不同贮存条件对特殊医学用途配方食品营养成分稳定性的影响

The Impact of Different Storage Conditions on the Stability of Nutritional Components in Food for Special Medical Purposes

摘要:

为了解贮存条件对不同种类特殊医学用途配方食品（Food for Special Medical Purpose，FSMP）产品品质的影响，研究了FSMP在高温、高湿、光照条件下营养成分含量的变化情况。以5种市售FSMP为原料，在高温，高湿，光照条件下分别贮存5 d和10 d，并测定其营养素含量变化。结果表明，高温、高湿及光照都能导致维生素C含量降低，其中光照影响最为明显，贮存10 d后早产/低出生体重婴儿配方食品中维生素C下降至94.54 mg/100g，衰减率高达9.43%；高温对氨基酸配方食品中维生素A含量影响最为明显，贮存10天后含量下降至2.20 mgRE/100g，衰减率达7.56 %；高温及高湿条件下所有试样维生素B1含量衰减变化均小于3%；光照对深度水解配方食品中维生素A和维生素D含量影响最为明显，贮存10 d后衰减率达3.62%和3.80%；同时光照对早产/低出生体重婴儿配方食品中维生素B2和维生素K1含量影响最为明显，贮存10 d后衰减率达5.43%和8.68%。综上所述，高温，高湿，光照均对FSMP有不同程度影响，可为不同环境下FSMP产品的质量和稳定性提供理论参考。

Abstract:

In order to understand the impact of storage conditions on the main nutritional components in different types of Food for Special Medical Purpose (FSMP) and their effects on product quality, this study investigated the changes in the content of nutritional components in FSMP under high-temperature, high-humidity, and light conditions. Five commercially available FSMPs were used as raw materials and stored under high-temperature, high-humidity, and light conditions for 5 days and 10 days respectively, and the changes in their nutrient contents were determined. The results indicate that high temperature, high humidity, and light can all cause a decrease in the vitamin C content. Among them, the influence of light was the most obvious. After 10 days of storage, the vitamin C content in the formula for premature infants or with low birth weight food decreases to 94.54 mg/100g, and the attenuation rate was as high as 9.43%. High temperature had the most obvious effect on the vitamin A content in the amino acid formula food. After 10 days of storage, it decreases to 2.20 mgRE/100g, and the attenuation rate reaches 7.56%. Under high-temperature and high-humidity conditions, the attenuation of the vitamin B1 content in all samples is less than 3%. Light has the most obvious effect on the vitamin A and vitamin D contents in the extensively hydrolyzed formula food. After 10 days of storage, the attenuation rates reached 3.62% and 3.80% respectively. At the same time, light has the most obvious effect on the vitamin B2 and vitamin K1 contents in the formula for premature infants or with low birth weight food. After 10 days of storage, the attenuation rates reaches 5.43% and 8.68% respectively. In conclusion, high temperature, high humidity, and light all have varying degrees of influence on FSMP. The research provides valuable insights for the quality and stability of FSMP products in different environments.