《食品工业》2023年第44卷第1期142研究探讨特医食品中VC检测关键控制点及稳定性研究范春婷#，殷耀#，张萍，陆慧媛*，张晓燕，沈伟健南京海关动植物与食品检测中心（南京210019）摘要根据特殊医学用途配方食品的基质特殊性,确定其维生素C检测的关键控制点,优化特医食品中维生素C的高效液相色谱检测方法,并考察特医液态产品中维生素C的稳定性。在前处理过程增加蛋白的沉淀步骤,对蛋白沉淀试剂种类、用量进行研究;对特医液态产品进行稳定性试验,以考其维生素C的稳定性。结果显示液态和固态产品样品前处理时分别加入2mL和0.5mL的200g/L乙酸锌溶液对蛋白沉淀效果最佳;优化后的方法对不同基质特医食品适用性良好,准确度高。对液态产品进行稳定性测试发现,加速、长期、高温40℃、高温60℃、不透光包装光照、透光包装光照和使用中稳定性试验中维生素C衰减率分别为30.6%~80.3%,30.0%~78.4%,12.1%~18.2%,36.4%~43.6%,7.00%,12.55%~14.67%和18.1%~19.0%。高温、光照及空气接触均会造成维生素C的大量衰减;用高纯氮气将样品容器中的空气排空,并且采用不透明避光材料包装更有利于保持特医食品中维生素C的稳定性。关键词特殊医学用途配方食品;高效液相色谱法;维生素C检测关键控制点;稳定性CriticalControlPointsandStabilityStudyofVCDetectioninFoodforSpecialMedicalPurposesFANChunting#,YINYao#,ZHANGPing,LUHuiyuan*,ZHANGXiaoyan,SHENWeijianAnimal,PlantandFoodInspectionCenter,NanjingCustoms(Nanjing210019)AbstractAccordingtothematrixparticularityoffoodforspecialmedicalpurposes,thecriticalcontrolpointsofvitaminCdetectionweredetermined,thehigh-performanceliquidchromatographydetectionmethodofvitaminCwasoptimized,andthestabilityofvitaminCinliquidproductsoffoodforspecialmedicalpurposeswasinvestigated.Theproteinprecipitationstepwasaddedinthepretreatmentprocess,andthetypeanddosageofproteinprecipitationreagentswerestudied;ThestabilitytestwascarriedoutontheliquidproductstoinvestigatethestabilityofvitaminC.Theresultsshowedthatadding2and0.5mLof200g/Lzincacetatesolutiontotheliquidandsolidproductssamplesrespectivelyhadthebesteffectonproteinprecipitation;Theoptimizedmethodhadgoodapplicabilityandhighaccuracyforitwithdifferentmatrices.Thestabilitytestofliquidproductsfoundthatthedecayrateofvita...
