强化食品饮料中维生素的稳定性对于保障产品质量及标签中的标示值符合法规要求具有重要意义。该研究以中性双蛋白饮品为研究对象，系统考察了储藏温度（37 ℃和55 ℃）、光照条件（自然光和氙灯照射）对饮品中维生素稳定性的影响。结果表明：常温放置3个月，VE含量基本不发生变化，VA、VD、烟酰胺、VB1、VB2和VB6的衰减率为5.45%、8.74%、8.99%、18.13%、21.40%和33.72%。随着储藏温度升高到37 ℃或者55 ℃，VE衰减率变化最小，其次是烟酰胺、VB2和VB6。VA和VB1对高温较为敏感，55 ℃下储藏2个月平均衰减率显著增加到89.23%和83.33%。各维生素对光照的敏感度不同，自然光照3个月VE、VA、VD、烟酰胺、VB1、VB2和VB6的平均衰减率分别为1.28%、15.03%、8.68%、14.42%、7.92%、86.41%和35.27%。而氙灯辐照5 d，VE和VB6含量不发生显著变化，烟酰胺衰减率较小（9.32%），VB2衰减率高达76.62%，对比结果表明VE、烟酰胺光稳定性较好，VA、VD、VB1对紫外线的敏感度高于可见光线，而VB6则对可见光更敏感。该研究可为高品质饮品的开发与应用提供基础数据。

Enhancing the stability of vitamins in foods and beverages is important to ensure the quality of products and the compliance of the declared values on the label with regulatory requirements. In this study, neutral double protein drinks was used as the research object, the effects of storage temperature (37 ℃ and 55 ℃), light conditions (natural light and xenon lamp irradiation) on the stability of vitamins in the drinks were systematically investigated. The results showed that during the 3-month storage at room temperature, the content of VE essentially remained unchanged, with the attenuation rates of VA, VD, nicotinamide, VB1, VB2 and VB6 being 5.45%, 8.74%, 8.99%, 18.13%, 21.40% and 33.72%, respectively. As the temperature increased to 37 ℃ or 55 ℃, the changes in the attenuation rate for VE were the smallest, followed bynicotinamide, VB2 and VB6. The storage at 55 ℃ for 2 months led to the increases in the average attenuation rates of VA and VB1 to 89.23% and 83.33%, respectively. The sensitivities of VA and VB1 to light differed. The attenuation rates of VE, VA, VD, nicotinamide, VB1,VB2 and VB6 after 3 months of natural light were 1.28%, 15.03%, 8.68%, 14.42%, 7.92%, 86.41% and 35.27%, respectively. However, after 5 days of xenon-lamp light irradiation, the contents of VE and VB6 changed insignificantly, with the attenuation rate of nicotinamide being relatively small (9.32%), and the attenuation rate of VB2 as high as 76.62%. The comparison results showed that VE and nicotinamide exhibited higher photostability. VA, VD and VB1 were more sensitive to ultraviolet light than to visible light, whilst VB6 was more sensitive to visible light. This study provides basic data for the development and application of high-quality beverages.

国家重点研发计划项目（2019FYD1002300）