China Dairy ›› 2022, Vol. 0 ›› Issue (5): 69-74.doi: 10.12377/1671-4393.22.05.14

• QUALITY CONTROL • Previous Articles     Next Articles

Research and Analysis on the Stability of Nutrients in Human Milk Fortifier

DU Lingling   

  1. Qingdao Shengtong Nutritional Food Co.LTD. Beijing Technology Center,Beijing 101100
  • Online:2022-05-25 Published:2022-06-01

PDF (PC)

76

Abstract: This paper mainly discussed the storage stability of nutrients in human milk fortifier produced by dry process under accelerated test conditions. The results showed that under the accelerated test conditions,the protein,fat,carbohydrate, taurine and L-carnitine in the sample did not decay;at the end of the accelerated test, the average decay rates of vitamin A,vitamin B1,vitamin B12,folic acid,pantothenic acid,vitamin C were 15.57%,17.98%,15.52%,12.17%,16.29% and 22.51%,respectively. The average decay rates of mineral iron and iodine were 12.20% and 19.67%,respectively. The averaged decay rates of the optional components choline and inositol were 13.73% and 18.98%,respectively. This experimental study can provide data support for the design and development of human milk fortifier.

Key words: human milk fortifier, nutrients, stability

CLC Number: 

  • TS216
[1] 桂园园,范玲.母乳强化剂在母乳喂养早产儿中的应用进展及护理[J].护理研究,2016,30(12):1412-1417.
[2] 中华预防医学会儿童保健分会.婴幼儿喂养与营养指南[J].中国妇幼健康研究,2019,30(4):392-417.
[3] 何必子,孙秀静,全美盈,等.早产母乳营养成分的分析[J].中国当代儿科杂志,2014,16(7):679-683.
[4] 孔迎,华家才,马雯,等.母乳营养补充剂货架期内营养素稳定性分析[J].现代食品,2020(14):182-186.
[5] Arslanoglu S,Moro G E,Ziegler E E, et al.Optimization of human milk fortification for preterm infants:new concepts and recommendations.[J]. Journal of Perinatal Medicine,2010,38(3):233-238.
[6] 孔迎,华家才,席庆,等.母乳营养补充剂的应用进展[J].中国乳品工业,2020,48(2):27-34.
[7] 霍言言,陈津津.早产/低出生体重儿的合理喂养[J].中国儿童保健杂志,2018,26(12):1336-1339.
[8] Rao R,Georgieff M K.Iron therapy for preterm infants[J]. Clinics in Perinatology,2009,36(1):27-42.
[9] Kuschel C A,Harding J E. Multicomponent fortified human milk for promoting growth in preterm infants(Cochrane Review)[J]. Cochrane Database of Systematic Reviews (Online),2004,1(1):CD000343.
[10] GB 25596—2010 食品安全国家标准特殊医学用途婴儿配方食品通则[S].
[11] 佚名. 卫生部关于《特殊医学用途婴儿配方食品通则》(GB25596—2010)问答[C]//2013.
[12] 王溢,汪新洁,杨波,等.特殊医学用途全营养配方食品的稳定性研究[J].食品工业科技,2021,42(3):277-283.
[13] 孙本风,顾修蕾,孙爱杰,等.婴儿配方奶粉货架期内营养强化剂衰减率的研究[J].中国乳业,2012(7):78-82.
[14] 华家才,马雯,林加建,等.温度、光照和湿度对特殊医学用途婴儿配方食品影响分析[J].食品工业,2019,40(9):213-216.
[15] 徐亚麦,赵泽民,褚晓波.浅析婴幼儿奶粉中胆碱含量的测定要点[J].中国乳业,2015(3):65-66.
[16] 周玮婧,何平,王澍,等.婴幼儿配方奶粉中肌醇的测定及稳定性研究[J].中国乳品工业,2018,46(1):48-51.
[17] 任国谱,颜景超.乳制品中维生素A稳定性的研究进展[J].中国乳品工业,2009,37(10):34-37,52.
[18] Albalá‐Hurtado S,Veciana‐Nogués M T,Vidal‐Carou M C,et al. Stability of vitamins A,E,and B complex in infant milks claimed to have equal final composition in liquid and powdered form[J]. Journal of Food Science,2000,65(6): 1052-1055.
[19] 赵明明,彭茂民,周有祥,等.水溶性维生素检测分析的研究进展[J].湖北农业科学,2013,52(23):5676-5680,5717.
[20] 崔广智,尹兰,罗丽,等.产品货架期内维生素的衰减变化规律[J].食品工业,2021,42(11):202-205.
[21] 中国营养学会.中国居民膳食营养素参考摄入量(2013版)[M].北京:科学出版社,2015.
[22] 刘志楠,喻东威,赵源,等.5种水溶性维生素在奶粉中的稳定性研究[J].食品研究与开发,2011,32(4):145-147.
[23] 王璋,许时婴,汤坚.食品化学[M].北京:中国轻工业出版社,1999.
[24] 王位苹,汤庆娅,王莹,等.重症监护病房早产儿住院期间肠内铁元素及能量摄入情况调查[J].中华实用儿科临床杂志,2017,32(2):105-108.
[1] DONG Chenghu, XIA Zhongyue, TAN Lianying, QIAN Chenglin, SONG Yanmei. The Establishment and Application of Raw Milk Protein Stability Evaluation Program [J]. China Dairy, 2023, 0(3): 75-79.
[2] FAN Wenbo, CAO Xuesi, LIU Jie, PENG Xiaoxia, HUANG Juan. Effect of Different Strains on Brown Lactobacillus Beverage [J]. China Dairy, 2023, 0(3): 97-100.
[3] WANG Fang, BAO Yihong, LAN Huijuan. Study on the Stability of Vitamin D3 InInfant Formula Milk Powder under Different Storage Conditions [J]. China Dairy, 2022, 0(7): 65-69.
[4] BA Ningning. Research and Analysis of Food for Special Medical Purpose Mixing Temperature [J]. China Dairy, 2022, 0(5): 84-88.
[5] LIU Baohua, XU Qingli, SUN Xinyao, DU Lingling, BA Ningning. Study on the Stability of Nutrients in Infant Formula [J]. China Dairy, 2022, 0(3): 85-93.
[6] HUANG juan, HUANG Yanyan. Study on the Stability of Different Commercially Available Low-temperature Pasteurized Milk [J]. China Dairy, 2022, 0(2): 75-80.
[7] LIU Jie, FAN Wenbo, PENG Xiaoxia, YANG Aijun, LI Jiaxi, Feng Like. The Influence Factors of the Stability of Yoghurt Drinks [J]. China Dairy, 2022, 0(12): 100-103.
[8] LIU Li, LU Chun, GUO Hui, LIU Minxuan, LI Juze, XIE Xiaotong. Development and Testing of Fully Nutritious Liquid Formula Food over 10 Years Old [J]. China Dairy, 2022, 0(10): 94-97.
[9] WANG Yancong. Analysis of Dietary Nutrition Supplement in Children with Phenylketonuria [J]. China Dairy, 2022, 0(10): 104-110.
[10] LIU Longnv, LIU Li, LU Chun, LI Xing, GUO Hui, LU Xiao-li, LIU Minxuan. Development and Testing of Oat milk with Low Glycemic Index [J]. China Dairy, 2022, 0(1): 77-82.
[11] LI Xin, TONG Jinjin, XIONG Benhai, JIANG Linshu. Research Progress on the Effects of Different Dietary Composition on the Synthesis and Regulation Mechanism of Milk Protein and Milk Fat [J]. China Dairy, 2021, 0(9): 67-73.
[12] LI Xin. Current Situation and Research on Production conditions and Packages. [J]. China Dairy, 2021, 0(5): 85-90.
Viewed
Full text


Abstract

Cited
  Shared   
  Discussed   
No Suggested Reading articles found!
Copyright © 2018 Editorial Board of China Dairy
Powered by Beijing Magtech Co. Ltd