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基于母乳氨基酸模式的配方粉营养价值评价方法

泰然健康网
2025-09-14 05:35

DOI:

作者:

张恬 1 逄金柱 2 任发政 3 杨璐 1 王然 3 郑丽敏 1 李依璇 3

作者单位:

(1.中国农业大学信息与电气工程学院,北京 100083;2.内蒙古蒙牛乳业(集团)股份有限公司,内蒙古呼和浩特 011500;3.教育部北京市共建功能乳品重点实验室/中国农业大学营养与健康系,北京 100190)

基金项目:

国家自然科学基金重点项目(32130081)；呼和浩特市重大科技专项[(呼)2020- 高- 重- 1]。

Nutrition Value Evaluation Method of Formula Powder Based on Amino Acid Model of Breast Milk

Author:

ZHANG Tian 1

ZHANG Tian

College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China
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PANG Jinzhu 2

PANG Jinzhu

Inner Mongolia Meng Niu DairyGroupCo Ltd, Huhhot 011500, China
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REN Fazheng 3

REN Fazheng

Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government/ Department of Nutrition and Health, China Agricultural University, Beijing 100190, China
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YANG Lu 1

YANG Lu

College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China
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WANG Ran 3

WANG Ran

ZHENG Limin 1

ZHENG Limin

College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China
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LI Yixuan 3

LI Yixuan

Affiliation:

(1.College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China;2.Inner Mongolia Meng Niu Dairy(Group)Co Ltd, Huhhot 011500, China;3.Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government/ Department of Nutrition and Health, China Agricultural University, Beijing 100190, China)

Fund Project:

Key Program of National Natural Science Foundation of China (321 30081); Major Science and Technology Project of Hohhot [ (Hohhot) 2020-Gao-Zhong-1].

摘要 | | 访问统计 | 参考文献 [14] | | || 文章评论

摘要:

母乳是婴幼儿最天然且理想的食品,为了使婴幼儿配方粉的蛋白质营养更接近母乳,评价配方粉氨基酸与母乳氨基酸模式之间的差异具有重要意义。收集了产后15~180d母乳样本1028份和0~6月龄婴幼儿配方粉样本12种,利用氨基酸分析仪检测了样本中各种氨基酸成分。利用频数矩阵优化方法,获得新的母乳氨基酸模式。利用余弦相似度评价方法,评价优化母乳、原始母乳和WHO母乳氨基酸模式与各配方粉的余弦相似度,并分别取9种必需氨基酸和18种全部氨基酸比较配方粉和优化母乳氨基酸模式的相似性。结果表明,优化母乳、原始母乳和WHO母乳氨基酸模式与各配方粉的余弦相似度比较,趋势一致,说明余弦相似度比较可以客观评价配方粉的营养价值。针对9种必需氨基酸,配方粉F与母乳相似度较高,配方粉A与母乳相似度较低；针对18种全部氨基酸,配方粉H和配方粉D与母乳相似度较高,配方粉F与母乳相似度较低。不同种氨基酸对比结果表明,氨基酸组成不同影响配方粉的氨基酸评价结果。本研究结果表明,余弦相似度方法可以客观评价配方粉与中国母乳的氨基酸营养价值,可为婴配粉的开发和应用提供新的评价手段。

Abstract:

Breast milk is the most natural and ideal food for infants and young children. In order to make protein nutrition of infant formula powder closer to breast milk, it is of great importance to evaluate the difference of amino acid models between breast milk and formula powder. 1028 samples of breast milk from 15-180 days postpartum and 12 samples of formula powder for infants aged 0-6 months were collected, and various amino acid components were determined by amino acid analyzer. New amino acid models of breast milk were calculated by frequency matrix of breast milk samples, the cosine similarity analysis method was used to analyze the cosine similarity of amino acid models of infant formula powder with optimized breast milk, original breast milk and WHO breast milk. Nine essential amino acids and all the 18 amino acids were used respectively to compare the similarity of infant formula powder with optimized amino acid models of breast milk. Result showed that cosine similarity of the amino acids model of optimized breast milk, original breast milk and WHO breast milk had similar tendency with infant formula powder, indicating that cosine similarity comparison could give objective evaluation for nutrition value of infant formula powder. For the 9 essential amino acids, formula F had a high similarity to breast milk, while formula A had a low similarity to breast milk. For all the 18 amino acids, formula H and formula D had a high similarity to breast milk, while formula F had a low similarity to breast milk. The results of amino acid comparison showed that nutritional evaluation results of formula powder were affected by the difference of amino acids composition. In conclusion, the cosine similarity method could objectively evaluate the amino acid nutritional value of formula powder and Chinese breast milk, which provided a new evaluation method for the development and application of infant powder.

引用本文

张恬,逄金柱,任发政,杨璐,王然,郑丽敏,李依璇.基于母乳氨基酸模式的配方粉营养价值评价方法[J].食品科学技术学报,2022,40(6):145-152.

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