Institute of Research for Development (IRD), UMR 204 Prevention of Malnutrition and Associated Pathologies (NUTRIPASS), IRD/Univ. Montpellier 1/Univ. Montpellier 2/SupAgro, Montpellier, France.
GAIN - Global Alliance for Improved Nutrition, Geneva, Switzerland.
Food Chem. 2015 Oct 1;184:90-8. doi: 10.1016/j.foodchem.2015.03.096. Epub 2015 Mar 28.
Food fortification is implemented to address vitamins A and D deficiencies in numerous countries. The stability of vitamins A and D3 was assessed during a two-month period reproducing the usual oil storage conditions before sale to consumers. Soybean oils with different oxidative status and vitamin E contents were stored in the dark, semi-dark, or exposed to natural light. Lipid peroxidation took place after 3 weeks of storage in dark conditions. After 2 months, the vitamin A and D3 losses reached 60-68% and 61-68%, respectively, for oils exposed to natural light, and 32-39% and 24-44% in semi-dark conditions. The determining factors of vitamin A and D3 losses were (in decreasing order) the storage time, the exposure to light and the oxidative status of the oil, whereas vitamin E content had a protective role. Improving these parameters is thus essential to make vitamins A and D fortification in oils more efficient.
食品强化是为了解决许多国家的维生素 A 和 D 缺乏问题而实施的。在销售给消费者之前，通常会复制油的储存条件来评估维生素 A 和 D3 的稳定性。不同氧化状态和维生素 E 含量的大豆油在暗处、半暗处或暴露于自然光下储存。在暗处储存 3 周后发生了脂质过氧化。2 个月后，暴露于自然光下的油中维生素 A 和 D3 的损失分别达到 60-68%和 61-68%，而在半暗处的损失分别为 32-39%和 24-44%。维生素 A 和 D3 损失的决定因素（按降序排列）是储存时间、光照和油的氧化状态，而维生素 E 含量具有保护作用。因此，改善这些参数对于提高油中维生素 A 和 D 的强化效率至关重要。
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