Stability of vitamin A, E, C and thiamine during storage of different powdered enteral formulas
文献类型： 外文期刊
作者： Yang, Hong 1 ; Xu, LiLi 3 ; Hou, Ling 2 ; Xu, Tong Cheng 3 ; Ye, Shu Hong 1 ;
作者机构： 1.Dalian Polytech Univ, Dept Food Sci & Technol, Dalian 116034, Liaoning, Peoples R China
2.Xian Libang Clin Nutr Co Ltd, Xian 710065, Shanxi, Peoples R China
3.Shandong Acad Agr Sci, Inst Agrofood Sci & Technol, 202 Gongye North Rd, Jinan 250100, Peoples R China
关键词： Enteral formulas; Vitamin A; Vitamin E; Vitamin C; Thiamine; Stability
期刊名称：HELIYON （ 影响因子：4.0； 五年影响因子：4.1 ）
ISSN：
年卷期： 2022 年 8 卷 11 期
页码：
收录情况： SCI
摘要： In this study, two different kinds of commercial enteral formulas were selected to evaluate the changes of vitamin A, E, C and thiamine during the different storage conditions of different temperature and relative humidity (60 +/- 1 degrees C, 60 +/- 5% for 5 and 10 days; 37 +/- 1 degrees C, 75 +/- 5% for 1, 2, 3, 5 and 6 months; 25 +/- 1 degrees C, 60 +/- 5% for 3, 6, 9, 12, 18 and 24 months). The results showed that as the temperature or time increased, the content of vitamin A, E and thiamine was gradually decreased whilst the level of vitamin C remained stable. The vitamins exhibited more stability at the storage of 25 +/- 1 degrees C, RH 60 +/- 5%. Vitamin A and thiamine decreased more in the polymeric formula (EFA) than that in the oligomeric formula (EFB), while, vitamin E decreased less in EFA than that in EFB. The kinetics of vitamin A, E and thiamine degradation during storage followed first order kinetic equations. Furthermore, the final levels of vitamins were higher than the minimum level recommended by legislation.
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