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当前位置: 首页 > 文章 > 原料豆粉对儿童营养配方粉储藏期品质劣变的影响 中国食物与营养 2018 (07) 38-42
Position: Home > Articles > Effects of Raw Soybean Powder on Quality Deterioration of Children's Nutrition Formula Powder During Storage Food and Nutrition in China 2018 (07) 38-42

原料豆粉对儿童营养配方粉储藏期品质劣变的影响

作  者：
寻崇荣;王冬梅;吴长玲;王中江;江连洲;李杨;范志军
关键词：
豆粉;储藏期;品质劣变;配方粉
摘  要：
以传统湿法工艺技术制备的豆粉为研究目标,通过抽提不同储藏期内的油脂、蛋白质组分,确定引起儿童营养配方粉品质劣变的可能原因,重点分析油脂氧化、蛋白氧化及美拉德反应产物等对配方粉品质劣变的影响规律。通过过氧化值、酸价、丙二醛含量分析不同储藏期油脂氧化程度,采用分光光度法对脂肪氧化酶活性进行测定,以分析儿童营养配方粉品质劣变原因;通过羰基含量的测定,确定不同储藏期内样品的蛋白氧化程度;采用OPA法豆粉追踪美拉德产物,确定美拉德反应产物对配方粉风味劣变的影响。
译  名：
Effects of Raw Soybean Powder on Quality Deterioration of Children's Nutrition Formula Powder During Storage
作  者：
XUN Chong-rong;WANG Dong-mei;WU Chang-ling;WANG Zhong-jiang;JIANG Lian-zhou;LI Yang;FAN Zhi-jun;The Great Northern Wilderness Green Health Food Limited Liability Company;College of Food Science and Technology,Northeast Agricultural University;
单  位：
XUN Chong-rong%WANG Dong-mei%WU Chang-ling%WANG Zhong-jiang%JIANG Lian-zhou%LI Yang%FAN Zhi-jun%The Great Northern Wilderness Green Health Food Limited Liability Company%College of Food Science and Technology,Northeast Agricultural University
关键词：
soybean flour;;storage period;;quality deterioration;;formula powder
摘  要：
Using soybean powder prepared by the traditional wet process technology as the research target,through the research of the fat and protein components of the samples in different storage period to determine the possible causes of quality deterioration for children's nutrition formula powder. The influence of lipid oxidation,protein oxidation and Maillard reaction products on the quality deterioration of formula powder was emphatically analyzed. Through the analysis of peroxide value,acid value and MDA content to determine the different degree of lipid oxidation during storage. The activity of lipoxygenase was determined by spectrophotometry,in order to analyze the cause of deterioration of children's nutritional formula powder. The degree of protein oxidation in different storage period was determined by carbonyl content determination. OPA method was used to trace the Maillard products and determine the influence of Maillard reaction products on the flavor deterioration of the formula powder.

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