáng)化維生素A時(shí)要考慮的因素；而乳清粉對(duì)產(chǎn)品中維生素A含量沒(méi)有顯著性影響,添加時(shí)可以不予考慮。 其次,研究了維生素A醋酸酯(RA)和維生素A棕櫚酸酯(RP)在不同儲(chǔ)藏環(huán)境下的穩(wěn)定性及熱降解動(dòng)力學(xué)。結(jié)果表明,有H2O2和鹽酸存在時(shí)RA不穩(wěn)定；且RA、RP均對(duì)高溫和光敏感；Fe3+和Cu2+引起兩種酯類的損失較大,而A13+引起RA的損失較大；在堿、抗氧化劑、防腐劑存在時(shí)都較穩(wěn)定；維生素A酯類在正己烷中比在乙醇中穩(wěn)定。多數(shù)情況下,RP的穩(wěn)定性高于RA。維生素A酯類的熱降解符合一級(jí)反應(yīng),RA和RP熱降解反應(yīng)的活化能分別為80.59和100.41kJ/mol。 再次,通過(guò)對(duì)濃縮殺菌、噴霧干燥和流化床過(guò)程中維生素A的損失進(jìn)行測(cè)定,研究了不同嬰兒配方奶粉中維生素A在加工工藝過(guò)程的穩(wěn)定性。結(jié)果表明,所有樣品在濃縮殺菌、噴霧干燥和流化床過(guò)程中維生素A含量均有所減低,但兩種配方奶粉中維生素A穩(wěn)定性存在差異。殺菌濃縮過(guò)程中維生素A損失最大,兩種配方奶粉的損失率分別為9.58±0.77%和11.6±0.66%。而噴霧及流化床干燥過(guò)程中損失較小,損失率分別為4.21±0.85%和4.50±1.15%。整個(gè)過(guò)程損失率分別為13.34±0.84%和15.59±0.89%,而造成維生素A損失的最主要步驟是殺菌濃縮。但從總體上看,加工過(guò)程中損失率變異程度低,損失率穩(wěn)定,產(chǎn)品中維生素A含量可控且均符合國(guó)家標(biāo)準(zhǔn)。 最后,對(duì)不同儲(chǔ)藏條件下兩種嬰兒配方奶粉中維生素A的穩(wěn)定性進(jìn)行了研究。結(jié)果表明,溫度和時(shí)間對(duì)維生素A的穩(wěn)定性影響顯著。隨著溫度的增加,儲(chǔ)藏時(shí)間的延長(zhǎng),產(chǎn)品中維生素A的損失率都明顯增加,但相對(duì)來(lái)說(shuō)配方1中維生素A穩(wěn)定性較高,其脂肪含量較高可能是造成差異的原因。20℃下儲(chǔ)藏12個(gè)月,維生素A的損失率分別為13.59%和18.87%；而40℃時(shí),損失率分別上升至31.46%和36.62%。產(chǎn)品中維生素A降解符合一級(jí)反應(yīng),配方1中維生素A降解的活化能為38.39kJ/mol,明顯高于配方2(28.73kJ/mol),因此配方1中維生素A更加穩(wěn)定。另外,通過(guò)活化能建立的模型推測(cè)出兩種配方產(chǎn)品在20℃下理論貨架期均超過(guò)18個(gè)月,而在40℃下理論貨架期分別為8月和15個(gè)月左右。 本文在綜合一系列穩(wěn)定性研究結(jié)果的基礎(chǔ)上建立起簡(jiǎn)單有效的數(shù)學(xué)模型,成功解決了VA添加量的問(wèn)題。并且對(duì)如何提高VA穩(wěn)定性,減少其損失進(jìn)行了討論。
[Abstract]:In this paper, the distribution of vitamin A in two infant formula milk powder and main raw materials was analyzed. The stability of vitamin A esters in infant formula and its stability during processing and storage were studied. A kinetic model of biodegradation of vitamin A in infant formula was established and the mathematical model was used. The problem of how to rationally strengthen vitamin A was discussed. The determination of vitamin A in all samples was determined by high performance liquid chromatography in the national standard. The pretreatment was treated by saponification and eluted with methanol at 30 C. The precision, recovery and sensitivity of the method were high, and the determination of vitamin A in Yu Ying formula milk powder was applicable. The stability of the prime A ester monomer was studied by spectrophotometric method. The linear relationship between the absorbance and the concentration of vitamin A acetate and palmitate at 326 and 324nm was linear.
First, the macro distribution of vitamin A in two different formula milk powder and its main raw materials on the same type of production line was studied. The results showed that there were significant differences in vitamin A content in the two formula products. The content of vitamin A in Formula 1 was 1593.2 + 32.9IU/100g, formula 2 was 2231.8 + 58.9IU/100g, and formula 2 was produced. Vitamin A content in the product was significantly higher than that of Formula 1. The difference in formula was the cause of the difference in content. There were significant differences in vitamin A content among whole milk powder, raw milk and whey powder from different habitats. The content range of vitamin A was 303.55~610.0IU/100g, 570.6~910.0IU/ 100g, and 17.4-21.6IU/100g. of different raw materials on the vitamin in the product. The effect of A content is different, among which full fat milk powder or raw milk has a significant effect on vitamin A content in the product, which is the factor to be considered when the product strengthens vitamin A, and whey powder has no significant influence on vitamin A content in the product, and the addition can not be considered when adding.
Secondly, the stability and thermal degradation kinetics of vitamin A acetate (RA) and vitamin A palmitate (RP) in different storage environments were studied. The results showed that RA was unstable in the presence of H2O2 and hydrochloric acid; and RA, RP were sensitive to high temperature and light; Fe3+ and Cu2+ caused two kinds of esters to cause greater loss, while A13+ caused the greater loss of RA; in alkali, Antioxidants and preservatives are all stable at the time of existence; vitamin A esters are more stable in n-hexane than in ethanol. In most cases, the stability of RP is higher than that of RA. vitamin A esters. The activation energy of RA and RP thermal degradation reaction is 80.59 and 100.41kJ/mol., respectively.
Thirdly, by measuring the loss of vitamin A in the process of concentrated germicidal, spray drying and fluidized bed, the stability of vitamin A in different infant formula milk powder was studied. The results showed that all the samples were reduced in the process of concentrated germicidal, spray drying and fluidized bed, but the content of vitamin A decreased, but two kinds of formula milk were made. There was a difference in the stability of vitamin A in the powder. The loss of vitamin A was the largest in the process of bactericidal concentration. The loss rates of the two formula milk powder were 9.58 + 0.77% and 11.6 + 0.66%., respectively, while the loss was smaller in the spray and fluidized bed drying process. The loss rates were 4.21 + 0.85% and 4.50 + 1.15%., respectively, 13.34 + 0.84% and 15.59 + 15.59, respectively. The most important step for the loss of vitamin A is bactericidal concentration. However, in general, the loss rate is low, the loss rate is stable, and the content of vitamin A in the product is controlled and all in line with the national standard.
Finally, the stability of vitamin A in two infant formula milk formula under different storage conditions was studied. The results showed that the temperature and time had significant influence on the stability of vitamin A. With the increase of temperature, the storage time was prolonged, the loss rate of vitamin A in the product increased obviously, but the stability of vitamin A in Formula 1 was relatively stable. Higher fat content may be the cause of difference at.20 C for 12 months, and the loss rates of vitamin A are 13.59% and 18.87%, respectively. At 40, the loss rate of vitamin A degradation in 31.46% and 36.62%. products conforms to the first order reaction, and the activation energy of vitamin A degradation in Formula 1 is 38.39kJ/mol, obviously higher than that of formula 2. (28.73kJ/mol), therefore, vitamin A in Formula 1 is more stable. Furthermore, through the model established by activation energy, the theoretical shelf life of two formulations is more than 18 months at 20, while the theoretical shelf life at 40 degrees is about 15 months and August, respectively.
In this paper, a simple and effective mathematical model is set up on the basis of a series of results of a series of stability studies. The problem of VA addition is solved successfully. And how to improve the stability of VA and reduce its loss are discussed.
【學(xué)位授予單位】：中南林業(yè)科技大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2012
【分類號(hào)】：R151

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