The effect of microwave heating on vitamins B1 and E, and linoleic and linolenic acids, and immunoglobulins in human milk.
The effect of microwave heating on vitamins B1 and E, and linoleic and linolenic acids, and immunoglobulins in human milk.
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微波加热对母乳中维生素 B1 和 E、亚油酸和亚麻酸以及免疫球蛋白的影响。
DOI：
10.3109/09637489609006956
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发表时间：
1996
影响因子：
3.9
通讯作者：
J. Reinholdt
中科院分区：
文献类型：
--
作者：
L. Ovesen;J. Jakobsen;T. Leth;J. Reinholdt
母乳采用(1)常规加热（水浴）vs微波加热；(2)两种功率（30%和100%）下的微波加热；(3)提高最终温度；(4)微波解冻与冰箱解冻，并检测对大肠杆菌和脊髓灰质炎病毒1型抗原、维生素E和B1以及多不饱和脂肪酸亚油酸和亚麻酸的特异性免疫球蛋白的变化。免疫球蛋白的活性在最终牛奶温度达到60-65℃之前是稳定的，在77℃时完全失活。即使加热到很高的最终温度也不会改变维生素和多不饱和脂肪酸的含量。免疫球蛋白和营养成分在微波加热和常规加热以及功率水平或解冻方法之间没有差异。该研究表明，只要最终温度低于60摄氏度，微波加热母乳不会造成被检测免疫球蛋白和营养物质的显著损失。
Breast milk was treated with (1) conventional heating (in water bath) vs microwave heating; (2) microwave heating at two power levels (30% and 100%); (3) increasing final temperatures; and (4) microwave thawing vs refrigerator thawing and examined for changes in specific immunoglobulins to a pool of E. coli and poliovirus type 1 antigens, vitamins E and B1, and the polyunsaturated fatty acids linoleic and linolenic acid. Immunoglobulin activities were stable until final milk temperatures of around 60-65 degrees C were reached, and total inactivation occurred at 77 degrees C. Heating even to high final temperatures did not change contents of vitamins and polyunsaturated fatty acids. No differences in immunoglobulins and nutrients were demonstrated between microwave heating and conventional heating, and between power levels or thawing methods. The study shows that microwave heating of human milk can be performed without significant losses of examined immunoglobulins and nutrients, provided that final temperatures are below 60 degrees C.