Based on the stability study of human milk vitamins and activity components in cryogenic freezing con-ditions, the quality standards of Yili Human Milk Physical Library were made to ensure the minimum loss of nu-trients of the human milk samples stored in Yili Human Milk Physical Library at-80℃. The results showed that freezing at-80℃for 12 months significantly reduced vitamins contents , did not significantly change fatty acid contents nucleotide contents and pH or acidity,compared with fresh milk . VB2 and VA levels were reduced to 35%and 29%of fresh breast milk respectively at-80℃for 3 months, and VC was not detected;nicotinic acid was re-duced to 69%of fresh breast milk at-80℃for 12 months .Therefore, from the existing test indicators, the quality standards of human milk freezing storage should be based on human milk composition analysed , if stable nutri-tional ingredients such as fatty acids can be used to store human milk at-80℃for 12 months.%通过对母乳脂肪酸、维生素、活性成分以及pH值和酸度在超低温冷冻条件下的稳定性研究,最终制定伊利母乳研究实物库的母乳质量标准,以确保伊利母乳研究实物库中的母乳样本在-80℃保存过程中营养成分的损失率最小.试验结果表明,母乳在-80℃冷冻保存12个月的过程中,随着保存时间的延长,维生素含量显著降低,脂肪酸、核苷酸含量以及pH值和酸度没有发生显著性变化.母乳-80℃保存3个月时,VB 2和VA的含量分别减少为新鲜母乳的35%和29%,VC含量无法检出;-80℃保存12个月时,烟酸含量减少为新鲜母乳的69%.因此,从现有检测指标来看,母乳库的质量标准应根据分析研究的母乳成分而定,若分析稳定性较差的营养成分如维生素尽量使用新鲜母乳.
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