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乳业科学与技术 ›› 2021, Vol. 44 ›› Issue (4): 1-5.DOI: 10.15922/j.cnki.jdst.2021.04.001

• 分析检测 •    下一篇

特殊医学用途配方食品配制过程中VB1、VD含量变化规律

张斌, 李增宁, 郭美娟, 王芳, 张兰天, 张岩   

  1. （1.河北省食品检验研究院，河北省食品安全重点实验室，河北 石家庄 050200； 2.河北医科大学第一医院，河北 石家庄 050031）
  • 出版日期:2021-07-01 发布日期:2021-11-01
  • 基金资助:
    “十三五”国家重点研发计划重点专项（2019YFC1606400）；国家市场监督管理总局技术保障专项（2020YJ007）

Effects of Reconstitution, Storage and Reheating on Vitamin B1 and Vitamin D Contents in Formula Foods for Special Medical Purposes

ZHANG Bin, LI Zengning, GUO Meijuan, WANG Fang, ZHANG Lantian, ZHANG Yan   

  1. (1.Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang 050200, China; 2.First Hospital, Hebei Medical University, Shijiazhuang 050031, China)
  • Online:2021-07-01 Published:2021-11-01

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摘要： 以市场上销售的6 种特殊医学用途配方食品为研究对象，通过改变pH值、水温、贮存时间、光照、二次加热配制条件，研究其VB1和VD含量变化规律。结果表明：随着配制pH值增加、水温升高、光照下贮存时间延长，VB1含量降低；二次加热对样品VB1含量影响较小；随着配制后光照下贮存时间延长，VD含量降低，pH值和二次加热对VD含量影响较小；最佳配制条件为酸性条件（pH值控制在7以下）、配制温度40～60 ℃、避光保存、使用前现配，可以保证特殊医学用途配方食品中VB1和VD的最大利用率。

关键词: 特殊医学用途配方食品, VB1, VD, 配制过程, 变化规律

Abstract: This research investigated the effects of reconstitution pH value and temperature, storage duration, sunlight exposure and reheating on the contents of vitamin B1 and vitamin D in six different kinds of formula foods for special medical purposes sold on the market. The results showed that the vitamin B1 content decreased with increasing reconstitution pH value and temperature and storage time, but was little affected by reheating. The vitamin D content decreased with storage time in sunlight. pH value and reheating had little effect on the content of vitamin D. The optimum conditions for ensuring the highest utilization ratio of vitamin B1 and vitamin D in formula foods for special medical purposes were reconstitution in acidic water (pH < 7) at 40–60 ℃, storage in darkness and preferably use immediately after reconstitution.

Key words: formula foods for special medical purposes, vitamin B1, vitamin D, reconstitution, pattern of change

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