杨静, 张霞, 陈缵珅, 郝立爽. 储存条件对不同阶段母乳营养成分的影响[J]. 上海预防医学, 2022, 34(3): 235-238. DOI: 10.19428/j.cnki.sjpm.2022.20904
引用本文: 杨静, 张霞, 陈缵珅, 郝立爽. 储存条件对不同阶段母乳营养成分的影响[J]. 上海预防医学, 2022, 34(3): 235-238. DOI: 10.19428/j.cnki.sjpm.2022.20904
YANG Jing, ZHANG Xia, CHEN Zuanshen, HAO Lishuang. Impact of different storage conditions on nutrient composition of human milk at different stages[J]. Shanghai Journal of Preventive Medicine, 2022, 34(3): 235-238. DOI: 10.19428/j.cnki.sjpm.2022.20904
Citation: YANG Jing, ZHANG Xia, CHEN Zuanshen, HAO Lishuang. Impact of different storage conditions on nutrient composition of human milk at different stages[J]. Shanghai Journal of Preventive Medicine, 2022, 34(3): 235-238. DOI: 10.19428/j.cnki.sjpm.2022.20904

储存条件对不同阶段母乳营养成分的影响

Impact of different storage conditions on nutrient composition of human milk at different stages

  • 摘要:
    目的 探讨母乳在初乳(分娩后至产后7 d的母乳)、过渡乳(产后7~14 d的母乳)、成熟乳(产后14 d~10个月的母乳)、晚乳(产后10个月以后母乳)4个阶段分别置于室温3 h、4 ℃ 24 h、-18 ℃ 30 d、-18 ℃ 90 d储存后各营养成分的变化,从而筛选出最适合存储乳汁的方法。
    方法 选择在凉城新村社区卫生服务中心建册,预产期为2019年1—6月,不属于“重点孕妇”标准中的任何1项表现的50位孕产妇。追踪每位产妇从分娩至哺乳10个月后的母乳,对其初乳、过渡乳、成熟乳、晚乳4个阶段分别取样,每个样本分为5份。分别按0 h(16~18 ℃室温)、3 h(16~18 ℃室温)、24 h(4 ℃)后加温至37 ℃、30 d(-18 ℃)后40 ℃解冻并加温至37 ℃、90 d(-18 ℃)后40 ℃解冻并加温至37 ℃储存,使用PHOmo酶标仪检测母乳的蛋白质、脂肪、乳糖、矿物质、碳水化合物、维生素及细菌菌落数等指标变化。
    结果 不同阶段的乳汁其营养成分随着时间延长均有所衰减,但不同阶段的乳汁放置同一时间段后,其营养成分衰减情况差异无统计学意义 (P>0.05)。
    结论 各阶段的乳汁均可以存储,乳母可以按照个人意愿,在任何阶段将多余的母乳储存。

     

    Abstract:
    Objective To investigate the changes of nutrients in colostrum, transitional milk, mature milk and late milk after storage at indoor temperature for 3 h, at 4 ℃ for 24 h, at -18 ℃ for 30 d, and at -18 ℃ for 90 d, so as to select the most suitable storage method of milk.
    Methods Fifteen pregnant women registered in the Shanghai Hongkou Liangcheng Village Street Community Health Service Center, who were expected to give birth from January to June in 2019, were selected. The breast milk of each woman was followed from delivery to 10 months after breast-feeding. Colostrum, transitional milk, mature milk and late milk were sampled, and each sample was divided into 5 parts. Changes in protein, fat, lactose, minerals, carbohydrates, vitamins and bacterial colony number of breast milk were detected according to 0 h (16-18 ℃), 3 h (16-18 ℃), 24 h (4 ℃) to 37 ℃, 30 d (-18 ℃) to 37 ℃ after thawing at 40 ℃ and 90 d (-18 ℃) to 37 ℃ after thawing at 40 ℃.
    Results The results showed that the nutritional components of milk in different stages decreased with time. However, there was no significant difference in the decline of nutritional components in different stages of milk after the same duration of time (P>0.05).
    Conclusion The milk at each stage can be stored, and the lactating mother can store the excess milk at any stage as she wishes.

     

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