富含鱼油乳粉贮藏过程中糠醛类化合物及其挥发性成分变化研究
Study on the changes of furfural compounds and volatile organic compounds during the storage of milk powder
贾宏信1
作者信息
- 1. 乳业生物技术国家重点实验室上海乳业生物工程技术研究中心光明乳业股份有限公司乳业研究院,上海 200436
- 折叠
摘要
将富含鱼油乳粉37 ℃加速贮藏3个月,以糠醛类化合物及挥发性成分为评价指标,评价乳粉贮藏过程中糠醛类化合物及其挥发性成分的变化.结果表明,4种乳粉(鱼油粉添加量分别为0、0.5、1.0和1.5 g/100 g)贮藏过程中,鱼油粉添加量1.0 g/100 g的乳粉其糠醛类化合物在贮藏过程中更稳定;且鱼油粉添加量越高其挥发性有机物丙酮、丁酮的含量越高,而对于贮藏过程中戊醛和己醛的含量变化,n-6多不饱和脂肪酸占多不饱和脂肪酸越高的乳粉(鱼油粉添加量越低的乳粉)其戊醛和己醛的变化增幅越高.添加鱼油粉会影响乳粉贮藏过程中糠醛类化合物及挥发性有机物的变化,且这种变化与鱼油的添加量有关,添加中剂量鱼油粉(鱼油粉添加量1.0 g/100 g)乳粉的稳定性越高.
Abstract
The changes of furfural compounds and volatile organic compounds during the storage of fish oil rich milk powder were evaluated by using furfural compounds and volatile components as evaluation indexes.The results showed that during the storage of four kinds of milk powder(fish oil powder added at 0 g/100 g,0.5 g/100 g,1.0 g/100 g and 1.5 g/100 g,respectively),the furfural compounds in the milk powder with fish oil powder added at 1.0 g/100 g were more stable;The higher the added amount of fish oil powder,the higher the content of acetone and bu-tanone.As for the content change of pentanal and hexanal during storage,the higher the proportion of n-6 polyunsaturated fatty acids in the milk powder(milk powder with lower fish oil powder addition),the higher the change of pentanal and hexanal.Conclusion:the addition of fish oil powder will affect the changes of furfural compounds and volatile organic compounds during the storage of milk powder,and this change is related to the dosage offish oil.In general,the stability of milk powder with medium dosage offish oil powder(1.0 g/100 g offish oil powder)is higher.
关键词
乳粉/稳定性/鱼油/羟甲基糠醛/糠醛/挥发性有机物Key words
milk powder/stability/fish oil/5-hydroxymethyl-2-furfuraldehyde/2-furaldehyde/volatile organic compounds引用本文复制引用
基金项目
上海乳业生物工程技术研究中心项目(19DZ2281400)
出版年
2023
NETL
NSTL
万方数据