宠物食品加工中维生素的变化研究

[目的]探讨加工工艺和贮存条件对宠物食品中维生素的影响。[方法]根据各种维生素不同的功能特性,按照一定比例添加在宠物食品中。采用同步荧光法测定在挤压膨化、制粒、贮存过程中维生素的变化。[结果]在挤压膨化、制粒及贮存过程中,各种维生素随着温度或时间的变化都有一定程度的损失。贮存时间对维生素E的影响最大,而制粒和膨化对维生素B6的影响较大。[结论]该研究可为科学开发宠物食品奠定理论基础。

Study on the Changes of Vitamin in the Process of Pet Food

[Objective] The research aimed to study the effects of processing technology and storage conditions on vitamin in pet food.[Method] Different proportions of vitamin were added in pet food according to different functional characteristics of various kinds of vitamins.Using synchronous fluorescence spectrometry,the changes of vitamin in the processes of extrusion,granulation and storage were determined.[Result] In the processes of extrusion,granulation and storage,all kinds of vitamins had different degree of loss with the changes of temperature and time.The storage time had the greatest effects on vitamin E,and granulation and extrusion had greater effects on vitamin B6.[Conclusion] The research could lay theoretical foundation for scientific development of pet food.