6 1 Vol. 6 No. 1 2015 1 Journal of Food Safety and Quality Jan., 2015 B 2 王 超 1, 赵晶 1*, 余宁江 2 (1., 150086; 2., 150001) 摘要 : 目的 B 2 方法, ph B 2 结果 B 2, 1 h 40%; Mg 2+ 5 h B 2 10% ; Fe 3+ Cu 2+ B 2 B 2 ; C 5 h B 2 13.8% ; B 2 ; B 2, 20% 结论 B 2,, C B 2 关键词 : B 2 ; ; Study on stability factors of vitamin B 2 in infant food additives WANG Chao 1, ZHAO Jing 1*, YU Ning-Jiang 2 (1. Department of Food and Environment Engineering, East University of Heilongjiang, Harbin 150086 China; 2. Wondersun Dairy Company of Heilongjiang, Harbin 150001, China) ABSTRACT: Objective To study the impact factors of vitamin B 2 stability in infant formula powder. Methods Illumination, temperature, ph, metal ions, oxidants, antioxidants, preservatives and sugar were studied on the stability of vitamin B 2 by UV visible spectrophotometry. Results Effect of light on vitamin B 2 was the biggest, with its 1-h loss rate of 40%; Mg 2+ could cause vitamin B 2 loss rate to 10% after 5 h, Fe 3 + and Cu 2 + could cause damage through react with vitamin B 2 and generate other substances; Vitamin C could cause about 13.8% loss of vitamin B 2 ; Common food additives, such as potassium sorbate, sodium benzoate, and oxidant hydrogen peroxide had the limited effect on vitamin B 2 ; Glucose could not cause the loss of vitamin B 2, and sugar could cause the loss of 20%. Conclusion The stability of vitamin B 2 is affected by many factors, among which the greatest impact is the light; some metal ions, vitamin C and sucrose also affect the stability of vitamin B 2. KEY WORDS: vitamin B 2 ; stability; infant food additives 1 引言 B 2,, [1] ( ), B 2,, B 2, B 2,, B 2 * 通讯作者 :,, E-mail: zhaojing_ok@163.com *Corresponding author: ZHAO Jing, Associate Professor, Department of Food and Environment Engineering, East University of Heilongjiang, No.331, Xuefu Road, Nangang District, Harbin 150086, China. E-mail: zhaojing_ok@163.com
1, : B 2 285 : - [2, 3] [4],, B 2 [5], B 2, B 2,, B 2,, B 2, 1 B 2 Fig. 1 UV absorption curve of vitamin B 2 2 材料与方法 2.1 仪器与试剂 (DHP-9012 ) (SP-752 ) (HWS-26 ) ph (S20 - ) (JJ200 ) B 2 ( )( ) C ( )( ) A ( )( ) ( )( ) ( ) ( )( ) ( )( ) ( ) ( ) 2.2 实验方法 2.2.1 维生素 B 2 标准液配制 B 2 5 mg( 0.0001 g), 500 ml, 10 μg/ml B 2 [7] 2.2.2 维生素 B 2 标准曲线的绘制 B 2 B 2 200~500 nm [6], 1 B 2 226 nm, B 2, B 2 [11] 2 B 2 2 B 2 Fig. 2 Standard curve of vitamin B 2 2.2.3 探究光照对维生素 B 2 稳定性的影响 B 2, 15, 20 ml B 2, 5, 5, 5,, 1 h, 5 2.2.4 探究温度对维生素 B 2 稳定性的影响 B 2, 20, 20 ml B 2,, (25 45 65 85 ), 1 h, 5 2.2.5 探究 ph 值对维生素 B 2 稳定性的影响 ph ph 1 3 8 11 13 150 ml 25, 20 ml B 2,,, 1 h 2.2.6 探究金属离子 防腐剂 氧化剂 抗氧化剂及糖类对维生素 B 2 稳定性的影响, B 2, 20 ml B 2,, (Na + K + Ca 2+ Fe 3+ Cu 2 ) (
286 6 ) (H 2 O 2 ) (Vc) ( ), 5 h, 1 h, 5, B 2 B 2 3 结果与分析 3.1 光照对维生素 B 2 的影响 3, 1 h B 2 59%, B 2, B 2, 5 h 95%, B 2, 6.7% [12],, [7] 4 B 2 Fig. 4 Effects of temperature on stability of vitamin B 2 5 ph B 2 Fig. 5 Effects of ph value on stability of vitamin B 2 3.4 金属离子对维生素 B 2 的影响 3 B 2 6, B 2 Na + B 2, K + Ca 2+ B 2 3%-5% ; Mg 2+ B 2, 10%; Fe 3+ Cu 2+ B 2 [8] Fig. 3 Effects of light influence on stability of vitamin B 2 3.2 温度对维生素 B 2 的影响 4, B 2, 5 h 8%, 25 5 h 6%, 40 60, B 2, B 2 3.3 ph 对维生素 B 2 的影响 5, B 2, 5 h 94% 96.4%,, 77.9%, ph, B 2 6 B 2 Fig. 6 Effects of metal ions on stability of vitamin B 2 3.5 氧化剂及抗氧化剂对维生素 B 2 的影响 7, B 2, C [13] B 2, 5 h B 2 86.2%
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