我国乳制品安全日益受到大众的关注,其中乳粉是焦点之一。目前乳粉贮藏加工中引起质量劣变的因素主要为三类化学反应——脂质氧化,美拉德反应和乳糖结晶,它们之间存在相互作用,但机理尚未明确。文中针对乳粉贮藏加工中的重要化学变化和它们的影响因素、测定方法和相互作用的研究进展进行了综述,并对乳粉贮藏中化学反应的研究方向提出了展望,为进一步从机理上研究乳粉劣变并确保乳粉质量安全提供依据。

The safety of dairy products has been an increasing public concern in China,especially that of milk powder.At present,the main factors of deterioration are three types of chemical reactions: Lipid oxidation,Maillard reaction and lactose crystallization during milk's processing and storage.Their interaction mechanism is not clear.In this paper,research progress on the chemical changes and their impact factors,determination methods and the interaction are reviewed,research direction of chemical reactions in milk powder storage are prospected.This research will provide the theory in further study of the quality and safety control of milk powder.