Гигиеническая оценка содержания аскорбиновой кислоты в молочных продуктах рациона питания населения Омского региона

Studied parameters determining the conditions chosen, justified step sample preparation for qualitative and quantitative determination of ascorbic acid in dairy products using HPLC. With the help of optimized techniques studied concentration of ascorbic acid in 72 samples of eight types of dairy products produced in the Omsk region. Ascorbic acid concentration (the median) were (mg per 100 g edible portion of the product): pasteurized milk – 1.12, yogurt – 0.76 ryazhenka (fermented baked milk) – 1.74 acidophilin (sour fermented milk) – 0.86, bioyoghurt – 0.97, fermented milk enriched with micronutrients bioproduct "Prolacta" – 8.94, fermented milk enriched with micronutrients "Bifidin" – 7.96. It is noted that in dairy products enriched with micronutrients found statistically significantly higher concentration of ascorbic acid (p <0,001). In the study of dietary intake of various groups in the region by analyzing the frequency of food intake (n = 1958) found that the median intake of ascorbic acid were: adolescence 115 mg/day, students 18-25 years – 83.4 mg/day, in adult population 60.5 mg/day, which was 67 % of the recommended daily requirement, while medium and high values of probabilistic risk insufficient intake of ascorbic acid intake were observed in 43–45 % of the adult population. Contribution of dairy products (among other food groups) in a daily dose of vitamin C increased from 2.2 % in adolescence to 5.9 % in the adult population. One portion (200 g) enriched fermented milk product of the number produced in the region accounts for about 22 % of the daily requirement of ascorbic acid. Regular consumption of these products is recommended primarily adult population.