探究市售婴儿配方粉溶液渗透压值,并对各原料对配方粉溶液渗透压的影响进行研究.利用冰点渗透压仪对12款市售婴儿配方粉溶液的渗透压值进行测定,并对膳食纤维、乳糖等碳水化合物及浓缩乳清蛋白80(WPC80)等蛋白原料对溶液渗透压值的影响进行研究.结果表明,相同浓度的婴儿配方粉溶液的渗透压差异较大;与蛋白质相比,乳糖对婴儿配方粉溶液的渗透压值影响大,二者差异显著;相同浓度下,低聚半乳糖对溶液的渗透压值的影响显著大于其他可用于婴儿配方粉的膳食纤维.水解蛋白对溶液渗透压的影响显著高于非水解蛋白.本研究为婴儿配方粉设计提供参考,在设计配方时应注意不同原料对配方粉渗透压的影响.%The present study detected the osmolality of formula powder solutions,and the effect of material on osmotic pressure of solution.Osmolality was measured by the freezing point depression method.Twelve powdered infant formulas with concentration of 14.2g/100mL was analyzed.In addition,the effect of materials such as fiber,lactose and WPC80 on the osmolality of solution was measured in the present study.There was a significant difference of the osmolality among the twelve infant formula powder solutions.Compared with the protein,lactose could significant increase the osmotic pressure of solution.Galactose had the significandy greater effect on the osmolality of the infant formula solution than other three kinds of fiber.The effect of hydrolyzed protein on the osmolality of solution was significantly higher than that of non-hydrolyzed protein.The effect of the ingredient on the osmotic pressure should be noticed during the formulation design stage.Our study has reference value for design of formula powder.
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