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

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