关键词: 婴幼儿配方乳粉；氧化反应；机理；过氧化值检测

Abstract: Infant formula generally contains 25%–30% fat content. Unsaturated fatty acids, such as linoleic acid, linolenic acid, docosahexaenoic acid, arachidonic acid, and eicosapentaenoic acid, are often added to infant formula in order to ensure its nutritional adequacy. There is a membrane structure composed of whey protein-casein complexes on the surface of fat globules in infant formula, which leads to the accumulation of a fat layer on the surface of milk powder particles. This structure makes the oil in milk powder concentrate on the surface, which increases the chance of contact with oxygen and water, making the oil easier to oxidize and hydrolyze. During processing and storage, infant formula is susceptible to oxygen, metal ions and other fat oxidation reaction conditions, leading to the deterioration of product quality. In this paper, the fatty acid composition, the structural characteristics of fat globules, and the mechanism of fat redox reaction in infant formula are reviewed, and the different fat extraction methods and analytical methods used to determine the peroxide value of infant formula are summarized and evaluated. This review hopes to provide a theoretical basis for maintaining the quality and safety of infant formula milk powder during processing, storage, and marketing.

Key words: infant formula; oxidation reaction; mechanism; peroxide value determination