胆固醇对婴儿配方奶粉稳定性与脂质消化特性的影响

摘要/Abstract

摘要： 胆固醇作为母乳中含量最为丰富的固醇类物质，对于维持脂肪球稳态、促进婴儿大脑发育以及激素合成等方面发挥着重要作用。然而，当前婴儿配方奶粉的研究主要集中于脂肪酸组成与结构的母乳化，关于胆固醇母乳化的研究相对匮乏。在婴儿配方奶粉加工过程中，采用湿法生产工艺，将不同浓度的胆固醇添加至含有脂肪球膜材料的乳液后，喷雾干燥制备婴儿配方奶粉，并评估奶粉样品的脂肪包裹率、冲调性以及复原乳液的物理稳定性和消化特性。结果表明，当胆固醇添加量为20 mg/13g（奶粉）时，脂肪包裹率为86.43%，达到最大值，且冲调时间和分散时间最短。体外消化过程中，添加20mg胆固醇组的粒径最小，脂肪分布均匀且脂肪酸释放量最大。通过胆固醇与磷脂共同模拟乳脂球膜（Milk Fat Globule Membrane，MFGM）结构，深入探讨了胆固醇对脂质消化吸收的作用机制，为婴儿配方奶粉的成分及功能母乳化提供了新思路。

关键词: 胆固醇, 婴儿配方奶粉, 稳定性, 体外消化, 脂肪酸

Abstract: As the most abundant sterol in breast milk, cholesterol plays an important role in maintaining fat globule homeostasis, promoting infant brain development and hormone synthesis. However, the current research on infant formula mainly focuses on breastfeeding of fatty acid composition and structure, and there is a relative lack of research on breastfeeding of cholesterol. During the processing of infant formulas, a wet production process was used to prepare infant formulas by spray-drying after adding different concentrations of cholesterol to emulsions containing fat globule film materials, and to evaluate the fat encapsulation rate, the washability, and the physical stability and digestive properties of the recovered emulsions of the milk powder samples. The results showed that the fat encapsulation rate of 86.43% reached the maximum value when cholesterol was added at a level of 20 mg/13 g (milk powder), and the brewing time and dispersion time were the shortest. During in vitro digestion, the 20 mg cholesterol addition group showed the smallest particle size, uniform fat distribution and the largest fatty acid release. By simulating the structure of Milk Fat Globule Membrane (MFGM) with cholesterol and phospholipids, the mechanism of cholesterol's effect on lipid digestion and absorption was deeply explored, which provides a new idea for breastfeeding the composition and function of infant formula.

Key words: Cholesterol, Infant formula, Stability, In vitro digestion, fatty acids

中图分类号:

TS252.1

李洪波李旭张乃彬徐思渊李红娟于景华. 胆固醇对婴儿配方奶粉稳定性与脂质消化特性的影响[J]. 食品科学.

li hongbo Lixu 李 YU JINGHUA. he effect of cholesterol on the stability and lipid digestion characteristics of infant formula milk[J]. FOOD SCIENCE.

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