考察了湿法工艺生产的婴儿配方乳粉在加速试验条件下各营养素的稳定性。结果表明,在温度（37±2）℃、相对湿度（RH）为（75.00±5.00）%、避免光线直射条件下,贮存6 个月的试验过程中,样品感官状态、蛋白质、脂肪、亚油酸、α-亚麻酸和铁均未发生变化;试验结束后发现维生素平均衰减率约26.00%（维生素C平均损失率超过50.00%）、钠平均衰减率14.83%、锰平均衰减率13.04%、碘平均衰减率30.66%、可选择性成分平均衰减率约18%（叶黄素平均损失率32.12%）。通过婴儿配方乳粉加速试验营养素的衰减研究,预测了婴儿配方乳粉货架期的营养素变化规律,为婴儿配方乳粉的产品研发提供一定的数据支撑和参考依据。
The stability of nutrients in infant formula produced by wet process was investigated under accelerated test condition. The results showed that the sensory status and the content of the samples’ protein,fat,linoleic acid,α-linolenic acid,iron did not change during 6 months storage at（37±2）℃,RH（75.00±5.00）% and avoiding direct light. After the experiment,the average decay rate of vitamin was about 26.00% （the average loss rate of vitamin C was more than 50.00%）,sodium 14.83%,manganese 13.04%,iodine 30.66%,and the average decay rate of optional components was about 18.00% （the average loss rate of lutein 32.12%). Through the study of nutrient attenuation in accelerated test of infant formula milk powder,the change rule of nutrient in the shelf life of infant formula milk powder was predicted,which provided certain data support and reference basis for product development of infant formula milk powder.
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