摘要
本文研究了婴幼儿食品添加剂维生素B_(2)的稳定性,并探讨了光照、氧气、温度和pH值等因素对其稳定性的影响。研究结果表明,采取综合措施可以有效提高婴幼儿食品中维生素B_(2)的稳定性。因此,本研究结果可以为婴幼儿食品质量安全提供参考。
This article studies the stability of vitamin B_(2),a food additive for infants and young children,and explores the effects of factors such as light,oxygen,temperature,and pH value on its stability.The research results indicate that adopting comprehensive measures can effectively improve the stability of vitamin B_(2) in infant and toddler food.Therefore,the results of this study can provide reference for the quality and safety of infant and toddler food.
作者
张建国
杨林
徐昆伦
ZHANG Jianguo;YANG Lin;XU Kunlun(Xintuoyang Biological Engineering Co.,Ltd.,Hebi 458000,China)
出处
《现代食品》
2024年第6期34-36,共3页
Modern Food
