婴儿配方奶粉中蛋白质科学设计范围的研究

doi:10.12377/1671-4393.23.01.15

摘要/Abstract

摘要： [目的] 为确定我国婴儿配方奶粉（简称“婴配粉”）蛋白质的科学设计范围。[方法] 首先,通过母乳数据,0~6月龄宝宝蛋白质的适宜摄入量（AI）,以及《GB 10765—2021 食品安全国家标准婴儿配方食品》,确定蛋白质的目标值;其次,通过不同实验室对同批次产品中蛋白质检测,确定蛋白质用于婴配粉设计的检测偏差;最后,根据已确定的蛋白质目标值,结合货架期衰减率和检测偏差计算出蛋白质的科学设计范围。[结论] 蛋白质的目标值为0.49 g /100 kJ,蛋白质的科学设计范围为0.44~0.58 g/100 kJ。

关键词: 婴儿配方奶粉, 蛋白质, 配方设计, 检测偏差

Abstract: [Objective] In order to determine the scientific design scope of protein in Chinese infant formula. [Methods] Firstly, the target protein value was determined by breast milk data, the adequate intake（AI）of protein for infants aged 0 to 6 months, and GB 10765-2021 National Food Safety Standard Infant Formula Food. Secondly, the protein in the same batch of products was detected by different laboratories to determine the detection deviation of protein used in the design of infant powder. Finally, the scientific design range of the protein was calculated by combining the shelf life decay rate and detection deviation. [Conclusion] The target value of protein is 0.49 g/100 kJ, and the scientific design range of protein is 0.44 ~ 0.58 g/100 kJ.

Key words: infant formula, protein, formula design, detection deviation

刘瑛, 赵亮军, 刘璟, 姚天臻, 张轶轩. 婴儿配方奶粉中蛋白质科学设计范围的研究[J]. 中国乳业, 2023, 0(1): 81-86.

LIU Ying, ZHAO Liangjun, LIUJing, YAO Tianzhen, Zhang Yixuan. Study on the Scientific Design Scope of Protein in Infant Formula[J]. China Dairy, 2023, 0(1): 81-86.

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