食品与发酵工业2026，Vol.52Issue(9)：198-204,7.DOI:10.13995/j.cnki.11-1802/ts.044207
超高温瞬时灭菌条件下特殊医学用途全营养配方食品中维生素A含量的稳定性评估
Evaluation of the stability of vitamin A content in FSMP under ultra-high temperature instantaneous sterilization
摘要
Abstract
In recent years,food for special medical purposes(FSMP)has developed rapidly,but the instability of some nutrients in its formula during processing has limited its subsequent industrial production applications.This study selected two distinct ultra-high tem-perature instantaneous sterilization(UHT)conditions by calculating the F0 value,aiming to investigate the stability and content changes of vitamin A from two different sources during the production of liquid complete nutritional FSMP.Additionally,accelerated tests were con-ducted to further evaluate the stability of vitamin A.First,four batches of liquid complete nutritional FSMP were produced in accordance with the formula on a pilot production line,and the pH values at different production stages were measured.Subsequently,the vitamin A retention rate,zeta potential,and average particle size of the four batches of products were determined,and the optimal batch was selected for the accelerated test.The results showed that the pH of products under different sterilization conditions exhibited a consistent changing trend during the production process,with a slight decrease observed after sterilization.Although there was no significant difference in the zeta potential values among different products(approximately-30 mV),the average particle size of products under different sterilization conditions showed significant differences.Furthermore,under different sterilization conditions,there were also significant differences in the retention rates of vitamin A from different sources in the products.Specifically,when the UHT sterilization was conducted at 143℃for 5 seconds,vitamin A derived from retinyl palmitate exhibited better stability during production,with a maximum retention rate of 93.29%.Additionally,after6 months of accelerated testing under conditions of(30±2)℃and 60%relative humidity,the vitamin A retention rate of the product remained above 85%.关键词
特殊医学用途配方食品/超高温瞬时灭菌/维生素A/稳定性Key words
food for special medical purposes/ultra high temperature instantaneous sterilization/vitamin A/stability引用本文复制引用
王子俊,王洁昀,王宇晖,Alice WILKINSON,郭自涛,张梁..超高温瞬时灭菌条件下特殊医学用途全营养配方食品中维生素A含量的稳定性评估[J].食品与发酵工业,2026,52(9):198-204,7.基金项目
国家重点研发计划项目(2024YFF1106400) （2024YFF1106400）
