EFFECTS OF FROZEN AND OTHER STORAGE-CONDITIONS ON ALPHA-TOCOPHEROL CONTENT OF COW MILK

被引：21

作者：

VIDALVALVERDE, C ^{[1
]}

RUIZ, R ^{[1
]}

MEDRANO, A ^{[1
]}

机构：

[1] UNIV ALCALA DE HENARES, DEPT NUTR & BROMATOL, E-28871 MADRID, SPAIN

来源：

JOURNAL OF DAIRY SCIENCE | 1993年 / 76卷 / 06期

关键词：

ALPHA-TOCOPHEROL; MILK; FREEZING; STORAGE;

D O I：

10.3168/jds.S0022-0302(93)77484-6

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

The effect of temperature and length of storage on the stability of alpha-tocopherol in UHT milk was studied by HPLC. The effect of water activity conditions during storage of milk powder on the stability of the same vitamin was also studied. Losses of alpha-tocopherol occurred in UHT milk after 1 mo of storage at 30-degrees-C; losses increased as storage time increased. In general, when the storage temperature changed from 30 to 40-degrees-C, decrease in alpha-tocopherol content was greater. Short periods of frozen storage of the UHT milk (up to 60 d) had no effect on alpha-tocopherol content. However, frozen storage from 4 to 8 mo produced losses in alpha-tocopherol. When water activity was increased, the alpha-tocopherol content in milk powder decreased significantly after 2 mo of storage at 20-degrees-C.

引用

页码：1520 / 1525

页数：6

共 16 条

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