陈雁然, 孙聪, 王艺炜, 闫乙豪, 原心茹, 曹原, 石裳, 范嘉辉, 司天雷, 梁少华. 不同来源高相似性人乳替代脂的制备及其氧化稳定性分析[J]. 河南工业大学学报自然科学版, 2024, 45(4): 37-45. DOI: 10.16433/j.1673-2383.202312080001
    引用本文: 陈雁然, 孙聪, 王艺炜, 闫乙豪, 原心茹, 曹原, 石裳, 范嘉辉, 司天雷, 梁少华. 不同来源高相似性人乳替代脂的制备及其氧化稳定性分析[J]. 河南工业大学学报自然科学版, 2024, 45(4): 37-45. DOI: 10.16433/j.1673-2383.202312080001
    CHEN Yanran, SUN Cong, WANG Yiwei, YAN Yihao, YUAN Xinru, CAO Yuan, SHI Shang, FAN Jiahui, SI Tianlei, LIANG Shaohua. Preparation and oxidative stability analysis of high similarity human milk substitute fats from different sources[J]. Journal of Henan University of Technology(Natural Science Edition), 2024, 45(4): 37-45. DOI: 10.16433/j.1673-2383.202312080001
    Citation: CHEN Yanran, SUN Cong, WANG Yiwei, YAN Yihao, YUAN Xinru, CAO Yuan, SHI Shang, FAN Jiahui, SI Tianlei, LIANG Shaohua. Preparation and oxidative stability analysis of high similarity human milk substitute fats from different sources[J]. Journal of Henan University of Technology(Natural Science Edition), 2024, 45(4): 37-45. DOI: 10.16433/j.1673-2383.202312080001

    不同来源高相似性人乳替代脂的制备及其氧化稳定性分析

    Preparation and oxidative stability analysis of high similarity human milk substitute fats from different sources

    • 摘要: 为制备不同来源高相似性人乳替代脂(HMFS),并分析其在氧化稳定性上的差异,筛选了21种动植物油脂及商业OPO产品为基料油,以中国人乳脂中常量脂肪酸、sn-2位脂肪酸和甘油三酯含量为调配目标,利用MATLAB分别优化了牛乳脂/植物油基、羊乳脂/植物油基、猪油/植物油基和植物油基4种HMFS的最佳配方,并通过烘箱加速氧化试验比较其氧化稳定性。研究结果表明:4种HMFS与人乳脂的总相似度分别为81.91、83.43、83.18和66.65;在烘箱加速氧化过程中,4种HMFS的酸价均随时间增长呈缓慢升高趋势,最终均低于1 mg/kg;3种动物油基HMFS的过氧化值、茴香胺值和总氧化值均缓慢升高,在第21天时分别达到(0.18±0.02)~(0.32±0.01) mmol/kg、(1.6±0.0)~(3.5±0.1)和(2.93±0.12)~(4.65±0.05),而植物油基HMFS的氧化程度显著高于其他3种HMFS,最终达到(1.36±0.01) mmol/kg、22.7±0.2和28.13±0.01;相较于植物油基,动物油/植物油基HMFS与人乳脂的相似性更高,氧化稳定性更强。在HMFS中添加乳脂或猪油是提高其与人乳脂相似度、增强氧化稳定性的有效方法。

       

      Abstract: This experiment prepared high similarity human milk substitute fats (HMFS) from different sources and analyzed their differences in oxidative stability. The Fmincon Toolbox of MATLAB software was utilized to optimize four different sources of HMFS. Animal and vegetable oils with different sources and special composition characteristics as well as commercial OPO products, have been selected as the base oils for blending. The content of major fatty acids (FA), sn-2 FA and triglycerides (TAG) in Chinese HMF was used as the blending target. The acid value (AV), peroxide value (PV), anisidine value (p-AV) and total oxidation value (TOTOX) of HMFS during accelerated oxidation were also monitored by oven accelerated oxidation test. Through the similarity evaluation analysis of HMFS and HMF, the total similarity scores between buttermilk/vegetable oil-based HMFS (HMFS-1), goat milk/vegetable oil-based HMFS (HMFS-2), lard/vegetable oil-based HMFS (HMFS-3) and vegetable oil-based HMFS (HMFS-4) and Chinese HMF were 81.91, 83.43, 83.18, and 66.65, respectively. During the accelerated oxidation test in the oven, the AV of the four HMFS showed a slow increasing trend over time, ultimately all below 1 mg/kg. The trends of PV, p-AV, and TOTOX of animal oil-based HMFS were similar, ranging from (0.18±0.02) to (0.32±0.01) mmol/kg, 1.6±0.0 to 3.5±0.1, and 2.93±0.12 to 4.65±0.05 on the 21st day, respectively. The oxidation degree of vegetable oil-based HMFS was the highest during the accelerated oxidation process, and the increase in the three oxidation indicators was always higher than that of animal/vegetable oil-based HMFS, ultimately reached (1.36±0.01) mmol/kg, 22.7±0.2, and 28.13±0.01, respectively. Compared to vegetable oil-based HMFS, animal/vegetable oil-based HMFS had higher similarity and stronger oxidative stability with human milk fat. Therefore, adding milk fat or lard to HMFS is an effective method to increase its similarity with human milk fat and enhance oxidative stability.

       

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