中国乳业 ›› 2024, Vol. 0 ›› Issue (3): 93-97.doi: 10.12377/1671-4393.24.03.17

• 乳品加工 • 上一篇    下一篇

不同加工环节对婴幼儿配方乳制品羰氨反应3 种指标含量的影响

冯涛2, 袁懿炜1,2, 李归浦3, 赵进1,2,*, 储小军3   

  1. 1 中国计量大学生命科学学院,食品营养与质量安全研究所,浙江 杭州 310018;
    2 特色农产品品质与危害物控制技术浙江省重点实验室,浙江 杭州 310018;
    3 贝因美（杭州）食品研究院有限公司,浙江杭州 310058
  • 出版日期:2024-03-25 发布日期:2024-04-24
  • 通讯作者: * 赵 进（1977-）,男,安徽合肥人,博士,副教授,研究方向为食品营养与健康。
  • 作者简介:冯 涛（1990-）,男,浙江杭州人,硕士,研究方向为食品营养与安全;袁懿炜（2000-）,男,湖南郴州人,硕士,研究方向为药食同源功效与健康;李归浦（1983-）,男,浙江金华人,博士,高级工程师,研究方向为食品科学与乳制品加工;储小军（1974-）,男,浙江衢州人,博士,正高级工程师,研究方向为乳品工程。
  • 基金资助:
    浙江省重点研发计划项目（2020C02045）; 杭州市农业与社会发展重点科研项目（202203A11）; 衢州市科技攻关竞争性项目（2023k098）

Effects of Different Processing Links on the Content of 3 Indicators of Carbonyl Ammonia Reaction in Infant Formula Dairy Products

FENG Tao2, YUAN Yiwei1,2, LI Guipu3, ZHAO Jin1,2,*, CHU Xiaojun3   

  1. 1Institute of Food Nutrition and Quality Safety, College of Life Sciences, China Jiliang University, Hangzhou 310018;
    2Key Laboratory of Pecialty Agri-product Quality and Hazard Controlling Technology of Zhejiang Province, Hangzhou 310018;
    3Beingmate（Hangzhou） Food Research Institute Co.,Ltd.,Hangzhou Zhejiang 310058
  • Online:2024-03-25 Published:2024-04-24

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摘要： [目的]分析不同加工环节婴幼儿配方乳制品中可利用赖氨酸、5-羟甲基糠醛、糠氨酸含量变化。[方法]采集3 条生产线不同加工环节样品,利用高效液相色谱对可利用赖氨酸、5-羟甲基糠醛、糠氨酸含量进行检测。[结果]原料乳巴氏杀菌环节、配料乳减压浓缩环节是发生羰氨反应的主要环节。3 条生产线样品的5-羟甲基糠醛含量均在巴氏杀菌阶段上升0.027~0.092 μg/mL,显著性增加（P<0.05）,在减压浓缩阶段上升0.042~0.106 μg/mL,显著性增加（P<0.05）。糠氨酸含量在巴氏杀菌阶段上升1.110~2.416 μg/mL,显著性增加（P<0.05）,在减压浓缩阶段上升11.731~24.442 μg/mL,极显著性增加（P<0.01）。[结论]3 条生产线样品的3 个指标变化程度存在差异,但整体变化趋势一致。可通过监控3 个指标变化趋势,为婴幼儿配方乳制品加工环节工艺优化提供参考。

关键词: 食品科学, 羰氨反应, 指标变化

Abstract: [Objective] To analyze the changes in the content of lysine, 5-hydroxymethylfurfural and furuline in infant formula dairy products in different processing links. [ Method] Collect samples from different processing links of 3 production lines, and use high-performance liquid chromatography to detect the contents of lysine, 5-hydroxymethyl furfural and furfuramine. [ Result] The pasteurization of raw milk and the decompression and concentration of the ingredients are the main links of carboxane reaction. The content of 5-hydroxymethyl furfural in the samples of the three production lines increased by 0.027 μg/mL to 0.092 μg/mL in the pasteurization stage, with a significant increase (P<0.05) and an increase of 0.042 μg/mL to 0.106 μg/mL in the decompression concentration stage, with a significant increase (P<0.05). The content of furfurine increased by 1.110 μg/mL to 2.416 μg/mL in the pasteurization stage, increasing significantly (P<0.05) and 11.73 μg/mL to 24.442 μg/mL in the decompression concentration stage, with an extremely significant increase (P<0.01). [Conclusion] There is a difference in the degree of change of the three indicators of the samples of the three production lines, but the overall change trend is the same. The change trend of three indicators can be monitored to provide reference for the optimization of the process of infant formula dairy products.

Key words: food science, carbonyl ammonia reaction, indicator change

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